Monet's mango surprise: lemon pecan spice cake filled with blueberries and mango
Cakes
The basis of this riff on a recipe by the wonderful Maida Heatter came about because I wanted a heavier cake with more texture, the nuttiness of whole wheat and pecans, and significant cardamom and lemon flavors. (To achieve the latter, I used my technique of grinding together the sugar,zest and spice.) I filled the cake with mangoes and blueberries, which remind me of the beautiful blue and yellow breakfast room at Monet's Givergny, where I wish I could have served him this as a breakfast coffee cake!
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