Cake and the Senses

Soft sweet rhubarb sandwiched between a crunchy nutty topping and a beautifully moist cake, served warm with thick unsweetened Greek yoghurt – the rhubarb crumble cake was my idea of the perfect dessert.

Successfully made twice before, yesterday fresh figs, feijoas and walnuts replaced rhubarb and almonds. The blush red flesh of the figs artfully arranged to provide a punch of colour on top of the pale creamy cake batter; the topping mix delicately placed rather than scattered so that the figs would burst through the crumble. 

A dusting of icing sugar covers the misshapen cake top

Forty minutes in the oven and looking very photogenic, the cake tin was gently rotated to ensure even cooking.  Tested with a skewer and slightly undercooked the timer was set for another 10 minutes.

Taking the cake from the oven, total dismay to discover the batter had engulfed two thirds of the cake and the beautiful figs were hidden. The photo envisaged earlier disappeared but thankfully other senses kicked in. Cooling on the kitchen bench, the tempting wafts of fresh baking filled the house. Later, upon tasting that first mouthful all was forgiven – the fruit and nutty crumble reappeared as a delightful surprise in the centre.

A slice of Fig & Feijoa Crumble cake

Visually appetising food is crucial especially for selling recipe books but it’s the flavours, aromas and textures that ensures eating is an all round sensory experience. Remember the old wives’ (real estate agents) tale about brewing fresh coffee or baking a cake before having potential buyers through an open home, how often did you actually see the coffee or cake?  It’s the welcoming aroma that makes it feel like a home.  

Don’t be afraid to experiment with your favourite recipe, you never know what mouth-watering dish you might create.

Enjoy your weekend.

Michelle

ps just checked original recipe – photo is taken before cooking... I wonder why!