Today I bring you cake and not just any cake. A cake inspired by the Mexican dish calabaza en tacha, where pumpkin is cooked way down in a spiced piloncillo syrup until soft as can be and then eaten with crema. It’s a meal usually prepared around Día de los Muertos and for the holidays, and a recipe I’d been attempting to perfect since October when the idea first nudged me. I see an ingredient, any ingredient, and my brain makes a direct line to cake. Instead of pumpkin, I wanted to use ...
