I hardly ever eat sweet desserts these days. Mostly as my taste buds have changed as I’ve grown older (give me some aged cheddar over a doughnut any day) whilst I’ve also developed a growing awareness of how food intake (aka nutrition) affects the state of my body.
I’m not talking about avoiding fat and sugar altogether, but rather about making the most of these elements of my diet. I’m choosing good fats over bad ones and nutritionally dense, unprocessed (i.e. low glycaemic index) sugars over refined sugars that lead to a massive insulin dump.
But in saying that (whilst posting about cake), I don’t view baked goods as ‘the devil in disguise’. I still enjoy the process of baking and when there’s an occasion for a special-kind-of-cake, I jump at the opportunity to pour love (and butter and sugar) into an occasional baked treat for family and friends.
Last Sunday was one of those days. Some friends of mine decided to have a spontaneous get-together the following night (togetherness is enough of a special occasion for me) and I was asked to bring some sort of dessert.
I decided to bake this cake from Gourmet Traveller, with a few personal substitutions: raspberries alongside cherries, sour cream ganache for an extra bit of ‘tang’ (use the same 1:1 ratio of cream to chocolate, with a splash of vanilla essence if desired), the deepest, darkest chocolate I could find and a splash of brandy instead of kirsch.
I crowned the cake with a handful of golden-roasted hazelnuts (for crunch) and a sprinkle of edible flowers (I used this purchase from The Essential Ingredient; they’re definitely an optional extra, adding nothing in terms of flavour or texture… but I love them anyway).
I’m not going to regurgitate Brigitte Hafner’s recipe here as it’s perfectly written on the Gourmet Traveller site, but I did take a few photographs as the afternoon light was beautiful last Sunday. If you make this cake, I do hope you enjoy it amongst your very best friends.
Food always tastes better that way.
P.S If you’re still waiting for the joint ‘Mexican Table’ post with Inspired Food and Feed Your Soul, Perth, please take heart – we hope to publish our recipes and photos by the conclusion of this weekend. Thanks for your patience and interest in this merry band of amateur cooks x