Apples to Oranges.

The great Bethesda bake off continues unabated.  It's 5:00 a.m. and I just finished making the creme patisserie filling for Dorie's Tarte Tropezienne.  Successfully using all of the left over egg yolks I had after making the marjolaine from Flavor Flours makes me happy.  I had to double the recipe and I suspect I can convince Sophie to make some eclairs tonight when I get home from clinic.  The cakes pictured below are Odile's Fresh Orange Cake from Baking Chez Moi and the Caramel Apple Upside-Down Cake from Flavor Flours.  I went the extra mile and poached some orange slices to top Dorie's cake, but next time I would go another mile and supreme the oranges.  It was very difficult to cut the cake through the orange rounds and ruined the aesthetic of the individual slices.  You could completely omit them and still have a delicious cake.  Medrich's apple cake doesn't involve any fussy caramel making, you just plop your sliced apples atop the brown sugar/butter layer and let the oven do the work for you.

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Both cakes were wonderfully moist and flavorful,  but the orange cake was the first to go--advantage Dorie.  

In other news, my Crossfit Open journey continues....current standings after two workouts.  I was really worried about the overhead squats in 15.2 but the pull-ups proved to be the rate-limiter.  I fear 15.3 will involve wall-balls, but at least all the snow has melted and we will be able to do them outside.  

Next post, Richmond, raclette, curling!