This cake is gooey, cinnamony, and chocolately. It could be eaten as a coffee cake for tea or snacks, but it could be a small birthday party cake as well. For people like my Dad who do not like chocolate, raisins could probably be used instead. It’s a little bit of work to separate the eggs and layer the cake, but I think it’s well worth it.
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After a good workout, I decided to treat myself to a couple bites of 99% imported Italian dark chocolate from Muzzi, but what to follow that up with? My new fruit discovery of course: the prickly cactus pear.
Native to Mexico and Latin America, but also found throughout the United States, Africa and Asia, this cactus fruit has been consumed raw and in dishes for centuries. As the name implies, it grows on cacti, and has tubercles with small prickly spines on its skin. The ends and base of the pear has glochids which are even more nasty when attached to the skin.
One must be cautious, but it’s well worth to get the pear open as it reveals juicy, red fruit with tiny seeds. The seeds are edible, can be chewed or spit out and dried later (and ground into flour for baking). I prefer to swallow and chew them. It reminds me of other rouge inclined fruit such as the tomato, watermelon and pomegranates due to its juice and seeds. Did I mention it was sweet and delicious?
There are a couple of methods of opening up the fruit. You can steam it lightly for one which will help remove the spines and allow for easy peeling. Personally, I love to eat fruit by itself and raw as a snack or for dessert after a meal. We’ll put the pears under cold water in a bowl or under the tap (remember those gloves) which should despine somewhat. Dry them with paper towels, rubbing vigorously around to further get the remaining spines out. We like to cut the ends, as that is the most nasty part of the pear. Then, we halve the pears and enjoy in whatever manner. In our case, we just use a spoon to scoop the fruit out and into our anticipating mouths.
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