Millionaire Shortbread Cake
When I was little we lived in England for a while, and I have vivid and fond memories of being out somewhere, a museum, maybe, and becoming very tired all of a sudden. We’d all decide to stop for “tea and a sweetie” as my dad called it. And we’d all be instantly restored, and I remember talking
about how remarkable it was that we all felt more lively. The restorative powers of tea are not to be underestimated! On these occasions, as I recall, my mother used to love millionaire’s shortbread, which (as I recall it) was a perfect combination of shortbread, caramel, and chocolate. And then there were variations – some had a digestive crust, some had milk chocolate, some had dark, one (my mother’s favorite) had lemon curd and dark chocolate.
Yesterday when faced with the delightful conundrum of what kind of cake to make for my mother’s birthday, I decided to make a cakey version of millionaire’s shortbread – combining different elements of my memories of the sweetie. So I made a cake very loosely based on a digestive biscuit (well, it had a tiny bit of oats and whole wheat flour in it, and I used brown sugar), a lemon caramel coating (turned out really tasty! I ate it by the spoonful as I was cleaning up) and a bittersweet chocolate ganache on top of that. My mom said it was the best cake ever! Result!
Here’s Barbara Dane’s It isn’t Nice. A song my mom likes, and I love, too.