I know I already posted today, but I wanted to quickly tell you about some cutting-edge developments in the composition and aging of the 2012 fruitcake.
Hazelnuts lose their spot to almonds. For three years now my fruitcake has been poundcake flavoured with orange zest, garnished with glacé Evans cherries, candied Navel orange peel, and roasted hazelnuts. The cherries are the star. They bring loads of flavour, acidity to balance the buttery luxury of the cake, plus they’re from Lisa’s dad’s backyard.
Working with Evans cherries over the past couple years, we’ve noticed that their aroma has a distinct note of almond extract. For some reason this aroma is especially evident in the single-varietal rumpots we’ve made. This … Continue reading.