This cake has pockets of juicy blueberries and a buttery crumb topping that's brightened with lemon zest and intensified with dried blueberries.
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Entries tagged with 'breakfast cakes'
Italians will eat this egg-free cake during Lent. I went farther, swapping in earthy whole wheat flour and and taking out the nuts. The dough is spiced with cinnamon, nutmeg, and black pepper. The overall flavor is a nutty, slightly spicy cake with a bright burst of orange.
In keeping with the fine morning and the island's movie-set charm, a girl stopped short on her bicycle to say hello to one of our housemates. She had the inside scoop on the menu at Provisions: doughnut muffins. I heard nothing else. Like a zombie on amphetamines I lurched around town until I got to Provisions. And there, under a glass dome on the counter by the register, were two little muffins, damp with melted butter and dusted with sparkly brown cinnamon sugar. I stared at the muffins intently, willing the people in line ahead of me not to buy them.
Revani is a Greek cake which is made from semolina flour and doused in orange syrup. With a few tweaks this cake is perfectly acceptable at breakfast. It gets its earthy sweetness from honey and a brightness from orange zest. The interior has a tight crumb, and of course the coarse texture of the semolina. This would be nice served at a brunch, instead of other hearty breakfast pastries like scones.