LUGANO’S CARROT CAKE
“Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of Carrot Cake are disputed but it is thought to come from Gothenburg, Sweden. The popularity of carrot cake was likely revived in Britain because of rationing during the Second World War.”
Yesterday was one of those days in the kitchen – too little salt in the Neapolitan sauce, not enough feta in the ravioli, too much pepper in the mashed potatoes and so on and so forth. Oi! While the guests still raved about the meals – we had an Italian family staying with us and they were very complementary, especially about the Home-made Spinach & Feta Ravioli; Perfecto! and AL Dente! was heard around the table – a foodie knows, no – a foodie feels it in their bones when things aren’t going exactly according to an exact plan.
This brings me back to my original point: It is on days like these when I am so grateful for the wonderful team of cooks we have in the kitchen. A silver lining to the cloud of imperfection of my detail-orientated temperament – and yesterday it was Lugano in particular.
Lugano joined the Beho Beho team in 2005 under the wings of Maretha. He was afforded the chance to do an advanced certificate in Hotel Management in 2008 and returned to Beho Beho from the theoretical component to do the practical aspect of the training under Kim Lues. Lastly he worked under Tam, and all of these people contributed greatly to his skills, and indeed of the whole kitchen team.
For our tea-time treat, a most delicious Carrot Cake was whipped up out of the inner workings of our humble little kitchen. A Utopian carrot cake made exactly how it was designed to be. I’m sure that when it was dreamt up, its creator would have envisioned a piece of confectionary nearly as delightful as this one.
It was soft and a bit dense, yet not like the doughy ones you sometimes get – lighter, but superbly moist with an ideal crumb. It had an unsurpassed balance between the sweet of the cake and the sour of the cream cheese frosting, a very flavourful taste and marvelous texture – magnificent!
Even Walter, who has no sweet tooth what so ever, went back for a second slice of this quintessential afternoon tea nibble – it was absolutely flawless!
And then I just realized that, although we sometimes have a set plan in our minds and things don’t always pan out the way we had intended or imagined – it is also necessary to let go of the small stuff, to be spontaneous and have fun with what we’re doing, to enjoy the simple things in life (like a gorgeous piece of cake!), and to thankful for everything we’ve got.
“If you wait for a cake to be given to you so you will be happy – then you will be happy when someone gives you a cake. But if you buy a cake (or bake one) for yourself so you will be happy, you have found the way of happiness.”
C. JoyBell C