is the host this month for the Upside Down Rhubarb Baby Cakes. Instead of using rhubarb, I decided to use sage since it looked so pretty in the book; and it was also easier than making the caramel for the rhubarb. The cake was easy to make and had a nice light texture to it. I think it was a little plain on its own, but it would be good with fresh whipped cream or ice cream. I liked the sage flavor even though it was a bit odd to have herbs on a dessert. Please visit Erin's blog
to see her lovely cake.
Was wondering whether to attempt the sage version because the picture looked lovely. Thanks for making me want to try it even more now!ReplyDelete
Wow! It looks really pretty with that leaf, though I don't know that I'd want to chomp into it. Once again, I'm a slacker and I didn't make this recipe.ReplyDelete
Yes, it is indeed very beautiful!ReplyDelete
It looks so pretty with the sage. I think sage might pair nice with apples or mangos if you wanted something a little sweet too.ReplyDelete
I thought the picture in the book was very pretty too and I could not find the recipe for it - till just now. Did not realize sage and geranium were one in the same. Your cake looks very pretty - but it does seem to need something more doesn't it.ReplyDelete
Great idea! It adds such a lovely color and texture to the cake, and a beautiful flavor as well we're sure. Will definitely have to try this version in the future.ReplyDelete