Howdy y'all. I'm sitting in the alcove of the Tea Bazaar sharing a pot of Cocoa Rooibus and alternating forkfuls of orange poppyseed and double chocolate layer cakes. The wireless network making this post possible is called "The Crystal Passage" (enough said.) The lovely Ms. Steph Salter is sitting to my left and perusing internet job listings.
What is notable about this particular Bazaar experience is that it marks the day I have tasted all baked goods offered here. My conclusion? The gluten-free Hungarian Walnut Torte offers the most-scrumptiousest of gustatory possibilities. The cheese cakes and Chocolate-Chocolate cakes are close runners up but what distinguishes the walnut cake from the others is the sheer "wow" power of surprisingly spongey, gluten-free cake layers. I don't know about you all, but the last time I made a gluten (the protein that creates elasticity and allows a cake to rise without falling)-free cake, it came out of the oven looking less enticing than a hockey puck and completely lacking in fluff. In short, when layered with marmalade and covered in chocolate ganache, this cake wins the taste and texture award.
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