Week 38: Cardamom-Pear Almond Cake

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There’s nothing I love more than opening up my pantry and having everything I need to make a cake. Of course, this is easily the case when you start from a box mix; however, the mix I used isn’t your ordinary box mix. Simple Mills cake mixes are gluten free, almond flour based and when baked up would make any Betty Crocker mix pale in comparison.

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Week 33: Cashew Cheese Cake (with a side of personal thoughts)

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I’ve never been much of a journaler, and I’m responsible for more than my fair share of abandoned notebooks with 1 to 2 pages of my personal thoughts and/or travel details; however, now that I’m over half way through the project I’ve come to notice that each week’s post has offered a quick glimpse into my personal life and thoughts during the given week.

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Week 21: Rhubarb, Candied-Hazelnut and Buckwheat Cake

I’ve mentioned or alluded to my favorite cake of the project so far several times. Very early on, week 8, I made the most divine plum pistachio and lemon cake from what’s become one of my favorite food blogs, The Brick Kitchen. I loved this cake so much, I’ve made my own adaptations and continued the unconventional trend of topping my cakes with fruit rather than frosting.

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This week’s cake gave week 8 a run for it’s money. Ok, ok week 8 still might be my favorite but this week’s rhubarb, candied-hazelnut and buckwheat cake was so so good.

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