Each year I look forward to summer with excited anticipation and this year is no different. Growing up in a household where the biggest tomatoes are the most celebrated, food has always been an important part of my life. I can’t wait for the first red tomatoes of the season from the garden - still a few weeks away. In the mean time, I took a little road trip down to Monbulk to pick raspberries this morning. They will be turned into jam and possibly a sweet tart or two, if I get onto the pastry tonight. The next few days are going to be hot, definitely not pastry making weather.
Wednesday, December 29, 2010
Monday, December 6, 2010
I have made this cake so often that I barely need to look at the recipe. I only make it in the Summer months, when berries are abundant and can fill the hole created by pressing it down with a weight as soon as it comes out of the oven. Certainly not one of the prettiest cakes around, but rather, one for those who love their cake on the rich side of things. My sister and I share a birthday, so this is for her, with love.
The River Cafe Pressed Chocolate Cake