After a few weeks of trying to track down Vin Santo with no luck and deciding to use an standard Italian Dessert Wine as a substitute the first cake has been made. There is a significant quantity of liquid ingredients in this recipe which makes the batter quite wet, but the quantity of semolina is enough to absorb the liquid without a problem. The cake has a more complex flavour than the standard orange and almond cake found on SBS Food Safari, this is mainly due to the subtleties of the olive oil and orange flower essense.
In order to provide a standardised rating system for the various cakes which will be made over this process, the following questions will be posed against each cake.
Was the recipe easy to follow? – Yes
Did it look like the cake pictured? – Yes
Would we make it again? – Yes, but the SBS Food Safari Orange and Almond cake is much easier to make and is quite similar.
The next cake on the list is “Chocolate and Almond Torte”.