Very excited I was this morning as I picked up a healthy breakfast of hot cross buns and pastries from Adriano Zumbo Patissier. For in the glass case was a new cake.
Charles from the shop said it had only been invented 2 days ago, and he called it Phoenix. On closer inspection, the cake looks slightly familiar, as are the flavours - raspberry biscuit with white chocolate creme. Charles also said something about capsicum and chilli, but by this point I was pretty excited and didn't take it all in. That's chilli powder on the top, though. And silver leaf.I haven't eaten this cake yet as I wanted to share it with you first. I'll let you know how it goes.
By the way, while waiting for the rest of the new season's cakes to arrive, there is a 'transition' range of cakes at Zumbo, consisting of lots of old favourites including Marry Me Ed, Dr Apple, Scuro and Tanzanie. It's a wonderful opportunity to try them if you haven't already.
Update: Monday ('the day after')
Okay, so I've now eaten the Phoenix.
On first taste, the vanilla coating reminded me of something, and, after much scouring of the dark, dim recesses of my memory (and this blog archive), it's this (the top of the V from Zumbo's Winter 2009 collection).
Inside the cake is a lovely red coloured log of jelly that is made of capsicum. Sorry, I'd just eaten dinner, so I wasn't too keen on its antipasto flavour for dessert.
The rest of the cake was alright, and the biscuit base was a lot like a compacted friand, with raspberry bits.
So, Phoenix (or whatever it ends up being called) was above-average - not a raving success, but not bad, either.
Thank you and good night!
Update: May 2010 - Winter 2010 range has been launched.
For more on the Adriano Zumbo Winter 2010 range, click here.
And wouldn't you know it, the 'Phoenix' is nowhere to be seen!