CAKE A DAY : DAY II - August 16th, 2005
SOURCE: Monarch Cakes, Acland Street, St. Kilda
CAKE NAME: Baby Nut Flan
APPEARANCE:
Baby’s nuts arranged on a biscuit base. Stuck together with sticky delicious brown goo and garnished with a sprinkling of shaved almonds.
EXPERIENCE:
After yesterday’s disappointing chocolate overload i decided to take a different tack. A nutty delight with the promise of baby’s nuts. I was a little dubious after having been stung by an obviously over-ripe cake on the previous day but this delicacy originated from a different store so i was trying to stay optimistic.
It was packaged with less care than Le Bon, not being placed in a protective box, only being slapped into a white, brand-less, paper bag. I was willing to overlook this carelessness if the product was satisfying.
And indeed it was. In stark contrast to the blob of dry, purple, tasteless cake-wannabe, the Babys Nuts Flan did not disappoint. My teeth slid through the honey-glue coating and into the nuts with a firm, but not jarring crunch and as the first mouthful of flanny goodness broke away from it’s whole a surprise revealed itself. Between the Babys Nuts and the biscuit base there sat another HIDDEN layer of taste. I can’t accurately describe the taste of this layer, but it seemed to be an amalgamation of nuts, biscuit base and honey syrup, it was as if all of the ingredients in the flan had somehow fused and created the perfect middle-ground of consistencies. As if the flan itself knew that it was almost perfect and that it needed all elements to work together whilst sitting in the window to breed this hybrid mixture and complete it’s transformation to be the perfect sweet.
I was unaware of this phenomenon, perhaps a followup exercise with some time lapse photography from insertion to purchase is needed to fully explain and appreciate it.
ps. i counted 4 different nuts.
COST:
$4.50
