Saturday, February 13, 2010

Sunny Wintry Days~

Can almost make you believe you could be staring at one of those incredible blue Provençal skies~ Almost..
Just get the right accoutrements together..and relax..

With a cup of green tea.. some French placemats..And Peter Mayle's Provence A-Z:)

It's enchanting..I love reading through the alphabet with him..

Along with a Raspberry Bakewell Cake gleaned from The English Kitchen:)

La Recette~

Raspberry Bakewell Cake
*Raspberry Bakewell Cake*
Serves 8

This recipe is adapted from a recipe in the August 2009 issue of Good Food Magazine. It's totally scrummy. I'm not sure it can be improved . . . well a bit of a drizzle icing on the top would probably go down well, but really with a dollop of creme fraiche it went down a real treat! Moreishly delish!

5 ounces ground almonds
5 ounces unsalted butter, softened
5 ounces golden caster sugar
5 ounces self raising flour
2 large eggs
1 tsp vanilla extract
9 ounces raspberries
2 TBS flaked almonds
icing sugar
creme fraiche

Pre-heat the oven to 180*C/350*F. Base line and butter an 8 inch round deep cake tin with a removable bottom.

Place the almonds, flour,butter, sugar, eggs and vanilla in the bowl of a food processor. Blitz until well combined and smooth. (It should be quite pasty) Spread half of it in the prepared baking pan. Scatter the raspberries over top. Dollop the remaining batter over top and then spread it evenly over all. (I used the bowl of a wet spoon for ease) Sprinkle the almonds evenly over top.

Bake for 50 minutes until well risen and golden brown. (It took 60 minutes in my combi oven to be baked to perfection) Cool in the tin on a wire rack before removing from pan. Dust with icing sugar before cutting into slices to serve. If desired serve with dollops of creme fraiche.

**My notes.. a hint of almond essence escaped and slipped into the batter because we love that taste..
This cake is exquisite.

The English a French kitchen one sunny afternoon~

Thanks again Marie~

I still dream of this place~

This is my collaboration to Ann and Lori's Blog Showcase~

You can hear Diana..while you go see Lori:)


  1. I am transported magically to Provence! I haven't read the book, but it looks like one I need to read!! And, oh...I'll take a Raspberry Bakewell cake, too.

    I love the gold hearts, they brought a special smile to my face.

    Happy Day!


  2. The cake sounds delectable and looks gorgeous!! Ill have to note the recipe to simple and im actually craving for it now....beautiful post Monique!

  3. "scrummy", huh? That's a new one! It sure looks "scrummy" :D
    Your photos are always such a treat, along with your recipes.

    Oh & "Blitz"! new food processor doesn't have this setting! LOL It is soooo appropriate, though. Just wait till you see the chicken salad I managed to "Blitz" into almost a Pâté. ~I cracked up but hubby was not amused~

  4. Monique, that looks delicious! My kind of sweet!

    Your Provencal photos are amazing - as is all your photography!! Beautifully done -

  5. Good Morning M...
    Your plate is adorable...
    I would love the "Added"almond too.
    Photos...Ooohhh, My front door is painted the same color green...LOVE...
    Happy Valentines eve to you and all your little Valentines...
    xoxo~Kathy @ Sweet Up-North Mornings...

  6. Your cake looks delicate and delicious.

  7. That looks perfect for afternoon coffee-thank you!
    xoxo Pattie

  8. Lovely photos. Looks like a great recipe, and the book is just perfect.

  9. Perfect for a sunny but cold day! The cake looks tempting. I so enjoy when you share pictures of Provence.

  10. Oh I love your cake, I did a bakewell before and used home made sour cherry and pear jam and cover it with frangipane.

    Like your blog and the photos and the stories which takes to new places...

    thanks for sharing all this with us.

  11. What a delicious post - from start to finish :-). The tart sounds spectacular and I can't wait to give it a trial run. I hope you have a wonderful weekend. Blessings...Mary

  12. that little stone house is so enchanting!
    And your lovely cake... raspberry and almond... is absolutely yummy!

  13. Wow Monique this cake looks just beautiful, and so dangerously moreish! I love it :)

  14. ça a l'air fabuleux ! merci beaucoup, j'ai noté :)

  15. This is the kind of cake I would just nibble away at all day...while dreaming of sunny places!

  16. This looks so good. And I don't need much encouragement to daydream about Europe.

  17. This looks so good. And I don't need much encouragement to daydream about Europe.

  18. So glad you enjoyed the cake Monique! It is a real keeper isn't it. Definitely scrummy. I love your pictures of France. They remind me of a lovely holiday I took with my hubbie there a few years back. We went to the Dordogne and stayed in a lovely old stone cottage hidden out in the French Countryside. It was just wonderful. xxoo

  19. I love bakewell. Beautiful pictures as always!

  20. Truly a wonderful cake and one to be tried!
    And everybody had said it...gorgeous photos..a magical carpet ride; from gateau to la cuisine! I can just imagine how much you must look forward to set your foot in Provence again..

  21. That has got to be the best bakewell I've seen... and the picture of that building - beautiful. I just want to pack my bags and live there

  22. Love the book, love the cake, love the pics. What more can I say. My heart is in France, my body longs to be.

  23. It is a magical place..enjoy your day. Thank you again Marie~

  24. Bonjour Monique, je te souhaites une belle St-Valentin avec ceux que tu aimes. Ce dessert me rappelle un petit carré que je faisais déjà, ça semble délicieux avec les framboises pour moi ce serait un régal.

    Passe une belle journée.
    Josée xx

  25. It's beautiful, Monique. As always. What can I do to have tea with you? :)

  26. this is the one i have been trying to open, sooo pretty, like a jewel on a sunny day! oolala frenchie, its another fantastic post, i miss them when i can't see...

  27. That cake sounds and looks absolutely delicious-yum!