Baking homemade almond and pear sponge
Jacqueline’s baked goods have been universally praised as the work of a true pâtissier from the start of the salon de thé.
Fruit topped cakes were a big hit in the early days, perhaps because they’re reassuringly similar to French fruit tarts.
Her secret is simple. Careful preparation and hard work behind the scenes.
Finishing touches come first for tomorrow’s “gâteau de jour”, almond and pear sponge cake, with the decorative fruit top layer.
Next, the candy apple red Kitchenaid Artisan stand mixer creates the “appareil”, or batter.
The cake is assembled backwards, to present a perfect level fruit layer.
Washed and refreshed, the Kitchenaid is straight back in action with the batter for a lemon drizzle cake.
The cake is drizzled fresh from the oven.
Ahead of every salon de thé Jacqueline put in a long day baking. It’s quiet and dark outside as the fresh-baked peanut butter cookies pass from baking tray to cooling tray.
We’ll be out on the Promenade for the full four hours from 8 am till noon tomorrow, so there’s just time for a decaf coffee and some beauty sleep.