Classic but not Boring
With such deliciously etched memories, it is no wonder that whenever I have a 'nostalgic' sugar-craving (as opposed to an 'adventurous' or a 'to-die-for' type of sugar-craving) and an hour or two to spare in the afternoon, it is the classic pound cake that I turn to for gratification.
Made a classic vanilla pound cake the previous weekend, to serve after dinner for the family. I won't be putting up the recipe in this post as pound cake recipes are a dime a dozen (being the basic recipe found in any respectable baking cookbook - and if you don't have a cookbook, just troll the internet!).
A bit of history: The pound cake derived its name from having equal amounts of flour, sugar, butter and eggs (a pound of each to be exact) as its ingredients.
With just a tad of extra effort, these slices of pound cake when served with champagne grapes and lavender syrup transcended 'boring' to become 'special'.
- These champagne grapes are sold in Cold Storage supermarket for about $5 (or less) a punnet and are just like tiny little bubbles of sweetness that pop in your mouth - absolutely irresistible, and I think they're great for incorporating in all kinds of desserts, maybe even as a topping for a cream layered cake.
- The lavender syrup is very easy to make: boil half a cup of sugar with about a three-quarter cup of water, stirring until the sugar is dissolved. Remove from heat and add 2 teabags (or approximately 2 heaped tablespoons) of dried edible lavender (you can easily get this in herbal tea shops). Let steep for half an hour or more and you will achieve this sweet lavender-scented syrup. Remove teabags (or sieve the syrup if you are using loose lavender) and add 2 teaspoons of lemon juice and the champagne grapes to the syrup. Stir and serve by spooning the grapes and syrup over the slices of pound cake.