I read this week’s recipe (spiced squash, fennel & pear soup) and almost started gagging. Fennel and I don’t get along because of its signature licorice smell and flavor. (Ew.) And I thought it was a horrid way to use the sweet and beloved pears I had on-hand, so I didn’t make the recipe! Instead, I used the pears to make a cake for National Bundt Cake Day, which I’ll post on Tuesday. I still wanted to make a Dorie recipe for today, so I made a caramelized apple shortbread cake, which is a twist on the “Not-Just-For-Thanksgiving Cranberry Shortbread Cake” from her Baking cookbook.
I must say, I enjoyed making this recipe even though I don’t have the best track record with shortbread. Plus, I got to use my springform pan again which I haven’t used for awhile. I think this cake was a much better alternative than making the assigned soup (which I probably would’ve thrown out.) Here’s hoping I have enough fortitude to try next week’s braised cardamom-curry lamb assignment!
To read bloggers who followed the rules and made Dorie’s spiced squash, fennel & pear soup, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.