Yesterday I made Rose Levy Berenbaum's pumpkin walnut ring (from The Cake Bible). As usual, I treated the recipe as more of a guide, substituting whole wheat flour, leaving out nuts, and using some unidentified squash pulp I'd frozen a few months ago. On a whim I also threw in a cup of blueberries, and it turned out delicious. As you see, I made it yesterday and half of it is gone already.
Monday, February 16, 2009
Pumpkin Blueberry Cake
Yesterday I made Rose Levy Berenbaum's pumpkin walnut ring (from The Cake Bible). As usual, I treated the recipe as more of a guide, substituting whole wheat flour, leaving out nuts, and using some unidentified squash pulp I'd frozen a few months ago. On a whim I also threw in a cup of blueberries, and it turned out delicious. As you see, I made it yesterday and half of it is gone already.
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1 comment:
It resembles my apple-persimmon cake--right down to the persimmon pulp in the freezer.
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