Somehow in a conversation about fairy bread last year, my then-foodie-buddy, now-girlfriend confessed to me that she loves sprinkles. Loves them. So, with a birthday coming up during Pride Month, what would be more festive that the loudest cake ever–complete with homemade sprinkles?
There are three parts to this cake: the sprinkles, the rainbow jelly roll, and the frosting.
Cream scones are simple to mix, and these are tender and a little flakey. Unless your pears are very dry, you’ll cook these longer than my other cream scones to account for the fresh roasted pears. Serve with apple butter, pear compote, or whipped cream.
Fava beans, or broad beans, are in season again. I used to make this dish in Kanazawa when the fava beans (soramame, 空豆) came to market.
Buying enough fresh fava beans in the pod to make a dish can be a challenge if you don’t have a baseline for measurements–and that’s assuming that all the beans are fully formed! A pound of pods ought to yield about 1 US cup, 10 oz., 280 g. The original recipe calls for canned beans, if that’s easier to measure. I also tend to serve this with one egg person for protein.
Oh, and I suppose you could serve this with a nice Chianti, but only if you pronounce it correctly.