A light and fruity cake, studded with juicy nectarines that comes easily together. Terrific on its own, irresistible with icing sugar on top and a dollop of cream on the side. Anything else? A nice cup of coffee or tea. Blissfulness on a Sunday afternoon!
Ripe figs are naturally sweet so you don’t need a lot of embellishments for this easy recipe. In France baked figs will be served with Faiselle, an unsalted, soft and very fresh curd cheese either made from cow, goat or sheep milk. For us mortals not living in France, baked figs can be served with strained Greek yogurt or fromage blanc.
I am always on the lookout for ideas using very ripe bananas. After having baked quite a few banana bread last year I tried this delicious recipe – oatmeal muffins with bananas and chocolate chips. The trick here is to adjust the amount of sugar to the sweetness of the banana and to place the chocolate chips on top. I know, coating the chips lightly with flour avoids that they sink to the bottom. Yet I rather prefer to have them on top – it gives you a nice chocolate jolt on your first bite.
I have been meaning to replicate this recipe for many years. It’s probably one of the best lemon cakes I have eaten. It can still taste it after so long. Where did we encounter this marvel? At 140 years old and still “baking” Dunvegan Bakery & Coffee Shop, on the Isle of Skye in Scotland. Homemade, utterly scrumptious, moist, and with that tangy kick of lemon. After many trials and so-so results, I think I’ve got it – the secret is the butter, only the best will do. I let the cake ripe overnight for extra lemony flavor.
A cake recipe done in 15 minutes? Hard to believe but possible. This deliciously sinful cake is a breeze to make. Dense, rich, with consistency between a cheesecake and a chocolate mousse. A superior quality bittersweet chocolate with a proportion of at least 70% cocoa is an absolute must. After all, it is a really, really, chocolaty cake.
A delicious and light apricot tart with an intense flavor of apricots. It combines well with an old-time favorite – baked custard. A traditional recipe from the Provence, Tarte aux Abricots à la Crème d’Amande. Doing your own pastry adds 1 hour to the preparation. A good quality store-bought pastry will shorten the time.
A cross between a chocolate mousse and a cake. Lusciously moist and a sinful chocolate taste in every bite. There is no flour at all in it, just ground almonds and chocolate. An all-time favorite recipe of mine from the island of Capri near Naples, Italy. I serve it with crème fraîche, Mascarpone, or vanilla ice cream.