Well, I ate 1 ugly, gave a pretty one to my daughter, gave 2 packages of 6 to my friend who owns the little market. He ended up only giving one to his son, one to his brother: he ate all the rest! Doncha love a good eater? He works hard, on his feet 6 days a week so doesn’t get fat eating 10 scones!
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More than welcome! That amount of flour is just right for a not too big galette. I roll fast and thin 
and for a galette about 12/13 “”.
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@Rasam - FYI What I posted above was a half recipe (1 egg, because I had copied it over and didn’t realize she added a 3rd egg when she changed the recipe in April, but clearly not necessary)
Fits nicely in a 6” pan.
Oh, holy cow, these are just lovely, beautiful. Wow.
Thank you very much!
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What a lucky girl! Very cute…
I miss that blogger… she hasn’t posted for a while…
I miss her too. She is actively posting on Technicolor Kitchen, as opposed to Technicolor Kitchen in English. Unfortunately, I don’t speak or read Portuguese. I tried Google translate which yielded a garbled mess.
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Now I must try rhubarb+raspberry!
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Strawberry rhubarb pie from The Book on Pie. I made this as is but reduced the nutmeg to 1/4 t. Beyond delicious!!!
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Looks great and must have been delicious!
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I’ve made a decent amount of orange olive oil cakes and this one with almonds from Deborah Madison stole my heart:
I just use regular oranges of course!
I haven’t tried this one, but knowing Alice Medrich, I bet this one is really good:
https://alicemedrich.com/recipe/olive-oil-rice-flour-and-almond-sponge-cake/
Maybe I’ll attempt it today!
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That recipe sounds wonderful, I hope you make it and post. I have a celiac grandchild and this sounds like it would be a perfect choice.
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She has a lot of fantastic gluten-free recipes. Her corn flour sponge cake is an all-time favorite cake of mine that everyone absolutely loves.
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Beyond GORGEOUS!!!
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Flavor Flours is all about alternative flours / gluten free baking, though I’ll admit that I ended up preferring substituting a homemade GF mix into her (and other) regular recipes.
I made this Afternoon Cake from Julia Turshen when half the family was GF, and it was wonderfully moist and delicious - even with substitutions. (However, as a nut flour cake, the crumb and texture are different than the usual citrus olive oil cake canon.)
She also has a no-flour version (Torta di Galicia / Spanish orange almond cake) here.
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Thank you Saragama, I happen to have Flavor Flours, I’ll check it out more carefully. I vaguely remember making that cake from Julia Turshen, must revisit it, thanks for the reminder!
Wow! That’s quite a cake!
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Taking a break from berries, I needed some chocolate in my life. This is Delia’s chocolate mousse recipe. I alternate with Elizabeth David’s recipe which is also very good. They are both quick to make with consistently great results. There is a bit of crushed meringues on the bottom for a little crunch.
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