As I chatted with a dear friend just minutes ago about what tattoos we’ll be getting just in case we decide to get our favorite ingredients etched on our bodies she said, ”Oh, that’s a big cinnamon, and you?” Without hesitation I said, “Cardamom.” A brief silence, and I began laughing because then she’ll have a stick where Alyssa Milano has a rosary. People might even think she has scrolls tattooed. I forgot to tell her that. [Oh, by the way, I will have the leaves and flowers, not just the pods.]
This cake is my take on Rosemary Olive Oil Cake with Fig Honey Relish by Chef Sondra Berstein. For the original recipe, please click here.
My heart filled with delight when Junia emailed about a baking blog hop a little over a week ago. Came the list of esteemed bakers, then there’s me. Wow, I am so honored for being included and I said, “YES!” without even thinking it through. As luck would have it, last weekend at SF Chefs, there was a cake that I actually liked. Unless it’s a tiramisu or kheer, I usually just pass on desserts. That’s just me.
What I did was simply replace the vanilla with cardamom, and instead of a a fig honey relish, I made a muscat glaze since I used muscat wine for the cake, making it my own Bizcochos Borrachos [Drunken Cakes]. Traditionally, drunken cakes are soaked in Malaga wine, sherry, or other rich, sweet Spanish liqueur, like Licor 43, flavored with vanilla and orange.
It’s quite a treat! Please check out the creations of my fellow Blog Hop Bakers and say, “Hello!” Thank you!