Joanne Chang's Lemon-Raspberry Cake

There are so many things that my parents have taught me over the years.  They're two talented people, and growing up with them, I learned that you can do anything if you try.  Of course, you may have to do it again and again to do it correctly! Especially if it falls down or doesn't fit or....whatever else happens and usually does in our world.   :0)

Thanks to my dad, I can drill, sand, grout, paint, fix, and well, pretty much most things...except use a chain-saw or ax.  You really don't want to read that story! Yikes!  My toes DO NOT want me anywhere near those!  There have been too many close calls.

I don't know why I'm acting like a pirate that drills ;0P

Thanks to my mom,

Isn't she the cutest?!  She's going to die when she sees it! Ha!

I learned how to bake at an early age and I'm not afraid to try anything! That "try anything" attitude was put to the test with a Lemon- Raspberry Cake from Joanne Changs' Amazing Cookbook, Flour.

http://www.flourbakery.com/index.php?pageID=1

Joanne's Description-
lemon-raspberry cake (nf)

lemon pound cake brushed with lemon syrup, filled with lemon curd, crushed raspberries, buttercream

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It was the most complicated cake recipe that I've ever tried...

four pages of instructions for lemon curd, buttercream, and the cake.

But I think that the end result was tasty...

Tada!

Happy Birthday to Kristi!

The leftovers...it was supposed to go to my mom, but well, she was too busy to stop by...after 5 days of staring at it in the fridge, I ate it.  And it was delicious!  I think when I make this again, and I'm definitely making this again.  I will make a lighter cake.  The pound cake was good, but it was a bit heavy for a summer dessert.  I think that even a simple angel food cake would work.  The lemon curd was Divine, and the buttercream, heavenly. 

If you're looking for a fantastic cookbook that will challenge the practiced baker, this would be a great gift! Yes, I didn't write, "practiced baker."  The recipes range from simple to complex, but the many of them would be overwhelming to someone that doesn't bake often.

Savor every moment,
~Lori

Summer Bliss Tart

Everyone seems to have a favorite summertime dessert,

but I have found my bliss in this simple summer berry tart. 

It was love at first bite...my taste buds still dance when I even think about this dessert. It is like a happy little, sparkly dance party in your mouth. Plus, it's soooo simple to make! 

This is not my recipe, but I'm so glad that I have found it. :0)

Very Berry Tart

http://jennysteffens.blogspot.com/

Recipe from Jenny Steffen Hobick

Blueberry Blackberry Raspberry Shortbread Crust Tart

Copied from:

http://jennysteffens.blogspot.com/2011/06/very-berry-tart-blueberry-blackberry.html

Crust
1 1/2 cups all-purpose flour
1/2 cup light brown sugar
8 tablespoons cold unsalted butter
1 egg yolk

Filling
1 cup of blueberries
1 cup of blackberries
1 cup of raspberries
1/4 cup of sugar

Topping (not pictured)
Whipped Cream or Ice Cream
Sugar

For the crust, combine flour and brown sugar in the mixing bowl. Cut cold butter into small pieces. Add it to the flour mixture. With the whisk attachment mix the butter into the flour and sugar. The whisk will help to "cut" the butter into the dry ingredients. When it is crumbly, add egg yolk. Mix together. Press the mixture into a tart shell. The mixture will be crumbly and loose.

Option 1 : Bake for 15-20 minutes at 400 degrees until brown. Cool and pile with fresh berries (no sugar needed). Serve with Ice Cream or Whipped Cream.

Option 2 : Pile berries into the uncooked crust. Sprinkle sugar over the berries. Cook for 400 degrees for 20-25 minutes until the edges and the berries begin to bubble slightly. Serve warm with Ice Cream or Whipped Cream.

Love, love, love this!  Thank you Jenny Steffen Hobick for this AMAZING dessert!
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I have made this many times so far this summer and it has become a favorite of many.  There are a couple things that I changed...

1. Any berry will do and is delicious! It's raspberry time here, so that's what I used...

2. I don't mix in sugar to the berries.  Living in Oregon, we are blessed with beautiful, fresh, sweet berries.  If you need to, just a little sprinkle will do!

3. Make option 2...delicious!

4.  Homemade whipped cream is the BEST!  I use heavy whipping cream, dash of vanilla, and a spoonful of sugar, whipped to a frenzy with my hand mixer.  Once you make your own, you won't buy it again!

Now go to your kitchen and make this!  Go! If you must go pick berries first, do it and then hurry back and make it!

Your taste buds will do the happy little, sparkly dance when you do!

Lori :0)