I think these days we’re much more health-conscious, especially when it comes to sweets and desserts. That’s why I don’t bat an eyelid when I get dietary requests for cakes. In this case, I was asked to make my Lemon Semolina Cake for a friend’s mother’s birthday, just without any of that oh-so-fattening whipped cream.
Not really a huge problem, just that there would be nothing to stick the fruits down to the cake.
So for this version, I microwaved a couple of tablespoons of jam to use as a “glue.” I brushed the jam all over the cake first, being more generous with the top of the cake where the berries would go. Then, I stuck on the berries and brushed over them lightly with the jam to give them a nice shine.
Yup, no big deal there. Just got to roll with the punches sometimes.