These are really stunning. They are moist, slightly sweet, just a tad nutty and get better with age. I had some of this gorgous cake at Quillisascut farm. We used walnuts from the walnut tree they had as well as plums they had gathered and dehydrated late last year. It was so good, so I thought I would try making this at home.
I also made these for my good friend Tricia's birthday - she said she liked them!
This recipe is from the book: 'Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School od of the Domestic Arts' by Shannon Borg, Lora Lea Misterly and Karen Jurgensen.
- ▼ June (12)
- ► 2008 (90)