This week's TWD is for French Strawberry cake, a light genoise cake filled with macerated strawberries and covered in cream. The recipe is very straightforward and easy.
It's baked in a single layer, and then torted:
There's nothing I dislike more than torting a cake. I never do it if I can help it. If I want layers, I'm more than happy to bake them in separate pans. I only got two layers from my attempt to tort this.
This was delicious and fresh- perfect for a summer BBQ! Check out Sophia of Sophia’s Sweets and Allison of Sleep Love Think Dine for the recipe!
So, I still don't have a bundt pan. I know, what baker doesn't have a bundt? We only have a tube pan, which we got for our wedding. Truthfully, before joining TWD, I never had use for a bundt. The only time I even use the tube pan is for angel food cake. So once again, the bundt is a tube.
This week's recipe was chosen by Erin for Mocha-Walnut Marbled Bundt. As you can see from the title, I changed mine a little. I used ground almonds instead of walnuts, omitted the coffee and espresso powder, and added a teaspoon of almond extract.
This cake is so dense, it's almost like pound cake. It's very moist and rich. We really loved the almond flavor, but I'm sure the walnut/mocha version is yummy, too. We used it for strawberry shortcake on Easter.
Erin will have the recipe on her blog!
