this cake* is so delicious it really does deserve more than a drive-by post but we just got back from the most awesomest vacation ever (seattle, portland, friends, food, drinks, wedding, more food, more drinks, hugs, wine, salt water soaking pool, shuffle puck, more and more and more drinks….) so we need some time to get back in the groove…or back in the kitchen…such as.
* from the wife: there is much debate over cake vs. pastry vs. all-purpose flour. though this recipe calls for cake flour i didn’t want to buy a whole box just for one cake so when i saw pastry flour on the bulk aisle at whole foods i bought just enough for this recipe. after seeing the results i would guess that a good old all-purpose flour could be used with no problem as long as it is sifted and then measured properly using the spoon and sweep method. and in case you’re wondering, i keep unbleached, unbromated (organic if i can afford it at the time) all-purpose flour in the pantry for all my baking needs.