Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and confectioner ...
Arrange a rack at center position and preheat oven to 350 degrees. Butter and flour an 8-inch springform pan. Line with parchment paper and butter and flour the parchment. To prepare the cake: Sift ...
They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Australian cookbook author Donna Hay shares an orange-infused cake from her cookbook ...
Preheat oven to 350 degrees. Cream butter and almond paste thoroughly. Add sugar slowly and continue beating until light and fluffy. Beat in egg yolks one at a time. In a separate bowl, whisk together ...
The wonders of almond flour are many. It's got protein, a gentle nutty-sweet flavor, and only one ingredient (almonds, or course!). It's grain-free, paleo, and gluten-free. But almond flour's assets ...
Until last week I thought almond producers had found every way under the spring sun to market their product: in the shell, whole, blanched, slivered, sliced, ground into flour and pressed into oil.
Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after a generous Seder meal. This recipe is an adaptation of an almond and orange ...
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