What do you do with a rich, moist cake that kind of falls apart? Easy, you make a trifle, of sorts. Then you eat it for Sunday brunch because…hey, all that cream will go off, right?
So…are you curious? Thought so. 😀
This first photo is actually showing the bottom of the cake. I put a heap of Morello cherries into the batter and they all sank to the bottom. Duh.
That meant the bottom stayed a bit wetter than the top, and that resulted in the top of the cake falling ‘away’ from the bottom when I decanted the cake onto the cooling rack. Sigh. Had to scrape the ‘bottom’ out and place it on top of the rest of the cake.
Note: the cake is a variation on the ‘Apricot and Olive Oil Cake’ recipe found in the ‘Made in Italy with Silvia Colloca’ cook book. And yes…
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