France 2016

Classroom board art in anticipation of our upcoming trip. 

We can't wait!! 

21 excited students + 2 enthusiastic chaperones + an amazing itinerary + my Favorite Parisien + ACIS' awesome arrangements = 1 unbelievable Spring Break!

Bon appétit!

I was practicing posting from the iPad again last night when I did this. 

Now I am going to do something I do not do on this blog.  Oh, nothing scintillating.  Unless, of course, you love to have your cake and eat it, too!  I am going to post this recipe that I found on Clotilde Dusoulier's website, Zucchini and Chocolate.  I do not want to lose it and I do plan to make it today.  The ingredients are on my shopping list. 

Jean-François Piège's Childhood Cake Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves 8.

Ingredients

For the pan:
• 2 teaspoons butter
• 2 tablespoons granulated sugar
For the batter:
• 120 grams (1/2 cup plus 1 tablespoon) unsalted butter, softened
• 120 grams (1/2 cup plus 2 tablespoons) granulated sugar
• 2 large eggs
• 1 organic orange (about 200g/7oz), carefully washed
• 120 grams (1 cup) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 180°C (350°F).
2. First, prepare the pan. Butter the bottom and sides of a 22-to-25-cm (9-to-10-inch) round cake pan with the 2 teaspoons butter. Sprinkle with the 2 tablespoons sugar, then shake and tilt and swoosh the pan around to coat. It is fun.
3. Next up, make the batter. Cream together the butter and sugar. Crack in the eggs one by one and mix until thoroughly combined.
4. Grate the zest from the entire orange over the bowl. Juice the orange and add 125 ml (1/2 cup) of the juice to the batter. Mix until smooth.
5. In a small bowl, sift together the flour, baking powder, and salt. Fold the flour mixture into the batter and mix until just combined.
6. Pour into the prepared pan and bake for 20 to 30 minutes, depending on the size pan you used, until the cake is golden brown and starts to pull away from the sides of the pan.
7. Let cool on a rack for 10 minutes (no more, or the caramel on the crust will harden and stick to the pan), then flip onto a serving plate.
8. Let cool completely before serving.