Russell Orchard’s Blackberries and Peaches….

walnut apricot3

Walnut Cake with Apricot Preserves

This week, in addition to finding ways to put a load of beautiful tomatoes to work, I also want to take advantage of our beautiful New England late summer fruit. I found a recipe in the September issue of Food and Wine for Walnut Cake with Apricot Preserves and piled on peach slices and blackberries from Russell Orchards in Ipswich. This is not a decadent dessert, but rather a rustic, wholesome cake – almost breakfast food. The flour is made by processing walnuts. The whipped cream is mandatory!

Walnut Cake with Apricots and Preserves

8 servings

Unsalted butter and flour for greasing and dusting the pan

3 1/2 cups walnuts (about 10 ounces)

1/2 cup sugar

2 teaspoons baking powder

6 large egg, separated

1/2 cup apricot preserves (raspberry preserves would also be delicious)

Confectioners’ sugar for dusting

Whipped cream and sliced peaches for serving

Preheat the oven to 325 degrees. Butter and flour a 9 inch springform pan. In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground. Add the baking powder and pulse to combine.

2. In a large bowl, using a handheld mixer, beat the egg whites at high-speed until soft peaks form.

3. In another bowl, beat the egg yolks with the remaining sugar at medium speed until pale and thick, about 3 minutes. At low-speed, beat in the walnuts until just combined.

4. Stir one-third of the egg whites into the batter. Using a rubber spatula, fold in the remaining whites in two batches, until no streaks remain.

5. Scrape the batter into the pan and bake for 40 minutes, until golden and springy. Transfer to a rank and allow to cool in the pan. Run a knife around the cake and unmold it.

6. Using a serrated knife, split the cake horizontally. Set the bottom layer on a cake plate and spread with the apricot preserves. Replace the top layer and sprinkle with confectioners’ sugar. Cut into wedges and serve with peaches, blackberries and whipped cream.

Hope you enjoy!

Robin

Cape Ann Farmer’s Market

Carrots and beets

Despite the deluge, the Cape Ann Farmer’s Market went on as usual yesterday afternoon from 3:30 to 6:00 pm at Stage Fort Park in Gloucester. Stage Fort Park is an incredible venue for a farmer’s market. On a nice day, there are beautiful panoramic ocean views, but yesterday in the fog and rain, the vegetables themselves were the main attraction. These gorgeous carrots and multi-colored beets are from Aprilla Farm in Essex.

AJKing Bakery

A great opportunity to get some of AJ King’s wonderful breads and baked goods without driving all the way to Salem.

Sharons granola

I brought home a bag of Sharon’s Cinnamon Pecan Granola which I am planning on using in a dessert later in the week with the peaches that I bought at Utopia Farm Stand in Manchester. Sharon is in Gloucester at the farmer’s market every Thursday and at the Middleton Farmer’s Market on Wednesdays. The Middleton Farmers Market happens every Wednesday from 2:30 until 6:30 at the intersection of Routes 114 and 62.

Chard export

More gorgeous produce from Aprilla Farm!

Pickles from Maitland Farms

Pickles and flowers from Maitland Mountain Farm in Salem Ma. I got a small box of edible flowers for $3.00! Here they are….

flowers from farm market

Jack Arlon Jams

Jack Arlon Jams from Gloucester! Delicious!

These are only a few of the many farmers and vendors at Cape Ann Farmer’s Market. If you go tothe CAFM website, you can see all the vendors and their schedules so you will know which ones will be there on a given week. There is also information on how to apply to be a vendor and on the Gloucester Backyard Farmers program.

That’s it for now!

Robin