It is not easy to introduce Gael Towey and Stephen Doyle - two people whose creative energies have infused the lives of so many both personally and professionally.  For us it was a joy to spend the day in their New York City brownstone kitchen.  We spoke of days gone by, recounted tales from their Christmas parties which always featured equal parts candles and food, heard of 20 year sewing projects and teenager antics,  marveled over compost devotion, enjoyed the fact that even the most glorious sunny kitchen can still lack in storage space and - in the end - happily ate the fruits of our labor. Lovely. 

Gael inherited this recipe from her grandmother.  It was the only cake she made and when you try it you will understand why there is no reason to bake any other.  The cake makes a fabulous dessert and a dreamy breakfast.  Serve it with mascarpone and espresso regardless of the time of day.  Experiment with different fruits.  Apricots are lovely  Pears and apples work well too but need to be cooked in butter first to soften.