photo by Dominique Attaway
When I first met Alexandra and Jeremy, it was on a cold winter day at Montfair Resort to do a tasting. We were in the lodge huddled around the large stone fireplace tasting cake and dreaming of their September wedding. Thoughts of fresh figs and raspberries danced in our heads. I could tell right away that they were passionate about food and wanted a cake that would be a really delicious dessert. I also knew they wanted it to be gluten free. I love to make all different types of cakes, but my absolute favorites are ones that celebrate the beauty of cake! So when Alexandra told me of her vision of an open sided Italian style polenta almond cake with loads of berries, I knew I was going to be in heaven! We moistened the layers with cognac and filled them with raspberry curd and mascarpone cream. I picked the figs myself the evening before the wedding and the berries were bursting with ripeness. Just thinking about it makes me want to run to the kitchen and make it all over again. I anticipate many orders for the "Alexandra"....actually the owners of Montfair already have!
3 comments:
This really was an amazing cake. So perfectly textured, moist and mouthwatering. I definitely had more than my share! It's just too bad that the servers scraped all the fresh figs off and threw them away.
I absolutely love this!! I'm actually making a cake for my friend's wedding and she requested a raspberry and fig icing-free cake (similar to this) and I was wondering how you kept the cake moist since the layers are exposed? Would love ANY advice, I'm not a baker but simply wanted to help my friend out! I was also curious how you got the fruit to stay? Thanks so much!!!
I thoroughly enjoyed this blog, thanks for sharing.
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