The sweets we had in Spain and Portugal were all fantastic.
I found them perfectly sweet, by which what I really mean is that they were not as sweet as the sweets typically found in the U.S, and I loved it.
That experience encouraged me to make and eat the sweets that I truly love.
The best way to do so is making my sweets myself so that I have control over the sweetness of my treat.
This was my first time to try “SnapDragon” apples, and I was excited.
I’ve made this cake before, and I liked the combination of apple and banana.
How could that go wrong?
I wanted to add some spice.
First, I thought of cinnamon.
I knew it was going to work just fine.
Then, I thought “hmmm, maybe cardamom”.
I LOVE cardamom.
Unfortunately, I was out of cardamom.
Then I saw this bottle of corriander.
I never used coriander for baking, but when I quickly did some google research, I found out that coriander is “sweet and citrusy”.
That sounded like it would work.
The coriander flavor was subtle, but I liked it.
I will definitely use it again for baking, and next time I will add more.
I paired the cake with my favorite spiced tea.