Very briefly.
Last week two of my loveliest colleagues celebrated their birthdays, and the confluence pushed me over into bake mode. Not that that’s very difficult. This latest concoction (another modification of the pistachio cake recipe) was three layers of macadamia nut cake, separated by layers of dark chocolate ganache and toasted coconut flakes, then frosted with the ganache all round.
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Meanwhile, a few weeks earlier, I made this one for my best friend’s surprise-but-not-quite birthday dinner: a lemon-blueberry macadamia nut cake. The three layers here were also macadamia nut cakes (as construable from the sentence prior), but with lemon glaze and blueberry preserves in the space between, and topped with a lemon buttercream frosting (that needs to be, well, improved) and fresh blueberries.
