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Tina's Crackle Cake

Tina's Crackle Cake

This is another classic “Tina Cake” that pops up at some family gathering at least once a year. Inspired by a cake she enjoyed as a special treat on outings with her mother, this dessert is an absolute showstopper. It looks insane, and tastes even better. Light and airy but with a surprising crunch, you'll be embarrassed by how much you can eat. You can make the delicious lemon scented sponge cake that Tina uses for the base of her crackle cake, or you can make a box sponge or angel food cake with a bit of lemon zest mixed in, either works. A note from Tina: The cake is a little tricky because it burns sometimes. You have to be careful and not cook it too long, it can go dry really quick. But it what really makes a difference with this cake is the lemon rind in the cake. It gives an acid punch that works well with the sweet coffee crunch and whipped cream. that's what makes it addicting and it's light, it has no butter or oil.

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