We haven’t had cable television for a long time. And I must admit that the only thing I miss about it is the Food Network! So, while staying at his mother’s house, John so kindly recorded a bunch of Good Eats episodes on Tivo. I watched one after the next, trying to absorb as many tricks and techniques as possible! One of the episodes was on milk, which is an ingredient that I usually find to be quite boring. But, of course Alton Brown made it interesting! He made this amazing Mexican cake which he poured milk over and let it absorb overnight before frosting it with whipped cream. Something about this process made my mouth water!
After my interpretive post on the Carmelite Monastery, Diana requested that I create something in honor of Taqueria Los Gallos. Well, here it is! It may not represent the rooster well, but it is damn tasty after spicy tacos!
While making this cake, I kept getting the feeling that I was doing something wrong. So, if that happens to you, don’t fret and just trust the process! It feels awfully weird to make a dense and short cake, then poke holes in it and pour milk over it… but that is the beauty in this recipe- it is weird and it works. Just remember it is milk-cake, so it is supposed to be a bit of a mess! Also, this cake has to sit overnight, so make sure to make it a day ahead of your big cake eating bonanza!
I modified Alton’s recipe to make it less sweet by reducing the sugar and added a horchata-like flavor with cinnamon and almonds. I think next time I’d like to make horchata and add it to the milk mixture. (more…)