I thoroughly enjoyed baking this recipe. It was easy for me because I set out all the ingredients, separated the eggs, measured the dry stuff before I went to Pilates class in the early morning. So when I got ready to bake, it was a breeze. Watching the actual chemical changes, like the egg yolks turning thick and light yellow and the beating of the egg whites is fascinating to me. And I also got to use my improved folding technique, learned at the cooking class at the Mansion in Savannah.
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The local wine store (Market Square) had plenty of grappa to choose. I bought the moscato, thinking it would work better than barolo or pinot noir for a cake recipe. The honey flavors the cakes so nicely with the grappa.
If you can’t tell from the photo, I used some little pansies to decorate along with powdered sugar. I served them with ice cream, too. The mini bundt cake, while making a really pretty presentation, is a large serving. Somehow, I managed to eat mine, though. Clean plate club!


Comments

Grappa Cakes — 4 Comments

  1. I love the way you added the powdered sugar and the little pansies. I am sure it wasn’t too hard for you to clean that plate 🙂

  2. Yes, the pansies are a perfect touch with the cakes. What flavor of ice cream did you serve with them?