This cake is likened to a pain d'epices, a traditional honey and spice cake. I have not made anything like this before, so another new baking adventure. The recipe calls for lavender flowers which I did not have so I just left them out. Since some found this flavor too floral, I thought it would be wise to omit.
The recipe came together quite easy and only used a couple of dishes, a winner for clean up. It does take some planning ahead as the orange peel, peppercorns and fresh ginger need to steep for one hour. Dorie also recommends that the cake ripen in a double layer of plastic film for a day or two. I knew this was not going to happen at my house with the daily requests from my husband.
My review: I liked the flavor of the orange which really came through. I did not taste the ginger or black peppercorns. My dried cherries were really fresh and moist and stayed so after baking. The cherry orange flavor paired well together. I thought the cake was a little dry but I am eating the same day as baking. Will update my review after a few days.
Tuesdays with Dorie.