I just read (and loved) your interview- thank you! Thinking of you and Bryan – please tell Bryan that I have been thinking about writing about the dark side of Archie Comics since he sent me the Onion article. Hope you are having a berry-filled summer.
Thank you for sharing this, it looks absolutely delicious, and so simple to pull together! I never have self-rising flour either. But since I live in Chicago too, I will definitely be making a trip up to Green City Market to get some raspberries and apricots for this. I finally went there for the first time a couple weekends ago (I go to school in Hyde Park, and I don’t have a car, so it’s usually a little tricky to get up there), and I was nerding out over all they have to offer! I bought some beautiful sour cherries and made the Bon Appetit sour cherry pie you’ve posted about a couple times, it was divine. Thanks for being so inspiring!
Ah! Yes! I adore this cake. I made it earlier this summer, since apparently California has midsummer (produce) when most people have very early summer. I’m from the Midwest – this is still new to me. ;) And I, too, love Nigel Slater. Everything I have made from Ripe has been really lovely, and I can sit and flip through those pages over and over again…
And yes to feminism indeed! Thank you for so eloquently sharing your thoughts on the subject in that interview.
Holly: I live in Hyde Park and if you head to the 61st Street Farmers market on Saturdays, you will find Klug & Ellis Farms providing plenty of beautiful summer fruits at a better price than Green City. Lovely stuff*!
Thanks for reminding me to buy Ripe! I love Tender but have meaning to get my greasy hands on Ripe for a while. What’s not to love about Nigel Slater’s whimsical recipe titles and casual but careful recipes? Now I’m off to read your interview…
As I’m in the process of baking this right now and also never have self-rising flour, I thought I’d pass this on. According to the King Arthur people, here’s a reasonable substitute:
1 cup flour (they suggest a lower-protein pastry flour)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Giving it a go, and like one of those annoying people who can’t keep from fiddling with a recipe the way it’s suggested, am subbing in blueberries and peaches, because that’s what is in my kitchen at the moment! I see endless possibilities for fruit swapping.
And once again, my cookbook collection grows to include Nigel.
see, i was just flipping through my copy of Ripe for the umpteenth time over coffee yesterday, and tripped over THIS VERY SAME CAKE, and stared, and lingered, and wondered: is it REALLY as good as it sounds?
i guess i have my answer. now, to find me some apricots….
Love! I made this for a potluck this afternoon, and it disappeared in minutes. I didn’t even get to try it, but the crumbs were awesome. Thanks for sharing. Now I have to have a look at that Nigel Slater book…
Shiv & I have made this once already and it received rave reviews from all who ate it. We didn’t have any raspberries, so we used all apricots. About to make it again today, with a combination of apricots and cherries. This is the kind of not-very-sweet cake that I adore with a cup of tea. Thanks for pointing us to it, Tim!