VERY nice. Great browning.
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Gorgeous cake and such a nice combination of flavors!!
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Angel food cake with torched meringue from King Arthur. I split it and put lemon curd in the middle - used this recipe and it was the perfect quantity.
The cake was ostensibly lemon-flavored, but it was pretty subtle.
Without the lemon curd, I would’ve found the cake-with-meringue combo pretty uninteresting and definitely not worth the mess involved .
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Wow
Impressive
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Beautiful. What type of pan did you use.
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Loaf pan.
Interesting because in my mind you use an angel food pan. Nice to know it works with a loaf pan.
The particular recipe called for a loaf pan. I picked it because it’s so much less cake than a standard angel food pan makes.
ETA that you have to use an uncoated and NOT nonstick pan. I used glass.
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Stunning, as I knew it would be!! Agree the lemon curd was a key ingredient (without, of course, tasting it, lol). I have some amazing pomegranate molasses without any additional ingredients (no sugar) that I would have wanted to drizzle over it. Wonder how it would be with blood orange curd…
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Here are the mini loaves.
This recipe was great after a rest - moist and corny from the creamed corn, and nice flavor and gentle spice from the jalapeños (I could have added another one or two without incident).
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Coconut Tart. This is a non bake tart. Crust is made with melted chocolate and coconut and pressed into tart pan. The crémeaux is a custard which is poured over butter and chocolate. It is so good. Its like a creamy centre of a chocolate. Very creamy but didn’t spread with cutting. I made the tart last night and refrigerated it. Recipe is from SIFT
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Thank you! Happy Easter to you and the Mrs.!
I baked these at 400 F convention on for 18 minutes. I brushed with an egg yolk mixed with a bit of milk this time, nicer browning.
I went to the library the other day and checked out COOKIES THE NEW CLASSICS by Jesse Szewczyk and A GOOD DAY TO BAKE by Benjamina Ebuehi. Here are the vanilla bean and sumac cookies from the former. Very nice twist on a classic.
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I also made the blackstrap molasses and buckwheat chocolate chunk cookies, Szewczyk book. Again, a very nice take on an otherwise familiar cookie. They didn’t even last a day in this house.
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Thanks for that Cooking for One website - new to me and looks very practical.
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My hortopita, made with Swiss chard, escarole, dill, parsley, green onion, egg and feta. Each triangle used one sheet of commercial filo. I baked them for 40 minutes at 350⁰F with the convection fan on, until golden.
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I haven’t made anything else from it - I just searched for “small batch lemon curd” and that was the first hit. It looked legit enough, so I went for it.
Note that my original plan had been to buy lemon curd - I bought some, made by Bonne Mammon, for the first time at Christmas when I was too exhausted from baking to whip up my own. I found myself in a similar predicament last night. So this morning I went to two grocery stores, both of which stocked it in December, and neither had it. I guess it’s seasonal. I know it’s easy to make, but I was just overwhelmed with other stuff. Anyway, I was thrilled to find a straightforward, simple version at the last minute.
The batch is truly small, which was also good insofar as it only needed an hour in fridge.
