This cake was simple and light in flavor. Texture light as well. Not overwhelmingly sweet, but not bland. The topping adds a crunchy texture and sweetness I wouldn't skip. Great for anyone who is craving a cake but doesn't want a frosted sugar-rush dense birthday cake. Next time, I might add a teaspoon of vanilla, or maybe a tablespoon of coffee? Maybe another tablespoon of cocoa? I feel like the flavor is very close, but not quite perfect. Overall, very good. I made one substitution worth noting: instead of 1/2 c butter, I used 1/4 c butter plus 3/4 c ground flax seed. Worked well with no texture issues. (I have substituted ground flax seeds for 1/2 the butter in brownie recipes- at a 3 to 1 ratio- with only a change in texture.) I used a 9x13 pan and baked for about 28 min.

Reviewed On: Jun. 4, 2009

Simple and wonderful flavors that came together in a flash! I served it on top of a spinach salad with a light white wine dressing. When preparing, I added about a 1/4 cup of water to the bottom of my large pan (the water was not higher then the lemon slices, and didn't touch the fish) in order to "poach" the fish and retain moisture. I also used a rather large fillet and it needed about 30 min in the oven instead of 20.

Reviewed On: Mar. 3, 2009