While I can no longer bake dozens of cookies at a time, the modest oven hasn't disappointed (though several recipes have). Of course, I've not attempted macarons in this new oven and that's a headache I'm still saving for later.
So today is an absolutely gorgeous spring day in our new home town of Mill Creek which lies just north of Seattle. I was lucky enough to relocate to an area with a wicked good donut shop (Frost) and a brand new French Bakery (Mon Amie--yes they do macarons, go visit) that I'm now haunting. So before I go out and hit the garden and enjoy this sunshine, we're going to bake up a cake.
Something light, creamy and versatile. The cake is perfect with just about anything fruity, be it citrus curds, a drizzle of a thick fruit coulis, or fresh from the garden berries. Given that it is April, I wont pretend that any berries used today are fresh from the garden but as things warm up that will be a possibility. So let's talk cake!