When I was a little girl, someone gave me a large white chocolate Easter bunny. I proceeded to eat most of it and became violently ill. There was nothing wrong with the chocolate; I was merely a victim of my own greed. Ever since, I have never been able to eat white chocolate.
If you’ve been following this blog, you are aware of my steamy relationship with a lovely tart. This was started by le pirate, a food blogger extraordinaire. I just love her recipes—never pretentious, always irresistible—and delivered as if she is standing in the kitchen with me. It reminds me of cooking with my grandmother.
Grandma: Add some sugar.
Me: How much?
And eventually I developed a sense of just how much “some” is.
So when I saw the recipe for Lemon White Chocolate Cake, I knew at once that I had to make the acquaintance of any batter that could actually make a person swoon.
It didn’t. And the smell of melting white chocolate was hard to take, but the finished cake…
…was truly one of the finest things I’ve ever tasted. It was whiskers on kittens, brightly colored butterflies, baby unicorns, all the good things in the universe and some others that don’t yet exist.
Cake is plentiful here, but invariably sponge with whipped cream frosting, which is fine, but I didn’t realize how much I miss cake that tastes like…well…cake.
Thank you, le pirate. Grandma would have been proud.