There are many tastes and textures I have yet to partake of. The culinary world is filled with exotic combinations of flavors. Though knowing my picky self, many I’ll happily skip over. But one that I’ve just “discovered”, miso, has taken me by surprise. Yes, I’m embarrassed to say that this is my first encounter with miso and I’m enamored. I want to rub this salty, savory paste into everything I make. It gives the perfect balance of umami, similar to its cousin soy sauce, but with an understated depth that makes it an excellent companion to savory dishes.
I'm finding myself posting a second baked good so soon after this cake. Though it's not a bad thing, I suppose I should strive for more variety. In reality these muffins aren't dessert-like at all, they're quite the opposite, a worthy way to start the day. They're composed of whole ingredients like white whole wheat flour, coconut oil and cinnamon. The maple and sucanat make them refined sugar-free. And of course, the blueberries bring in the greatness of summer.
There are two types of dessert people, those who will hear about nothing other than chocolate and those who legitimize fruit in desserts. I’m encamped somewhere between the two, with a slight leaning toward the chocolate crew. I think sorbet is cute and refreshing at the end of a meal, but I’ll most likely be anticipating a chocolate something next to appease the sweet tooth.
But then this cake came along and I felt miraculously satisfied by its mouth-puckering lemony taste. The meyer lemon with its inherent sweet and sour flavor translates itself perfectly into a pound cake. What takes it up a notch is the extra moistness from the syrup coupled with the sweetness from the glaze. All these elements work together to create a truly exceptional loaf. Trust me, I’ve since converted a staunch chocoholic with just a slice. It’s a must-make-stat kind of cake.