This is a nice summery dessert which I created using a batter recipe for a marble cake, minus the cocoa and instead of in a bunt cake form I baked it in large baking pan with addition of some fresh fruit on the top. I call it Summer Slices for every piece has a nice amount of summer fruit and berries and it looks so colorful. This cake is perfect for a family gathering or a party, it’s simple to make and super delicious!
- 300 g butter (10.5 oz or 65 sticks)- softened
- 275 g (9.7 oz or 2 ¼ cups + 2 tbsp) sugar
- 1 pack vanilla sugar (or 1 tsp vanilla extract)
- A pinch of salt
- 5 eggs
- 2 tsp lemon zest
- 375 g (13.2 oz or about 3 cups)all-purpose flour
- 2 – 3 tsp baking powder
- 3 tbsp milk
- Various fruit (peaches, plums, raspberries, blueberries, blackberries, etc.)
- Slivered almonds (toasted)
- Powdered sugar
- Baking pan 32 x 44 x 2.5 cm (12 X 17 X 1 inch)
- Parchment paper (size of the pan)
- Beat softened butter, sugar, vanilla and salt until nice and foamy 1 – 2 minutes.
- Add eggs one by one mixing ½ minute after each addition.
- Mix in lemon zest.
- Combine flour and baking powder and stir well, then start adding to the butter mixture mixing at a medium speed.
- At the end add milk and stir until all well combined.
- Line a baking pan with parchment paper and spread the batter evenly on the pan.
- Lightly toast slivered almonds and set aside.
- If you use peaches you will need about 4 large. Boil some water and immerse peaches into boiling water for about a minute. Peel them and slice into thin slices (about 1.5 cm or 1/2 inch).
- Spread them on the batter, sprinkle with berries and toasted almonds
- Bake at 195 C or 385 F until lightly brown on the top.
- Let it cool down and sprinkle with powdered sugar. Cut into slices and serve.
After a disappointing Friday when I headed to Chicago to meet with my best friend and didn’t make it there because my
reliable German car broke down on the highway, my Saturday turned out to be quite pleasant. For the first time ever I participated in Artist Trading Cards project. There were 30 artists who participated. We all had to make 1 card a day for 30 days starting September 1st. The purpose of making one card a day is just to stay involved in your art since many of us don’t do art for living and in this busy world of ours it is hard to find time to paint. So after 30 days we all supposed to have 900 cards all together. Party was taking place last Saturday at St. Joseph, Michigan, a beautiful town at the Lake Michigan shore. Everyone was asked to bring a dish to share, so I decided to go with Razz-Ma-Tazz Bars (see my Christmas edition here) that really have never failed to put ones taste buds in awe. Party went very well, cards were traded, food was great and the company of fellow artists excellent. I came home happy, I made some new friends, I got 30 new trading cards and all the bars were eaten! 🙂
*** I use a 1.5 measure of batter for the 9 X 13 inch baking pan. The quantities below are for the 9 X 9 inch square pan. ***
- 1/2 cup (115 g) butter or margarine
- 2 cups (335 g) NESTLE TOLL HOUSE Premier White Morsels, divided
- 2 large eggs
- 1/2 cup (100 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup (170 g) seedless raspberry jam (I use with seeds and I also add 1 cup of frozen raspberries)
- 1/4 cup (35 g) sliced almonds
- PREHEAT oven to 325 degrees F (162 C). Grease and sugar 9-inch-square baking pan.
- MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
- BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
- BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
- HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
- BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
Here are some of my trading cards that I’ve taken to the party.
Watercolor and watercolor pencil:
An apple in pastel…
…and two pencil sketches:
Here are some photos of other artists cards and of the atmosphere in the studio: