I'm sorry to say you can't taste this cake. It is a photograph, stored in a series of ferromagnetic etchings on a disk and then displayed on an illuminated screen composed of minute units of measurement called a pixel. That is the great deception of food photography. However, it gets your taste-buds going anyway usually.
A couple of weeks back I wrote a posting about Wayne Thiebaud, a man who painted hundreds of dessert cakes during his lifetime. Cake as a metaphor? Or cake just for the sake of cake, and sweetness. I'd considered a dark black block of bitter or stone cake. While that is interesting, I found a much greater love for the cake described below.
Ingredients: wheat flour, confectioner's sugar, granulated sugar, coconut creme, cardamom, eggs, honey, matcha powder, lemon zest, lemon juice, salt
My goal was to bake a green tea cake. I did some research (originally I was going to go with pistachio, but pistachios are hard to come by at my market without salt). The cake is intended for an oil painting at a very large size. The green is what draws me to it. Matcha (or green tea powder) has a refreshing almost garden chlorophyll taste. It has strong associations with spring and living things. The lemon adds a nice note with the zest, and the coconut creme provides an alternative to a heavy dairy creme. While I might balance out the honey, sugar and cremes differently next time around, this cake makes a wonderful model for a painting.
Painting coming soon, in the upcoming weeks. I'm out of titanium white, but once that comes around look for a semi-ridiculous, uplifting, spring-season-jarring slice of sweet.