Lemon Curd. That’s the reason to make this cake. Oh, also that the lemon curd is baked inside a spectacular buttery almond cake. Add this one to your baking repertoire since you’ll be making it regularly for years to come. I found this recipe on the Cooking With the New York Times site with a quote that sums it up perfectly: “…like the ultimate citrus tart, without the heartbreak of pie crust.” It is.
Hello and happy Autumn! It’s been a while, but I’m back and have a cake to share. I get very excited when autumn approaches. So many endings and beginnings. For one, I start baking again! My friend Cheryl made this cake, brought it to work and said she had a “Jewish Apple Cake” for us to enjoy. Jewish Apple Cake?!! I know that cake very well and we proceeded to talk about the name: “you know it as Jewish Apple Cake too? Why is it Jewish?”, the ingredients: “yep, apples, oil, orange juice, etc.” and how much we love it.
I admit it; I hibernated. I will avoid a rehash of the longest, hardest winter I remember ever in my life and get to the task at hand: blogging.
Rose Water Marshmallows are a tribute to surviving the above mentioned winter and an homage to the eager anticipation of Spring. The Spring rose of food coloring is peeking through the snow sprinkle of confectioner’s sugar. Perfect. Spring has been peeking at us little by little even during a March 26th blast of snow.
I tasted them and immediately understood Confection as “a delicacy made with sweet ingredients.” They are beautiful to look at and really unlike anything I’ve ever tasted. Yes, a marshmallow, but with that hint of rose flavor from the rose water they are unique and special…just like Spring.
‘Tis the season for Apple Cider Caramels. I love the slightly salty-chewiness of Fleur de Sel Caramels, but surprised myself by loving these even more with their smooth, buttery caramelness and “bang-zoom” apple cider/cinnamon punch. Once made, I have to go to great lengths to hide them: there’s no way to keep it a secret with the smell of apple cider wafting through the house and that’s when my family vultures start circling!
The caramel making process is photographed and outlined in my Fleur de Sel Caramel post and this recipe is ever so slightly easier. For wrapping, either buy the cellophane wrappers which will save a lot of time and are worth the money – about $14 for 1,000. Or, cut up fifty, 4 inch squares of waxed or parchment paper.
Once upon a time, if you asked me what my favorite candy was, it would’ve been anything chocolate. Now, it’s these. I can hide them from my family, but how do I hide them from myself?
The irony of this post is astounding. Growing up, I hated coconut and therefore, hated this cake. The recipe has been in my family for years starting with my wonderful Aunt Jean whose memory lives on in this cake and other wonderful recipes. I’ve written before about my family of great bakers and she was one of them. My palate has matured significantly and in addition to now loving coconut, I’ve grown to love other childhood food hates like tomatoes!