May 10, 2010
That's about all there is to mixing up the dough, which is very thick when you put it in the tart pan.
I was a little worried about serving this gâteau as dessert because it's so plain. But it seemed like it should be plain, so I didn't want to fancify it too much. I decided it called for a single strawberry. But they were very enthusiastic about the cake, plain as it was. June asked if she could eat it with her fingers, and I said she could, because then I could eat it with my fingers too. The advantage of this approach is that cutting it with a fork causes crumbs, which might not get eaten, and you'll want to eat every bite of this cake.
Fortunately, today is Mother's Day, which allowed me to eat a piece of cake for breakfast.
I loved this cake. Rose compares it to pound cake and shortbread, but I thought it was more like a scone. A scone that needs no jam or clotted cream--it shines all on its own. I loved it so much that I believe I may have been a Brittany farm wife in a former life, and this recipe is quite similar to the recipe I learned from my grandmother, also a farm wife from Brittany.
Or maybe I never had a former life, and I just like butter in this one.
Sarah: "Delicious buttery flavor. They remind me a little of the best scones."
June: "It's dense, but not heavy. It's delicious."
David: "What can I say, except that it's really, really good."
Jim: "I like the different textures, crunchy on top and chewy below."
Posted by Marie at 12:01 AM