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cakes

Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream

Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream

“Enraptured, and enraptured, in broad daylight, dreaming…”- Marina Tsvetaeva, from ‘Selected Poems’.

I apologise for my absence on this space. Something I, often say. And deeply feel. The fact is, another project has been consuming my all. Devouring. A word I’m all-too intimately familiar with. I can’t wait to share the details soon. It’s big. But, for now, there’s cake. A Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream. And a picnic in celebration of The World Fairtrade Challenge too.

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Italian Orange Blossom and Almond Cake with Orange Curd, Mascarpone Swiss Meringue Buttercream and Salted Caramel

Italian Orange Blossom and Almond Cake with Orange Curd, Mascarpone Swiss Meringue Buttercream and Salted Caramel

But spring is mine. In the heat trapped between our cupped palms, I hold every spring on earth.” – Dulce Mariá Loynaz, from ‘Absolute Solitude: Selected Poems.’

The writer lives two lives. The first self, the living, the experience, the pure impulse and instinct. The second self, the creative, the slowed psychoanalysis, the agitation for heightened living, the poetic madness. Each fragment of identity, culminating into prose destined for written page. Dissolving into atmosphere, blossoming into illusion. And loving. Loving everything. The point of loving being pure, unadulterated ecstasy. The modern romantic infatuated with all that blooms, engulfed with literature, with song, with poetry, with people, with cities, with jazz. The many faces of light, darkness, agony and pain. An unwavering passion for life, and all its mysticism.

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Dark Chocolate and Raspberry Cake with Earl Grey Swiss Meringue Buttercream

Dark Chocolate and Raspberry Cake with Earl Grey Swiss Meringue Buttercream

“Between my sleeping and dreaming, Between me and the one in me who I suppose I am, A river flows without end.” – Fernando Pessoa, from ‘A Little Larger Than The Entire Universe: Selected Poems.’ 

A Dark Chocolate and Raspberry Cake with Earl Grey Swiss Meringue Buttercream for Valentine’s Day. As much as I love to create sweet things for the aforementioned date, I have never been one to celebrate the exhausted tradition. Probably because my beliefs on love and intimacy are so far removed from the ideals that the corporate world stemmed. But, here I am. Once again. The same fragmented girl as the one several moons ago, white-hot with exuberant gilded swan song. Like the most precious thing, untainted thing. Again, smoking with desire. But a desire no longer for the bitterness of exterior flesh, rather an endless hunger for eternal understanding of the human heart.

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Dark Chocolate Merveilleux with Honey and Lavender

Dark Chocolate Merveilleux with Honey and Lavender

“When I woke, the morning light was just slipping in front of the stars and I was covered in blossoms.” – Mary Olive, from Blue Iris

There’s always been a deep desire within my soul to run. I feel it in every fibre, every atom, every crevice and fleshed crack. To escape to unknown possibility, without destination or desolate end. Where the air remains warm, slow and unhurried.  To wander in a kind of nomadic existence, tethering on the side of both light and dark, fleeing to some kind of self-induced euphoria. Where she grows in radiance, impenetrable desire and luminous ecstasy, wearing her bona fide sins like stars that illuminate the endless night.

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Pink Champagne, White Chocolate and Rose Layer Cake

Pink Champagne, White Chocolate and Rose Layer CakePink Champagne, White Chocolate and Rose Layer Cake

There are stars in your dark side, brighter than the sun.” – Andrea Gibson.

Layer cakes are happening more than usual in my kitchen. It’s to be expected though, willingly or not, the holiday season of extravagance – is upon us. It’s an occasion deserving of cake, a sparkling Pink Champagne Layer Cake made even more decadent by the addition of White Chocolate and Rose. It’s so perfect for a celebration. 

What’s strange is that champagne has never been my celebratory drink of choice. Perhaps it’s because I’ve always shunned any kind of forlorn tradition that deemed what I should be, do…drink. It’s definitely part of my subconscious superiority (or subjective inferiority) complex that seems to permeate through everything I do. It’s a precipice, and I’m slowly working on it. It will forever be xo café patrón that I turn too to make my heart sing. But champagne in baked goods? It’s something extra. I’m hooked, completely and utterly. 

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Chocolate Hazelnut Cake with Gianduja Praline Swiss Meringue Buttercream

Chocolate Hazelnut Cake with Gianduja Praline Swiss Meringue ButtercreamChocolate Hazelnut Cake with Gianduja Praline Swiss Meringue Buttercream

I was a winged obsessive, my moonlit feathers were paper. I lived hardly at all among men and women; I spoke only to angels. How fortunate my days, how charged and meaningful the nights’ continuous silence and opacity.” – Louise Glück, from “Ancient Text”

This years birthday cake. Twenty-one! The truth, I don’t usually celebrate. Call it elitist or detached (or both), but rejoicing age, another year older, has never been something I yearned for. I blame my love for American Beauty on the sort-of self-deprecating ideals that stem. The kind of societal ideals that entail certain life’s milestones to be reached within the perimeters of a new age. A kind of pursuit in identity and self-obsession, that always set my warped line amongst the straight. A good cake, that’s the extent I’m willing to go.

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