topping: 8-12 apricots (depending on pan size), some quantity of apricot jam or jelly (eyeball it, maybe two or three big spoonfuls), ½ tsp cardamom&ginger, slivered almonds
+/- powdered sugar or cinnamon sugar for serving.
preheat oven to 160c convection or 175c standard. flatten crust onto the bottom of the pan (springform or buttered standard) and ~3cm up the sides. combine filling ingredients with a mixer and pour into the crust. mix jam and spices, and heat it on the stove until it’s melted/more liquid. into halve and pit apricots, placing them stone side up into the pan until the whole surface is covered. cover the apricots with the jam, and then sprinkle sliced almonds over the whole cake.
bake 45m or until a tester comes out clean. top with powdered sugar or cinnamon sugar to taste & serve.
A study in oxymorons: The Provence Travelling Cake
My mother and I have realized that despite it’s misleading name, the provence travelling cake should not in fact travel anywhere but from the plate to a mouth in the oven that is Thailand, lest it turn into a crumbling ruin (you can see the apricot jelly melting already, but nevertheless).
Layered with pistachio sponge, vanilla almond sponge, passion fruit and apricot jelly and topped with tempered white chocolate, it is a show stopper. Just not a travelling one.
Ocean and I have been going out together a lot more, trying to pick up where we left off. We always got along so well and it was a bit of an awkward falling out. I have a little more time available since Versace extended his family visit and I am slowing down with school.
Something I really admire about Ocean is his young heart. Yesterday he picked me up in his car, he told me I have to cancel all my plans (although the only plans I had were to lay on my couch, eat Ben & Jerrys and watch Netflix) and that we were going to have a day of spontaneous fun. We drove to the beach, went out on his boat, visited his friends new restaurant and got a secluded nook to ourselves for a late lunch. We went and looked at cars, as I am planning on selling my current vehicle for something newer. Later in the evening he took me to a private wine tasting - MY GOD, was the cheese ever good. Oven baked brie cheese with apricot jelly, fresh pesto on a slice of Italian bread, MMM. The wine was alright too.
I feel so blessed to have such a wonderful man in my life. My birthday is coming up in May and he said he has an early birthday surprise for me, for all that I do. I literally feel guilty because I already receive such a lucrative, generous amount of money from him and I couldn’t ask for anything else.
I have been receiving a lot of questions regarding how I achieve my allowance and I seriously think it comes down to having a genuine heart and actually caring about your SD. I know we all joke about things like “If you don’t have money, I’m not into you” okay.. maybe we’re not really joking BUT a SD is still a person with feelings not just a human bank machine. If you invest time and effort in getting to know your sugar daddy and do little things that make them feel special, I truly believe you will be rewarded more often. This is just from my experience. This is also why I constantly stress to find a SD you can tolerate because you won’t be able to force feelings for somebody you cannot stand. You feel me?
Anybody want a ham sandwich? We took this picture on Sunday afternoon, working on my Dad’s cookbook. This is the cheesiest and most intense food styling I’ve done so far. But I have high aspirations. This ham, and the aroma that filled the house while it was baking, totally took me back to growing up in the midwest and going to holiday parties at my own house and my Nana’s house. She always did criss cross cuts on the ham, with clove studs. Family parties were always pot luck, and people would get fancy, usually in the form of jello mold with fruit suspended in it, or a “salad” with tons of mini marshmallows. If you make this, and have the time to add the garnishes, it’s fun to do and will make a hilariously delicious display at your next BBQ or Springtime / Easter party.
I don’t usually cook such a massive hunk of meat on any old Sunday afternoon with just my husband and I eating, but the leftovers we’ve had so far have been delicious. This ham has a sweetly complex flavor due to glazing for 2 ½ hours with the pineapple glaze. My Dad is really a great cook! Everything I’ve made for his cookbook so far has been completely delicious. I’m going to make split pea soup next, because his recipe for split pea soup has leftover ham in it. I still think I need to give some of this to the neighbors, or maybe I’ll make a big sack of sandwiches and hand them out on the corner. We have way too much meat! That is what she said.
To make this you’ll need 1 ham, 1 can of pineapple rings in natural juice, 1 jar of maraschino cherries, a little honey, brown sugar, and some toothpicks. Heat oven to 325. Make criss cross cuts on the ham and add cloves to the center of each diamond shape. Cover tightly with foil and bake for an hour. While it bakes, make the glaze using the juice from the pineapple can, 2 tablespoons brown sugar, a big drizzle of honey and 1 tablespoon apricot jelly. Heat to bubbling, and then on low for about 20 minutes to reduce. After an hour, remove ham from oven, uncover and glaze with a few tblsp of the glaze, cover back up and return to oven. Remove from oven & glaze every 20 minutes to half hour for the duration of cooking. At the end of cooking, remove ham from oven and decorate with pineapple rings & maraschinos, securing them with cloves and toothpicks. Bake another 20 minutes or so uncovered with more glaze to caramelize the pineapple. Serve with scalloped potatoes, spring vegetables, jelly beans, Peep salad & chocolate bunnies. Yum!!