July 10, 2008
When I served this cake last night I informed Max that I'd sprinkled salt on top before baking it. Says Max, "But salty is the opposite of sweet." Bingo, sir! 'Tis the secret for bringing out sweetness. Also, the fact that I shmushed all the strawberries and let their juice mix into the top of the cake batter. But all this wasn't my idea, it was from Heidi at 101cookbooks.com. Check it out for the recipe!
I did not, of course, follow the recipe 100%. I used strawberries instead of raspberries, just regular sized grains of salt/sugar, and ghee (clarified butter) instead of regular butter. For all my smacktalk about dairy, I really haven't found a way to bake without it and still get mucho delicious results.
We had a some Riesling with our cake for dessert and pretended we were sitting on the veranda we don't have with a slight summertime breeze instead of sitting in our living room with the AC blasting. Whatever. There's no So You Think You Can Dance on the veranda.