This is the week where we’re taking a closer look at Sound. When making this cake, pay attention to the different sounds that arise during cooking; which of these do you find most useful? Are they helping you gauge endpoints at different stages of the recipe? One thing, I’ve picked up while zesting the lime at the end of this cake, I can tell by the sound the lime makes as it rubs against the zester, whether I’ve exhausted that part of the rind and if I need to move on to a different part of the lime. Other sounds are much more obvious, like the sizzling sound of melting butter in the pan when the sauce is prepared. And don’t forget that you can access additional bonus content from The Flavor Equation. Also, find out how to enter to win an amazing package of kitchen goodies courtesy of my promotional partners, here. Good luck! Reprinted from The Flavor Equation by Nik Sharma with permission from Chronicle Books, 2020 No reviews ¾ cup/165 g unsalted butter, at room temperature, plus extra for greasing 1 Tbsp ground ginger 1 tsp ground black pepper 1 tsp ground green cardamom 1 tsp lime zest 2½ cups/350 g all-purpose flour 1½ tsp baking soda ½ tsp fine sea salt 2 oz /55 g crystallized ginger, chopped ¼ cup/50 g sugar ¼ cup /85 g honey 1 cup/320 g unsulfured molasses or sorghum ½ cup/120 g crème fraîche 2 large eggs, at room temperature 1 cup/240 ml water warmed to 158°F/70°C For the Date Syrup Bourbon Sauce: 2 Tbsp unsalted butter 1 cup/240 ml date syrup 1 cup/240 ml heavy cream 2 Tbsp honey bourbon or whiskey ¼ tsp fine sea salt For Serving: Lightly sweetened crème fraîche Fresh lime zest Do you have any particular brand of honey bourbon you could recommend? Have to admit I did not even know there was such a thing! Cheers, Anne PS You are one of the few who warrant reading every single word of a post. Thank you for that joy. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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