Week 8: Plum, Pistachio & Lemon Cake

This weekend the air in Chicago turned sweet. Stepping outside on Friday afternoon, I took my first few breaths of the unseasonable weather, mildly unsure if the warmth I was feeling was true. After my second breath, I was convinced, spring is definitely coming.

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It’s interesting how as the seasons change our tastes begin to turn as well. We trade in cozy sweaters for swingy sun dresses and prefer morning runs over Netflix marathons. As the winter grays fade way to blue afternoons and pink sunsets, we start to crave foods that match our vernal surroundings–brighter, fresher, lighter.

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Week 7: Nostalgic Mini Morsel Pound Cake

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Seventh through twelfth grade, I coveted my best friends lunch box. Not because of the sandwiches with hand cut rotisserie chicken and munster cheese layered between ‘everything’ ciabatta rolls. Definitely not because of that. I was envious of what came after the sandwich. When the savory was over, she casually whipped out a parcel fastidiously wrapped in shiny tin foil. Inside the palm sized package was tucked the most delicious mini morsel pound cake her mom made fresh every week! If I was lucky, she’d let me have a bite.

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Week 6: The Hemsley Sisters’ Carrot Cake

Currently I am obsessing over the latest cookbook from the Hemsley sisters, Good + Simple.  The book is full of recipes that source natural ingredients, think cannelloni beans in cake and butternut squash soup steaming with freshly grated ginger. I knew I wanted to incorporate one of their cakes into the challenge, and when I saw that last week celebrated National Carrot Cake Day, I knew exactly what to bake for week 6.

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