This is the 3rd Annual Gâteau au Yaourt à la Framboise I have made with the small wild raspberries that grow at the edges of our woods. The twins helped pour the ingredients into the bowls, stir, and also expertly sprinkle (smoosh) the raspberries into the layers of batter.
When we first moved here we were delighted to learn what the bramble of arching vines were once they bloomed and ripened. Today we picked the raspberries in the rain. As I recall, we have picked them in the rain for the past three years, and I have never been able to get a really good sunlit shot of them on the vine, or us picking them.
Last year's cake was made for a neighborhood picnic (and it was a huge hit!) and I forgot how long it took to bake, so I didn't get a photo of it. This is a photo of the blueberry cake I made the next day with blueberries from our local orchard. I made this while watching "The Umbrellas of Cherbourg." It was a very rainy summer last year.
This was the first gâteau, that first summer, when the twins were just learning to walk and I didn't yet know I was pregnant with Zoe.
Ever since that first cake, I had been thinking on how to make one and send it to my friend David. But he passed away in February and this year's cake was baked with a bittersweet memory of sharing my wild homegrown triumph with him.
But this year I am getting to share it with Isaac, who has taken to it like a kid to cake. Tomorrow we will take a walk to the other side of the woods, by the big empty house that stands on the hill above us, and we'll pick raspberries for a second and maybe even a third Gâteau au Yaourt à la Framboise.
This recipe is from Chocolate & Zucchini and you can find it here. The only change I've made is not to put in the crushed almonds. I am always in a big hurry to make the cake, so I haven't taken the time to crush any almonds. And I wanted it to be very baby friendly, so leaving out the nuts seemed a good choice. Wild raspberry seeds are enough texture for the wees.
