Lately, I've been subsisting on a high-caffeine diet. Seriously. The amount of caffeine coming from those mugs of coffee, tea and chocolate I've been having is UNholy. Through the roof. Enough to induce a shaking fit in a cow. Scratch that. Bouts of seizures for ELEPHANTS.
And if you were to so kindly inquire what would be the reason behind it - well, that would be exams. Yes, the dread-inducing, terror-begetting mid-year assessments. (which is why this post will be kept short) A week has passed, with endless amounts of mind-mutilating math, chemistry and close to 5% spent sleeping. Not to mention Looking into the mirror proves to be an ordeal now.
Anyhow, it's just two more days. 48 more hours of slaving away reading/vandalizing my copies of Merchant of Seasons and A Man for All Venice. 48 more hours till I can crank on the oven as well as my cooklist aka cookiing playlist and shake my nonexistent booty whilst I bake it off, bake it off...
What accompanies chocolate, coffee and tea perfectly, though, would be this. Yes. This cake. It's crumbly, but not to the verge of falling apart. (That happened when I made it with lesser milk) I've made it a couple times, each with differing liquid:flour ratios, so it's safe to say that this is, well, the most ideal. The secret behind the texture? Ricotta. It somehow melts and incorporates itself as part of the cake that gives it such a light, creamy taste and texture.
What strikes me as being most poignant would be the lemon zest. I couldn't locate (was too busy) the grater, and as such, decided to use the fruit peeler, which resulted in small bits of lemon peel in the cake - it made for a pleasant change, though. Also, the poppy-seeds added a wonderful texture to the cake, but its fine if you were to omit it.
Here's to cake, and here's to better days ahead.
Lemon Poppy seed Loaf Cake
to be continued.