ב''ה
I knew that blow-torch would come in handy!
Lemon curd. Takes me about half an hour at the stove to make a batch, around 10pm.
Ran out of bowls so I had to put the egg-yolk mixture in a pyrex container. around 12am
Around 1am. I did not want to bake this in two batches in the toaster (the second sponge always collapses a little and it was getting late, er I mean, early. ) I used a cake strip to try and keep the shape from getting unruly. It expanded outwards over the top of the pan so I lost some height, but at least it was a reasonable shape and did not have a large hill on top to cut off. I cut off the outer edge, top and bottom to apply the syrup. The cake strip saved me most of the height, I think.
Spread with lemony yum.
This cake was absolutely scrumptious! I took it as a gift to friends we were visiting. The wife had sworn off of sugar and is only eating agave so she did not touch this cake. The husband and their kids though were mighty appreciative (my wife and kids as well.) I bet she's having second thoughts now about her whole off-the-sugar kick! She has challenged me to substitute agave in my baked goods next time we go there. This, from someone who made her kids last chocolate-birthday-cake using honey and whole-wheat flour...
3am, bring out the blow-torch!
Roasted agave anyone?
Well, Mendy, I suspect this is no frou frou torch we're talking about, and I think you should bake for this family for often.
ReplyDeleteMendy! I use a blow torch too.. much, much easier.. I felt totally in control... I was so afraid the oven was going to totally ruin the whole thing! It looks great.
ReplyDeleteSo glad to have you back! It's nice to see that the blow torch works--it's a nice alternative to heating up the oven on a summer day.
ReplyDeleteThat you managed this at the midnight hour without falling asleep with a blow torch must be the mark of a true baker!
ReplyDeleteblow torch is easier? Hmm..i have one but never use..perhaps i should try it. But putting in the oven is also quite easy. I have a bottle of agave and i have no idea what to do with it..lol! You have to do the substitution and post about it so i can follow likewise.
ReplyDeleteI have a baking book dedicated to baking with agave (surprisingly called "Baking with Agave Nectar")! However I have only ventured out into agave cake land with a couple of recipes.
ReplyDeleteI love the first photo of the meringue piled high and torched to a lovely toasty color. I'm planning on using my torch too! But hopefully before midnight.
I saw your comment on Nicola's blog, and I am so sorry for your loss. (Hope that's ok to mention here.)
I can't believe you are up that late, much less produce such a lovely cake. I wouldn't have the energy!
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ReplyDeleteThanks everyone! I have trouble sleeping sometimes so I end up awake more often than I would like to. Might as well bake while I'm up.
Lois: Ha! If I wanted to really roast agave I would probably need a flame thrower. Those things are big!
ECL: Thank you for the condolence. It is a trying time. Thanks for the tip about the agave book, I had no idea where to start.
Mendy, if you are serious about meeting your friend's challenge, there's a couple of agave recipes on my blog. They are both gluten free as well so you can up the ante!
ReplyDeleteGF agave white cake
GF carrot cake
the carrot cake recipe calls for agave and maple syrup, but you could sub all agave no problem. also, in the comments i give the original glutinous flours called for.
ב''ה
ReplyDeleteThanks Jennifer. Those Cakes look like a good place to start.