Gorgeous. I love Victoria Sponge.
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I remember reading about Lightning Cake aka Blitzkuchen. I’ve never made it!
1858
Apparently, this recipe goes back to 1870.
Another going back to 1931.
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That 2nd link is the Joy of Cooking version, full-sized, and modified to have a topping and plums. What I love about it is the cake itself is quick to assemble, quick to bake (especially nice during hot summer weather). The other two seem more “fussy” to me, although I’m sure they’re delicious.
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The idea behind it was to whip up a cake quickly when unexpected guests arrived.
I agree that the plum Blitzkuchen and the Blitztorte on the Australian site are fussier.
I guess Blitztorte is a different animal. More complicated, but it sounds great. Maybe I’ll get around to attempting this.
I realized that my almond meal was a bit long in the tooth so made the NYT gluten-free cookies for some friends with celiac… I left them in about 2 minutes too long 
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I love love this peach cake with brown butter glaze from Sally’s Baking Addiction - this is my 8th year in a row making it! She revised the recipe last year to swap the milk for sour cream and use less brown sugar. I love the changes. Book club loved it (we read Woodworking which I also love and highly recommend!).
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Peach crisp. 4 C. diced Colorado peaches w 1/4 C sugar & 2 T flour. Willies Crisp topping, using 7 T (not 8) melted butter drizzled over the dry crumble of flour/sugar/b.p./salt/egg. Dinner dessert first in a dish - while still very warm, with a small squirt of whipped cream. Noting that all my items made in an 8x8 pan look remarkably similar from the top when not yet cut.
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Willie’s Crisp is Superb!
Agree 
I don’t bother with any other crisp now - that topping is great on rhubarb, berries, apples and peaches. I do cut back a lot on the sugar stirred in to the fruit, using 1/4c for most, and 1/4 c each brown & granulated with rhubarb.
I love it with a mixture of nectarines, blueberries and blackberries.
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Yum! I usually make that towards the end of summer… will have to find a reason to do it! And good to know she changed the recipe…
Sourdough time!! One batard and a 2nd attempt at baguettes.
The shaping this time was much better. Getting them from the towel lined baguette pan (basically a sub for a ‘real’ couche) was a bit of a fart, but I think I have it figured out for next time.
The crust on the baguettes is a bit thicker than I’d like. I’ll need to cover them with foil at the start of the bake. I gut steam using the ‘rolled kitchen towels in a brownie pan + boiling water’ method, which seemed to work quite well. Interior is nice and airy and not too chewy. Just the right amount of tang.
Edit- forgot to mention, this was made (in part) with the fresh-milled whole wheat flour I got from the St Helena grist mill. Also using it to feed the starter.
The starter likes it a lot (really good activity). I didn’t really see much difference in the final bread though, unlike the cornbread, which has equal parts wheat flour and cornmeal. Maybe, at 8-9% whole wheat, there just isn’t enough to REALLY notice.
I’ll have to try some recipes with a greater %
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Totally stunning!
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Good old-fashioned zucchini bread – a summer gardener’s best friend. I make mine with partial whole wheat, orange juice, and apple-sauce. Chopped walnuts are a must.
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I had a little leftover galette dough and leftover blueberries so made a slightly smaller one. I used some “moondust” under the blueberries.
(Ground almonds, ground amaretti, flour and sugar. If I subbed almond flour for the ground almonds would that be the same?)
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Satsuma plum and almond upside down cake
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I have fond memories of the chocolate zucchini loaf my mother would make to deal with all of the zukes from the garden when I was a kid: we loved it. Likely due to the cup of oil and a boatload of chocolate chips!
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Colour is stunning… looks wonderful!
