The blush of red, the burst of sweetness: with strawberries in season, it’s tempting to make them part of every dessert. And why not? They add that little je-ne-sais-quoi to whatever you may be serving, for example a simple but elegant walnut cake flavored with lemon and cinnamon. This dessert is one I have been making for 30 years, and not just because it’s delicious. It’s one of those cakes you can mix up in 10 minutes, pop into the oven and voilà — in less than an hour, a perfect sweet for spring.
Gateau aux noix et aux fraises / Walnut cake with strawberries
And now to the blogosphere. I received a message this week from someone wanting me to help spread the word about a list she’s put together called 100 Magnificent Sites for Chefs. I took a look, and while the people on the list are far from everyday chefs — they’re stars like Anthony Bourdain, Wolfgang Puck and Jamie Oliver — it can be fun to see what the cream of the culinary profession is up to. Meantime I will soon be joining forces with two web initiatives I admire. I’m not saying which for the moment — this is just a teaser. Call it an appetizer. Happy cooking!
Baked the walnut cake last night, and it was superb! Crispy on the outside, still moist inside, and not too much work, which is important, since it is the first cake I’ve baked in 30 years. I’m looking forward to more dessert recipes!
More coming up soon! (Next Tuesday). Meantime, I do remember one cake you helped make a long time ago. It was stupendous…