Posts Tagged ‘cake’

What to Eat at the Airport: ATL (Atlanta Hartsfield International)

Back in November, we described how the fantastic tamales at Pappasito’s Cantina had helped to salvage an otherwise tedious delay at the Dallas Fort Worth airport. Since then, we’ve been keeping an eye out for local food specialties to break the monotony of the fairly generic airport experience and at least glean a little flavor of a place that we’re only passing through. We had practically written off Atlanta airport where the nice little food court in Terminal B had a fairly predictable line-up of Sbarro pizza, Popeye’s Fried Chicken & Biscuits, Seattle’s Best Coffee, and even sandwiches from Boston-based Au Bon Pain. But, it pays not to give up too quickly. Away from the food court area, we discovered Café Intermezzo, a coffee shop modeled on those in Germany and Austria. It was first established in the Atlanta suburb of Dunwoody in 1979 and also has an outlet in the Brookwood neighborhood of Atlanta and another downtown. Since December 2009, it has shared space with Buckhead Books in Terminal B at ATL.

The cafe has a full menu of soups, salads, sandwiches, and pastas–and an irresistible selection of European-style cakes and tortes that beckon to harried travelers from a well-lighted display case. Not knowing that one slice would be more than enough for two, we ordered a Golden Chocolate Torte (three layers of buttery golden cake with chocolate butter cream and dark chocolate shavings) and an aptly named Heavenly Lemon Torte (lemon cake and lemon cream cheese icing). Both had light golden cake that was not overly sweet, and both frostings were intense yet fairly light. (Good thing, since the slices were about six inches high.) Our server Tangi also extolled the virtues of the Red Velvet Torte with fresh strawberries and the Strawberry Vanilla Bean Mousse Torte. We’re almost looking forward to passing through Atlanta again.

02

03 2012

Roman holiday

With a chance to spend a week in Rome, we decided to book an apartment so we could live more like Romans than transients. A recommendation in the guidebook Pauline Frommer’s Italy led us to Worldwide Accommodations, where we found an apartment in Trastevere, the 13th century neighborhood across the Tiber from the Jewish Ghetto and the ruins of ancient Rome. Overlooked by the 19th and 20th century modernization of the centro storico, most of Trastevere remains a colorful and intimate place stretched out between the Gothic churches of Santa Cecilia and Santa Maria in Trastevere.

Adding to that neighborly feeling, our landlady Carla Conti welcomed us with a simple tube cake that became breakfast for the week when we topped pieces with sliced fresh strawberries and blood orange segments that we purchased at the morning market in Piazza San Cosimato. When we left, she even gave us the recipe (see below).

We enjoyed the cozy apartment with a spacious bedroom, a modern bath, a pleasant sitting room, and a compact but functional kitchen. The neighborhood was so full of good trattorie and osterie that we never did get around to cooking dinner, but we did make breakfast. More to come on some of our favorite restaurants and recipes for typical Roman dishes.

CARLA CONTI’S HEALTHY ROMAN CAKE


Carla makes this simple cake as a welcome gift for renters in her Trastevere apartment. Her version comes out as a large, slender ring. Since that kind of pan is hard to find in the U.S., we decided to cut the recipe in half and use a small (6.5 inch) Bundt pan. Like most cakes and pastries, this one works best if you weigh the ingredients rather than relying on volume measurements. Because it uses vegetable oil and yogurt, Carla calls it a ”healthy” cake – but she often drizzles it with chocolate fondant to make a more decadent dessert.

Ingredients

115 grams white flour
8 grams baking powder
2 small eggs
125 grams superfine sugar
60 grams vegetable oil
75 grams yogurt (plain or fruit)

Directions

1. Heat oven to 350F. Grease and flour small Bundt pan.

2. Sift together flour and baking powder. Set aside.

3. In medium bowl, beat eggs until frothy. Beat in sugar, a little at a time to make sure it dissolves. With mixer running, add vegetable oil and beat until mixture takes on consistency of soft mayonnaise.

4. Add alternating portions of flour mixture and yogurt, beating well after each addition. Pour mixture into Bundt pan. Bake 25 minutes or until toothpick inserted into cake comes out clean.

5. Cool on rack for five minutes. Remove from pan and let cool completely. Slice and serve with fresh berries.

19

04 2011