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Eleanor Beauregard Black Bear Note Card

ON THE BACK OF THE CARD:

Eleanor Beauregard Black Bear loves to bake. Oh, how she relishes going through her pantry to find new and unusual flavour profiles, tweaking and creating as she goes. Of course, there are some recipes that she'd never dream of altering: her wild-strawberry and rhubarb custard square; her buttertart; and, of course, her Scotch bannock (a must at every shore lunch!).

 

But, surely, one of the most requested desserts at Portage, the patisserie Eleanor co-owns with her one and only, is Albert Cake. It is very nearly as sweet as its namesake, and a-l-l-l-most as beloved. Not quite a cake, per se, but not a pie, either. It is convergence in its most delicious form. Its flaky, fluted crust cradles a moist, vanilla cake, with a layer of raspberry jam spread between and topped with the creamiest of icings. To Eleanor, this tasty-like-the-weekend dessert is the perfect tribute to Albert and their relationship: deliciously unexpected, altogether comforting, and something she hopes will just last for ever.