@MunchkinRedux - this looks great! How long did you bake it for?
Thanks!
Thank you! This one took 35 minutes.
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Anyone have weights for this book’s ingredients? Thanks! @MunchkinRedux baking half recipe of stone tea cake this am!
I’ve found she consistently uses 140 g. per cup flour in this book (Rustic Fruit Desserts).
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thank you! 1/2 peach tea cake in the oven, thanks to you!
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Yum! You are welcome! Post photo of results, please, if possible.
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I sure will! I used around a 7" springform pan - I didn’t have a smaller one.
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Went in search of my copy a couple of weeks ago and didn’t see it. I figure I have to have missed it on my cookbook shelves, as I know I didn’t lend it out, and it’s not among the stack of baking books currently squatting on my desk.
Whoops, kind of lost trck of my dates, thanks to life complications. How shall we see out the year, baking friends?
