Your beautiful pic inspired me. I just returned from the farmers market with a bundle of rhubarb.
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Thank you, I’m hoping to get some more tomorrow as well!
Triple lemon velvet bundt from RLB for mom’s bday. This is a half-recipe.
I prefer to make these the day before serving, but didn’t manage that with All That’s Been Going On™️. Even just a few hours out of the oven, this very lemony cake is a stone cold stunner.
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Gorgeous glazing! Happy birthday to mama of mig!
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Nigella’s chocolate Guinness cake. Just had a slice for breakfast. Seems extra stodgy this time but still delicious.
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Aww thanks! Presentation is not my strong suite, so that’s extra nice of you to say.
Lovely. Havent made it for a while but its a favourite here
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From Baking with Dorie, Smoked Salmon Roll Up
The savory roulade cake was easy to make and rolled easily. Filling was cream cheese, smoke salmon,scallions,dill,chives,(by the way chives freeze well), capers and lemon juice.
We had this for lunch yesterday with a side salad and glass of wine. Just because, not a royalist here. Liked it a lot . Would make it again.
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Coronation Celebration! Mini Bakewell tarts with an assortment of fillings. Lemon curd , tart cherry jam, apricot jam and ginger jam, a two bite treat.These were a little ditzy to cut the pastry circles, but I froze them in the mold and the filling and topping went quickly. They baked in under 15 minutes and the bottom of the crust was cooked through and lightly browned.
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That would have been perfect preceding my mini Bakewells, it looks delicious!
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I’ve had this bookmarked for a long time - looks great!
I found that on the second day it mellowed. Became softer and the flavour of all the additions came thru more. It was even better.
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Swiss roll is my favorite cake, so I have been intrigued by the savory version since this was bcotm and I came across it! Thanks for the tip on resting it a day
If you search for rolled soufflé you can find more versions. America’s Test Kitchen has a recipe. I find it a much more convenient and accessible way to serve soufflé.
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King Arthur’s Tuscan Coffee Cake, one of my alltime favorite baking recipes. I upped my game a little this time by using fancy, colorful raisins from nuts.com . These are really impressive fruit – as large as my thumbnail, plump, moist and so colorful! The rose-orange ones are gorgeous. Pricey, but not too expensive, I’ll invest in them again for special bakes.
I made two 6 ½” cakes from the recipe.
I also worked on my chocolate biscotti recipe – upping the amount of chocolate chunks, and increasing the salt just a tad. A notable improvement on both counts.
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My mother was here for the week-end, and wanted to take back something for her cat sitter. So I made Alison Roman’s chocolate chunk shortbread https://smittenkitchen.com/2017/12/salted-butter-chocolate-chunk-shortbread/
A big hit with my mother’s friend ( and my mother…)
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Cardamom Cake from My Bombay Kitchen: I realized I hadn’t made this wonderful cake in over 4 years. It’s simple and wonderful … if you like the smell/taste of cardamom, you’ll love this recipe.
Re: Cardamom Seeds … I grind them in a coffee grinder that I use only for spices (clean afterwards by grinding up rice!)
Also, I beat the eggs and sugar 16 minutes. There’s no icing, no glaze … it’s just perfect, a little crunchy, not very sweet. She got the recipe from a Swedish friend of hers.
I always use my oven thermometer, bake at 350 but mine takes more than 35 minutes, about 10 minutes longer. Just make sure you test with a knife, must come out clean.
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I should make this again, too. I use 1 cup of sugar, which is just right to my taste, and like the cardamom coarsely crushed rather than fully ground, in this.
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When I tried crushing the seeds, they popped out everywhere, very frustrating. I don’t grind too finely in the coffee grinder.
This recipe would be great for those who prefer simple cakes.
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This has long been on my to-make list…
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