Time for another Cake Slice Baker's bake. This month I chose to make Marco Pierre White's Lemon Tart. I followed the recipe as written, and had no problems. It had a delicious taste and a lovely texture.
Your lemon tart look delicious! I made this one too, but I struggled a bit with the amounts in the crust. Glad to hear that you did not have the same problem.
The Tart Cherry Almond Cake starts with an easy almond-flavored cake batter that you then fold in tart cherries. Once it comes out of the oven and cools, it gets a soak in an almond simple syrup and then topped with a thick glaze and a sprinkle of slivered almonds. The only problem I had with this recipe is that the cherries all sunk to the bottom. The recipe says you can use either fresh or frozen tart cherries. I had a couple of jars of tart cherries in my house, so I decided to use one of those. The note at the top suggests placing half the cherries on top of the batter if you're using frozen, which I did with my jarred cherries. But they all sunk anyway. With the cherries all clustered at the bottom, I had to work to get a proper taste of all the components. And while the iced cake was good, and the cake-encased cherries were good, the cherries with iced cake was perfection. If I were to make this cake again, I would cut the cherries into fourths, and I might even opt to coat
For my May Cake Slice Bakers bake, I chose the Chamomile Cake with Honey Creme Fraiche. I had my doubts about it when I chose it; it was chosen mostly for convenience and not out of excitement, but I was wrong.This cake was delicious! The cake was light and flavorful. The icing was the perfect complement. Everyone in my family enjoyed it. I used chamomile tea bags instead of dried chamomile as that's what I had on hand. Creme Fraiche is not sold in our local store, and given the current pandemic conditions, I did not think I should go shopping about for it. The internet had several suggestions, but one was familiar to me from other icings I've made and present in my refrigerator - plain, full fat Greek yogurt. Add some honey, whip it up, and it was a great substitute. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose
My March bake for the Cake Slice Bakers was a crumb cake. While I've eaten plenty of packaged crumb cakes, I had never made one myself. I can't imagine why it took me this long. This recipe is easy to follow and produced a cake that was flavorful and not oversweet. Definitely a cake we'll make again and again. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook , Instagram , and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in
Your lemon tart look delicious! I made this one too, but I struggled a bit with the amounts in the crust. Glad to hear that you did not have the same problem.
ReplyDeleteLooks tasty!
ReplyDeleteI really need to get a tart pan, I love the look of this! Yum!
ReplyDeleteWow, you made the pastry according to the recipe! Fabulous!
ReplyDelete