Freelance writer and poet from London; if you would like to read my poetry, please check out my book, 'Poems on the Page', available from goo.gl/Ta4oAX.
Published October 12th 2016
While all the cakes behind the glass looked oh so very temping, I was in the mood for something warm and comforting, so for my dessert at Moka I went for an apple strudel. Made with thin layers of fill pastry and scattered with icing sugar, it looked like a light and delicate bite to finish off a meal. You have the option to have the strudel with or without cream; I am not keen on cream, but pastries of this sort usually need some kind of dressing to add moisture.
I asked to have the cream on the side, which caused the waitress some confusion because English was not her first language. After explaining, she then brought the strudel out with the cream in what looked like a little jam pot. I found this an odd container to put cream in as in order to pour effectively, it really needed a jug with a lid.
As I suspected, the strudel, though tasty, was rather dry, and even adding cream did not particularly help. I think cream was the wrong choice to be given to be honest, an custard would have been a much better accompaniment.