The Frenchman Joseph Bail (1862-1921) is famous for his interior scenes in the Flemish and Dutch style. Joseph-Claude was born during a period of intense strife in the Parisian art world. with the Salon juries rejecting the work of many progressive artists. The Barbizon group of painters challenged the tradition of historical landscapes with their take on the modern countryside and painting en plein air of the moment, of emotion. Yet not all artists can be said to belong to this modern view of the nineteenth century. Countless artists found prestige and public acclaim, both at the Salons and with the public, with works that drew on styles and traditions from the past, influenced by the 'little masters' of seventeenth-century Holland and traditions from eighteenth-century France . Joseph Bail belongs to the group that carefully examined the changing needs of his clients and continued to paint quite traditionally and realistically. His works are comfortable and homely; not spectacular and ambitious, but sociable and friendly'. He is particularly skilled in portraying the brilliance of copper, in playing with the light of a sunbeam that secretly enters the room, as Caravaggio was able to do before. His characteristic work reflects less the influence of his academic masters such as the paintings of Chardin that he had studied in the Louvre. With the composition and reflection of the colors he shows great refinement and accuracy. We serve this with a delicious cake that looks a bit coarser but is refined by the almond flour, lemon zest and fresh blueberries. Roll up your sleeves and knead the dough by hand.
Wet cake with fruits
110 grams Almond flour
90 grams of self-raising flour
3 large eggs
150 grams of butter
Table salt
Lemon zest of 1 lemon
Lemon juice from half a lemon
Vanilla pod
200 grams of fruits such as blueberries, blackberries, raspberries
Creme fraiche
Grease a cake tin and heat the oven to 180 degrees.
Mix butter, pinch of salt, lemon juice, lemon zest, vanilla marrow and 140 grams of sugar in a food processor. Add beaten eggs and then gradually add the almond flour and self-raising flour. Make a smooth mass and fold in half the fruit. Bake for 15 minutes and add another 25% of the fruit. Bake for another 15 minutes. Then cover with aluminum foil and bake for another 30 minutes until done (check with a skewer (does not have to be completely dry)). Remove and sprinkle with the rest of the fruit. Serve with crème fraîche.
