I have a weird, borderline unhealthy obsession with eating things that are growing on trees. I say borderline unhealthy because it can lead to me
a) Being arrested by the police or chased off someone’s property with a shotgun or
b) Falling from a tree that some weird part of my mind insists I have to climb to get the best, highest fruit. I may or may not have just gotten back from scaling cherry trees in my backyard in a dress and flipflops. No broken bones yet! (knock on wood)
Here are the cherries!
They are much redder higher up.
FRUIT IN TREES MAKES ME HAPPY!
Doesn’t it look like a poem in this context!
Almost a haiku…
Also, a picture of my backyard to place you in context.
So many little daisies! I know they’re weeds but I love them anyway
Aksy likes them too!
Springtime in Provence is pretty darn hard to beat. Here is a quick montage of a strawberry cake I made to celebrate my adorable language partner Sophie’s PACS with her boyfriend Thomas! Who is also adorable.
In the beginning, there were strawberries.
Fun fact: you should always pick your strawberries based on how strong their smell is, not based on how they look!
Step 1: Cut
Step 2: Make a cake and put the strawberries in it.
Step 3: Bake and take to a party themed Time Travel with frenchies and enjoy the chaos that ensues.
Think I may have skipped over things a bit? Here’s the recipe, from http://smittenkitchen.com. Only thing I changed is subbing buttermilk for regular milk, because buttermilk ( or lait fermente in France) is delicious. Weirdly, they also drink it alongside crepes in Bretagne.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved–>most other berries would be good too! Next time I’m trying blackberries.
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used)beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.