Baking cake in quarantine is tricky. We’ve got all the time in the world to experiment but fewer people to share with. Typically, a generous wedge beautifully wrapped and left outside a neighbor’s front door would be met with enthusiasm. These days, you might as well be delivering anthrax.
Yes, you can freeze leftovers. I have several pieces of chocolate olive oil cake stored away right now after the What We Eat crew forbid me from throwing away the excess. But I just can’t imagine being quite as excited to eat a thawed sliced. Let me eat freshly baked cake.
Nevertheless, this week I couldn’t stop daydreaming about some sort of barely sweet snacking cake studded with jammy berries. It would be a cake I could enjoy as dessert with whipped cream but could almost pass for a reasonable breakfast. In short, a cake I wouldn’t feel horrible finishing in a few days. Continue reading “STRAWBERRY SNACKING CAKE”