Tuesdays With Dorie – Martin’s Gâteau de Savoie

Isn’t baking just magical? You assemble a series of random ingredients into an undiscernable mass, only to have it transform into the most beautiful, delicious thing when you apply heat to it.

I used the Nordicware Rose bundt pan for this cake. It just required something special. If you have ever baked with one of these pans, then you know the labor of love it is to butter it, with all of its nooks and crannies. It left me a lot of time to reflect on a time in 2nd grade when we made butter in our class. We used hand beaters, and passed it around the desks. I mean it’s practically child labor, and I didn’t even get a chance to taste it. And here I am, 30 years on, elbows deep in butter! She who laughs last, laughs best. 🤔 

I loved this cake so much. The texture is like a cloud, and is similar to angel food cake (a little more close textured, but…). And I loved the little crispy sugar bits throughout the cake! We served it with some Cappucino Gelato made by Adelheidi’s, an organic and natural gelato and ice cream shop in Naples, FL. Yum!

This entry was posted in Baking, Baking Chez Moi | Dorie Greenspan, Dessert and tagged . Bookmark the permalink.

10 Responses to Tuesdays With Dorie – Martin’s Gâteau de Savoie

  1. This is a magical cake when baked in this pan! Gorgeous!

  2. Zosia says:

    It’s beautiful as a rose.

  3. Diane Zwang says:

    Love your bundt pan and photo. I think serving this with ice cream sounds delicious.

  4. You touched on the essential reason to bake: making beautiful things. You did it. Love this rose-shape cake.

  5. Cakelaw says:

    What a beautiful cake! And I feel like I can smell it from here.

  6. so beautiful! i also loved the sugary crust this had, which i bet was even more deliciously pronounced with the detail from your pan.

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