I posted so many things for National Library week last week; I thought I’d give you all a little breather to catch up. A week has passed, you’ve cleared out your Google Reader (Feedly?) by now, so I’ll resume my post-Easter 2013 food recap, since we still have the desserts to go.

It’s been a little while, but do you remember that yellow sunshine cake I made for the Easter festivities? That was a french butter cake called a “sableuse,” pronounced – so far as I can tell – “sableeeuuuussse.” You know you want to say it like that too, so don’t deny yourself that one tiny pleasure. The sableuse was a very different cake recipe than I’ve ever tried by the manner in which you put it together, so I thought it safe to go about it on a holiday where there would be another cake in place, were this one to fail. Thankfully, it didn’t fail, and what resulted was pretty magical.

I’ve never met a cake that’s this light in weight yet so dense and rich on the tongue. It’s almost impossible to experience, because cakes that are this rich generally have quite a bit of heft to them; you could have flung this one into the air like a Frisbee. Because of this, it’s a great warm weather cake; just throw some fresh whipped cream and berries alongside of it, and you have a lovely dessert that doesn’t seem overdone. It’s sunshine yellow due to a massive amount of egg yolks inside it, and comes out in much the way that a sturdy pound cake would, which means nothing will fall apart on you in the heat. Continue reading →