I’ve mentioned or alluded to my favorite cake of the project so far several times. Very early on, week 8, I made the most divine plum pistachio and lemon cake from what’s become one of my favorite food blogs, The Brick Kitchen. I loved this cake so much, I’ve made my own adaptations and continued the unconventional trend of topping my cakes with fruit rather than frosting.
This week’s cake gave week 8 a run for it’s money. Ok, ok week 8 still might be my favorite but this week’s rhubarb, candied-hazelnut and buckwheat cake was so so good.
Over the weekend my boyfriend and I took a quick trip to Milwaukee to celebrate our birthdays together. As birthdays imply, it was a very indulgent weekend full of wine, dessert and so much other goodness!
To be honest, I enjoyed myself so much this weekend, I didn’t even think about what cake I was going to be making until Monday night. Oops.
Leading up to my 23rd birthday I received a lot of questions on what I was going to do about my own cake. Friends offered to take care of it for me, but I didn’t have the heart (or stomach) to forgo making my own cake right in the middle of this crazy challenge.
Several months ago, I purchased an outrageously expensive jar of cardamom spice to make Cardamom Currant Snickerdoodles made popular by Food52. If you’ve never made these cookies, make them! And if you’ve never heard of Food52, take a few minutes to check them out.