We are
always looking for excuses to eat cake, well here’s a perfect one.
The
Anglo Saxons called February ‘Solmonath’ or cake month because cakes were
offered to the Gods during this month.
‘
Sol’
is the old English word for ‘mud’ and traditionally the name referred to the
difficulty farmers had with muddy fields. Something we can certainly relate to today
with all the rain! The reference to
cakes comes from an Old English Charm used to make the fields fertile.
So
there’s your excuse. Here are some unusual cake ideas to give you inspiration.
Why not try them? Pop into The Gastronomy Shop and see what ingredients we have
to help you.
F aworki
Origin: Poland
Traditional sweet crisp dough pastry strips, deep fried and sprinkled with sugar.
Origin: Poland
Traditional sweet crisp dough pastry strips, deep fried and sprinkled with sugar.
E sterhazy torte
Origin: Austria
Hungarian cake composed of spiced buttercream between layers of almond macaroon dough.
Origin: Austria
Hungarian cake composed of spiced buttercream between layers of almond macaroon dough.
B oston
Cream Pie
Origin: America
A cream or custard filled cake with a rich chocolate topping.
Origin: America
A cream or custard filled cake with a rich chocolate topping.
R um
Baba
Origin: Italy
A small yeast cake soaked in rum and filled with whipped cream.
Origin: Italy
A small yeast cake soaked in rum and filled with whipped cream.
U pside-down Cake
Origin: America
A fruit based cake, best served upside-down.
Origin: America
A fruit based cake, best served upside-down.
A ngel
Cake
Origin: UK
A layered sponge cake in pink, white and yellow with a thin layer of icing.
Origin: UK
A layered sponge cake in pink, white and yellow with a thin layer of icing.
R uske kape
Origin: Bosnia
Round chocolate or vanilla flavoured cakes coated with coconut and topped with chocolate.
Origin: Bosnia
Round chocolate or vanilla flavoured cakes coated with coconut and topped with chocolate.