1. Perfect recipe for such a wonderful celebration. Congratulations on your anniversary. I am drinking a cup of tea while reading and would happily share a slice with you it looks delicious with a capital D.

    • Thanks so much, Maria. You’re one of the awesome people to which I refer. I really am amazed by how much I’ve grown from the process and how much the support of people who also love the same things, but know more or have a different specialty really influence me. This cake was fab.

      • That’s very kind of you but there a many more talented writers on this amazing thing called the internet than me. The cake does look fabulous and I think you picked a brilliant recipe because the pictures and the writing shine through.

    • Aww thanks you Joseph! I love reading your blog as well. I’m constantly trying to improve it, learn important lessons from it and make it something people want to come back to. I love the stories you tell on yours and it inspires me to tell my own.

  2. Happy Blog anniversary, Amanda! You already know how much I enjoy every one of your posts (recipes and text), your experiments, your eclectic taste, and your pictures of upstate New York. I am so happy I found your blog, and am looking forward to many more mouth-watering posts!
    I do think will have to purchase at least one baking dish, as you will probably be making this gâteau basque again, as well as many more gâteaux in the future! It looks absolutely delicious!

  3. Happy Blog Anniversary, Amanda!
    – You have created and maintained a very quality blog which I visit with pleasure and look forward to the new posts.
    – You have picked a wonderful recipe, Gâteau Basque for this momentous post. Frankly, your Gâteau Basque looks far better than Mr. Daniel Bouloud’s. 😉 Yours look very delectable! 😛

    • Aw. Thank you, fae! I really appreciate it. Your magazine is so generous when it comes to recipes and recognition. That kind of sharing is what inspires a great community. Thank you.

  4. Congrats on your first year! Let there be lots more. Like you I’ve started baking late, although I was taught some at college. Isn’t it great, especially when things actually do turn out really well? And to me it doesn’t matter an iota about the cake tin! I’m slowly buying in what I can find on sale, or second-hand (vintage, as some call it).

    This sounds heavenly for me. If I can find some cherries!

    • Thanks, Johnny! I’m so glad I recently found your blog. You’re such a talented cook and photographer and so receptive to comments. It’s a real joy to read. I’m really am grateful for this amazing community of people.

  5. Can’t beliebe that you hadn’t baked a year ago – you were born to bake (and blog)! Congrats on a year of blogging, cooking, learning and sharing – and on an absolutely stunning recipe.

    • Thank you, Chica. It’s nice to hear that from you. I have received some negative feedback from a few people actually (“why don’t you just post the recipes. . Why does everything have to be so. .. personal?”) It made me want to stop or pull back some of my commentary, but I think it’s just my stinging ego. Cooking is personal. Sometimes it’s about the food and sometimes it’s about the story behind it.

      • Oh dear, I’m so surprised at the negative feedback. Fortunately I’ve never experienced that. I think blogging is about opening a little window on your life and it’s down to you to share as much or as little of it as you choose. People can then take what they want from your blog. I also find that with food blogs (as they are generally written by people who are passionate about what they cook and share with their loved ones) there’s often a good story behind a meal or recipe and that’s what makes it all the more special. You keep doing what you’re doing (please)!

        • Gracias, Chica. I think you’re right. It’s usually the more private people in my life who are wondering why I do what I do. It’s not negative feedback so much as “i don’t get it”. As long as I enjoy it, i’ll keep going. I’m overwhelmed by how generous everyone was with their well-wishes on this blogiversary post! I love reading your adventures as well as your recipes too, so you make a good point!

  6. The gateau is lovely. Pure beauty. As is your post. The bit about failing and learning put me in mind of a quote I love by Sophocles – a concept which I think we don’t pay enough heed to any more – “Rather fail with honour than succeed by fraud.”

    • Thanks so much. I totally agree. You kind of need that mindset in everything. I play a lot of tennis and I’d rather go down swinging than win playing all tight and untrue to my potential. It really is an exercise though to not get down on yourself. Thank you for your comment.

    • Thanks so much. That is really sweet of you. I’m so glad that you’re discovering it! Sometimes I really do feel like I’m writing into a void. And I’m okay with that, I just like to share too 🙂

  7. Congratulations, Amanda! Your blog is just lovely and I enjoy it immensely. And you’re sharing such a sumptuous sweet with us here…I’d happily eat a slice with my coffee right now.

    • Thank you! I’m glad you’re checking out the blog now. I really appreciate your comments. It’s thoughtful people like you that make me want to keep on going.

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