Comments on: French-style Cherry Cake (Gâteau aux cerises)

By: Audrey

Audrey — Sun, 27 Jul 2025 08:50:19 +0000

In reply to Paola.

Thank you so very much for your support, Paola. I truly appreciate it. The cookbook was truly a labor of love (and lots of time!). I enjoyed every second of it.

The print problem sounds very odd to me. you’re clicking the “print recipe” button down at the reipe card, correct? This should open a prompt window asking you to save or print the document, and there should NOT be any ads. I just confirmed using 3 different devices, and none of them have an ad on them.

Can you confirm for me? Worst case I will email you a copy, but I’d like to figure out your issue. Which browser are you using as well, just to know.

Thanks!

By: Paola

Paola — Sat, 26 Jul 2025 18:19:40 +0000

Hi, I bought your cookbook ( amazing recipes and photography!), but I was hoping to find some of the wonderful dessert recipes you sent out today (7/26). I can’t seem to print them without getting parts of the ads …so disappointing!
I am part French on my maternal grandmother’s side and both she and her mother, a cook for a family in NYC many decades ago, didn’t seem to bake…at least my nana didn’t.
What’s the secret to printing them, please?

By: Audrey

Audrey — Sun, 14 Jul 2024 06:14:41 +0000

In reply to Deb W. So glad it worked out, Deb! Great tips for those using an 8inch pan as well... It's alwas a bit tricky dialing in the exact minutes when you shrink a pan but sounds like you have it all figured out now. As for the sugar, it does bake into the cake somewhat, but should still leave traces that it was there on the top. This is absolutely the type of cake that a light sprinling of confectioners sugar would go great with, even if not "traditional".

By: Deb W

Deb W — Sat, 13 Jul 2024 10:44:41 +0000

Love that this isn’t a sweet cake. Followed exactly (left pitted cherries whole), and the crumb came out as pictured. But used an 8-inch cake pan (not springform), which resulted in the higher pieces I wanted. Baked full 40 minutes because of the smaller pan, but next time I would reduce that to 30-35 minutes to get a more moist, spongy texture. Granulated sugar on top melted into cooked cake, though, so mine looked a bit different. Maybe a very light sprinkling of confectioner’s sugar (don’t want to add too much sweetness) after cake cools?

By: Audrey

Audrey — Sat, 22 Jun 2024 07:23:22 +0000

In reply to Donna. So appreciated, Donna! This cake is so delicious, I'm glad you enjoyed it as much as I do.

By: Donna

Donna — Fri, 21 Jun 2024 20:32:19 +0000

Made this cake yesterday. Absolutely wonderful!!

By: Audrey

Audrey — Mon, 10 Jun 2024 13:00:08 +0000

In reply to April. With this cake in particular, I can't quite recall if I have used other fruits or not, but it would definitely suit many fruits, in my opinion. I can see stonefruits working really nice in here, and blackberries, if decently firm, should also work quite well! They may "bleed" color a little bit, but the taste and texture should still be great!

By: April

April — Sun, 09 Jun 2024 20:56:44 +0000

Have you ever tried other fruits? I have some fresh blackberries that I just picked and they are delicious.

By: Audrey

Audrey — Sun, 09 Jun 2024 13:56:22 +0000

In reply to Den M.. Hello, Den! Absolutely, the cherries will basically sink in this batter, completely normal! As for the cherries, I like to remove the pit from inside, so my cherries are "halved" but still attached. If you want to keep the pit inside (and some people do) you can leave them whole... Pitted makes for an easier bite and makes a lot harder to accidentally break a tooth!

By: Audrey

Audrey — Sun, 09 Jun 2024 13:53:45 +0000

In reply to Kenda Ward. Merci, Kenda! Would love to know what you thought once you give it a go! :)