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Lemon-Rosemary Olive Oil Cake
Plum Galette with Armagnac Cream
Cocoa Nib Meringues
Prosecco or cava
Game PlanUp to 2 weeks ahead:• Bake and freeze unglazed olive oil cake.Up to 1 day ahead:• Prepare galette dough, and chill.• Cook plum filling.• Bake meringues.1 day ahead:• Thaw cake in refrigerator.3 hours ahead:• Shape and bake galette.• Bring cake to room temperature.30 minutes ahead:• Glaze cake.15 minutes ahead:• Mix Armagnac cream.As guests arrive:• Make coffee.
Cooking Light, September 2009
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