As a foodblogger I sometimes receive proposals from brands and companies.
Sometimes they’re slavery-kind of proposals, sometimes they’re not pristine at all, this time, thanks to Garzanti ( a prestigious Italian publishing house) I had the chance to read a book in preview and I really love reading, so having a book as a present is a real pleasure to me!
Soon a book will be released ( on 17 September in Italian, probably soon in English and other languages), a novel written by an author who is also a beekeper.
Her name is Cristina Caboni and her previous work, “The path of scents”, has been translated and sold worldwide so I’m so glad to read her new book sneak peek.
The novel is about bees and honey and about how sweetness can come out of the blue when life seems bitter.
They also asked me to pair this post about the book with a honey recipe and I’m so happy because I was waiting to remake and reshoot this Grenoble cake and this has been the right spur!
With this cake I start my baking season: it’s a great dessert made of walnuts and acacia honey from a famous Italian pastry chef called Luca Montersino.
I’ve just made a different shortcrust pastry because the original one was too “heavy” with a lot of butter and yolks ( it’s surely great but I try not to load myself, you know, that diet thing…)
Trust me if I tell you this is one of the best fall- celebrating cake I’ve ever done, you will love it, I’m sure.
Let’s come to the recipe, not difficult at all.