Summer is here – though I’m sure most of us feel like it’s been around since mid-May or June. Because I’m an Arizona native, summer has always seemed to fall between the months of, oh, April to October. Even though I’m now in the suburbs of Washington, DC, I don’t feel like the heat is any less brutal, now that it’s combined with 70% humidity. These are the reasons we need salads like the one I’m sharing today: a jumble of chickpeas, cucumbers, tomatoes and avocado that gives the perfect crunchy, tangy and refreshing antidote to a hot day.
If you make the rounds on Pinterest, chances are you may have seen this cake before. It’s been around for years now, and it has been on my to-do list ever since I saw Todd and Diane rave about it on White on Rice Couple. I finally got around to making it, and I’m so glad I did!
This cake really reminds me of one thing that sounds totally different, but is similarly fluffy and custardy all at once: a dutch baby pancake. This magic custard cake shares a similar flavor to a dutch baby/german pancake to me – with a pillowy and light cake top and a thick and creamy custard center (but of course, this cake is much thicker and more dense than a pancake). The cake is very easy to make, and the batter is liquidy and easy to mix. Don’t worry if the batter feels way too liquidy to you – it’s supposed to be that way.