Keeping cake with middle-eastern flavors
Cakes
One of my most-prized possessions--at least with regard to baking--is a fading, wrinkled photocopy of a three-page article from Gourmet magazine, circa 1972. Entitled "Cakes for Keeping," these recipes by Shirley Sarvis are homey classics best served as a casual breakfast or mid-day snack with coffee or tea. Think Tea Time in Britain, Fika in Sweden, Pause in Germany. It's a custom I think we should revive!
<br />Best of all, keeping cakes benefit from a few days' marination, for the full flavors to develop.
<br />Inspired by Ms. Sarvis, my love of Middle Eastern foods, and the contents of my pantry, I developed this variation, which I promptly mailed aff to Swedish friends. I heard it didn't last the week.
<br />Have all ingredients at room temperature before starting.
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