The sweet spot

The Guardian - Feast - - News - Ta­mal Ray

It’s strange where the path of ex­per­i­men­ta­tion can take you in the kitchen. To­day’s recipe started as an at­tempt at recre­at­ing a Ger­man ap­ple cake my friend’s mother had made. But, as so of­ten hap­pens in our kitchen, its shelves buck­ling un­der the weight of in­gre­di­ents bought in a fit of hunger, things took a dif­fer­ent turn. The chunks of marzipan melt as the cake cooks, giv­ing it a chewy crust of caramelised sweet­ness that’s cut through by the acidic tang of the ap­ples.

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