This peach semolina upside down cake is one that I look forward to making every summer. I adapted this recipe from the NYT version made with apricots and almond flour by Vallery Lomas: my version is made partially with semolina flour, which gives it a gorgeous texture and yellow color of the sponge. I’ve also snuck…
summer
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Continue ReadingWhen it’s too hot to cook, this tomato and peach panzenella is my go-to favorite meal. It’s full of peak summer flavor, tangy dressing, and cubes of sourdough that soak up all the delicious flavors of the salad. Panzanella is a traditional bread salad from Tuscany, designed to use up stale bread. It’s refreshing, simple to…
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Continue ReadingThis chocolate cake with raspberry mousse and white chocolate buttercream is the perfect mixture of the richness of chocolate, with the brightness of raspberry, and smooth sweetness of white chocolate. It’s the perfect celebration cake for birthdays or special occasions, and you can use frozen raspberries for the mousse, making it friendly for year-round baking. I’m…
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Continue ReadingWhen I think of summertime, I think of classic cherry pie. There’s just something about it that screams “let’s enjoy the best of summer!”. I haven’t always been a big cherry pie fan, but this classic cherry pie recipe has absolutely changed my mind. It has some extra spices, and a touch of almond extract and…
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Continue ReadingFinanciers are a French tea cake made with mostly almond flour. This gives them the most deliciously soft texture and nutty flavor. This recipe uses strawberries inside the financiers, and they are topped with a rhubarb and rose Swiss meringue buttercream to really stay with the seasonal flavors. The buttercream gets its seasonal flavor from roasted rhubarb…