I was worried, hadn’t seen you!
At Safeway today Gold Metal unbleached all purpose flour was on sale for $1.50 less than regular so I bought it. Does it work the same? Do most of you use this one?
Thank you for your kind thoughts, just taking a break!
Gold Medal all purpose unbleached is fine for most things. RLB recommends the GM bleached for cakes, which I have used for the pear cake most of the times I’ve made it. I used white Lily self rising flour this time.
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I also put a healthy glug of Poire Williams in the cake as well. It’s such a nice cake now that pears are coming into season. I’ve served it with chocolate sauce which is very complementary to the pears. Enjoy yours, it looks delicious!
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PLUM version of the PEAR YOGURT cake.
I snipped a stalk of lemon verbena and added the leaves to the powdered sugar to pulverize. Finally got them puréed with the addition of the egg, evoo and yogurt/sour cream. It also received a good splash of limoncello in lieu of other flavorings. I expect the plum version to be as pleasing as the pear. Baked in a 6x3” pan for about 32/35 minutes.
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Lovely pale green hue from the verbena leaves and the taste of the verbena is spot on. If you happen to have lemon verbena, I think you would enjoy this cake. I used small, quartered Italian prune plums for the cake which stayed topside and did not sink. Any plum would likely be delicious.
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Love the return of your floating cakes 
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Why they are absolutely ethereal! The Pear Yogurt cake might be my currant fave!
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Oh, man, these cakes are gorgeous! I haven’t baked from this book in a while, but now I think I should try some of the autumnal recipes. Thanks for the inspiration!
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Sorry to be so late, but I just have to say that I am so impressed by how well the bundt cake released. It’s beautiful.
This is a lovely loaf. Cardamom flavour really comes thru. I had a big container of green cardamom so ground about a cup in my blender and then put it thru the sift. Honestly i put the cake together before my oven reached temperature. The only problem is i only have 9x5 pans and this calles for 8x4, i guess the loaf would be higher. You really do have to love cardamom because the flavour is intense.
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I am a cardamom fan. Will have to keep this recipe in mind. Crumb looks lovely!
Come by and nominate for the new year!
Revisiting “Gateau”, GÂTEAU á l’ HUILE d’ OLIVE, a citrus flavored olive oil cake., pg. 82. The zest of a medium sized Mandarin and half of a Meyer lemon were the flavoring agents along with the juice from the orange. This is a fine crumbed cake, very light with a thin crisp crust, DH declared it delicious as he ate the mini sized one warm from the oven. The author said she makes this cake perhaps more than any other cake, close to perfection. High praise, indeed! She likes to serve it plain but I might try a thin bittersweet chocolate sauce with it. This is a half cake but after sampling a small taste of the mini, I might be regretting not making the full size cake.
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GATEAU SIMPLE au NOISETTE pg. 42
Now known as the Volcano cake, this has ground hazelnuts, browned butter, créme fraîche and it makes a light, tender and moist cake. Although it doesn’t have a lot of hazelnut flour, it can be easily detected. This is a half recipe, made in a 6x3” pan rather than a loaf pan as suggested by the author. I couldn’t resist adding a little chocolate on top. I expect a little chocolate sauce and crème fraîche might find its way to a slice tonight. Will make again.
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It looks great. For some reason i hate working with hazelnuts. Its getting rid of the skin. Any suggestions?
I buy large bags at Costco that are lightly roasted and peeled. Otherwise, they are a bit of a pain to get the dark skin off. I’m sure you’ve done the rubbing in a towel method which is only semi-satisfactory. They sure are delicious tho’!
Yes I’ve done the towel rubbing, very unsatisfactory. Unfortunately Costco here doesnt carry the skin free hazelnuts
