What remains of the cake…what to do with it? Sometimes, even though not very often, a bit of cake may remain uneaten, waiting to be finished and eventually ends drying up. Or in the worst cases, as it happened to me with Antinea’s birthday cake, a part of a layered cake might break effectively becoming unusable. And what about the tops, cut to level perfectly the cake layers? Too much cake to eat, at least for me! I then asked myself what I could do with those poor cake crumbles, but also with the double Gruyère cream I had bought in excess (rather than running out an ingredient I have a tendency of buying too much) and the ridiculous amount of eggs I was given by my aunt, who has now taken the habit of delivering about a dozen every week…high cholesterol anyone? Adverse and hostile as I am to cake pops, an option which seems amongst the most popular when it’s up to use leftover, I thought of using the leftovers to flavour a batch of muffins, a sweet recipe which has been missing for quite a while in my column for the Maroggia’s Mill. In fact my last sweet muffins recipe for Maroggia’s Mill Cookbook has been the one for Beetroot, Orange and White Chocolate Muffins.
rise of the sourdough preacher 