Of Late

 It’s been a little quiet around here lately.

When I first started this blog, the most daunting hurdle that I thought I would have to overcome would be baking: when would I find the time, what different combinations could I possibly think of, and who would clean up all my messes eat all of the (sometimes) yummy results?
Well, that fear was unfounded. Not only do I have a long list of “things to make” saved onto my phone (I swear, there is no chance I’ll be able to make everything that I want to, no matter how old I live to be.), but I have sooo many already made recipes to share with y’all, and here I am, lacking in the posting department! Turns out, I have plenty of time to make things and (usually) photograph them, but when it comes to documenting it on the good ole Internet, I prefer eating them all instead of writing about them.

Chard stalks

So what has been going on in my kitchen?  What recipes do you have to look forward to?
I’ve been…
Freezing stocks of fresh local produce for the winter.

Making flops. Yuck.  
An idea that didn’t pan out

Cooking a lot of savory, as always.



Staying cool with frozen almond milk.

Making one ingredient ice cream.
Painting my nails.

Eating hundreds of blueberries.
Making cakes, unphotographed cookies, and experimenting with raw goodies (More explanation about why will be saved for a later post).


Saying goodbye to this one.  This was tough.
Playing with, introducing, and being chewed on by this one. Don’t let the pink nose fool you.

Meet Kasha the Menace

Generally, I’ve been enjoying the summer and the bounty of this wonderful season.  I hope you all are, too.
Go make this cake, in all of its lemony, raspberry-y goodness, and share it with someone you love.  I did.
P.S. I’ve noticed that of all who read my blog, my very own family members read it the least!  Sheesh.  The irony is lost on me.  Seriously, guys.

Lemon and Raspberry Cake

Adapted from King Arthur Flour and userealbutter
For the cake:
Fluffy Vanilla Cake

1 2/3 cups sugar
3/4 teaspoon salt
12 tablespoons unsalted, softened butter
4 large eggs whites plus 1 whole large egg (save the yolks!)
1 cup buttermilk
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 cup cake flour
1 tablespoon baking powder
Preheat oven to 350 degrees F.  Grease and flour 2 8-inch pans.  Set aside.  In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar and salt until fluffy.  Add in the egg whites and the egg, and mix to combine.  Add in the buttermilk and vanilla.  Now add in the flour and the baking powder (I didn’t sift and it was quite alright) and mix until homogeneous.  Pour into pans and bake for 30-35 minutes, or until light golden and springy to the touch.
For the filling:
Lemon Curd:
2 cups water
1 cup sugar
1/2 cup cornstarch
5 egg yolks
pat of butter (2-4 tablespoons, approximately)
3/4 cup fresh lemon juice
zest of 1-2 lemons
1 teaspoon vanilla extract
Put water and sugar and cornstarch in a large sauce pan.  Bring to a boil.  Whisk the egg yolks together in another bowl.  Add in 1 cup of the hot sugar-cornstarch mixture, slowly, and whisk vigorously to temper the eggs.  Dump back into the pot and bring back to a boil, whisking all the while.  Once it comes to a boil, remove from heat and stir in the lemon juice and zest, as well as the vanilla extract.  Once everything is incorporated, stir in the butter until the curd is silky smooth.
For the frosting:
American-Style Cream Cheese Buttercream
6 tablespoons butter, softened
6 ounces cream cheese, softened
4 ounces mascarpone cheese, softened (can be replaced with more cream cheese)
2-3 cups confectioner’s sugar, depending on your preference
up to 1/2 cup heavy cream, cold, depending on consistency
splash vanilla extract
Beat cream cheese, butter, and mascarpone together until just incorporated.  Begin to add the powdered sugar.  Once it is sweetened to your liking, add in enough heavy cream to make the icing a spreadable consistency.  Stir in vanilla.
To assemble:
few handfuls of good raspberries
Place one cake layer on a plate, and level it out, if needed.  Pipe a line of frosting around the edge of the cake to prevent a spillage of curd.  Fill with curd (you will have lots of extra curd: fear not, it keeps beautifully and there are millions of uses for it), layer on some raspberries, and top with other cake.  Frost cake with the icing, and decorate with the prettiest, most photogenic berries.


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