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:)
Raspberry Bakewell Cake
*Raspberry Bakewell Cake*
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
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 Kitchen..in 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:)