I filled the cake with poached apples and a generous helping of honeyed cream. Using these cues, I created this delightful cake consisting of a genoise sponge soaked in a “greensap” milk syrup. You can use these in this recipe or just go with cow’s milk. In Redwall recipes–of which there are many–it’s usually almond or soy milk. For those wondering, “greensap milk” is essentially a plant-based milk. The exact flavoring of the cake isn’t really mentioned, but we know it contains greensap milk, honeyed cream, “marchpane” (marzipan) and fruits. My first purchase was The Great Redwall Feast, which is a Redwall picture book predictably abrim with food! In this book we see the creatures of Redwall creating a massive cake. I did want to participate, though, and Redwall in general looked right up my alley. In any case, I managed to miss this phenomenon even through some 20-odd book releases, multiple picture books and a television series. I don’t think Redwall ever gained great popularity in Germany, or at least it wasn’t well known with my family. When Diana over at Fiction Food Cafe decided to host a Redwall themed blog link-up for this month, I have to admit I had no clue what Redwall was.
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