With the abundance of Meyer Lemons this time of year, I thought that I would indulge in some more citrus to perk up January. The trick to this Tea Cake was to make small “dollops” of both lemon curd and raspberry jam by freezing them overnight. That means that the flavor drops stayed intact when I put them in the batter. Little pockets of goodness!
I always wonder what to do with pears. They were on sale this week, being a typical winter fruit with a long(er) shelf-life, but then I ponder on what to do with them. This time I pondered nearly too long, so they were getting a little soft, which … turns out … is actually quite ideal for making preserves. Small batch.
(Chocolate and Vanilla Cake, with Coffee Liqueur, Espresso Buttercream and Chocolate Shavings)
Tomorrow is my birthday, so I made a cake. Interestingly, I am actually not a fan of my birthday at all (no, it has nothing to do with getting older … it’s a long story), but often in Germany, it is the birthday person who supplies cake. So I made this one to share with some friends and my neighbors. It’s a Mokkatorte (or Mocha Torte, if you prefer) with lots of very strong coffee buttercream frosting. It’s a little involved (two types of cake and two times of frosting, plus decorating) but I think it came off quite well. And Happy Birthday to me.
