I use the term ‘tea and cake’ broadly here. What I actually mean is… a delicious cup of something plus some fabulous sweet treats to go alongside.
Last week was ‘Afternoon Tea Week’ in the UK (perhaps elsewhere too?) and I’ve been reading many a post on grand afternoon teas around the country serving up infinite finger sandwiches, scones and cakes on a towering stand alongside endless cups of tea. But, what about the not-so-grand affair of a mid-afternoon (or mid-morning even) cup of tea with a slice of cake. This is the everyday kind of afternoon tea that I’m almost certain everyone partakes in.
This is not technically a specifically Peruvian dessert, however you won’t find a pasteleria here in Lima without their version of chocolate cake. Also, you might have heard that cacao here is a big deal so, you know, it’s only fair to include the cake in my list of Peruvian desserts. Oh, and I love chocolate cake.
Are you, like me, one of those people that always has hope at any parties or weddings that you attend that the cake is going to be a chocolate one? Yeah, thought so.
Chocolate cake here in Peru comes in many forms. From a two or three layer dense and sticky cake to a one layer chocolate packed wonder. From a manjar blanco-y (that is a word btw), fudgy icing, to a simple chocolate ganache. And just about everything in between. Oh yes, everything. On the bad side, I’ve eaten chocolate cake that just tasted of cake….no chocolate, just cake. On the positive, some bakeries like to twist it up a notch adding truffles, liqueurs, and other fancy items, which do not often disappoint.
However, I have decided that for my recommendations I want to focus on the old favourite of chocolate cake + icing. Now in my search for said perfect cake, I have found that there were certain criteria.
Last week I was sharing on Instagram some of my favourite photos from my little trip to Europe in January. It was basically a show of support for Europe and the EU in light of the referendum. I’m not going to discuss that awful outcome right now, because it makes me equally sad and angry, but I just wanted to share a little more Europe love with you all!!
I’ve been to Paris before so I’d already seen and been to some places, so this 24 hours was a mix of revisiting a few locations and finding some new favourites.
My birthday is my favourite day of the year aside from Christmas. I get to choose everything we do for the day and no one can tell me off for eating cake for breakfast, lunch and dinner….
This has been a great month, well at least the end of it! August is my birthday and I always celebrate it with huge excitement, as I have done ever since I was about 4 years old. This year was no exception, and like most years it revolves around how much amazing food I can eat.
I spent my actual birthday in 4 different restaurants, and then the following day I made an English tea party extravaganza for all my Peruvian friends, and it was an absolute blast. Sunday was all about relaxation, cake and champagne….
THIS MONTH I HAVE BEEN …
Sunday lunches are my kind of lunches. Long, lazy and with a lot of food.
And at The Marriott, ‘a lot of food’ is just what they’re offering.
The Marriott Hotel is situated just behind the Malecon (the path that follows the clifftop) and Larcomar shopping centre in Miraflores, and their restaurant ‘La Vista’ has beautiful views of the ocean in front of it.
La Vista has 4 types of buffet throughout the week; breakfast, lunch, afternoon tea (amazing) and a Sunday lunch buffet.
El Pan de la Chola is a bakery and café all-in-one and it is one of my favourites.
I first visited about 6 months ago, but my friend Vanessa had never been, so I took this opportunity to introduce her to the wonders of the freshly baked bread here.
Jonathan Day, the owner, honed his baking skills whilst living in London after finding breads there that were not like those to be found in Lima. He brought his knowledge back with him to Peru, eventually opening El Pan de la Chola, home to amazing bread, coffee, extracts and sweet treats.
His bread is made just using flour (ground on site), water and a starter. No yeast, just the natural starter to help it rise and it is left to do so for 24 hours.