Okay, folks, here’s the Cake. Or it might be a crustless quiche loaf—we’ll find out Monday when we cut into it.
It is the cake pictured on the front of the book (and shown in FG’s post above). Thus, sadly, I’m suspecting it will be more like the crustless quiche loaf, as it’s about the height the original batter was in the pan. It rose during baking, but lost height upon cooling, which is generally expected, but one hopes it’s still taller than the original batter. Only monday will tell if there is any sort of crumb! I can tell you what there is in there: a small fortune of ham, cheese and green olives! So, as Uncle Martin on “My Favorite Martian” would say— keep your fingers spread that it’s at least tasty, whatever the texture!!
