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This cake was inspired by the fact I didn’t have any good chocolate on hand. Frankly, I wanted to make brownies, but duty called in the form of a bunch of lemons and an open jar of curd. This recipe was adapted from one in Fine Cooking and required two 8×2 inch deep cake pans. [...]
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When I saw this recipe in Mark Bittman’s NYT column, I knew I’d have to try it immediately. Not only is the cake made in the food processor, which in past experience has yielded a dense, tender, moist and tight crumbed cake, but the recipe called for almond paste, which is a flavor I love and [...]
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My mom dropped by yesterday, and since she’s always open to trying experiments, I made her this lemon cake. Keeping with this week’s theme of baking accidents, I forgot to add the baking soda and had to pull the cake out of the oven and stir it into the hot batter. Despite that, …
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Today’s cake is a winner, and I mean that literally since it’s won multiple competitions and was created by Melinda Winner, who cooks, bakes and writes a blog about managing arthritis. In fact, some of her recipes include tips on how to complete certain tasks that might be difficult for the arthritic – like …
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