Don’t want to talk about the news. Just want to say that I’m going to need a chutney/marmalade/pickle fridge and a Jelly/preserves cupboard soon if the news continues its trend, and I continue to preserve my sanity by preserving produce. I made Whiskey Bacon Jam last night, and it is pretty spectacular. But first, because I needed to really scrub my soul clean from the day I baked a cake for my family using seasonal produce…
I made it with strait flour (no buckwheat, not for lack of trying, even the Market District Iggle in the Waterfront didn’t have any) and mixed berries. A spring-form pan ensures easy serving, but you could use any deep dish pan, just butter it well.
Apparently I have the same problem with food I make as I do with food I order in the restaurant–getting so excited I forget to photograph it before I eat. You can see I already began to cut myself a piece of this before I remembered to take a pic! Unlike at Smitten Kitchen, my cake completely enveloped the berries. It’s less spectacular looking than her cake, but its purely aesthetic, I think.
This cake was super easy, and super delicious. What a great go to dessert for company in the summer. Its a little heavier than a fruit crumble or cobbler, but also more elegant. I actually went back to the ingredient list several times to see why it was so delicious. I don’t know. Its a very basic cake, nothing fancy, nothing to suggest how yummy its going to be. Rich and tender it has a bit of a salty taste (I used salted butter) that I think makes it more complex than a simple sponge.
Served with whipped cream (ok, as you can see its really “redi-whip” out of a can, but it was a work night) for my daughter, I enjoyed it with no embellishment. Rob ate it with whipped cream AND ice cream and loved it! You can see the berries oozing out of it.
I predict you will see Smitten Kitchen’s name pop up here a lot. Beautiful photography and clearly passionate about fresh food. I think I’M in love with Smitten Kitchen!