Une moule is a mussel, a shellfish. Un moule is a pan in which one bakes or makes other types of formed foods.
What I bought recently was UN MOULE -- a springform pan, not UNE MOULE -- a mussel. I bet Amazon Com would have had trouble sending me a mussel.
There are nouns in French, which in the masculine gender mean one thing, and in the feminine mean another. There aren't a ton of these tricksters, but they do exist. Just one little example: un manche à balai (the handle of a broom) and une manche à chemise (a shirt sleeve).
I will NEVER get this masculine and feminine business straight. Whenever I use a noun in French, it's pretty much a crap shoot whether I'll get the gender right. My French friend, Mag, assures me that it's not that big of a deal, but she knows the difference. ARGHHHH!!!
Yesterday morning, we went out to a u-pick fruit farm. I went specifically for blueberries (myrtilles). And, I got strawberries (fraises) and blueberries. I didn't get any pictures while we were picking. But it was a lovely, cool morning. The strawberries were 4€ the kilo and the blueberries, 3.50€. I wound up with 2 kilos of strawberries and 3.25 kilos of blueberries.
I didn't want to make jam, so I froze the blueberries for later use. The strawberries I used to make a sauce for my upcoming birthday cheesecake. And I tried a recipe I found on Internet for a strawberry cake. My springform pan arrived today, so I wanted to give it a dry run.
|Ready for the freezer|
|A little crispy around the edges.|
Yield: Serves 10 Cook Time: 50-55 minutes
6 tablespoons unsalted butter, at room temperature (90 grams)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk (I used 1/2 cup of crème fraîche)
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced (I used 500 grams, which is a little more than a pound)
2 tablespoons turbinado sugar, for sprinkling on top of cake
1. Preheat oven to 350 degrees. Butter a 9-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in eggs, buttermilk, and vanilla extract. Mix until combined.
3. Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.
I should have gently mixed the berries into the batter, because being on top allowed them to dry and burn on the edges.
Adapted from Martha Stewart