An oldie but a goodie. A lemon meringue cake from Feast by Nigella Lawson. The cake base is topped withe the meringue and baked. I made the lemon curd from Around My French Table , Dorie Greenspan. It uses whole eggs and you have to be very careful not to overcook it.
On line recipe https://www.nigella.com/recipes/lemon-meringue-cake:
That looks spectacular. Grabbing the recipe for our lemon-loving household.
This link worked for me https://www.nigella.com/recipes/lemon-meringue-cake
Spectacular!
Thanks. As Jane from EYB says a great dessert with very little effort.
Made the Ultimate Moist Fluffy Ridiculous Coconut Cake for tonight’s Easter dinner with the fam. It isn’t difficult but it is on a Milk Bar level because you have to make 4 components before you can assemble it. I always make it over the course of 2 days. Yesterday I baked the cakes, made the coconut syrup, and made the pastry cream (minus coconut flakes). This morning I made the French Meringue Buttercream and assembled.
The cakes didn’t rise as much as they normally do. I don’t know if that is the fault of old baking powder or just not beating the batter enough. It was TOUGH to slice those 2 thin cakes into 2 layers each. At one point before slicing the 2nd cake I considered just doing 3 layers but I was like “in for a penny in for a pound”. The coconut syrup and pastry cream ratio to cake was off and the inside was too wet IMO. The buttercream was delicious and amazing as always.
I’ve made this cake many times. Not sure why the cakes were so flat this time. In any case my family loved it and raved about it. I left the leftover cake there and will pick up the cake stand later this week. Success with them. Partial failure IMO but they don’t know the difference.
Magnificent
Maybe I’ll attempt some day
Looks like that coconut cake recipe uses 10 egg whites and 3 yolks amid all the components. How do you use up the extra yolks?
Carbonara is the first thing that popped into my head.
Inspired by @LulusMom1’s WMP post, I was looking at savory clafoutis recipes. Many of those (recipes for quiche as well) call for extra egg yolks. The occasional scone recipe will, also.
oh that’s a good idea! I usually just combine them with some whole eggs to do a frittata or quiche or something. I could also freeze them for future use in ice cream.
This looks so good. I’ve had this on my Nigella list for years and have never made it. This sent me down a Nigella rabbit hole that took quite a while to crawl out of.
This recipe sounds like coconut heaven.
Thanks so much for mention of the “Hoosier Mama Book of Pie”. I just got the book this week from my library - took an Interlibrary Loan request since all copies previously owned by the library are “missing”. And have now purchased a copy for myself. Great, detailed notes on all sorts of techniques and crust types. Including a most-basic hint – use a 14-inch across pizza pan (or platter) as your pattern to cut out a perfect circle of rolled dough for the crust. And a ton of pie fillings that appeal to me: sweet, savory, turnovers, hand-pies, plus various toppings.
Hi. I’m going to try to make an artisan-style freeform bread in a loaf pan. The original recipe, which I’ve doubled to fit the largish loaf pan, called for 25 minutes baking at 430°F.
I’m considering to drop the temp down to around 400 or 390, and increase the baking time to more like 35-40 minutes.
Am I way off track?
TIA for any thoughts/corrections/etc.
So happy you are enjoying the book! In addition, I like the format as well. Hope you post if you get to make one of the pies.
ETA. If you get a chance, the oatmeal pie that I had posted is very good, I think I mentioned that a couple of tablespoons of chopped pecans would be a nice addition. I have been thinking of making it again 
!
Thanks for the reference! For anyone interested, this one currently is free on Amazon to US members of Kindle Unlimited.
What size is your Loaf Pan?
We use 730 Grams for a 13 x 4 x 4 inches (33 x 10 x 10 cm) Pullman
Thanks. Now that is a very good question (LoL on me). My total dough mass was about 840g.
… I was at thrift earlier this week and found this bumpy Bundt pan for USD 3, in nice condition and good heft to it.
So I got a wild hair. My daughters bake many types of cakes/desserts, but I’m pretty much limited to breads of various sorts, bagels, etc. So I figured I’d give it to one of the girls, but just on a whim try it as a bread mold first.
It worked pretty well using the temp/times I mentioned above, but I decided to demold it half-way through and it collapsed a bit under its own weight. If I try doing this again I’ll either let it get to about 80% of the cooktime before demolding, or just leave it in the pan for the entire baking time. Nice crumb and texture, though, some but not a lot of voids, and a pretty good crust (maybe 1.5-2 mm thick all over).
Edit - oops! I only just now noticed that I grabbed the wrong “… Baking?” thread. Sorry.
Your post inspired me to request the cookbook from the library, and photocopied recipes to try. I attempted the cinnamon buns today. I’ve now determined that unfortunately the printed book (unlike the Food 52 online version) incorrectly showed the 560 g flour as 1 1/2 Cups, not 4 1/2 cups.
When you’re 3 Cups short on flour, even adding a half cup won’t get you to dough. I scooped the batter into muffin tins with some butter/cinnamon-brown sugar in the bottom and coated the top of each “cupcake” with more of the cinnamon/brown sugar mix. They’re a bit too salty (again… not enough flour…) but as a cinnamon-topped cardamom cupcake they’re not awful.
I wish I hadn’t already returned the cookbook to the library – I’d make this correction in pen to save the next poor baker some stress.
