A beer-y delicious cake.
Yes, this cake is two treats in one.
It’s not just brewski with cake; it’s beer in the cake.
“Big Honey Hefeweizen Spice Cake” is from the adorable cookbook, “Cake, I Love You” (Chronicle Books, 2017) by Jill O’Connor, of which I received a review copy.
O’Connor is a veteran cookbook author, as well as a food columnist for the San Diego Union-Tribune. And she obviously knows her cakes, as evidenced by the 60 recipes in this book.
Whether you like to bake cakes that are no-nonsense or like to spend hours decorating them to the hilt, you’re sure to find a cake in here to please.
A dessert that’s a dark beauty.
It was a dark and stormy cake.
OK, maybe not quite.
But “Molasses Bundt Cake with Bourbon Caramel Sauce” is definitley dark and deliriously delicious. And it’s so full of wintery warm spices, that you could definitely picture yourself cozying up to a big slice on a stormy night.
The recipe is from “Baker’s Royale” (Running Press), of which I received a review copy. The cookbook is by Californian Naomi Robinson, a self-taught baker behind the popular BakersRoyale blog.
The book features 75 recipes for fun sweet treats such as “Rocky Road Cookies,” “Brown Butter Chocolate Chess Pie,” “Lemon Marshmallow Pie Pops,” and “Bananas Foster Pudding Parfaits.”
Bundts are among the easiest cakes to make, which is what you want especially during these harried holidays, which always seem to come around quicker every year.
Yigit Pura’s sublime cake that’s flavored with warm spices and nuts.
There’s no shame in going simple. Not even during the holidays.
Take this lovely cake, for instance.
“Spiced Hazelnut-Almond Mirliton Cake” is the easiest cake recipe in San Francisco Pastry Chef Yigit Pura’s repertoire. But that doesn’t mean it’s not special.
On the contrary, it’s everything you want in a cake — moist, airy and delicately fragrant. It’s a most elegant, light spice cake imbued with cinnamon, cardamom, cloves and citrus zest. It’s also gluten-free, owing to the fact that it’s made with hazelnut and almond flours, which are roasted in the oven to really bring out their wonderful nuttiness.
The recipe is from Pura’s debut cookbook, “Sweet Alchemy” (Chronicle Books), of which I received a review copy.
Would you believe this is gluten-free?
Pura, the inaugural winner of “Top Chef: Just Desserts” and the owner of San Francisco’s Tout Sweet patisserie, has created a book that builds on the fundamentals as you go along. Learn how to make Citrus-Scented Panna Cotta and Blood Orange, Grapefruit & Campari Gelee. Then combine both in a gorgeously layered Negroni Creamsicle. Learn how to make a basic Crepe Cake. Then add on Vietnamese Cinnamon Brittle, Butterscotch Sauce, Orange Flower Water Diplomat Cream and Bosc Pears Roasted in Caramel & Indian Spices to create the knock-out Layered Crepe Cake Brulee.