A Lemony Breakfast Cake That Tastes Like a Roman Holiday
'The recipe for the cake that knocked me off my breakfast routine is the one that got away. I should have tried to wangle it after the first time I had it. Or the second. Or the third. But I didn’t. I probably didn’t think I’d miss it. Or maybe I just wasn’t thinking. A long weekend in Rome can give you that domani feeling. Nothing seemed urgent there.
My husband, Michael, and I had gone to Rome to visit our friend, Meg Zimbeck, an American we met in Paris more than a decade ago. Back then, Meg, a food critic, was creating the restaurant website Paris by Mouth, eating out two or three times a day and writing in cafes with good Wi-Fi between meals. This time, we were catching her just as she was preparing to launch Rome by Mouth, a sister site. It was Meg who wisely suggested that we start the day with coffee at Roscioli Caffè, around the corner from our hotel.
Michael followed Meg’s recommendation and Italian custom, happily dunking his cornetto (think Italian croissant) into his coffee, while I was content to stick to my morning regulars, two cappuccinos in quick succession, until I scanned the bar and was stopped by a cake as yellow as a child’s drawing of the sun. It was tall and simple and made in a tube pan, the kind that grandmothers around the world always had. Set under a glass dome on the highest part of the counter, it kept watch over the cafe’s fancier cakes, crostatas, cannoli and everything with whipped cream.
The cake was as plain inside as it was out and, as I discovered on first bite, lemon. It wasn’t any sweeter than it had to be, nor was it rich. It would have been right at any time of day, but for me, having it early in the morning, in a foreign country, with the hiss of the espresso machine, the light clatter of cups and saucers and so many snippets of lyrical Italian conversations ricocheting up and down the busy bar, it tasted like vacation.'>>>
https://www.nytimes.com/2018/07/03/magazine/holiday-cake-roman-lemon-breakfast.html?
Roman Breakfast Cake
https://cooking.nytimes.com/recipes/1019395-roman-breakfast-cake
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I'm making it. With blueberries.
