Fractured Cakes Trivia Quiz

Answer: Boston Cream

Boston cream pie is a cake, so why it's called a pie is anybody's guess. It's a sponge with a custard or cream filling, which is then covered with a chocolate glazing. It was invented in Boston (not at all surprising) in 1856 by an Armenian-French chef, and was declared the official cake of Massachusetts in 1996.

(Just a small slice, please.)

Answer: Magdalena

A Magdalena is a small individually sized cake that is usually eaten in that country at breakfast. This seems really odd to one used to Vegemite on toast in the mornings. These small cakes are made with eggs, flour, sugar, butter and the zest of lemons.

(Thank you, I'll nibble on mine while watching the flamenco dancers.)

Answer: Napoleon

A French Napoleon is also known as a mille-feuille but it would have been cruel to inflict that alternative spelling on you. This is made of layers of puff pastry filled with cream and jam in between each tier. It's finished off with a dusting of icing sugar, or almonds or fondant or any other calorie laden topping you can lay your hands on. This French nibbler was originally named after the Italian city of Naples, and not, as most think, after Napoleon Bonaparte. It has, however, become associated with him since. NOTE: No frog's legs are harmed in the making of this treat.

(Icing sugar or fondant topping? I can't decide, so give me one of each please.)

Answer: Berliner

This German pastry is a little like a doughnut minus the hole. It's made from a sweet dough filled with either jam, chocolate, mocha, custard, and even, unbelievably, champagne. Once it was made in two separate pieces with the filling then inserted between, but today it is made in one piece, with the filling injected into it. Sounds very clinical.

(They look irresistible. I'll have two - oh, hang the expense - give me four.)

Answer: Chocolate

The good old chocolate cake is probably made all over the world these days. Its origins are uncertain, although some suggest it is of Swiss origin. It's basically a sponge that has had chocolate or cocoa flavouring baked into it. Decorated with either chocolate icing or whipped cream, it's absolutely perfect as an afternoon treat, or even a dessert on its own.

(Delicious. Give me two slices!)

Answer: Christmas

A Christmas cake is a rich fruit cake served during the Christmas season. Because it usually has a liberal sprinkling of rum going into its making (here in Australia anyhow), as well as piles of mixed fruits, this cake is very rich indeed, and can only be eaten in small slices unless you have the appetite of a horse. The United Kingdom has been given the credit for the creation of the Christmas cake, but Italians somewhat object to this. See next question.

(Burrrp!)

Answer: Genoa

A Genoa cake is a kind of light fruit cake. Because it is given to us from Italy, it's probably a distant descendant from the days of Ancient Rome, which, surprisingly, is where the original fruit cake originated. It kept well on long army marches, you see. The Genoa cake today contains sultanas, currants, raisins, cherries, almonds, orange peel, flour, eggs, butter and sugar. However, it's much lighter than the traditional fruit cake itself.

(It's really shameful the way they don't make clothes as loose as they used to.)

Answer: Pavlova

A pavlova is a simply mouth-watering concoction of an outer meringue covering filled with fruits and thickened creams, covered with more meringue and then decorated with various tastefully arranged slices of fruit. It was created and named after the Russian ballerina Anna Pavlova who did a tour of Australia and New Zealand in the 1920s. That's why the two countries argue about who created it. Recent research, however, indicates the honour goes to the Kiwis.

(Who cares, my dear? I'll have a very large piece if you don't mind.)

Answer: Madeira

A madeira is a traditional English sponge, light and flavoursome, with origins that date back to the 18th century. It was thought for a long time by the uninitiated to be named after the Madeira Islands, but this is incorrect. Its name comes instead from Madeira wine which was once served at afternoon tea when this cake was eaten. Wine with cake sounds rather gruesome to be honest, but the English also apparently eat this cake sometimes at breakfast as well. They must have picked that peculiar habit up from the Spanish.

(Puff, puff, I can't quite seem to move properly.)

Answer: Lamington

Well, the Kiwis can't pinch this recipe from the Aussies. It is well and truly a creation from the land down under, from Queensland in fact, where it originated in the kitchen of the governor of Queensland back in the late 19th century. Unexpected visitors saw the establishment's chef dashing about to create a quick and tasty treat. This resulted in a left over sponge from the previous day being dipped in thick chocolate sauce and then rolled in coconut. Voila, lamingtons! These were named after the governor, Lord Lamington, himself, who didn't appreciate the honour one bit. He referred to them as "those bloody poofy woolly biscuits".

(Could somebody please help me up out of this chair? I seem to be stuck.)