Saturday, April 16, 2011

Here's a nice little Spring-time cake I made yesterday. Berries aren't really in season yet, but when you make a simple cake like this one (my all-time favorite kind of cake, by the way), you can easily adjust the sweetness in the whipped cream to compliment the berries. Berries not sweet enough yet? Add a little more sugar. Peak berry season? Cut back on the added sugar and enjoy what nature's done for you. Add the seeds of a fresh vanilla bean, whip it up, and assemble.

Use whatever fruit is in season or looks good at the store that day. I used blueberries, strawberries, blackberries, champagne grapes, and edible flowers (next to the herbs at Whole Foods, and increasingly more common at farmers' markets across the country). I've also made this with figs, mint leaves, and raspberries. I bet it would even be good with some mini chocolate chips under all that fruit.

1 comment:

raena said...

photos of food look fantastic up against your new kitchen color! well done.