Comments on: Plum Cake – a fall affair

By: zoe

zoe — Fri, 26 Oct 2012 19:53:26 +0000

Hi Helen,

Yes, this is the timing I got for the cake. It is a thick batter. You can check yours sooner if it makes you nervous to bake a cake that long!

Thanks, Zoë

By: Helen in CA

Helen in CA — Fri, 26 Oct 2012 08:53:41 +0000

1 1/4 hrs at 350 degrees? Even w/ 2 cookie sheets stacked, just checking

By: zoe

zoe — Fri, 19 Oct 2012 14:41:44 +0000

Dearest Suvir,

Has it come to this? Do we only spend time together through blog comments! I miss you dearly my friend!

xo Zoë

By: Suvir Saran

Suvir Saran — Fri, 19 Oct 2012 03:48:23 +0000

Has one been sent in the mail to the farm?
If not – be ready to be made into a binder that I will store in cold-storage and keep away from any magical indulgence.
LOL!

You have the knack to tease and please.

LOVE you Zoe and your recipes, this blog, your books and your personality and your charm – have smitten this man from the very first time I met you.

You inspire me deeply.

By: Kelli

Kelli — Sun, 14 Oct 2012 00:38:41 +0000

It’s ready to go in the oven! I will report back/

By: Kathy@Playinwithmyfood.com

Kathy@Playinwithmyfood.com — Sat, 13 Oct 2012 11:06:22 +0000

Italian plums make the best desserts!

By: Tracy

Tracy — Sat, 13 Oct 2012 04:54:05 +0000

This looks incredible! Excited about your new book, as well.

By: zoe

zoe — Fri, 12 Oct 2012 23:21:18 +0000

Thank you Vijitha! Enjoy!

Zoë

By: Vijitha

Vijitha — Fri, 12 Oct 2012 21:37:30 +0000

Zoe, you make baking sound so simple. Unfortunately I don’t bake much desserts for the sugar and butter that goes in but I am going to try one of your recipe this weekend.

PS: I love your book and all the recipes are so easy to fix. Thanks for that.

By: zoe

zoe — Thu, 11 Oct 2012 14:53:40 +0000

Hi Erica,

Please let me know how it goes, I was thinking to add almond flour to the recipe. Are you going to make it g-f or just in addition to the AP?

Thanks, Zoë