OlyveOyl

Fig and blackberry cake, this was made with whole small figs that were just perfect for a cake. Blackberries were also in the cake and they were complementary to each other. The batter was a bit of a cobbled together one and included a cup of almond flour.

@YvetteMT…see your DM for info.

Flour tortilla, well seasoned meat, melted cheese and tomatoes. Pistachio crumble, raspberry jam, ricotta.

Gazpacho with shrimp and HB eggs made for a very substantial lunch! Walnut torte with a chocolate icing and filling, brushed first with tart cherry molasses.

A slice of the walnut torte… it’s delicious, was very good but I am also going to be trying a slightly different version.

@rotus….stop the hunt, I made it with tart cherry juice, a little sugar + citric acid . I cooked down TJ’s tart cherry juice to a syrupy consistency…it’s delicious, better than pomegranate which I also make.

@Smithy You described it perfectly, as it is a half. It was a 9” cake, cut in half , filled and stacked. I will be cutting thin slices rather than wedges, the icing on the cut side is to keep it fresh until I slice it.

Walnut torte with chocolate icing. The torte has a tart cherry molasses brushed on the layers and chocolate filling in the center. This will be cut into thin slices and served with crème fraîche.

Lunch today was sausages on the grill along with grilled eggplant, FM tomatoes and lovely lettuces. Dessert was an Almond Peach Raspberry cake with nectarine sorbet.

Crustless Pistachio ricotta cheesecake adapted from mangiabedda. This is two thirds of the recipe baked in a 6”cake mold. A light and delicate cake, it has a smooth satiny filling. The crushed pistachios add a nice touch of crunchy.

The round deeper bowl spoon is “technically” a bouillon spoon, the more oval shaped tablespoon one is for other soups. I don’t think that is currently in vogue😀!

First of the season at the FM, Italian prune plums were used in ricotta cakelets. A tender and moist crumb from the ricotta but a fine and delicate texture, adapted from Yossy Arefi’s blue and blackberry ricotta cake.

The very last of the Balaton cherries bountifully filled a galette. A thin coating of almond frangipane was spread on the base of the pastry prior to the cherries.

BLT’s on the menu for lunch today and delicious they were! Tomatoes and romaine from the FM. Will be making these again shortly. Dessert was a sour cherry cake made with Balaton cherries which are firmer and a little less tart than the standard sour cherry. These are delicious cherries, excellent for baking. Unfortunately, their fleeting season is over.

The last of the sour cherries of the season , along with some almonds, made a lovely 9” cake. Planning on serving with a scoop of ice cream or sour cream.

France, a long time ago..

Porchetta with salsa verde, rice salad, tomatoes vinaigrette. Sponge cake with raspberry compote, coconut . Followed by a nap.

Peaches, pecans, brown sugar and bourbon, deserves a dollop of cream or ice cream!

Well, I cobble it together and never make it exactly the same way twice!

A small peach tart with toasted slivered almonds, we had it with peach gelato.

Raspberry apricot cakelets with almond flour, a half recipe of “Little Summer Fruitcakes” by Yossy Arefi. Delicious little cakes that were as good on day two as they were on day one.

@TdeV An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream. The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar. *The hot milk sponge cake on the King Arthur Baking site is the Chef Zeb method. The only difference is that he adds the oil separately from the heated milk/butter, otherwise the recipes the same. I made 1/4 of the recipe and made 4-5 of the cakelets. It’s the same recipe I had posted in an other presentation upthread on June 24.

@ElsieD , @curls Yes that’s correct , they are now King Arthur Baking.

An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream. The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

@Pete Fred I made a 2/3 version of the Midsummer cake, interior had sour cherries, blueberries, raspberries and blackberries, all were halved. Fruit on top was diced apricots, plums and small whole strawberries. I had no wet, mushy areas around the fruit I attribute that to the small size of the cut fruit. Unfortunately my slice shot is a little fuzzy, but I am very pleased with the texture of the cake. I added vanilla, almond extracts and lemon zest. ETA There’s some roasted plum gelato hiding behind the slice with some juice from the roasted plums.