Last Saturday I woke up determined to make ice cream, strawberry ice cream in fact, using a recipe my mother gave me a few years ago. I didn't have all the ingredients, but rather than let that stop me, I substituted a few things and ended up with an entirely different version.
The almond strawberry swirl was delicious in its own way, but after enjoying a pint and a half this week, today I woke up determined to make strawberry almond tea bread with what was left. After melting the 2 cups in the microwave, I added a couple eggs, some lemon-lime syrup I had going, ginger, cinnamon, 2 cups of flour, and some leavening, and baked it off.
The result was very pleasant, moist and firm, with good strawberry flavor, along with subtle notes of almond, citrus and spice. Such a loaf may never exist again, so we will enjoy it while we have it.
No comments:
Post a Comment