First, I was really astounded and had one of my “Wait, what ???”
moments! You see, A Brown Table got a nod in the food section of The Hindu
, one of the national newspapers in India. Needless to say, I am super excited and thankful for their generous feature. Its that time of the year again when the red carpet is rolled out and golden men are awarded. You can hear the loud pop of a champagne bottle and the resounding clapping of hands and perhaps see tears of joy rolling down after words of gratitude are shared. If you’ve already guessed by now, I am referring to the Oscars. Since we are having a few friends over to watch the show this weekend, I have been debating on my choice of dessert. For these kind of dinners, I normally lean towards some sort of chocolate based treat because it is usually a safe bet. But sometimes, I like to get a little adventurous and get everyone to partake in my culinary expeditions.
Seasonal mixed berries and convenience were my two big inspirations for this dessert. The convenience factor comes from the shape and size, thin slices are much easier to handle and make a great finger food. I would recommend flipping the berries to have their open ends facing downwards right into the batter, this way you won’t end up with a surface full of craters and wells. You might notice some unusual types of flours for a cake batter in this recipe but when baking berries I’ve found adding cornflour and rice flour help to protect the fruit from getting mushy and absorb any excess liquid but at the same time keeping the cake moist.