Notes about Recipes in this book

• Coconut & pineapple cake

  • JuneHawk on July 12, 2022

    This recipe/mixing method produces a very dense cake with very little rise. I don't understand why it doesn't have you cream the sugar and butter first. The taste was also rather muted.

• Blueberry lemon bundt cake

  • ToPieFor on May 04, 2022

    This recipe is perfection. The cake is so delicious and light with a delicate lemon flavour. So good I can’t stop eating it. This will definitely be on rotation during the summer (perfect for a picnic) and all year as well.

• Tarte aux fraises

  • bwhip on July 10, 2022

    Delicious tart. Crust was quite perfect, and pretty easy to prepare. The Diplomat Cream quantity was about double what was really needed for the tart, but it was very tasty.

• Fraisier layer cake

  • rachelblair on November 04, 2022

    Delicious cake but I had issues with the pastry cream. I could tell that the consistency was off, it seemed too thick I think. I’ve never made pastry cream but I could tell is wasn’t right but didn’t know how to fix it.

• Fallen apricot pistachio cake

  • lkgrover on June 27, 2023

    This did not work well for me. I couldn't find ground pistachios, so I toasted 1 cup pistachios & then put them in the food processor. The result was tiny chopped pistachios, but not pistachio flour. (Used 3/4 cup, as the recipe says.) Baked for 40 minutes, the cake tester came clean. However, the middle of the cake was soupy; not fully cooked when I cut it the next day. The outer edges of the cake were grainy because of the chopped pistachios. FYI, the apricots fall into the cake, so they are not visible until the cake is cut.

• Lavender honey madeleines

  • Jenny on May 18, 2022

    I didn't have lavender honey but I did have lemon honey - and used that - and these were delicious - I finished with a little lemon zest.

• White peach tart

  • lkgrover on August 09, 2022

    Delicious & beautiful peach-almond tart. I sliced the peaches and arranged them traditionally (in a circular pattern); only needed four peaches. Recommend using a piecrust protector to avoid overcooking the tart crust.

  • rachelblair on November 04, 2022

    The baking time seemed off for me. Maybe it was just my oven but the frangipane took forever to cook. The almond pastry was also super crumbly and I had to press it into the tin like a graham cracker crust instead of placing it in like you normally would. Although it was delicious.

• Cinnamon swirl bundt cake

  • Jenny on May 18, 2022

    We love all things cinnamon in this house and while we love a good glaze - I left off the thick glaze for this occasion - and just used a simple cinnamon flavored sugar syrup - and it was moist and delicious.

  • bwhip on November 14, 2022

    Excellent cake, really tasty. Most cakes like this I’ve had are made with sour cream, and more of a streusel swirl, whereas this one has a swirl of cinnamon cake, and is made with crème fraiche. Result was delicious!

• Mirabelle upside-down cake

  • rachelblair on November 04, 2022

    This was really good. I used little golden plums from the farmers market which were the closest thing I could find to the plums the recipe calls for.

• Gâteau opéra

  • rachelblair on November 04, 2022

    This cake is so delicious. It turned out perfectly. I’d say it could serve 10 or 12 since you can really only have a small piece with it being so rich.

• Apple cardamom tea cake

  • rachelblair on November 04, 2022

    The measurement for this cake are so off. It does not fit in a standard 9x5 loaf tin. I couldn’t even fit all the batter in my tin and it still spilled over in the oven. You could probably bake this in a square cake tin and it would turn out better. 4 eggs and 2 tsp baking powder is just too much rise when you also have 3 cups of apples going into such a small pan. It also took way longer than 55-60 mins to cook. After an hour it was still really soupy inside but the top was dark brown.

• Crème brûlée cake

  • JuneHawk on May 22, 2022

    I have tried twice to make the pastry cream according to these directions and both times it has curdled and separated. You need to take the pot off the heat the moment the cream changes consistency, not two to three minute later as the recipe directs.

  • JuneHawk on October 18, 2024

    I have figured out why this pastry cream doesn't work. There is no cornstarch. In order to be boiled for two or three minutes without curdling the eggs, pastry cream MUST have cornstarch.

• Eat Your Books by Jenny Hartin

  Gorgeous doesn't begin to describe this book. It's a Parisian dream.

  Full review