Carrot cake has a long history in the context of baking and pastry. Carrot cake as we know it has evolved from carrot puddings made since
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CategoryRecipes
Toscakaka: Swedish Caramel-Almond Cake
Tosca cake is a rich sponge cake topped with crunchy, buttery almond caramel. The cake is partially baked, then covered with brown-butter toasted almond caramel sauce,
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Tarte au Citron: French Lemon Tart
Tarte au citron is a classic of French cuisine. You can find lemon tarts everywhere in France, from the elegantly designed displays of elite pâtisseries to
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Quatre-Quarts: French Pound Cake
Quatre-quarts, meaning four quarters, is a French pound cake from Brittany so named for the equal proportions of four ingredients: butter, sugar, eggs and flour. This
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5 Essential Resources to Learn to Bake Great Bread at Home
The last couple years I have been learning how to bake sourdough bread. I think it’s magical that you can start with such humble ingredients to make something so complex. I have loved baking for as long as I can remember, but I have always focused on sweets. I was comfortable with recipes that start by creaming butter and sugar; but yeast (or worse, levain) intimidated me.
Brutti ma Buoni: Italian Hazelnut Meringue Cookies
Brutti ma Buoni, meaning “ugly but good” in Italian, are crunchy-gooey meringue cookies with nuts; usually hazelnuts, but sometimes almonds. I don’t find them to be
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Appelvlaai: Dutch Apple Tart
Vlaai is a traditional tart from the Limburg province of the Netherlands. It is a bit of a strange tart because of the dough that it
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