I never got around to making the lamington sponge cake last weekend. And because I have the attention span of a goldfish, I have moved on to bigger and blonder things. While feeling quite uninspired to blog last week, I fed on other people's wondrous accounts on food and came across a recipe for Blondies (as opposed to Brownies) over at Freya & Paul's blog. I've never heard of blondies before. The cute name, witty blog and easy recipe sold me!
Dates, pecans/walnuts, butter, sugar, flour. I like! In fact, the hardest part of the recipe was lining the tins. I stuck to walnuts because pecans were quite pricey at Hock Choon. It really was very easy to make. I made two at one go, one with plain flour and the other with rice flour. Why? Because I like to eat rice mah. Anyway, I had rice flour problems. While I was sifting it, it did smell pungently rice-y but I stubbornly went ahead anyway. The texture, as promised by the recipe, was lovely and gooey. Too bad that it was ruined by the taste of the bad rice flour. Fortunately, there was back up!
The other one was perfect! Although when I first cut into it and saw the gooey centre, I thought I had undercooked it. If I was a souffle, I would've sunk with sadness to the bottom of the ramekin. Then I tasted it and realised it was heaven. I could not wait for it to cool completely, it was even more delicious warm. Mmmm, like a warm hug on a rainy day. I'll definitely make it again but will reduce the sugar even more (I used 140g instead of 180g). Its teetering on a toothache for me.
Ooooh, aaah, gooey goodness....