Would it be in “Eat Your Books”? I have many years of Gourmet indexed in that qpp.
ETA from Gourmet
https://www.eatyourbooks.com/library/recipes/1044235/opera-cake
Same recipe on Epicurious…I don’t have a subscription, but I can see it! Maybe it predates the paywall.
Thanks!
Very, very similar, but not the recipe I had. I checked my Gourmet book, too. Close enough. I’m going nuts!
Yup, Fraisier is particularly nice. Strawberry and marzipan go great together!
The Fraisiers I’ve tried haven’t contained marzipan! I like marzipan.
Me, too. Same experience and I love marzipan.
While this looks beautiful and delicious, I question the book referring to it as fraisier, which has a very particular look and elements to it that immediately come to mind and I would expect if the word “fraisier” is used. Namely a sponge (classically almond, though not always, and typically it’s almond meal rather than marzipan if it is almond), kirsch, and crème mousseline, with crème diplomat sometimes being used instead. And the look is sort of instantly recognizable even when the shape might change. For me this is a strawberry cream cake (which I love).
That sounds delicious. I have a tree over-loaded with white peaches and want to make something for a grieving neighbor. She would love that I made something with a homegrown item. I also have some pecans I need to use up. I looked up the IG recipe you mention. Are you putting bourbon in the praline mixture or in the cake? I’m assuming in the fruit mixture. I guess I should not add too much or it will be watery. I’m not much of a baker. I wonder if the white peaches would brown too much. They start turning color much faster than yellow ones. A little lemon juice might help. I would appreciate any tips you care to share.
I don’t mean to butt in, but these white peach bars have been on my list for a while. They’re from a source I’ve baked successfully from many times, and would be achievable for someone who doesn’t bake that often… Perhaps they will appeal to you and your neighbor?
Thanks Mig. I just got back from picking some peaches. That looks really good and easy. I will make for sure. I have enough peaches to make both that and the cake. I just hope I did not wait too long to pick the peaches. Some years I wait too long and all they are good for is sorbet. It is very good sorbet but sort of a sad use for them.
This recipe caught my eye yesterday.https://www.kingarthurbaking.com/recipes/caramel-peach-upside-down-cake-recipe
I like “View From the Great Island”. I keep finding myself there
And shrub! Don’t forget shrub…But I do love a fruit bar.
Yeah, I’ve found some winning recipes over there.
I would love to see the pics - the cakes sound fantastically delicious
Sure thing!
A bourbon peach-praline upside down cake, using a modified version of Ina Garten’s “plum cake tatin” cake base and the standard topping for my praline pecan cake, plus peaches.
Cake base:
6 Tbsp. butter, at room temperature, plus extra for buttering the dish
3/4 c. granulated sugar
2 eggs, at room temperature
1/3 c. plain sour cream
1 tsp. pure vanilla extract
1 c. plus 2 Tbsp. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Topping:
1 very large yellow peach, or two small/medium peaches, cut into 16 thin slices
1/3 c. chopped pecans
1/4 c. butter
2 Tbsp. whipping cream
1/2 c. packed brown sugar
1 Tbsp. bourbon
pinch of flaky sea salt
Heavy cream, for serving
Generously butter a 9" (or preferably 10") glass pie plate and preheat oven to 350°F.
Arrange the sliced fruit in the pie plate and sprinkle the pecans over top, tucking some in the spaces between and under the fruit. Sprinkle the peaches with the flaky salt.
Make the topping: In a small skillet or saucepan, melt the 1/4 c. butter, cream, and brown sugar and whisk until sugar is just dissolved. Stir in the bourbon. Pour evenly over the fruit in the pie plate.
In a medium bowl, cream the butter and sugar. Whisk in the eggs one at a time along with the sour cream and vanilla.
Combine the dry ingredients separately and stir them into the wet ingredients until just combined. Do not overmix.
Carefully spread the batter over the fruit topping, spreading it all the way to the edge. The pie plate will be very full.
Place the dish in the oven with a foil-lined baking sheet on the rack below (to catch any topping that may bubble over). Bake approx. 40-45 min. or until golden and a cake tester comes out clean. Carefully remove from the oven (the topping will be very liquid and may splash).
Cool 10 min. in the pie dish on a rack. Turn out onto a serving plate (don’t wait too long or the topping will stick to the pie plate.)
Enjoy with unsweetened whipped cream.
THAT IS BEAUTIFUL! Wow.
I always put the marzipan because I love it. Here’s an old photo from a Daring Bakers’ challenge. The real challenge was fighting off the cats I was looking after!
Oh those babies! Nice looking cake, too!
