Uh-oh. My PIC ordered new cookie supplies from the Turkish baker…
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Simple but delicious, an Italian prune plum cakelet, a fine and delicate crumb, moist from ricotta but still very light. Tonight it might get some plum gelato as an accompaniment.
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We went to a (very local, small-town) carnival this evening to hear a bluegrass band play. The other enticement was a locally-famous “peach sundae” stand at this carnival. The idea of sitting on lawn chairs listening to live music while eating peach sundaes with excellent, right-in-season local fruit sounded very good to me.
The sundaes were forgettable, but there was an unusual stand there that I noticed on the way out, and I lamented to mom that we’d already had our dessert. Just go for it, she said.
It was offering pumpkin roll cakelets. Now, pumpkin roll is a whole religion around here, but not in the middle of summer, and predictably there was no line at the stand. Everyone was eating hot dogs, funnel cake and peach sundaes. And the non-roll format was highly unusual as well.
I order my cakelet to go and the man says, “Now, these were just made today. So remember, just like spaghetti, these are much better on day 2.” I must’ve looked at him with utter incomprehension because he laughed sheepishly and shrugged.
Anyway, this thing was excellent. it is extremely rare that I purchase baked goods around here that I find even acceptable, let alone very good. Most are execrable, to be honest.
This was delicious, with a surprisingly light cream cheese filling and fine crumb.
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Pistachio cheesecake, 6” size, I had some ricotta to use up and this fit the bill. Delicate and light, I’m making a raspberry coulis to serve with later today. This was the baker’s quality control slice.
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What a beautiful looking cake! All of your sweets look fabulous. Let me know if you ever need a taste tester 
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Sign me up as well! Pistachio cheesecake? Be still, my heart 
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Wow, gorgeous. Do you have a recipe you can share?
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Thank you! Before I put the pistachios on the top, I was mentally calling it an ugly duckling!
The recipe is from the mangiabedda website, I only have a screenshot.
I followed the directions as written, although for the six inch size, I made 2/3 of the recipe. I used the food processor to whip the ricotta with the sugar, added the other ingredients except the eggs and mixed well. Added eggs just to incorporate, and I used the amount of cornstarch listed although I might consider using a little less next time,just for comparison purposes. It’s nice and silky not stodgy. I will definitely make this again, I used some pistachio butter I had on hand.
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Sorry , but BarneyGrubble has dibs on that job! I’m looking for a house nearby for him🤣.
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I’ll fight him for it.
It’s ON.
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BarneyGrubble and ottawaoperadiva are both in Ottawa, however…
Thanks, actually well aware of that and linguafood in Pa….what’s a girl to do ?
I WILL TRAVEL FOR PISTACHIO CHEESECAKE. I will.
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Offer accepted!!
ETA…I’ve made Basque style pistachio cheesecake but I think this style lets the pistachios be more forward…and that’s not bad! @linguafood
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Made me go look for recipes with which to use my pistachio cream I have several jars of!
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Here’s the recipe for people like me. 
And would a thick (but not paste-thick) pistachio cream work? or use her recipe for paste?
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Yes, a thick paste would work. There is not that much of it relative to the ricotta, I just processed it until it was completely incorporated, no streaks. I added a few drops of pistachio emulsion.
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This morning’s bake as we are expecting guests for lunch. Almonds, peaches and there are raspberries hiding in the interior of the cake. A baked version of Peaches Melba, it will likely be served with nectarine sorbet I made yesterday. A light brushing of jam on the peaches will take place shortly.
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You have now taken food photography to a whole new level. My point-and-shoot method is so inadequate…
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