50 with mixed summer berries and Recipes

all-purpose flour, all-purpose flour, baking powder, fine sea salt or table salt, unsalted butter (8 oz) at room temperature, granulated sugar, lemon , zest of, eggs at room temperature, vanilla extract, buttermilk, mixed berries, lemon , juice of, unsalted butter very, very soft

cantaloupe, seeded, honeydew melon, seeded, strawberry, halved, strawberries, quartered, honey, lemon juice, extra virgin olive oil, grated lemon rind

fresh pineapple, sliced and cut in usual way, frozen mixed berries (mine are a blend of black berries, raspberries, and blueberries), sliced banana if you are in a banana mood

angel food cake mix, cold water, vanilla flavor instant pudding and pie filling mix, mix, milk, rum extract, sliced strawberries, raspberries (optional), cool whip

whipping cream, icing sugar, vanilla flavoring, epicure seasonings summer berry fruit dip mix (optional), lemon juice, vanilla pudding mix, milk, apple, cut up, mandarin orange, each slice cut in half, raspberries, blackberry, blueberries, pineapple tidbits, kiwi, cut up, red seedless grapes

cake flour, superfine sugar, egg whites, at room temperature (about 10 large egg whites), cream of tartar, salt, vanilla extract, mixed berry, mango, peeled, pitted and cubed, nectarine, pitted and sliced, orange juice, fresh raspberry (or frozen ), fresh lemon juice, sugar

strawberry, quartered, raspberries, blueberries, orange juice, grated orange zest

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.