Thursday, November 26th is National Cake Day, so I thought we should celebrate. Big time. After all, you don’t see many cakes on menus these days, unless it’s flourless chocolate, molten lava (really?) or cheesecake. Restaurant dessert sway towards tarts, puddings and recently, ever variety of s'mores.
You have to see the Green Tea Opera Cake ($13.50) at Miku. The stunning cake (pictured above) is comprised of green tea génoise, matcha butter cream, dark chocolate ganache, adzuki bean cream, hazelnut wafer, matcha ice cream and takes Head Pastry Chef Aiko Uchigoshi three days to make. You can also order a whole cake for $45.
This little coffee shop and Latin American grocery in Koreatown also happens to have phenomenal homemade food (tamales, arepas and empanadas) and desserts. A must-have is their Mexican-style Homemade Tres Leches Cake ($4 slices/$48 for a whole cake for 20 ppl). Drenched in milk, yet not soggy, rich in taste but not soggy, you’ll wonder how you’ve lived this long without this cake in your life.
Woodlot’s philosophy is “Honest. Simple. Handmade.” So make sure you leave room for dessert. The Sticky Toffee and Ginger Cake ($12) with poached plum and orange rosemary cream is perfectly suited to these cold nights.
Wow. When’s the last time you saw black forest cake on a restaurant menu? The complex and nuanced cake is luckily on the menu at One. This Black Forest Cake ($12) here boasts kirsch whipped ganache, dark chocolate cremeux, cherry compote and aerated Opalys. Drool.
When you think of Harbour Sixty, no doubt steaks are what come to mind. But dessert is a must. Especially the Olive Oil & Pistachio Cake ($10), served with Ontario strawberries and mint ice cream. Simple yet still decadent, this comforting cake is the perfect end to a meal.
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