Even as summer begins to wind down, there is a bounty of deliciousness to be found in the garden.
The premiere episode of season six of the cooking show is inspired by the oodles of blackberries dripping from the canes in my garden (follow along to see all that is happening in my garden Le Papillon here – @lepapillongarden) and the handful of strawberries that continue to share their sweetness. The latter may be small in size, but they are mighty in flavor, and as they are everberries, I have been enjoying them since the beginning of July (and so have the pups!).
I had to bide my time before I taped today’s episode because I wanted the fruit to be at its peak, and it indeed it was worth the wait.
Today for the premiere episode I wanted to share with you a recipe you could step out to visit your farmers’ market or into you garden and make to dance with the deliciousness that season is offering right at this moment. What are we making?
We’re making an Almond Torte, one of the simplest and flavor-rich cakes you can make that offers, dare I say, hard-to-compare light, yet decadent flavor. The perfect backdrop for your favorite finishing flavors. And in this case the finishing flavors are fresh berry drizzle and crème anglaise. Two very simple additions that take this cake to a level of scrumptiousness your tastebuds will be thanking you for for some time.
In a matter of 20 minutes (probably fewer than that), you will have this cake in the oven, and before you know it, dessert will be served and your guests (and you!) will be delightfully enjoying each bite.
While I have chosen blackberries and strawberries as they were what I had in my garden, any fruit you love will do. They don’t even have to be berries, although that is often the easiest in preparation. If you have any stone fruit, such as peaches, they would be a wonderful choice as well. Mix multiple types of berries or keep them separate, and pair everything with the crème anglaise. Don’t forget the crème anglaise. 🙂
In this premiere episode, Norman and Nelle are lending a hand in their own special way as you will see, and as it is Nelle’s first cooking episode, Norman has taught her the ropes quite well – stay close to Mom as treats and nibbles will be shared. 😉 Both love being in the kitchen, and have found a favorite place to nap while I talk to the camera. It makes me smile as I chat away talking about food, and speaking of food. And if you were ever wondering what the difference is between a tart and a torte, I will be answering that question in the episode, rest assured.
Lastly, during the final four minutes of the episode, you will find the camera has decided to be at an extreme closeup as I enjoy the bites of the cake. I want to first acknowledge this error and let you know this was not intentional, but once I went into the editing process, the cake – the remainder – had been taken to my neighbors to be shared, so I couldn’t refilm this portion. Needless to say, it was not my intention to have an extreme close-up vanity shot, but still I think you will want to see the finished result and hear how each bite tastes because oh my goodness, this torte is delicious.
I do hope you enjoy as much as I did, and now to the episode! (find it below as well as the recipe.)
~NOTE to readers who cannot see a video below: Be sure to turn off your ad-blocker if you use one as you will not be able to see a video at all if the ad-blocker is in use. Once you turn off your ad-blocker, you will need to restart your device to view the video.
Links shared during the episode:
- Cuisinart’s Pro Classic food processor or Cuisinart’s Custom 14-Cup food processor (I have had mine for 20+ years and use it constantly – a worthwhile investment for bakers and cooks). Shop here and here as well.
- Chez Panisse Desserts: A Cookbook by Lindsey R. Shere
- My visit to Chez Panisse, video tour included
- Pre-cut 9″ round parchment sheets
- 8″ Le Creuset springform pan
- episode #312, Tracy Hooper talks about her new book The New Hello
- episode #5, Tracy Hooper joined me for the premiere season of the podcast to talk about Confidence: How to Gain It and Why It is Invaluable
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen. Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen (or directly tag @tsllcookingshow) and your post could appear on my Instagram feed as well as on a future Show Notes post (see readers’ pics below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. Below are a few readers that have shared recipes and pics that caught their eye (and tastebuds ?) since last season concluded. Thank you to everyone who has shared!
Digital Cookbooks for Each Season of the Show are available (and they are free to everyone!). If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1, 2, 3, 4, & 5. Shop here. Season 6’s cookbook will be available at the end of this season (end of November).
Almond Torte with Crème Anglaise and Fresh Berry Drizzle
- 1 3/4 cup almond flour
- 1 1/2 cup confectioner's sugar (powdered sugar)
- 1-1/2 tsp almond extract
- 1/8 tsp salt
- 1 large egg white
- 1 1/4 cup sugar
- 7/8 cup almond paste (@ 8 ounces) recipe above
- 1 cup room temperature unsalted butter
- 1 1tsp vanilla extract
- 6 large eggs
- 1 cup all purpose or pastry flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Fresh Berry Drizzle
- 1-2 cups fresh fruit (berries or peaches or your favorite fruit!)
- 1-3 Tbsp fine sugar (regular sugar works as well)
- 1 cup whole milk or heavy cream
- 1 1/2 Tbsp sugar
- 1 large egg yolk use the yolk from the egg white used in the almond paste
- In a food processor, combine the sugar and almond flour.
- Add the egg white, almond extract and salt and pulse until all combined. Remove from the processor. Use what is needed in the recipe (7/8 cup) and save/freeze the rest.
- Preheat your oven (fan or convection if possible) to 325 Fahrenheit (160-165 Celsius).
- Prepare a springform cake pan (9") by butter the inside walls and a little bit of butter on the bottom to hold the parchment round. Place the parchment round on the bottom of the pan. Set aside.
- Using a food processor, combine the sugar and almond paste until evenly combined. Then add the butter (cut into rough cubes) and vanilla until slightly creamy and if the butter is very warm, it will be slightly fluffy. Add the eggs one at a time, pulsing in between each egg being added.
- In a small separate mixing bowl, combine the dry ingredients, flour, salt and baking powder. Then add to the food processor with the wet ingredients. Pulse until all combine and resembles a lovely yellow batter.
- Pour into the springform pan. Using a spatula, evenly spread the batter on the top, then place in the oven for one hour or until a knife placed in the center of the cake comes out clean. In my oven, it only takes 50 minutes, so begin checking around 45 minutes. This will not deflate the rising of the cake. You want the cake to remain slightly springy when you touch it, so be sure not to overt-bake it.
- Remove from the oven and using the back-side of a butter knife, run the blade around the edges of the cake to make sure when you remove the springform component, everything stays in tact. Carefully remove the springform and then the bottom of the pan, leaving the parchment if you would like as it can be easily removed later.
Fresh Berry/Fruit Drizzle
- Make the fruit drizzle while the cake is baking.
- Take 1/4 of your fruit, having hulled the strawberries if using them, (clean, remove the stems and/or pits/stones) and mash with a mortar and pestle or something similar until the fruit being mashed resembles jam. Then add the remaining 3/4 of the fruit to the mashed fruit and toss with 1-3 tablespoons of sugar to your taste preference. Set aside on the counter to wait until the cake is served.
- Split the vanilla bean and scrap the seeds out into the milk that you will have poured into the small sauce pan. Leave the bean in the milk as well and add the sugar. Bring to a medium heat.
- Whisk your egg yolk just to break down the yolk, but not to the point of frothiness.
- Once the milk mixture is warm, take a tablespoon of it and add it to the egg yolk to temper. Mix together and then add the yolk that was tempered into the milk mixture and whisk gently until the right thickness is reached. You don't want the yolk to scramble, so keep the heat at medium. You will know the crème anglaise is done when you can run your finger on the back of a spoon through the crème and it leaves a clear line, so somewhat opaque, but not like frosting.
- Remove from the stove and pour into a serving vessel. Cover with plastic wrap and place in the refrigerator until ready to pour on the cake servings to be enjoyed.
Serving and Preparing the Cake
- Place the cake on a serving platter. Dust with confectioners' sugar (powdered sugar) and if desired, edible flowers.
- Reserve the fruit drizzle and crème anglaise for when each piece is served so the cake doesn't get soggy.
- When serving each slice, place a tablespoon or two on each plate and then place the slice on top of the crème anglaise, then, if desired add a bit more crème on top, followed by the fruit drizzle. Serve and enjoy! Oh! Don't forget either a hot cuppa or a lovely liqeuor.