I love citrus season. Every winter and spring, the markets are brimming with all different types of gorgeous citrus, and I’m always making tons of citrus desserts. This Cara Cara Orange Cake with Kumquat Thyme Marmalade uses several different types of citrus to create a gorgeous cake that’s full of seasonal flavor. The kumquat marmalade isn’t…
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Continue ReadingThis double lemon cake is full of bright flavors that are perfect for springtime. It has a lemon sponge, lemon curd and Marionberry compote filling, and a salted Swiss meringue buttercream to finish. If you aren’t familiar, Marionberries are similar to blackberries, but with a more rounded flavor (in my opinion) that makes them the best…
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Continue ReadingThis almond cake with rhubarb compote and whipped cream is a simple cake. But sometimes the best flavors are simple, and this cake couldn’t be easier to make. The cake layers use almond flour and extract, and the rhubarb compote filling paired with the fresh strawberries makes this a delightful (and surprisingly light) spring treat! Taking…
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Continue ReadingThis peach cake is essentially what you would get if you crossed amaretti with a butter cake and filled it with fruit. It has the beautiful, deep sweetness of brown sugar, the soft texture and nutty flavor from the almond flour, and perfect moisture and tartness from stone fruit. It’s a great recipe for summer, because…
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Continue ReadingGet ready for the most tender Bundt cake you’ve ever had! This cake goes heavy on warming spices to give depth to its sweetness, and uses yogurt in the batter so it melts in your mouth. Topped with a glaze that’s naturally bright pink from the juice of blood oranges– what more could you ask for?…