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... no, - but madeleines were, I think, the pâtisserie of choice of that introvert effeminate snobbish young whippersnapper who used to prowl around the village and was found snooping in at my windows - disgusting... Tho' he did apparently like my compositions - and did go on to write some amusing pastiches ... (But I was dead by then )
as the late great Alan Davidson says in his magisterial Oxford Companion to Food - "... the rich dessert confections associated with convents and making great use of egg yolk - for some people the outstanding Portuguese delicacies."
I love caraway seed cake, but if you want it nowadays you have to make it yourself. My son made one for my last birthday. Otherwise I'm with salymap - date and walnut.
I rarely eat cake but I prefer coffee and walnut, also Madeira but I haven't had a decent one of those since my Grandmother died. Ginger cake is rather nice occasionally. Not really a cake but Yorkshire Curd Tart is lovely but increasingly hard to come by.
Genoa - preferably with at least three glacé cherries per slice. More often I have a dark-chocolate digestive bicky during the OT lesson. If the Mag disappoints, I indulge myself with another (McVitie in A flat) during the second lesson. Thus I rely in part on the CE host choir to help control my waistline.
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