This cake roll was finished off yesterday. And i want to tell you that the pistachio cream whipped stayed nice and creamy. The whipped cream frosting that i stabilized with marshmallow fluff was nice and firm just like on Sunday. This will be a repeat.
6 Likes
Thanks for the update!
Bolos de arroz , a Portuguese muffin/cake made with some rice flour. Similar to a sponge, soft, tender and at its best the day it’s made.
Sliced with strawberries and sour cream, quick to make and bake.
(From the love and olive site originally posted by
Phoenikia)
6 Likes
I love that recipe!!
I posted the Spruce eats one, which is a Jessie Sheehan recipe. Highly recommend…
1 Like
already???
Was away for a week for work/visiting a friend so no baking, but have made up for lost time! We had a larger team meeting, so I made two loaf cakes to go along with the coffee and fruit we served. No pictures due to poor planning ( it’s been a nutty week). One was Dorie Greenspan’s Maple Miso loaf, which I have made before, and is excellent. https://awhiskandaspoon.com/2021/10/19/twd-bwd-miso-maple-loaf/ The second somehow turned out despite starting the recipe at 10 Pm and realizing I was out of buttermilk, so had to sour milk with vinegar… Sally’s Baking Addiction Glazed Strawberry Bread https://sallysbakingaddiction.com/glazed-strawberry-bread/. Very light on the glaze due to my low inventory of icing sugar, but quite good, and disappeared first!
7 Likes
I know. Everything’s so freakin’ early. It’s scary.
1 Like
Sometimes people just like to watch the world burn …
1 Like
Last chance for nominations:
@Stef_bakes pinging you for the question above
Picked raspberries and used most of them making purée for ice cream. Had enough left for my fave raspberry buttermilk cake from Smitten Kitchen 
11 Likes
I just made Nigel Slater’s Vegan Ginger and Rhubarb Slice.
It is delicious. If you like both ginger and rhubarb, you should make it. The texture is wonderful, soft and fluffy.
I believe that those of you who like your sweets not very sweet will enjoy this recipe.
The recipe calls for several ingredients that can be challenging to find in the US. I had dark muscovado sugar and Lyle’s Golden Syrup on hand. I ordered British self-raising flour and bought stem ginger in syrup at a local international grocer.
4 Likes
I made Stella Parks’ Irish Soda bread a couple of weeks ago. I liked it so much that I made it again a week later.
Parks’ isn’t exaggerating about the wonderful texture and flavor.
My Dutch oven is too big to bake this bread in, so I used my three quart saucier. As a result, the crust wasn’t as brown as Parks’, but the bread was still scrumptious.
5 Likes
Thanks for that link to the SE Soda Bread recipe - I have printed it out!
2 Likes
I’ve been wanting to make soda bread - thanks for this link, and review.
1 Like
I saved these for myself for when I get back, but they seem like they might also appeal to some folks here
3 Likes
Re: One Pan Strawberry Shortcake
Cook’s illustrated July/August 2024 has a similar recipe for an 8x8”pan but uses it for breakfast biscuits with eggs, sausage and cheese. Both versions sound great!
2 Likes
Come help choose a book you want to bake from as community this summer.
Key lime and toasted coconut cake. An older recipe from Gourmet magazine, which remains one of my most favorite cakes. Today I made a half recipe in a 6” Fat Daddio loose-bottom pan.
The original recipe is behind the Epicurious pay wall, but there is an identical version free online here.
I made the usual substitution amounts of AP flour and baking powder where their recipe calls for self-rising.
Bonus: Harry Nilsson’s Music to Eat Cake By on You Tube.
12 Likes
