04 September 2010


caramelizing onions for the pizza
and lemon cake with figs


geneviève bjargardóttir said...

i cannot get figs in iceland. they do not grow here in the north and i cannot even find them imported. growing up in a place where i could pick them sun-warmed off the trees, this is a very hard thing. what is fall without a tarte aux figues and some fresh ones to eat just simple...?

your cake looks wonderful.

Make it Easy said...

cute, delicious, pretty

joyce said...

yum -- both the food and your heathware!

SASHA said...

wow how do you keep your electric stove so clean? mine is electric too (realllllly want to switch to gas) and i find it impossible to get clean no matter how much/often i scrub!

kristina - no penny for them said...

this looks sooo good.

i don't want to be a bore: but do you have a recipe for that lemon cake?

R.G. said...

hi all!

tarte aux figues sounds so wonderful, genevieve! i can imagine why you would miss this during the fall.

sasha, you should've seen my stove after i made the tomato sauce. :) oy vey.

here's the recipe, kristina!

it's from the rose bakery cookbook.

they recommend making in a loaf tin.

serves 8.
250 gram (1 cup) unsalted butter, softened, plus extra for greasing
200 gram (1 cup) caster/superfine sugar
4 eggs
1 tspn natural vanilla extract
juice of 1 lemon
grated zest of 2 lemons
1 rounded teaspoon baking powder
1/2 tspn salt
50 gm (1/2 cup) ground almonds
280 gm (2 cups) plain-all purpose flour, sifted

juice of 1 lemon
150 g (1 1/4 cup) confectioner's (icing) sugar

preheat oven to 180 C/350F/Gas Mark 4.
Butter 25 cm (10 inch) loaf tin and line its base with parchment paper.
Beat the butter and caster sugar until the mixture is very light and creamy.
Add the eggs, one at a time, beating well after each addition, and the vanilla extract.
Add the lemon juice and zest.
Mix together the baking powder, salt and ground almonds and carefully fold into the mixture with the flour.
Pour the mixture into the prepared tin and bake for about 35 minutes or until a knife inserted in the center comes out clean and the top is light golden.
Remove from the oven and cool the cake in the tin before taking it out.

Optional Glaze. Combine the lemon juice with enough icing sugar to make a thick but pourable mixture. Pour over cake and let drip down the sides.

I didn't make this glaze but used heavy whipping cream instead and added a few teaspoonfuls of sugar. I whipped the cream until it formed peaks. Once the cake cooled, I spread the cream on the top of the cake and added some mint leaves, blueberries, and sprinkled powdered sugar over the leaves and blueberries.

Zelda was a writer said...

lovely blog, nice to be here!!

ah-yi said...

Thanks for recipe!! i'm going to try to make it!
i borrowed rose cafe book from library a while ago,. but i didn't recall that i saw this recipe.
i made the fresh ginger cake from the book,. it was really good (and super healthy......)

ANNA said...