Since I started this blog, I developed a passion for food photography. I never expected it, yet it happened. I constantly find myself browsing my Food Styling and Photography board on Pinterest. The web is full of beautiful pictures and inspirations. I have quite a few books on the subject. Mind you, I have lots to learn but I think I am starting to develop my own style. Darker, moody shots always draw my attention.
When I received an invitation to participate in Williams-Sonoma & Le Creuset Photo Contest, I was ecstatic! The contest is a way to celebrate the newest addition to the Le Creuset family: The Quince Collection which is exclusively available in Williams-Sonoma. Just look at this beauty! This lovely subtle, buttery yellow shade is the new color of Le Creuset cookware and it’s called Quince. Don’t you just love the name? It was very inspirational for me. You would think the actual food is what I would set the photo around. But this time I focused on the skillet. Rustic and comfort came to mind.
I decided to pull out an old family recipe and make an easy yet comforting skillet cake. This cake is one of the easiest of my recipes. You can use any fruit you like: berries, apples, pears, peaches, etc. I wanted a pop of color and went with a mix of berries. If you are interested in the recipe, here it is.
- 2 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 c granulated sugar
- 2 eggs ( yolks and whites separated )
- 1 tsp vanilla extract
- 1/2 c vegetable or canola oil
- 1 c buttermilk or sour milk ( see note )
- 1 to 2 cups of fruit ( I used strawberries and blackberries )
- Grease and flour the skillet. Set aside.
- In a large mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ). Set aside.
- Preheat oven to 350 degrees F.
- If using sour milk, place 1 Tbsp of white vinegar into a measuring cup and fill with milk to make 1 cup of liquid total. Stir few time and let sit.
- In a large mixing bowl of a stand mixer, mix egg yolks with granulated sugar, until pale and creamy on medium speed.
- Add vanilla and egg whites and mix well.
- Lower the speed to low and add the dry ingredients in three parts alternating with buttermilk.
- Mix well.
- Pour into prepared skillet. Bake the cake for 15 minutes. Do nut turn off the oven. Arrange the fruit on the partially baked cake. Return to the oven and bake until golden and the sides are browning, about 15 more minutes. Cool completely in the skillet.
- Dust with powdered sugar and serve.
You can use sour milk if you don't have buttermilk on hand. Simply place 1 Tbsp of white vinegar into a measuring cup and fill with milk to make 1 cup of liquid total. Stir few time and let sit.
Recipe adapted from my Mom's Easy Berry Cake
I entered this photo in the contest.
I need your help, my dearest readers! I need your “likes” on my photo (seen above) on Williams-Sonoma Pinterest board. I am in very talented company so there is a lot to browse through. I would appreciate, if you voted for my photo.
All valued at $585. I would love to do that for you. So pretty please, would you vote for me? 🙂
The contest takes place on Williams-Sonoma Pinterest board and I need you to click the heart to like my photo. You can repin the photo if you like but the likes is what counts. The photo with the most “likes”, wins!
Thank you so much!!!
Now for the book giveaway. Helene Dujardin’s “Plate to Pixel” book is my constant companion when I am thinking about setting up my shots. I want you to have your own copy. To enter the giveaway, simply use the form below.
One winner will be chosen and will have 48 hours to respond. Open to U.S. and Canada residents only. The giveaway is sponsored by Crunchy Creamy Sweet. Good luck!