Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue

The stacks of books on my nightstand have not diminished in months. Instead they continue to steadily increase in height.  Not because I haven't been reading. The biggest culprits for the mini-library gracing my nightstand are the 'never ending, newly released, intrigued by, must-read' books as well as those recommended by friends. However, some of the books in these stacks are ones I have read over the past few months. Only they have yet to make their way to the bookshelves. Not because I am too lazy to move them. Rather they are books which have either resonated with or inspired me. I am not yet finished savoring them. Being able to go back to the passages or sentences on the pages I have tabbed brings me joy. Unlike those college texts from way back when, I cannot bring myself to write in or mark up any of my hardcover books. Instead I turn the top or bottom corners of the pages containing words so beautifully written or giving me reason to take pause. Every now and then I memorize certain lines or passages, although my brain doesn't seem to have the same kind of storage space it used to. There is no rhyme or reason to the order of how these books are stacked or the order in which they will be read or finished reading. If I hear someone's unbridled enthusiasm for a book, it goes to the top of the list. It took me months to get through "A Gentlemen in Moscow". But then there came a point in the book where I couldn't put it down. Turns out it has become one of my most favorite, most recommended books.

Then there are the books I read quickly but keep going back to. Deena Kastor's "Let Your Mind Run" is one of them. And not just because it's a signed copy with a personal inscription or because I am training for a half-marathon. Yes, it is one those books every runner should read. It is also one every non-runner should read. Contained within the book are her stories of the successes, setbacks, and lessons learned in the running world. And she is a great story teller. However, what makes this book even more compelling are the 'food for thought' reflections, insights, and bites of wisdom about life in general scattered throughout. When I first read the words "The moments that challenge us the most define us.", I thought about how they applied to my running experiences. After rereading them, I thought about how they related to the choices in life I had made by default or with intention. Especially when dealing with things causing me conflict. Reading the words "A goal is an awesome way to force growth on yourself." felt as if I was learning about the importance of goal setting for the first time. Funny how the choice of words makes the familiar seem unfamiliar, the old seem new again. I could go on endlessly sharing parts of a book whispering to me, but what I really need to do is talk about this crazy delicious Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue. The flavors and textures in this tart will make your head spin. And like Deena Kastor's book, this tart will not only make you feel as if you are tasting chocolate and coconut for the first time, you will want to keep coming back for more.

Show me a dessert made with caramel, chocolate, and/or coconut and you will my attention. But show me one with at least two of those ingredients, especially coconut and chocolate, and I will find it almost impossible to resist. Wrap those those two flavors in a graham cracker crust and a toasted marshmallow meringue and it's all over but the shouting. Wild horses couldn't keep me from taking a bite.

This gorgeous, decadent Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue is made up of four of the most delicious layers. Each one delectable on their own. When put all together in a single bite it's pure lusciousness. Chocolate and coconut lovers will be in heaven.

None of the four layers are particularly difficult or complicated to make. But if there is one layer you might perceive as a tiny bit challenging, more than likely it will be the marshmallow meringue. So let me shift your thinking and give you some reassurance. It is much easier than you might think. But let's first talk about the other three layers.

When making a graham cracker crust I prefer to crush my own graham crackers rather than buying a box of graham cracker crumbs. Taking a rolling pin to squares of graham crackers has a fair amount of therapeutic value. However, the flavor difference between homemade and store bought is like the difference between night and day. I also prefer to bake a graham cracker crust. Baking deepens it's flavor and helps holds together better than one only refrigerated. The chocolate ganache layer comes together in less than two minutes in the microwave. How easy is that? Still with me? Okay, good. Let's talk about this drop the mic coconut custard.

However, there is a drawback to the coconut custard. It's being able to restrain yourself from eating it all before spreading it on top of the slightly chilled ganache layer. This custard has the right amount of sweetness, an abundance of sweetened (untoasted) coconut, and a creaminess defying perfection. If you have made a pudding or any other kind of custard before, you will love the simplicity of this recipe. If you have never made a pudding or custard before, you will be amazed at just how easy they are to make. The keys to making a great custard are having a really good heavy bottomed pan and whisking continuously. The recipe below gives you a choice between using 3/4 of a cup or 1 cup of sweetened coconut. My recommendation is to use more than 3/4 of a cup.  Coconut is one of those ingredients where weighing it matters as more than likely none of us 'cup' measure it the same way. Note: You can make the coconut custard early in the day or the night before. Just keep in refrigerated in a bowl and tightly cover with plastic wrap. Place a piece of plastic wrap directly on top of the custard to prevent it from developing a skin.

Having a standing mixer with a whisk attachment to make this marshmallow meringue is a necessity for several reasons. First, the mixture needs to be whipped at high speed for 5 to 7 minutes. Second, and more importantly it is much easier (and safer) to slowly pour the hot sugar mixture into the softly whipped egg whites when both of your hands are only dealing with the very hot pot. Lastly, from start to finish the marshmallow meringue takes less than 20 minutes to make using a standing mixer.

Notes: Up to the point of adding the marshmallow meringue, the tart can be completely assembled and refrigerated anywhere from 2 to 12 hours. The proportions of each of the layers in this tart are near perfect. You will not be using all of the marshmallow meringue. See notes below.

If you want a more finished look to your tart, pipe on the marshmallow meringue using a pastry bag and large pastry tip. But if you want a more refined rustic look, mound and decoratively swirl the meringue on top of the chilled tart.

Once the marshmallow meringue is on the tart, use a kitchen torch to toast it. Then just pause for a moment to take in how incredibly beautiful it is.

For the cleanest slices, run a sharp knife under hot water, wipe it dry, then cut. Repeat for each slice. A warm knife will prevent the marshmallow meringue from getting squished or stuck to the knife and ruining the beauty of the meringue on each slice.

Because the texture of the toasted marshmallow meringue will change after it has been refrigerated for more an hour, I would highly recommend waiting until you ready to serve before topping it on the tart.

If you are looking to serve your family and friends an impressive, gorgeous, insanely delicious dessert, make this Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue. This is one of those recipes you will want to bookmark. Because after you make it, I promise you will go back to it again and again. Just as you might a beloved book.

Recipe
Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue
Serves 10

Ingredients
Graham Cracker Crust
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/4 teaspoon kosher salt
6 Tablespoons unsalted butter, melted and slightly cooled.

Chocolate Ganache
4 ounces (115 g) semi-sweet chocolate chips
1/3 cup (30 ml) heavy whipping cream
1 Tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon kosher salt

Coconut Custard
1 1/2 cups whole milk
1/3 cup granulated sugar
1/4 teaspoon kosher salt
2 large egg yolks
2 Tablespoons and 1 teaspoon cornstarch
1 Tablespoon unsalted butter, room temperature
1/2 teaspoon vanilla
3/4 to 1 cup sweetened flaked coconut (see notes)

Marshmallow Meringue
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
2 Tablespoons caster (or granulated sugar)
3/4 cup corn syrup
2/3 cup (133 g) granulated sugar
1/3 cup (30 ml) water
2 teaspoons vanilla or vanilla bean paste

Directions
Graham Cracker Crust
1. Preheat oven to 350 degrees (F). 
2. In a medium bowl, stir together the graham cracker crumbs, sugar, salt and melted butter until the mixture is well moistened.
3. Press firmly into the bottom and sides of long rectangular tart pan (14" x 4"). 
4. Bake for 8-10 minutes or until the crust is set and lightly golden. Let cool completely.

Chocolate Ganache
1. In a small-medium sized bowl, combine the chocolate chips, cream, corn syrup, vanilla, and kosher salt.
2. Microwave on high in 30 second intervals, whisking between intervals, until mixture is melted and smooth (approximately 1 1/2 minutes total).
3. Pour over the baked graham cracker crust. Smooth the top with an offset spatula. 
4. Place tart in the refrigerator to chill the ganache while making the coconut custard.

Coconut Custard
1. In a heavy bottomed saucepan combine sugar, cornstarch, and kosher salt. Whisk in milk and egg yolks.
2. Cook over medium heat, whisking constantly until the mixture is thickened (approximately 8-10 minutes).
3. Remove from heat and stir in the coconut, vanilla, and butter. 
4. Transfer to a bowl to allow to cool slightly before spooning onto the ganache layer (approximately 5-8 minutes).
5. Spoon on the slightly cooled coconut custard onto the ganache layer. Smooth top with an offset spatula.
6. Place a piece of plastic wrap directly on custard and return to the refrigerator.
7. Let the tart chill for at least 2 hours or overnight.

Marshmallow Meringue
1. In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites and cream of tartar at medium speed until foamy. Add 2 Tablespoons caster (or granulated) sugar and beat until soft peaks form.
2. In a medium, heavy bottom saucepan, combine the corn syrup, 2/3 cup granulated sugar, 1/3 cup water. Cook over medium heat until mixture reaches 245 degrees (F) on a candy thermometer (approximately 12-15 minutes).
3. With mixer on medium speed, slowly pour hot corn syrup mixture along the sides of the bowl into the egg whites until combined. Increase mixer to high and beat for 5-7 minutes or until mixture is stiff and glossy. 
4. Add in the vanilla or vanilla bean paste to the mixture and beat for an additional minute.
5. Spoon the marshmallow meringue into a large pastry bag fitted with a large tip (of choice). Pipe on a design of choice on the chilled tart. Or simply mound and decoratively swirl the meringue on top of the chilled tart. 
6. Using a kitchen torch, brûlée the meringue. Allow to rest 5 minutes before cutting into slices using a knife run under hot water and wiped dry.
7. Serve immediately. Get ready to swoon.
Note: The marshmallow meringue can be made up to 4 hours ahead of time. Put meringue in the pastry bag(s), put in a bowl, cover and chill in the refrigerator.

Notes: (1) 3/4 cup of coconut weighs 2 3/4 ounces or 75 g. I used almost one cup of coconut in the custard, increasing the amount of coconut to 100 g. (2) You will have slightly marshmallow meringue than you need. Use it to pipe on cookies as a sandwich filling or graham crackers to make some incredible s'mores. The remaining marshmallow meringue can be stored in the refrigerator for several days. (3) Inspiration for the ganache and marshmallow cream layers came from the Black Bottom Coconut Custard Tart recipe from Bake from Scratch. 

No Churn Peanut Butter Ice Cream

Is the biggest thing holding you back from making homemade ice cream having to go out and spend money on an ice cream maker? What if I told you you didn't need an ice cream maker to make homemade, creamy ice cream? Would that be enough to inspire you to begin making your own? What if I told you you could make ice cream in the morning and have it for dinner or as a treat at night? Would that be enough? What if I told you this No Churn Peanut Butter Ice Cream was as good as or maybe even better than some of the peanut butter ice creams you could buy at the grocery store or at an ice cream stand? For those of you who love peanut butter and ice cream, that might be enough. Or might you be slightly skeptical?

Because I was too! As an ice cream fussyterian I had my reservations on the taste, texture, and quality of no-churn ice creams. If there was ever a time I was happy about being so doubtful, it was after tasting this No Churn Peanut Butter Ice Cream. Going forward, if I ever wanted to eat or serve some peanut ice cream, one studded with mini peanut butter cups, I would make it. 

And I would serve it over some preferably homemade strawberry jam. The combination of these two flavors in a single bite is out of this world. 

You don't need an ice cream maker, but having a standing mixer with a whisk attachment is a fast, easy, and reliable way to make this no churn peanut butter ice cream. However, a handheld mixer would work too! In other words, not having a standing mixer is no excuse for not making this ice cream. 

Ingredients almost always matter. And ice cream is no exception. When buying heavy cream, look for the one with the highest percentage of saturated fat. But choose one with at least 18%. Use whole milk, not skim milk. And use a good quality creamy peanut butter, not a natural peanut butter. Natural peanut has a tendency to be a bit grainy and it's oily base doesn't give it the cohesive quality you want when making as well as freezing this ice cream.

Even though using a deeper storage container (like a loaf pan) means it takes a little longer for the ice cream to freeze than in a baking pan, it makes for better scoops. But even more important, there is less surface for any freezer burn to happen.

My ice cream was ready to scoop at serve after sitting in the freezer for 8 hours, but I let it sit overnight to give the flavors a little more time to develop. 

Serving the  No Churn Peanut Butter Ice Creamwith some homemade strawberry jam is purely optional. I just happen to like this flavor combination. You might want to serve it with some chocolate sauce, hot fudge, whipped cream, or nothing at all. 

A couple of scoops of No Churn Peanut Butter Ice Cream is pure lusciousness.

I used an insulated ice cream container (see note below) to store the ice cream in the freezer. However, if you don't have one, not to worry. A plastic container with a tight sealing lid will also work. 

If you want a great peanut butter ice cream in your life, this is the one you want! If you want to impress your family and friends with your ice cream making abilities, make them this No Churn Peanut Butter Ice Cream. I am guessing you might never buy store bought peanut butter ice cream again. And this may be your best ice cream start to your summer ever! Happy summer everyone!

P.S. A new recipe for an easy strawberry jam will be coming to the blog very soon!

Recipe
No Churn Peanut Butter Ice Cream 

Ingredients
2 cups heavy whipping cream
1 cup (14 ounce can) sweetened condensed milk
1/2 cup creamy peanut butter
1/4 cup whole milk
1/4 cup corn syrup
2 Tablespoons caster, superfine or granulated sugar
1/4 teaspoon kosher salt
1 cup mini peanut butter cups or chopped peanut butter cups

Optional: Homemade or a high quality strawberry jam

Directions
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the heavy whipping cream until firm peaks form (be careful not to under or over beat).
2. Add in the sweetened condensed milk, peanut butter, milk, corn syrup, sugar, and salt. Beat on medium until ingredients are fully incorporated. Mixture should look smooth and fluffy.
3. Stir in mini peanut butter cups with a spatula.
4. Transfer mixture to a 9" x 5" loaf pan (See notes). Smooth top of the ice cream mixture, press a piece of plastic wrap against the surface of the ice cream. Wrap well or tightly seal. 
5. Freeze until firm (at least 8 hours or overnight).
6. Scoop into bowl and enjoy. If serving with strawberry jam, spoon a generous tablespoon of jam on the bottom of the bowl before topping with scoops of the no churn peanut butter ice cream.

Notes: (1) I used this insulated ice cream from Williams-Sonoma. Recommend using the 2 1/2 quart size. (2) I used the mini peanut butter cups from Trader Joes rather than chop up peanut butter cups. Either option will work, but if using peanut butter cups, recommend using the smaller bite sized ones. (3) I used caster sugar, however, superfine or granulated sugar will work. (4) When buying heavy whipping cream, look for one with a fat content at least 18%. 

Lake Michigan in Sturgeon Bay, Wisconsin (June 2019)

Cheesecake Banana Bread

"Never look a gift horse in the mouth." Am still trying to convince myself to embrace that old adage. I should begin by telling you I am no fashionista, but I am a bit fussy when it comes to dressing for yoga or when going out for a run. Most days my workout wardrobe is a color coordinated Lululemon ensemble. Black, grays, blues, pinks, and purples are the colors I gravitate toward most. Every now then I might throw on something white or maybe even darker shades of green. So when we got our (free) half-marathon pacer shirts last weekend I probably made a face. Not probably, I did make a face. The thought of looking like a bumble bee, Big Bird, or worse yet, a school bus while running this summer was more than my semi-high maintenance self could handle. Yes, our (free) pacer shirts were the brightest shade of yellow ever created. You see, I have a very long history of disliking the color yellow. I repainted the freshly painted yellow kitchen in my Rhode Island farmhouse because I couldn't eat, bake, or cook in it. Then there was the time I told my former elementary school staff members they could choose the colors for the new playground equipment, however, yellow was the only color off the table. I know that sounds terrible and at the time it probably did. Especially to kindergarten, first and and second grade teachers. But in my defense, taking yellow off the table wasn't only about my dislike of the color. It happens to be one of the colors bees find very attractive. So as much as I worry about looking like a bee with my overheated red face (definitely not a good lock) during our long runs on those hot summer Saturday mornings, I also worry about getting stung by a bee. I may never be able to persuade myself I should be grateful for the free running tank although I am grateful for the opportunity to be a half-marathon pacer this season. And yes, I do understand some of you have an affinity for the color yellow. Note: I will keep you posted on whether or not I get stung by a bee while running in yellow.

As much as I shy away from the color yellow when to comes to clothing or decorating, I collect yellowware and am a yellow food lover. Lemons, yellow bell peppers, pears, corn, pineapple, winter squash, yellow beets, yellow tomatoes, and bananas are some of my favorites. Especially bananas. I will eat them plain, dipped in chocolate, flambéed, or in baked cake or bread form. When it comes to bananas, I am not a fussyterian. And when it comes to banana breads, apparently there is no end to number of versions of banana bread shared here on the blog. Although in my defense, this Cheesecake Banana Bread is not just a banana bread. It's part cheesecake. And when the whole thing is topped with chocolate chips, it's damn deliciousness.

This is the second version of Cheesecake Banana Bread  I made this week. The first one was good. But this one was much better than good. I am calling it the Blue Ribbon version of Banana Bread. You definitely need this one in your life. 

A deeply flavored moist banana bread, a slightly sweet, tangy cheesecake layer, and melted semi-sweet chocolate chips are irresistible when put all together. 

The only thing possibly preventing you from making this Cheesecake Banana Bread as soon as you finish reading this post is having access to really ripe bananas. If you do, it's your lucky day. But if you don't, this Cheesecake Banana Bread is worth the banana ripening time wait.

After mashing the bananas, add in the lightly beaten eggs, slightly cooled melted butter, and butter. All of the wet ingredients are added to the dry ingredients, mixed just until blended. Be careful to not overmix your banana bread batter. Half of the batter will go into your prepared followed by the topping with and swirling in the cheesecake mixture. Don't over swirl the mixture as you want there to be a ribbon of cheesecake in each slice. Pour in the remaining batter, sprinkle on the semi-sweet chocolate, and bake for 50-60 minutes in a preheated 350 degree oven.

After letting the banana bread rest in the pan for ten minutes, remove and let cool to room temperature. As tempted as you might want to cut a slice, the Cheesecake Banana Bread cuts easier if you let it come to room temperature.

And then cut it into a thick slice to reveal the luscious ribbon of cheesecake. The contrast of flavors and textures in this Cheesecake Banana Bread is what makes it so decadent.

If someone brought me a loaf of this Cheesecake Banana Bread as a gift, I would definitely make a face. Only this would be one of those ear to ear grin kind of faces. So if you are looking to bring a smile to the faces of any of your family and/or friends, especially ones who love banana bread, bake them a loaf of this Cheesecake Banana Bread. Even if it means turning on the oven on a really hot day.

Recipe
Cheesecake Banana Bread
Makes one 9" x 5" loaf

Ingredients
4 overly ripe bananas, mashed
1 cup granulated sugar
1/2 cup (8 Tablespoons) unsalted butter, melted and slightly cooled
2 large eggs, room temperature, lightly beaten
2 teaspoons vanilla
2 cups (250 g) all-purpose, unbleached flour
1 teaspoon baking soda
1/2 teaspoon kosher salt

4 ounces cream cheese, room temperature
1/2 teaspoon vanilla
3 - 4 Tablespoons sugar
2 Tablespoons all-purpose flour
1 large egg

1/2 cup (100 g) semi-sweet chocolate chips

Directions
1. Preheat oven to 350 degrees (F). Line a 9" x 5" inch metal loaf pan with parchment paper. Butter any exposed sides. Alternately line only on the bottom of the pan with a piece of parchment cut to fit. Spray the sides of pan with vegetable spray. Set aside.
2. In a medium sized bowl, beat the cream cheese until smooth. Add in egg, vanilla, sugar, and flour. Beat until well combined and smooth. Set aside.
3. In a medium sized bowl, mash 4 bananas with a fork.
4. Add eggs, vanilla, and melted butter. Stir until combined.
5. Sift the flour, salt and baking soda into a large bowl. Add sugar. Stir to combine.
6. Create a well and add in the banana mixture. Stir to combine.
7. Pour half of batter into the prepared pan.
8. Drop dollops of the cream cheese mixture evenly over the bottom layer of the banana bread. Using a knife, lightly swirl the cream cheese into the batter to create a marbled effect. Top with the remaining banana bread batter.
9. Sprinkle the chocolate chips down the center of the banana bread.
10 Bake for 50-60 minutes or until golden brown, rotating the baking pan midway through the baking process. A toothpick inserted in the center should come out clear. 
10. Remove banana bread from the oven and place on a cooling rack. Allow to rest for 10 minutes before removing from the pan. Let cool to room temperature.
11. Serve in thick slices.
12. Cover the cooled banana bread with plastic wrap or aluminum foil if not serving immediately. 

Notes: (1) Four bananas should yield about 1 1/2 cups of mashed bananas. If it's a little more, don't worry. But if it's a lot less, add more mashed banana. (2) I used somewhere between 3 and 4 Tablespoons of sugar in the cheesecake mixture. If you like your cheesecake a little more on the sweeter side, use all 4 Tablespoons.

Milk & Honey Cake w/ Sweetened Whipped Cream and Fresh Berries

Between holidays, birthdays, graduations, anniversaries, book club gatherings, and weddings, there are no shortage of reasons to make a cake. Although does anyone really need a reason to bake a cake?  My sources of cake baking inspiration range anywhere from finding the most beautiful berries at the market or receiving a dozen fresh Farmer's Market eggs from a friend. Either one of those things is more than enough to cause a non-linear cake baking reaction in my world. But when they both happen simultaneously, I feel compelled to bake a cake. Nothing complicated or fancy, just a simple everyday cake. Like this Milk and Honey Cake with Sweetened Whipped Cream and Fresh Berries.

Admittedly I am someone who spends a bit too much time reading recipes and browsing through food photos. However, this investment of time isn't without its' benefits. Beyond discovering new ways to prepare or present food, it has led to some rather significant shifts in my thinking. Particularly about cakes. Layered cakes, ones beautifully iced, have always been my idea of the 'perfect cake'. Single layer cakes, especially rectangular ones, were ones I didn't necessarily find spellbinding or irresistible. If there was one word I would use to describe them it be 'ordinary'. That is, up until now. Amazing things happen when there is a paradigm shift in your 'cake' thinking. Things like this Milk & Honey Cake w/ Sweetened Whipped Cream and Fresh Berries. 

A cake's deliciousness isn't and shouldn't be dependent on its' shape, size, or number of layers. Ingredients are what matter most. Single layer rectangular cakes can be as stunning as a layered cake. But they have one huge advantage. They are the easiest to cut and serve. If someone dares to ask for just a sliver, single layer rectangular cakes make cake cutting simple and uncomplicated. Even better is the ratio of cake to icing doesn't change based on the size of the piece of cake (especially if you don't ice the sides of the cake). How did it take me so long to come to embrace all of these things? 

When browsing through Odette Williams new cookbook "Simple Cake", I was intrigued by the recipe for a (two-layer) Milk and Honey Cake. One I had never before made. Other than slightly increasing the amount of vanilla in the recipe, I decided to make it as a single layer cake. Not much of a risk but a significant departure from my idea of what a cake should be. It didn't take long to decide it would be topped with a light dusting of confectionary sugar,  a generous spread of sweetened whipped cream, and some fresh strawberries and raspberries. 

The milk in the cake is actually buttermilk. If you want a cake with a moist and tender crumb, buttermilk will help you get it. Honey not only adds a subtle sweetness to the cake, it contributes to the cake's tenderness and taste. If you want a cake that tastes even better the second day, use honey. And for this cake, use a good honey. If you want to go all out on a fancy honey, you can. But the flavor imparted from that honey from those cute little bear jars works perfectly.

The golden color of the baked milk and honey cake made me giddy with anticipation. If the cake baked up this beautifully, how wondrously delicious would it be? Spoiler alert: It was mouthwatering delicious. Even without the lightly sweetened whipped cream and fresh berries.

Lightly sweetened whipped cream is a perfect finishing touch to almost any cake. It's creamy, not overly sweet, and can create an 'oh and ah' look. To sweeten up freshly whipped cream, I have almost always used confectionary sugar. Rarely have I used honey or sweetened condensed milk. Having now tasted whipped cream sweetened with sweetened condensed milk, I don't know if I will ever use confectionary sugar again. I won't say never, but it will be a long time before confectionary sugar is my whipping cream sweetener. But I will use it to lightly dust a cake iced with freshly whipped cream.

Any number of summer berries would pair well with the Milk and Honey Cake. Strawberries, raspberries, blueberries, and/or blackberries. Freshly sliced peaches would work as well. Already I am thinking this cake will be the base for this year's Fourth of July Flag Cake. Stripes of sliced strawberries and raspberries and blueberries for the stars. 

Or you don't have to top with fresh berries at all. Just the dusting of confectionary sugar and the lightly sweetened whip cream. Swirled on with an offset spatula or piped on with a pastry bag.

I may have been remiss in not telling you how heavenly the house smelled when this cake was baking in the oven. Yet another reason you should bake this cake. 

You can bake this cake early in the day and ice it shortly before you serve it. Before whipping up your heavy cream to soft, fluffy but stable peaks, put your bowl in the refrigerator to let it get chilled. A chilled bowl helps you achieve the pillowiest whipped cream.

This truly is a simple cake to make. Yet, there is nothing simple about its' taste, texture, flavor, or appearance. If single layer, rectangular cakes have never spoken or appealed to you before, I hope this Milk & Honey Cake w/ Sweetened Whipped Cream and Fresh Berries does. Once you see a beautiful single layer cake, you can't unsee it. 

Recipe
Milk & Honey Cake w/ Sweetened Whipped Cream and Fresh Berries (an ever so slight adaption to Odette Williams Milk and Honey Cake recipe shared in her cookbook 'Simple Cake: All You Need To Keep Your Friends and Family in Cake')
Serves 12-16 people, maybe more if some ask for just a sliver

Ingredients
Cake
2 1/4 cups (290 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 large eggs, room temperature
1 cup (240 ml) buttermilk
3/4 cup (255 g) honey
1 teaspoon vanilla
12 Tablespoons (170 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar

Sweetened Whipped Cream
1 1/2 cups heavy whipping cream
4 1/2 Tablespoons sweetened condensed milk
Pinch of kosher salt

Confectionary Sugar for dusting the top of the cake
Two pints of fresh strawberries and less than a half pint of fresh raspberries (Note: Use all strawberries, any mixture of berries, or no berries at all)

Directions
Cake
1. Sift the flour, baking powder, baking soda and salt, twice. Set aside.
2. In a small bowl, whisk the eggs. Set aside.
3. In a medium sized bowl, whisk together the honey, buttermilk and vanilla. Set aside. Note: Shake the bottle of buttermilk before measuring out the one cup.
4. Preheat the oven to 350 degrees (F). Line a 9"x 12" baking pan with parchment paper. Spray the bottom and sides of the pan and parchment paper. Set aside.
5. In a standing mixer fitted with a paddle attachment, beat the butter at medium speed for 45-60 seconds. Gradually add in the sugar, beating until the mixture is light and fluffy (approximately 4 minutes). Note: Scrape down the sides of the bowl midway through the beating process.
6. Add in the whisked eggs, one tablespoon at a time. Beating each tablespoon until it becomes incorporated. Beating time will be approximately 3 minutes. If the mixture curdles (and it might), add in a couple of tablespoons of the flour mixture to bring it back together.
7. Beginning and ending with the flour, alternately add in the flour mixture and buttermilk/honey mixture. Note: I did this in 5 additions of dry and 4 additions of wet. Mixture should be combined and smooth but not over beaten.
8. Before pouring the batter into the prepared pan, scrape down the sides and bottom of the bowl with a spatula to make certain the ingredients are well combined.
9. Pour the batter into the prepared pan. Smooth top with an offset spatula. Bake for 35-38 minutes rotating the pan midway through the baking process or until the top is golden and a toothpick inserted in the center comes out clean. Remove from the oven. Let the cake rest in the baking pan for 10 minutes before inverting it onto a cooling rack. Remove the parchment paper. Allow the cake to cool completely.

Sweetened Whipped Cream and Assembly
1. In the chilled bowl of standing mixer fitted with a paddle attachment whip the cream, sweetened condensed milk, and pinch of salt until soft, but firm peaks form. 
2. Transfer the cooled cake to a serving platter. Lightly dust with confectionary sugar.
3. Spoon some of the whipped cream over the top of the cake or use a pastry bag to create a fancier version of this simple cake. Note You will have more than enough of the sweetened whipped cream. Serve the extra on the side.
4. Arrange the berries on top. Serve immediately and enjoy. Note: Can assemble the cake up to 1 hour before serving.
5. Store any leftover cake lightly covered in the refrigerator.

Notes: (1) Use a more everyday versus highly flavored honey in this cake. The kind of honey that comes in the bear jar worked well. (2) Instead of a making a sheet cake, you can make a two layer cake. For a two layer cake use 8" cake pans. Prepare pans accordingly. Baking time will still be 35-38 minutes. (3) Sweetened condensed milk now comes in squeeze bottles. Which means you don't have to open and/or waste a whole can just to sweeten your whipping cream with it. (4) Top the cake with any kind or combination of summer berries and/or freshly sliced peaches.