This looks delicious! Heaven on a plate. Quick query on the butter! Is 220g of butter required initially or should 220g be weight after browning? Just thinking it will evaporate during the browning process.
Benjamina, these look AMAZING. And whipped honey cream... omg! Where have I been?
Also, I'm anxiously looking forward to your answer as to why tiramisu is the best dessert of all time. I've known it in my heart all of these years, but could never adequately put it into words.
Welcome to Substack. I have clicked on suscribe as a free suscriber. I will decide later if I want to upgrade to paid, but really happy to just read at the moment and give your suscriber numbers a boost
Your brown butter cake looks mouth watering...now I just have to make sure if I use gluten free flower it will come close to being as good. Time will tell!
I am making this cake today for my knitting club, and it is amazing! I especially appreciate the detailed instructions for making the brown butter. Without them, I would have stopped much too early! Thank you!
Big fan of your cookbooks and Guardian column, looking forward to more of these newsletters. With the cobbler, am I right in thinking the temp descriptions are reversed? (That it should be 160c fan / 180c instead of the other way around?) American here, so forgive my potential Celsius ignorance here. I’ll be converting it to F anyway, but just wanting to make sure I’m doing so correctly.
I would like everything to be spiked with honey and sea-salt! DELICIOUS
LOL! I feel ya
Same!!
This looks delicious! Heaven on a plate. Quick query on the butter! Is 220g of butter required initially or should 220g be weight after browning? Just thinking it will evaporate during the browning process.
Dreamiest January recipes ever!
Benjamina, these look AMAZING. And whipped honey cream... omg! Where have I been?
Also, I'm anxiously looking forward to your answer as to why tiramisu is the best dessert of all time. I've known it in my heart all of these years, but could never adequately put it into words.
The cake must be delicious, but am in USA and so could you include the measurements ie 1/4 cup. Also, what is caster sugar? Thx!
Welcome to Substack. I have clicked on suscribe as a free suscriber. I will decide later if I want to upgrade to paid, but really happy to just read at the moment and give your suscriber numbers a boost
You had me at fennel.
This looks amazing! Another to make on my Thursday bake.
Looks so good. Can’t wait to make it.
Your brown butter cake looks mouth watering...now I just have to make sure if I use gluten free flower it will come close to being as good. Time will tell!
Oh wow this combo for an apple/fennel cobbler sounds incredible!
That cobbler!
I am making this cake today for my knitting club, and it is amazing! I especially appreciate the detailed instructions for making the brown butter. Without them, I would have stopped much too early! Thank you!
Benjamina, thank you for posting the recipe, can’t wait to try it
Big fan of your cookbooks and Guardian column, looking forward to more of these newsletters. With the cobbler, am I right in thinking the temp descriptions are reversed? (That it should be 160c fan / 180c instead of the other way around?) American here, so forgive my potential Celsius ignorance here. I’ll be converting it to F anyway, but just wanting to make sure I’m doing so correctly.
Agree related to tiramisu, ESPECIALLY when made with duck eggs!