Have you ever seen a goose egg? Held one in your hand?
Attempted to crack its shell and realized, “Wait–this is different?!”
Last week, we visited our friends’ farm and returned home with two goose eggs–good for baking, they said. What better way to showcase a farm-fresh local ingredient than to bake a recipe from a very talented local pastry chef? I googled and determined 1 goose egg should approximate 2 hen eggs. Okeydoke.
Here is a new recipe I tried from Tom Goddard. He and his wife, Ragna Tischler-Goddard, tea maven extraordinaire, own and operate Sundial Gardens (Higganum, CT)–a place any tea lover in the Land of Steady Habits should visit. Their fine teas and specialty foods are also available on their website–as is Tom’s wonderful recipe for Sherry-Almond Tea Cake. http://www.sundialgardens.com/
Tom’s recipe calls for whole almonds. I used sliced ones as that’s what I had on hand. I also substituted Harvey’s Bristol Cream for the medium-dry sherry specified. Hey, you know where I live. I can’t buy liquor on Sundays! I might add, the HBC worked just fine.
Click on Sundial RECIPES for the details–and to compare my cake picture to Tom’s! π How’d I do?
You’ve gotta try this cake. I’m sending virtual slices to those who are too far from me to enjoy. I wish you were here to share the deliciousness and the calories! Go make a cup of tea and let’s pretend. π
March 8, 2010 at 8:12 am
You know you are the dessert queen. You should open a store doing that! And sell teas….
March 8, 2010 at 10:11 am
Nice looking cake! I have long suspected that “goose eggs” were getting a bad rap.
March 8, 2010 at 8:24 am
Just lovely. I love almonds, too. Mmm. Well done.
March 8, 2010 at 9:32 am
Oh that looks unbelieveable! And you know that I love almond π
March 16, 2010 at 12:06 pm
Beautiful cake! Love that goose egg. =)
March 16, 2010 at 12:08 pm
Thank you! And I can’t wait to make those chai spice sugar cookies you posted! Mmmmmmmmmm!