As you all know, I love Meyer Lemons. I can across a larger batch of them the last time that I was at Whole Foods, and decided to buy up the whole bunch that they had. I’ve already made standard Meyer Lemon Curd, so this time, I poured in some ginger syrup that I had, which game is quite a lovely twist. Sunshine in a jar!
It’s pie week here on the Cup of Sugar :: Pinch of Salt Self-Isolation Bake-a-long, so I checked the freezer and lo-and-behld there were still wild Maine Blueberries from last summer. I’ve been having a craving for blueberry pie anyway, so here you have it — Traditional Maine Blueberry Pie, with a touch of maple sweetness. I wove the lattice-top a little too tightly but other than that, it came out pretty nice, I’d say.
As promised, I am baking along to my own bake-a-long, so here is my first treat: Raspberry Almond Crumble Coffee Cake. They are crumble *bars* only in a round shape, so sort of coffee cake like. But it is the same recipe as my bars, and equally as easy to make. Delicious! You still have time to participate until Monday on the crumble bar bake-a-long; see the previous post for details!
I love figs. In fact, I have a Pinterest Board called “Getting Figgy with it” which is all sort of fig recipes. This is variation of a fig cake cookie (aka “Fig Newton”), in this case, a shortbread base with fig crumble and almonds. Easy to make, comes together in minutes and a sweet, buttery, nutty treat.
It’s official cake day. As I have probably mentioned, I usually only make a *cake* once per year (usually for celebrations, I make cupcakes), but today is official cake day. This year, I made a Lemon Raspberry Layer Cake — inside each layer of cake is progressively “redder” with raspberries (actually, it’s more pink than red) and outside a light, fluffy lemon buttercream. I’ll be digging in shortly!