As it stands, I’m not much for honey.
But you know what I am one for? Honey-whipped cream, in a cold metal bowl fresh for the whisking. Taking turns getting elbow cramps with a daughter, both faux-complaining, knowing all the well we’re better for the wait.
The cake itself was lovely and light, a perfect bounce, an ideal spring dessert. But after taste-testing the precise ingredients the recipe called for, Bee and I decided we were in the mood for something… heavier.
(In all manners of dessert: when are we not?)
We propped open the fridge door and pulled out a slew of jars, cartons, tinctures. Unsure of what we were looking for, to be fair, but we’d know it when we saw it.
And then: Luxardo.
We whisked and whipped and chopped, and in no time flat, a happy spread of maraschino cream sat proudly atop our own second slices. Third? We’ll never tell.
Friends: this is the cake to bake the day the weather turns, when you first catch a springbird’s song after you let the dog out to pee. It’s the cake to bake when your husband sends you the message “Last minute meeting, OK with you?” and you respond with a thumb’s up, find the wildlflower honey from the back of the pantry, preheat the oven. It’s a cake he can balance on the floor mats of your old Toyota Echo, quietly jostling at every left turn, en route to hard-working church volunteers in need of some sunshine.
But also: it’s the cake you bake when you’ve lost a sliver of hope through a long, dark winter.
And it’s the cake you bake when you’ve found it again, right here in the throes of the daily.
-Recipe is from this book, a fast fave.
-For the curious, any variation of honey will do. We used wildflower honey, but I’m betting orange blossom would be killer and I’ve got my eye on testing the whole lot of these next (turmeric for a sick day, yes?).
-Would you believe this was my first time hand-whipping cream? Call me Laura Ingalls, and stat.
p.s. Up next: the chocolatiest chocolate cake you ever did see. Also: what are you baking? I want to hear everything.
Homemade cakes are wonderful. I’ve been making a GF variation of peanut butter bars with an oatmeal cookie bottom, thin layer of hardened chocolate and creamy peanut butter frosting. They’re so good straight out of the fridge.
OMG! that sounds delicious! do you have a recipe?
this is so funny…I just bought this book on amazon.ca and then I saw your post! I can’t wait to try it out as soon as it arrives!!
oh i think you’ll LOVE IT!
I am four weekends deep in making focaccia bread. Truly the easiest bread I have ever made. Dangerously easy, in fact. We are all waiting by the oven when it is done!
Here’s the recipe. https://www.saltfatacidheat.com/fat/ligurian-focaccia
I did the first proof for 1-2 hours and not the 12 called for in the recipe. Because, let’s be honest, who can wait that long?
OMG thank you so much for this recipe! Can’t wait to try!!!
Bunny cake for Easter Sunday afternoon with friends – with muffin ears and waffle bow tie when our dog ate the second layer, chocolate chip banana bread!
Oh man, this sounds so so cute!!!! Thanks for sharing, Hannah!
I would sprinkle a few lavender buds on top…just for fun!
Yes, lovely idea!
Ahhh that sounds delicious, I can’t wait to make it!! Currently, I’m in the process of making a black forest cake.
OMG that sounds DELICIOUS.
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