Ever had the urge to make a certain recipe, but once you got to the store to buy the ingredients, you lost all interest? That happened to me this weekend. To add insult to injury, as I was putting the now abandoned recipe ingredients back, I found myself with no inspiration to make anything at all. Isn’t that a terrible feeling? Nothing in the grocery store was interesting enough. I suppose I could chalk it up to pre-Thanksgiving excitement. I have three new recipes I’m trying for that meal, but obviously, I cannot make those yet. I suppose my lack of inspiration in the original recipe was the the problem. For some reason, I wasn’t completely excited to try the recipe; therefore, nothing prevented me from abandoning it.
So, what should one do when lacking inspiration? Review your cookbooks for a “flagged” recipe that was forgotten! For me, I turned to the fount of inspiration herself, Julia Child! When I received Mastering the Art of French Cooking for my birthday back in May (Thank you, Sister Who Lives with Me!), I had flagged the Reine de Saba, or Queen of Sheba cake. However, I think I shelved it because it calls for pulverized almonds, which until recently, I didn’t think I could do because I have no food processor. Well, welcome back, espresso bean grinder! 1/3 cup of pulverized almonds is not a lot, so the little grinder could handle this amount.
A sliver is missing because my sister wanted to try the cake before it had cooled enough to frost. (She doesn’t really care for frosting.) By the time the cake was cooled, my sister’s girlfriend, who loves frosting, was entrusted to combine the last tablespoon of butter into the chocolate buttercream. Apparently, the frosting smelled and looked pretty delicious because she looked at me amazingly and said, “I’m surprised you think any buttercream will be left for the cake!” Before I knew it, she had already frosted the cake! So I hurriedly put sliced almonds on the top and took photos so we could dive right in!
The sliced almonds are supposed to be around the edge of the cake, but I used a wider cake pan and didn’t have enough height to do that here. Instead, I got a flatter cake, but trust me, it was delicious.
So, I’m relieved that this cake turned out so great! Though, I shouldn’t have worried. It is Julia Child. I’m glad that I didn’t make the first recipe because I’m not too sure I would’ve been as pleased as I am with this cake.