Yellow cake with chocolate frosting. Classic. If you ask most people what their favorite cake is, they will answer, “Yellow cake with chocolate frosting.” It’s the cake of our fondest nostalgic imaginings, bringing to mind the best birthdays of childhood.
Not my birthdays, though. I was a child of the 70’s with more imagination [...]
It’s springtime! Which means rhubarb! Which means #YARROSF (Yet another rhubarb recipe on Savour Fare). Do you think I can get that trending? If you’ve been reading my blog for the past five years, you know I am a rhubarb apologist. It’s not too tart, it’s not too weird, and no, I don’t want [...]
If you’re not familiar with the concept, icebox cake is a no-bake cake which involves pairing something crisp (like chocolate wafers, or ritz crackers, or in this case, graham crackers) with something creamy, like pudding or condensed milk, or whipped cream. For this particular icebox cake, I mixed whipped cream with some tart lemon curd and some creamy ricotta for flavor. Layered the whole thing with fresh blueberries. The crisp element absorbs the moisture from the creamy one, and gets soft, like the layer of a cake. A wonderfully thin layer of a cake, which, in the case of the graham crackers here, retains a bit of texture. Like a dacquoise. But also like a trifle. And mostly like an icebox cake. The magical transformation happens in the refrigerator, hence the name icebox cake. It’s a great dessert for summer, because there’s no need to turn your oven on in hot weather. [...]
I decided to celebrate with cake. I heard mention of a German dessert called “Rhabarberkuchen” somewhere on the interwebs, and immediately it summoned an image of a soft, yeasty cake topped by soft, tart rhubarb. A bit of googling made me decide to finish it off with a meringue. The result – a not-too-sweet coffee cake with a rhubarb tang which is perfect for teatime but just far enough on the spectrum from cake to bread that you don’t feel guilty eating it for breakfast (or Mother’s Day brunch.) [...]
Mother’s Day is on my mind this week. I am replete with motherhood. My bel If some of you are less
lazy encumbered than I am, this blueberry cornmeal cake would be an excellent treat for Mother’s Day. The recipe is supposedly one from Huckleberry, which is one of the best bakeries in LA, and it’s a lovely crunchy, fruity, not too sweet cake. If you’re into mother’s day breakfast or brunch, this would be a great addition – it’s not too rich or decadent for morning. It would also be a standout at afternoon tea, or if you’re cooking dinner for the mother or mothers in your life, it would be excellent with a bit of ice cream (vanilla would work, or I’m thinking a lovely buttermilk sorbet if you want to get ambitious.) [...]