I had a hard time deciding which name to give this recipe. In the end I chose the Danish name because I decorated mine with freeze-dried raspberries, and the Danish version is usually generously adorned with sprinkles. Hindbaersnitter are based on a Latvian pastry called Aleksander kuka made to honor Tsar Alexander III, which is
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 at least medieval times, which makes pinpointing its origin tricky. One of the earliest published carrot pudding recipes appears in Annals of the Caliphs’ Kitchens: Ibn Sayyar al Warraq’s
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, and put back in the oven to finish the cake and darken the caramel. It’s a simple and rustic cake that can be made in about an hour, perfect
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 humble bistros, as well as in the home. Tarte au citron can be dressed for any occasion: topped with whipped cream or fruit, decorated with Italian meringue and toasted
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 recipe has a simple formula and won’t leave you searching for exotic or hard to find ingredients. It is technique-focused, so do take your time in each step. Traditionally,
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.
Brunsviger is a yeasted coffee cake covered in a brown sugar topping. The cake is rich, but fluffy, almost like brioche and the topping is like crunchy-gooey caramel. This as a great alternative to cinnamon rolls on cold Sunday mornings. The History of Brunsviger Brunsviger originates from the Danish island of Funen, the birthplace of