Thursday, July 21, 2016

Vanilla Cake

313. My summer beach reading has meandered through a few classics, food magazines and a surprising memoir by NY Times Food Critic Ruth Reichl, "Garlic and Sapphires"
A dear friend sent me this book and suggested it as good reading.  Thanks Colleen!  Not only have I enjoyed following Ruth all over Manhattan disguised in pseudo personalities but reading the descriptions of the decadent foods she ingested.  My desire to cook, bake and create culinary delights has increased significantly.  My favorite chapter was following Ed Levine, "the ultimate connoisseur of New York food."  

It was a captivating book that was hard to put down.  A delightful addition to this book are the recipes sprinkled throughout the book.
So this is my homage to Ruth Reichl, making her son's favorite recipe "Nicky's Vanilla Cake"
I cut the recipe in half and used my small vintage fluted tube pan.  The batter was thick, glossy and beautiful and oh so aromatic.  Baking for 30 minutes was perfect.

The cake came away from the pan without a fight and was beautiful.

I then made a blueberry syrup using 1/2 cup of fresh blueberries, 1/4 cup sugar, 1/4 cup water and 1 Tablespoon of fresh squeezed lemon juice.
Once cooled the cake sliced easily and even the crumbs were irresistible.

I whipped heavy cream with a touch of vanilla and powdered sugar.  A drizzle of blueberry syrup and a dollop of whipped cream on top.  Delicious ★★★★

"Always do right. It will gratify some people and astonish the rest." 
-Mark Twain

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