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Little Flower: Foley Cake

PhotoByRobertRyanMiller 300x257 Little Flower: Foley Cake wd 50 The Smitten Kitchen Stanley Tucci Ryan Robert Miller Prospect Park Books Piglet Tournament of Cookbooks Photographer Ryan Robert Miller Little Flower Cafe Little Flower by Christine Moore Little Flower Canal House Bouchon Bakery  photo

Photo by Ryan Robert Miller

After the bite of last week’s inaugural recipe of gumbo by Chef Claud Beltran, this week we tip to the sweet end of the scale with Foley Cake from Little Flower Candy and Cafè, owner Christine Moore, and her incredible book Little Flower: Recipes from the Cafè, published by Prospect Park Books, owned by Colleen Dunn Bates.

I used to belong to a cheese club—basically, it was a bunch of fun friends who used eating cheese as an excuse to get together. One night, Stephanie Foley made this delicious cake, and when I got home I thought about it all night. She graciously let me put it on the menu at the cafè. We added some nuts and jam and a few more things but named it Foley cake after her. Thanks, Steph.

Foley Cake

1 cup butter, melted and cooled
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups all-purpose flour
1 teaspoon salt
1/2 cup raspberry or apricot jam
1/2 cup sliced almonds

Preheat the oven to 350º. Grease an 8-inch cake pan with butter or cooking spray and line with parchment paper that’s been trimmed to fit the bottom of the pan. Using a standard mixer or hand blender and a large bowl, mix the melted butter and sugar together until combined. Add the eggs and both types of extracts and mix until smooth. Fold in the flour and salt. Pour half of the batter into the prepared pan and smooth out. Spread the fruit jam into an even layer atop the batter over the top and smooth out. Top with sliced almonds. At this point, you can either wrap the cake tightly in plastic wrap and refrigerate for up to 1 week or bake immediately. Bake for the first 40 minutes at 350º. Reduce oven temperature to 300º and continue to bake until a toothpick inserted in the middle comes out with a moist crumb sticking to it, about 30 more minutes.

Little Flower Bakery & Cafè, 1422 W. Colorado Blvd., Pasadena 91105; 626.304.4800

LF cover final1 450x623 175x242 Little Flower: Foley Cake wd 50 The Smitten Kitchen Stanley Tucci Ryan Robert Miller Prospect Park Books Piglet Tournament of Cookbooks Photographer Ryan Robert Miller Little Flower Cafe Little Flower by Christine Moore Little Flower Canal House Bouchon Bakery  photo

Little Flower: Recipes from the Cafe has been chosen for the round of 16 in the Piglet Tournament of Cookbooks, run by the prestigious blog Food52.com. In February, Little Flower will will face off against The Bouchon Bakery Book, Canal House Cooks Everyday, and The Smitten Kitchen Cookbook for the ultimate Piglet prize. Judges will include actor Stanley Tucci; Wylie Dufresne, chef and owner of wd~50; Melissa Clark, cookbook author and writer for The New York Times; and Chris Ying, editor-in-chief of Lucky Peach. Congratulations to Christine Moore, photographer Ryan Robert Miller, designer Eric Pfleeger, and Pasadena’s own Prospect Park Books!

ProspectParkBooks 615x197 Little Flower: Foley Cake wd 50 The Smitten Kitchen Stanley Tucci Ryan Robert Miller Prospect Park Books Piglet Tournament of Cookbooks Photographer Ryan Robert Miller Little Flower Cafe Little Flower by Christine Moore Little Flower Canal House Bouchon Bakery  photo

Prospect Park Books




1 Response for “Little Flower: Foley Cake”

  1. Ann Erdman says:

    I love Little Flower! It’s one of the best kept secrets in Pasadena.

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