Chocolate chicory cake
Cakes
During the Great Depression, when ingredients like fresh eggs, granulated sugar and coffee were hard to come by, cooks got creative to make ersatz versions of their favorite dishes. Store-bought mayonnaise suddenly had newfound value in baking as a substitute for eggs. Although we no longer need to use mayonnaise as a placeholder, this cake is an instance in which the understudy outperforms the lead. Not only does mayonnaise add the richness and leavening, but the oil in its makeup also acts as the fat that brings the batter together. Chicory is another nod to the days of rationing; it was used as a substitute for coffee, except in New Orleans where, in many kitchens, it’s still preferred over coffee.
<br />
<br />Reprinted with permission from The Short Stack Cookbook by Nick Fauchald, Kaitlyn Goalen, and the contributors of Short Stack Editions.
Share:
Comments