The glaze makes my eyes glaze over... Beautiful. Edible. Perfect.
I was on holiday until just the other day in Miami (and surrounds, though sadly I didn't make it to The Everglades, thanks to the US shutdown). I have to say, up front, though I probably will save details for coming posts, that it was probably the best few weeks I have had all year. Right up until we left, I didn't particularly want to go, which might not be the most positive way into this, but it's the truth.
I had zero interest in Florida and felt that once again I was being pushed into going somewhere that Percy wanted to visit. I figured it would just be beaches and people who have better bodies than I do.
Note that I said bodies and not swimwear. I have hot neon orange short shorts with gold toggles (amazing) and pineapple emblazoned black equally short shorts to choose from. I must thank my sister for making sure I bought both pairs of them and thus making that choice possible. (She likes to shop.)
But yes, sadly, I don't consider myself to be hot enough for South Beach. It's OK though, since as a married man, there's only one person I need to impress and I can do that with cake back home in Britain*.
The thing I can't do with cake at home is recreate the gorgeous Art Deco buildings of SoBe (I've gone native). I think that, weather, ceviche and well made martinis aside, it was the Art Deco that appealed to me the most in Miami. I wasn't expecting it. Truly, to walk around Ocean Drive and Collins Avenue, and peek into the different hotel lobbies, is to take a stroll though a land of fantasy, glamour and pastels. It is unforgettable. You just have to ignore some of the bar touts and music during happy hour.
I wish I had taken more photos.
This is getting too long. I shall be back soon with more.
*This is an appropriate statement: this bundt is baked in the tin I bought on honeymoon with the plan to use it every wedding anniversary. This is the second time I have used it for that purpose. (Though it gets used a lot more often than that!)
Lemon Bliss Bundt Cake (adapted from King Arthur Flour)
You will need:
225g unsalted butter, softened
1 teaspoon salt
4 large eggs
2 teaspoons baking powder
350g plain flour
finely grated zest of 2 lemons
freshly squeezed lemon juice from the 2 lemons
- Preheat the oven to 180°C. Lightly grease a 25cm tube pan, or a 2.4 litre capacity bundt-style pan. Nordic Ware bundts are all this size, so if you have one of them, you're good to go.
- Cream together the butter, sugar, and salt.
- Add the eggs one at a time, beating really well after each addition. It helps prevent curdling if they are at room temperature, though since I keep eggs outside of the fridge, mine always are.
- Mix the baking powder with the flour. Add this dry mix alternately with the milk, in thirds, starting and ending with flour. Mix until smooth. Stir in the grated lemon zest.
- Spoon the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake for about an hour, or until a cake tester inserted into the centre comes out clean.
- While the cake is baking, make the glaze by stirring together the lemon juice and sugar.
- Remove the cake from the oven, and set it on a rack. After 10 minutes, run a knife around the edge of the tin to loosen the cake, and turn the it out onto the rack.
- Poke the hot cake all over with a cake tester or toothpick to create holes for the glaze to sink into.
- Stir the glaze, and immediately brush it on the hot cake a little at a time, continuing until all the glaze is used.