I thought I was going to get really super blueberries (expensive) at farmers market but there were none! Got them instead at WF and they were excellent.
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Looks beautiful!
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I tried a slice tonight. It’s very good but I’m wondering how it compares with her Blueberry Boy Bait …
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I forgot to mention … I always use an oven thermometer so oven was exactly 400°
Recipe says 20-25 minutes; mine took 33.
I’ve made this cake dozens of times and it always takes 22 minutes. She calls for 140 g of raspberries and you used almost twice that of blueberries so I suspect that’s why it took so much longer in your oven.
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The blueberry boy bait is fantastic, but very different from this cake. I’ve never made this cake with blueberries, but even if you only used the amount of berries called for, it’s a cake where the berries are the focus, whereas in the boy bait they’re not.
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Thanks for the explanation. I like emphasizing the berries. I think I prefer Willie’s Crisp to this, prefer it with a combo of blueberries, blackberries, sliced nectarines.
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Rhubarb shortbread squares. I love recipes where you use the same component for the base and topping, and this is one of those. I used cornstarch instead of tapioca. This was not a complete success, but I am 99.9% that this is due to user error: I just didn’t bake for long enough, so the middle wasn’t cooked. That said, the outside pieces were amazing. Will try again!
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Yesterday I made David Lebovitz’s Spiced Plum Cake With Toffee Glaze. Wow, it’s delicious.
I used a spice grinder instead of a mortar and pestle for the cardamom. My small mortar and pestle is porcelain and doesn’t do a good job grinding cardamom. It was time consuming to fish the seeds out of the pods, but worth it.
The cake tasted strongly of cardamom yesterday. I liked it; my husband who only likes cardamom in tiny amounts disliked it. Today the cardamom flavor had mellowed quite a bit.
The toffee glaze is on the sweet side. I’m fine with this but those of you who like your sweets not too sweet might want to use a smaller amount or omit it.
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Torta al cioccolato from “Torta della Nonna” by Emiko Davies. A recipe that is not far from being 100 years old. It’s an adaptation from Ada Bono. I further adapted it to include chopped cherries in the interior of the cake and halved cherries on top. A one bowl style of cake that has neither eggs nor oil/butter, it is nonetheless delicious. I posted a version of this cake on CH during cherry season July 2021.
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Perhaps you could try using a thermometer in the center to check the temperature? It might aid in determining if the center is done.
I cannot figure out why my original post regarding the Torta got deleted 
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Sorry for the confusion and double posting.
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Yum! Is it like the Hungarian shortbread in Baking with Julia, if you’ve tried that? It’s a huge favourite around here, but I think it is just flour rather than cornstarch. The first time I made it I didn’t get the middle baked through either.
I’ve wanted to make this for a while. When plums come in here perhaps I finally will. Looks so good.
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Did you use sweet or sour cherries?
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Yep, David Lebovitz is a great recipe source and who (except my cardamom averse husband) could dislike the combination of plums and cardamom?
They were sweet. The cherries in the interior were mixed with some cherries that were preserved in rum.
I was all set to have this pretty roulade with raspberry cremeux and whipped vanilla white chocolate ganache when it rolled off the overturned sheet tray I had it on when I went to transfer from fridge to cutting board and right to the floor. 
It was completely bundled up in parchment, so it’s still completely clean and good to eat, but the impact didn’t miss it, sadly.
I had been dying to try the cake for this. It’s a pate a choux sponge cake. It makes a really moist, super flexible sheet. As I’ve mentioned, I don’t make roll cakes that involve rolling hot sponge cakes, un-rolling, and re-rolling, because it’s much easier and tastier to make a moist sponge cake that naturally rolls with ease, and this is another. The cake is very easy to make, not very sweet, and it would take serious effort to make it crack when rolling. It’s definitely a denser type of sponge, though, but very tasty with ground almonds.
I love this overall cake. The whipped white chocolate ganache tastes like ice cream. It’s not overly sweet, but is the sweetest component here as the raspberry cremeux is pretty tart and the cake isn’t very sweet. Together they have a great balance.
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Well she states that it’s done when the fruit bubbles which was not the case… 
so I should really have known better!
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I have made this from SK https://smittenkitchen.com/2007/12/austrian-raspberry-shortbread/. This recipe was easier.
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