![]() This cake keeps well if wrapped for up to five days and can even be baked and frozen for up to three months if you wanted to. ![]() I usually have a variety of homemade jams in my pantry that I use for jam tarts or cakes such as this one, but you could use any flavor of store-bought jam that you prefer as well. This cake is both tender and crumbly with a sweet jam center. Perhaps I just do not have patience, but if a recipe for some type of sweet involves too many steps, I usually avoid it at all cost. My favorite kind of baking is quick, like this rustic cake that can be pulled together in minutes. I do bake from time to time, but only for guests that visit, my grandchildren, or to give my husband something to offer visiting Italians along with a cup of espresso. I can throw together some of my favorite ingredients in a pot, taste, and then adjust as I feel is needed and end up with a delicious soup, stew, or pasta sauce, while baking requires that you carefully measure each and every ingredient. Baking requires precision measuring, while cooking is more casual. ![]() I do not have enough interest in baking however to learn how to create a multi-layered concoction of a cake that takes hours to bake and decorate, or fussy sweets that require a drawer full of specialty tools. Oh, I can create a decent loaf of bread, throw together some moist muffins or a quick rustic cake. On the other hand, I do not enjoy baking enough to spend the time it takes learning how to be an excellent baker. I do however consider myself a good home cook and have worked hard for many years to develop my skills in the kitchen. Anyone who knows me will tell you that I do not consider myself a baker.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |