I made the lemon blueberry buckle from the book today. It’s cooling right now. 
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This is one of my favorites:
https://www.finecooking.com/recipe/rustic-beefsteak-tomato-tart
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Here is the lemon blueberry buckle from Rustic Fruit Desserts.
As I’m not a huge fan of rich and sweet baked goods, I cut the butter by a third, and the streusel and lemon syrup by half. I also swapped out 60 g. of the AP flour for white whole wheat (increasing the buttermilk by 2 t. accordingly), and used a mix of brown and white sugars for the streusel. I cross referenced with David Lebovitz’s version of this same recipe, following his lead to increase the berries (and then some), but did not use his suggestion to increase the sugar.
The cake was very tasty – both sweet and tart - and chock full of berries. However I’m not sure the addition of the syrup did anything for me. I’m glad I made it - it’s good to try a new version now and again where favorites are concerned. I will probably continue to make the KAF version as my go-to blueberry buckle, but might up the lemon a bit as a result of having tried this one.
Definitely looking forward to baking more from this book.
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I ordered a copy via eBay!
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Yay! I’m an influencer!
UPDATE! This was indeed more ginger-y on day 2! Hooray!
That said, if I were to make it again, which is likely because of my Rhubarb Situation™, I will increase the candied ginger and the powdered ginger in the cake. I might also add some nuts to the topping for crunch.
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This is a fairly simple recipe, but I rather like it and it doesn’t require a ton of rhubarb. Unsurprisingly I use more salt in the crust and I cut the sugar down as suggested. 
https://www.thewednesdaychef.com/the_wednesday_chef/2010/04/darina-allens-country-rhubarb-cake.html
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I looked up Rustic fruit Desserts on Amazon, there’s more than one. Please tell me the authors.
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schreiber/richardson
This one.
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I made the kabocha/turmeric tea cake from Dessert Person by Claire Saffitz today.
It is a wonderful cake. Is has lots of different flavors that meld nicely. The pumpkin seeds add a pleasing crunch as does the crisp top crust.
I think that those of you who prefer your sweets not too sweet will enjoy this cake.
I made it for a friend who has recently eliminated dairy from her diet. She was delighted with it.
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Made Ottolenghi’s blueberry almond lemon cake, version from Simple, with the baking powder, which @caitlinm suggested was an omission in the book as it’s on the NYT site, and a smidge less butter (140g as opposed to 150g). Absolutely delicious and i don’t know that the baking powder does anything?!
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The amount of baking powder they went with seems rather arbitrary when converting from self-raising to AP. 90 grams SR flour is unlikely to contain that much baking powder, yet that amount is still not likely to provide much lift when almond flour makes up the majority of the flour. So your assessment that it doesn’t do anything seems correct.
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We went to an outdoor concert so I made some food to take along: sandwiches on Alexandra Cook’s focaccia and a batch of Tara O’Brady’s chocolate chip cookies. The sandwiches were really good and just tasted like summer to me - roasted red peppers, arugula, pesto and mozzarella. My “house focaccia” for a long time has been the SE version - but I might switch it up to the AC version for a while. I liked that it was thinner and more crisp on the bottom.
I’m heading to a friend’s lake house later today and am going to bring the NYT plum torte. I picked plums in Oregon and schlepped them back across the country and needed to find a use for them. My husband loves this cake so it’s a win-win.
I will also make a double batch of Roberta’s pizza dough, so I can bring along some pizza. We had an excellent pizza a few weeks ago that had a corn and jalapeno relish, smoked mozzarella, cilantro and crema. I am hoping to riff on that using some homemade pepper jelly that needs to be used, local corn, smoked cheddar, scallions and cilantro.
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Those sandwiches look amazing! I love the SE focaccia, but I like baking it in a larger pan than specified because I think it’s a bit too thick. Of course I also switch up focaccia recipes as it suits me!
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I haven’t made the cake either way, but my impression of the BP being an omission definitely has to do with the difference between the UK edition (which calls for self-raising flour) and the US edition calling for AP, with all else identical I recall that when Simple was COTM was COTM on Chowhound, we had a discussion about it because someone baked it per the US edition and had a leaden result. But obviously your experience has been different.
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Rustic Fruit Desserts pg. 36 Lemon Buttermilk (Rhubarb) Bundt Cake. In this case, it’s cherries rather than rhubarb. In addition to rhubarb, this cake lends itself to many fruit combinations, berries in particular…all good. This is one third of the cake batter in a 5 cup mold. A very fine textured crumb, as good on the second day as the first.
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Please report on the pizza. With pictures. Sounds amazing.
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Tara O’Brady’s CCC are now my go-to CCC recipe…
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I give most of it away. I’m not a big “sweets” person in general though I’m currently going through a bit of a phase. I live alone. I bake (and cook) to pass the time since I live alone and have a lot of free time–even when I am working. When I bake stuff I just leave it in the teacher’s room and it is always gone by the end of the day. Teachers are scavengers and will eat anything. Other things I freeze, share with neighbors, give to family members, etc. I am a decent enough cook that people are usually happy to get whatever I pass along.
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