A new food newsletter started up a few months ago and it rocks. Tasting Table keeps me up on my food news. Today’s entry makes me long for an easter hop cake (leave it to the Italians to hop their sugary easter cakes). Bet it would go well with a nice supper hoppy sticky IPA. From the newsletter:
Made at Milan’s 185-year-old Antica Pasticicceria Marchesi, the cake is painstakingly crafted from a dough made with natural yeast and hop leaves, which is then blended with fresh Italian butter and candied Sicilian oranges. The dough is baked in the shape of a dove (or some approximation of a dove) and topped with crunchy sugar and almonds before being rushed to Bronx-based importer Gustiamo.