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 22: Summer Pavlova with Fresh Grilled Berries

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For Memorial Day Weekend I took a little road trip to Michigan to visit my boyfriend’s family. And by little I mean approximately one hour and 45 minutes away. After living in the city, this seems like quite a distance in the car… anyways, after long car rides I typically find myself in the exact same place. The bathroom.

(They didn’t call me little tank on spring break for nothing).

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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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Week 2: Flourless Chocolate Belated Birthday Cake

I have a hunch that I’m going to be celebrating a lot of birthdays this year. The first of which I got to celebrate this weekend.

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I have a friend who is not on Facebook, which made it embarrassingly easy to miss her birthday. Instead of a passive “sorry I missed it!”text, I decided to throw her a Saturday night dinner party with none other than a flourless chocolate cake finale.

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