cakes

happy nut thing – fig pistachio cake w orange cream frosting

August 20, 2015
Fig Pistachio Cake with Orange Cream Frosting

  In Chinese culture, the pistachio is called the happy nut (开心果 kaixinguo). 开 means open, 心 means heart, and 果 means fruit or nut.  开心 also means happy, and it literally describes the way you open a pistachio to eat it. Therefore, 开心果 means happy nut.

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easy peachy – peach almond cake

August 14, 2015
Peach Almond Cake

  Peaches were considered the favorite fruit of the Chinese emperors and were first mentioned in writing dated back to 10th century AD.  The Persians introduced the “Persian apple” to the Romans, and it later made its way to Europe with the help of Alexander the Great.

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my maine thing – blueberry apricot cake w vanilla cream frosting

August 6, 2015
Blueberry Apricot Cake w Vanilla Cream Frosting

  August is supposed to be the last month of summer, but the humidity and heat keeps reminding us that the simmering season is going nowhere fast. The one thing I look forward to in this month is our annual road trip to Maine. It’s a fitting place to celebrate summer with lobster rolls, fried […]

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old friends – honey lemon poppyseed cake

July 17, 2015
Honey Lemon Poppy Seed Cake

  Honey, an organic natural sweetener, was highly prized by ancient Egyptians, Greeks, and Romans as not only an important food source but as a gift to the Gods. Honey continued its popularity until the Renaissance when sugar started to replace it as a sweetener.

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lost ingredient – café au lait cake

June 25, 2015
Café au lait Cake

  Coffee cake, also known as Kuchen or Gugelhupf, evolved from the ancient honey cake. When coffee made it’s way to 17th century Europe, coffee cakes were invented as an accompaniment to the new beverage.

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sugar differential – rhubarb almond honey cakes

June 11, 2015
Rhubarb Honey Almond Cakes

  There is a difference between almond paste and marzipan. Marzipan is made from almond paste but with much higher sugar content—and egg whites are sometimes added. It has a smoother texture and is more pliable, easier to roll, and use for molding and decorating.

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rainbow connection – strawberry matcha ‘rainbow’ cookies

May 29, 2015
Strawberry Matcha Rainbow Cookies

  Rainbow Cookies, also known as neapolitan or seven layer cookies, are a riddle sandwiched between a puzzle and a teaser. To be accurate, these are neither cookies nor do they resemble a rainbow. They are composed of pink, green and yellow layers of almond sponge cake with apricot jam in between and a coating […]

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bananarama – banana cream cake

May 21, 2015
Banana Cream Cake

  Originally found in South East Asia, mainly India, bananas were brought west by Arab conquerors around 327 B.C., first to Asia Minor, then Africa. Explorers and missionaries eventually carried them to the Caribbean. Mass production of bananas began in 1834 and it wasn’t until the late 1880s before they became popular.

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re-fashioned – chocolate chocolate crunch cake

May 14, 2015
Chocolate Crunch Cake

  Last week, I mentioned my envy for other’s heirloom recipes, and the desserts of Americana I didn’t know growing up in Asia.

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inside out – chocolate ‘eclair’ cake

April 30, 2015
Chocolate Eclair Cake

  Combine four basic ingredients—water, butter, flour and eggs—in the right way, and you can create a great fluffy-looking pastry. I’m talking about the classic pâte à choux, also known as choux pastry. It’s the basis for profiteroles (cream puffs), éclairs, croquembouche, beignets, St Honoré cakes, and more.

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spring break – mango coconut chiffon cake

April 23, 2015
Mango Coconut Chiffon Cake

  Chiffon—a lightweight, sheer fabric with gossamer quality. When used in clothing, it gives an elegant, floating appearance. Chiffon cake, much like the fabric, is airy. It also has the richest of pound cake with the lightness of angel food.

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