it was not my birthday, i should add, as my parents had sense enough to see that the celebration of my arrival in the world would not fall in the dead of Winter. and, before i forget... let us just chat a bit here about the dead of Winter.
you know all those groundhogs everyone tends to make a fuss about at this time of year? well, according to the majority of said creatures, Spring is supposed to come early this year. meanwhile, we are expecting something in the range of fifty centimeters of snow... FIFTY CENTIMETERS... (TWENTY INCHES, to us Yanks)... before the day is through.
so, basically... groundhogs lie!
where was i again? oh, yes... a birthday has been celebrated.
he has been super-busy of late, so the festivities consisted of the aforementioned cake... and leftovers from the day before. and, before you go thinking that it sucks to be eating leftovers, i should point out that we made a huge batch of sarma (the subject of my first ever post).
while most people's Wednesday meal probably consisted of bits left over from the meals they ate on Tuesday, Monday... and probably Sunday too... we were whipping up a fresh batch of mid-week Croatian cabbage rolls. so that is what we had for his birthday meal the following day.
i had one with a bit of smoked meat...
and he had two with half a kielbasa... because he excels at being absurd.
we made quite a few adjustments to his father's basic recipe, which will probably result in my favorite animator being kicked out of the family when his dad finds out. the four biggest changes were 1) using a combo of ground pork and lamb (his dad uses pork and veal), 2) the addition of some barley to the rice and ground meat filling, 3) ditto for a grated zucchini, and 4) copious amounts of gochujang (Korean chili paste) mixed into the simmering broth. the first bite was indescribable.
him: i may get disowned... but it will be totally worth it.
i cannot begin to explain how delicious this was. i love the taste of lamb, and gochujang makes everything better—we put it in most things we cook around here—but the inclusion of the barley turned out to be the best decision of all. not only does it bring a slightly nutty taste, but the chewy cooked-barley texture is fantastic in the filling. there was no discernible taste from the zucchini, as it has very little to offer on that front, but i like knowing that it was there.
we were practically pausing after every bite to comment about how good it was. my empty bowl speaks for itself.
then there was that cake.
this was my second time using this recipe from a food magazine (which i will talk about next time around, as this is already too long), and it is far less complex than it looks. the secret is the use of frangipane (almond paste) in an otherwise basic butter cake batter. that goes into a springform pan, and is topped with fanned out slices of Granny Smith apple.
i made a some minor changes to the recipe (added some ginger, cinnamon, and nutmeg to the mix) and a few less-minor ones. we tend to like our baked goods on the less-sweet side, so i used about two-thirds the recommended amount of sugar (especially as there would be powdered sugar sprinkled over the top, plus a bit more sugar sprinkled on the apples).
if you squint a bit, you can see the sugar crystals on the fruit before the cake went into the oven for about an hour.
the biggest change of all was to reduce the oven to 350°F, instead of the suggested 375°F. i was skeptical about so small a cake being in so hot an oven for so long a time, but i decided to be a good-girl and do as i was told the first time i used this recipe. i will not be making that mistake twice, as the batter expanded so rapidly that first time, the apple slices were mostly covered up.
had i not made the executive bad-girl decision to reduce the heat halfway through, the cake would probably have been burnt long before the cooking time was up.
so, i used the lower oven temperature this time around, and it was perfect... if i do say so myself. i left it cooling while we ate sarma and watched the newest episode of Death in Paradise.
[random aside: i am rather fond of Ralf Little, so i may have done a bit of fan-girl swooning over him being added to the cast.]
it should be noted that my favorite animator is like a small child where cooling baked goods are concerned, so we had the same conversation several times.
him: how long do we have to wait to eat cake?
me: until it's done cooling.
and, eventually it was. he insisted that it had to go on one of the plates he... uhm... "borrowed" from his parents place when he first moved out... like twenty years ago. those plates are older than him. this one has a chip on the edge, which i cleverly positioned just out of the frame.
the last step was to add a bit of powdered sugar. he did that part.
i skipped this step the first time i tried this recipe, because i did not want the extra sweetness, but we were celebrating this time around, so the powdered sugar is a nice final touch. i was afraid the apple slices would be covered up, but they were still visible.
it was still his day, so he did the slicing.
now, if it was my birthday, i would be eating cake with some sort of adult beverage. however, he absolutely despises the taste of most forms of alcohol (he makes an exception for boozy eggnog during the holiday season), so we opted instead for geriatric-adult hot beverages.
that last bit reminded me that i also added a healthy splash of vodka infused with juniper berries to the cake batter. he may hate drinking alcohol, but he has no problem with it as an ingredient in cooked items.
the most important thing i should note about this cake is that it was entirely wheat-free, so i did not have to resort to taking antihistamines at any point.
i used a combination of roughly three parts oat flour to one part Bob's Mill Gluten-Free baking flour. i used straight oat flour the first time i made this cake, but the GF flour was a surprisingly excellent addition this time around, especially as i only included it because i wanted to get rid of the stuff. i usually hate the grainy texture of those GF flours, but this one was absolutely undetectable when combined with the oat flour, so i will most likely use this combination in other wheat-free baked goods from now on.
a great time was had by all.
