An easy holiday cake perfect for any time of day:

This light and moist cake will carry you through the holidays,and,for that matter,any day.Redolent with orange and cardamom and slightly spiked with Gran Marnier,it's delicious for brunch or afternoon tea and spiffy enough for dessert. Almond flour adds a slight nuttiness and wholesome crumb to the cake.And do not skimp on the orange zest,as it adds an important zing of citrus and fragrance.The sea salt is optional in the glaze,but if you lean that way,就去做吧。The flavors of the cake will develop while it cools and the glaze will ensure long lasting moistness,which makes this cake an entertainer's best friend.Store the cake at room temperature for up to 3 days,but it will likely be eaten long before that.

Orange Olive Oil Cake with Almonds and Cardamom

Active Time: 20 minutes
Total Time: 1 hour plus cooling time
Serves 8 to 10

Cake:
4 large eggs
1 1/4 cups sugar
3/4 cup olive oil
3/4 cup fresh orange juice
1 亚博体育tablespoon (packed) finely grated orange zest,from an untreated orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
3/4 teaspoon salt

Glaze:
1/4 cup sugar
1/4 cup fresh orange juice
1 亚博体育tablespoon Gran Marnier or Cointreau (optional)
Pinch of sea salt

1.Preheat the oven to 350°F.Butter a 9-inch spring-form pan,line with parchment and butter the parchment.
2.Whisk the eggs and sugar in a large bowl until light in color.Add the olive oil,orange juice,zest,vanilla and almond extracts and stir to blend.
3.Combine the flour,almond meal,baking powder,baking soda,cardamom,and salt in a separate bowl. Add to the wet ingredients,stirring to blend without over-mixing.Pour into the prepared pan.
4.Bake until the cake is golden brown and a knife inserted into the center comes clean,亚博手机版下载about 45 minutes.
5.While the cake is baking,prepare the glaze.Combine the sugar and orange juice in a small saucepan.Simmer until the sugar dissolves and the liquid reduces to a syrupy consistency,亚博手机版下载about 2 minutes,stirring constantly.Add the Gran Marnier,if using,and sea salt and simmer briefly,亚博手机版下载about 1 minute,stirring frequently.
6.Transfer the cake from the oven to a wire rack.Brush the top with the glaze and cool 10 minutes.Remove the sides of the pan,and then brush the cake on the sides with the glaze.Cool completely.
7.Serve dusted with confectioners sugar and/or with whipped cream.If desired,add a 亚博体育tablespoon of the (thoroughly cooled) glaze to the cream while whipping.

Fig and Farro Salad with Mint and Feta

It's fig season and I am figging out:

Fig Farro and Feta Salad

There is a magical window of time when fresh figs are abundant,and this is it.Soft and fragrant,fresh figs are oh-so ethereal to eat.Their flavor is delicate yet nuanced.Depending on the variety,they can be sweet and winey,honeyed,or grassy.Black mission figs are the smallest,dark and furtively sweet.Brown Turkey figs are larger,striated in brown and yellow,and pleasingly sweet like honey,while Calimyrna are perhaps the prettiest – green and golden like wheatgrass,with a nutty vegetal flavor.When figs are ripe,they are luscious to eat straight up,but if you are lucky to have too many,then layer them into sandwiches and salads,or on pizzas and bruschetta.

This recipe makes a hearty salad full of farro grains.If you prefer a more leafy salad,then halve the amount of farro.

Fig and Farro Salad with Mint and Feta

Serves 4

1/2 cup semi-pearled farro
1 1/2 cups water

Dressing:
2 亚博体育tablespoons sherry vinegar
1 亚博体育tablespoon lemon juice
1 small garlic clove
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

3 cups arugula
1 cup shredded radicchio
6 Brown Turkey figs,quartered
2 ounces crumbled feta or fresh goat cheese
1/4 cup mint leaves,coarsely chopped
2 亚博体育tablespoons coarsely chopped pistachios
Finely grated lemon zest,为装饰

1.Cook the farro: Combine the farro and water in a large saucepan and bring to a boil.Reduce the heat to medium-low,cover the pot and simmer until the farro is tender,亚博手机版下载about 30 minutes.Drain any excess liquid and cool the farro to room temperature.

2.Make the dressing: Combine the vinegar,lemon juice,garlic,honey,mustard,salt,and pepper in a small bowl.Add the oil in a steady stream,whisking to emulsify.

3.Assemble the salad: Combine the arugula and radicchio in a serving bowl.Scatter the farro over the salad and top with the figs,cheese,and mint.Drizzle with the dressing and gently toss to combine.Garnish with the pistachios and lemon zest and serve.

Easy Holiday Baking: Persimmon Teacake

I discovered persimmons when I lived in Europe,where they are commonly known as sharon fruit.They were a mystery to me at first,these orange tomato-shaped creatures – how to eat them?Skin or no skin?I quickly learned to enjoy persimmons in their entirety,with their taught crisp skin giving way to dribbling soft,honey-sweet flesh.Now I live in California,where persimmon trees grow in our garden.In the fall,when the leaves are still intact,the persimmon trees are at their prettiest. Their fruit continues to ripen,and their pumpkin-orange skin is striated with shades of gold and sage,while the robust leaves are streaked in crimson.Come winter,when the leaves have fallen,the fruit continues to cling to the barren branches,dangling like forgotten Christmas ornaments,ripe for plucking.

There are two types of persimmons: the round squat fuyu and the more upright heart-shaped hachiya.The hachiya must be eaten at its ripest,which means incredibly squishy,to avoid its astringent unripened flesh.It's best to enjoy an hachiya as a big juicy slurp with a napkin in hand,or blending its pulp into baked goods.Unlike the hachiya,the fuyu is not astringent,so it may be eaten firm or soft.I enjoy the firmness of fuyus when their consistency is similar to a crisp pear.At this stage they hold their shape well and have a soft sweetness,which makes them a great addition to salads and salsas.The firm fuyu fruit can also be grated and mixed into baked goods,just as you would grate a carrot into cakes -– such as in this teacake.

Persimmon Olive Oil Teacake
Makes 1 loaf

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1/2杯砂糖
1/2 cup light brown sugar
1/2 cup olive oil
1 teaspoon vanilla extract
1 cup coarsely grated fuyu persimmon,packed,亚博手机版下载about 2 persimmons
1/2 cup chopped walnuts

1.Heat the oven to 350°F.Butter or oil a loaf pan.
2.Whisk the flour,almond flour,cinnamon,cardamom,baking powder,baking soda,salt,and nutmeg in a medium bowl.
3.In a large bowl,whisk the eggs and sugars until light and fluffy,then whisk in the oil and vanilla.Add the flour ingredients and stir to just combine without overmixing.Stir in the persimmon and walnuts.
4.Pour the batter into the baking pan and bake until a toothpick inserted into the center comes clean,亚博手机版下载about one hour,depending on the shape of the pan.Cool on a rack for 10 minutes,then remove from the pan and cool completely.Serve warm or at room temperature.

Strawberry Cake and 亚博手机版下载TasteFood News

strawberry cake 亚博手机版下载tastefoodIt's almost summer,and we deserve cake.

I am so excited to 亚博体育投注appshare with you 2 pieces of good news 亚博手机版下载about 亚博手机版下载TasteFood.It's been a little quiet here on the blog lately,in large part due to 3 book projects I've been busy working on.I am happy to announce that the first bookThe Little Pink Book of Rosé,is now available for pre-order!It's a light and sparkly little gift book,filled with quips,quotes and fun facts 亚博手机版下载about rosé (my favorite summer wine),as well as 20 sweet,savory,and drinkable rosé 亚博足彩app下载安装recipes which I developed.

Now for the second piece of big news: As of June 8,亚博手机版下载TasteFood will be a syndicated weekly column coming to a newspaper near you!This means that you will be able to read 亚博手机版下载TasteFood in many of your local papers throughout the U.S.each week.Once the dust settles,I'll be developing a newsletter that will tie in news 亚博手机版下载about my cookbooks,blog,and column.Finally and most importantly,I would love to hear from you!Leave a comment,ask questions,let me know 亚博手机版下载about 亚博足彩app下载安装recipes,cuisines,or cooking topics you would like to read 亚博手机版下载about,either here on the blog or the email address provided in my column – your feedback is highly valued!!

So,now it's time for cake…

Strawberry Cake

While nothing beats fresh sun-sweetened strawberries,,au naturalor swiped through a dollop of whipped cream,put aside a pint or two to make this simple cake.It's light and simple,gently sweetened and generously studded with as many strawberries you can fit. I halved the jumbo-sized strawberries in the pictured cake,but recommend quartering them if very large,so they'll begin to break down while baking,making a luscious juicy mess.Serves 6 to 8.

1又1/2杯原色中筋面粉
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 亚博体育tablespoons unsalted butter,softened
3/4 cup granulated sugar,plus 1 亚博体育tablespoon
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons finely grated lemon zest,divided
1 pound strawberries,halved – or quartered if very large

1.Preheat the oven to 350°F (180C).Butter a 9-inch (23cm) pie or gratin dish.
2.Whisk the flour,baking powder,baking soda,and salt in a medium bowl.
3.Combine the butter and the 3/4 cup sugar in a stand mixer fitted with a paddle attachment.Beat on medium-high speed until light and fluffy,亚博手机版下载about 3 minutes.Mix in the egg,buttermilk,vanilla and almond extracts,and 1 teaspoon lemon zest.Add the flour and mix to thoroughly combine without over-mixing.4.Pour  the batter into the prepared dish and spread evenly.Arrange the strawberries,cut-sides down,on top of the batter,gently pressing to partially submerge.Squeeze in as many strawberries as possible – it's ok to be greedy – and reserve the rest for serving.Sprinkle the top of the cake with the 1 亚博体育tablespoon sugar.
5.Bake the cake until the top is light golden and a toothpick inserted in the center of the cake comes clean,亚博手机版下载about 1 hour.Transfer to a wire rack and sprinkle with 1 teaspoon lemon zest.Cool slightly and serve lukewarm or at room temperature with whipped cream and extra strawberries (if you haven't already eaten them!)

Blackberry Clafoutis

Blackberry Clafoutis 亚博手机版下载TasteFood

Got berries?If you're like me,it's impossible to resist the baskets of fresh summer berries at the farmers' market.If you have more restraint than me and you haven't gobbled your berries up yet,here's a great way to add them to a dessert.Clafoutis is a French flan-like dessert consisting of fresh fruit baked in a custardy batter.It's light and elegant,gently sweet,and redolent with your favorite fruit.Berries work well because their juices seep into the clafoutis while it bakes.You can also use cherries,plums,and pears.

Blackberry Clafoutis

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) or 1 (10-inch) clafoutis

Unsalted softened butter for greasing the pans
1 亚博体育tablespoon plus 1/3 cup granulated sugar
12 ounces fresh blackberries
3 large eggs,room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest,plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1.Preheat the oven to 350°F.Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan).Sprinkle the ramekins with the 1 亚博体育tablespoon granulated sugar and tap out any excess.Place the ramekins on a baking tray.Arrange the berries in one layer in the ramekins.
2.Beat the eggs and sugar in a bowl until light and fluffy,亚博手机版下载about 3 minutes.On low speed,mix in the half and half,flour,lemon zest,vanilla extract,almond extract,and salt until just combined.
3.Pour the mixture over fruit.Transfer the clafoutis to the oven and bake until the top is tinged golden brown and the custard is set,亚博手机版下载about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan).Remove from the oven and cool on a rack.
4.Before serving,sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest.Serve slightly warm or at room temperature.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

Rhubarb trifles quinoaTrifles and parfaits are a great way to show off the season's best fruit.I like to assemble them in little glasses,so the layers are visible and the servings aren't too large.They can be as simple as fruit and cream,but I often add a little crunchy texture,such as crumbled meringue or a sprinkle of streusel.In this recipe,I've made an almond and toasted quinoa streusel.The nuttiness of the quinoa is a great match for the tart rhubarb.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

This recipe makes 亚博手机版下载about 6 large servings or 12 small servings,depending on the size of your glasses.

Rhubarb Compote:
1 1/2 pounds rhubarb,ends trimmed,cut into 1/2-inch pieces
2/3 cup sugar,or to taste
1 teaspoon finely grated lemon zest
Pinch of ground cinnamon

Almond-Quinoa Streusel:
1/2 cup red quinoa,rinsed
1/2杯杏仁片
1/4 cup shaved coconut
3 亚博体育tablespoons maple syrup
1 亚博体育tablespoon canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Whipped Cream:
1 1/2 cups heavy cream
2 亚博体育tablespoons sugar
1/4 teaspoon vanilla extract

1 pound fresh strawberries,quartered

Make the compote:
Combine all of the ingredients in a medium saucepan.Cook over medium heat,经常搅拌,until the sugar dissolves and the rhubarb releases its juices.Reduce the heat to medium-low and simmer until the rhubarb softens and the compote is slightly thickened,亚博手机版下载about 20 minutes.Cool and refrigerate until use.

Make the streusel:
Preheat the oven to 300°F.Toast the quinoa in an ovenproof skillet over medium heat for 2 minutes,stirring occasionally.Remove from the heat and stir in the almonds and coconut.
Whisk the syrup,oil,vanilla,cinnamon,and salt in a small bowl.Pour over the quinoa and stir to combine.Spread the streusel in the pan and transfer to the oven.Bake until deep golden brown,亚博手机版下载about 25 minutes.Remove and cool.

Whip the cream:
Combine the cream,sugar,and vanilla ingredients in the bowl of an electric mixer.Beat on high speed until soft peaks form.

Assemble:
Spoon a layer of rhubarb into serving glasses.Top with cream.Add a layer of strawberries over the cream and top with more cream.Garnish with the streusel.Serve immediately or refrigerate for up to 1 hour before serving.

Cranberry Pear Galette


cranberry galette 亚博手机版下载tastefood

I am not a patient baker.My desserts tend to be"rustic"which,in my case,is a polite way of saying messy and imprecise. Fortunately for me there is a place in the dessert world for my rustic desserts.I call it my sweet spot (pun intended) which includes crisps,crumbles,cobblers,galettes,and crostatas. These desserts show off the season's best fruit,in the company of some sort of pastry dough or streusel and are assembled in a delightfully unfussy way.This Cranberry Pear Galette is a perfect example – it's a free-form tart,which is also known as a crostata.Unlike a traditional tart or pie,a baking dish is not required.The spiced fruit filling is simply mounded into the center of the pastry dough,then the pastry edges are gathered and folded around the filling leaving the top exposed.The result is a golden free-form crust cocooning a bubbling center of oozing fresh fruit.Now,that's my kind of dessert.Try this one on for your Thanksgiving holiday.

Cranberry Pear Galette

Serves 6

Pastry dough:
1 1/4 cups all-purpose flour
1 亚博体育tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter,chilled,but into 1/2-inch cubes
1/4 cup ice water

Filling:
4 ripe but not too soft pears (bosc or anjou),peeled and cored,cut into 3/4-inch pieces
1 cup fresh cranberries
1/4 cup plus 1 亚博体育tablespoon sugar
3 亚博体育tablespoons almond meal,divided
2 亚博体育tablespoons fresh lemon juice
1 teaspoon finely grated orange zest
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 egg,lightly whisked

1.Make the pastry dough: Place the flour,sugar,and salt in the bowl of a food processor and pulse once or twice to blend.Add the butter and pulse until the mixture resembles coarse meal and the butter is pea-sized. Add the water and pulse until the dough just comes together.Transfer the dough to a work surface and flatten into a disk.Wrap in plastic and refrigerate for at least 1 hour before rolling out.
2.Roll out the dough on a piece of parchment paper into a circle approximately 12-inches in diameter.(It does not have to be perfect!) Slide the dough onto a baking sheet and refrigerate while you prepare the filling.
3.Preheat the oven to 400°F.Combine the pears,cranberries,1/4 cup sugar,2 亚博体育tablespoons almond meal,the lemon juice,orange zest,cardamom,and cinnamon in a bowl.Stir to combine.
4.Remove the dough from the refrigerator.Sprinkle 1 亚博体育tablespoon almond flour over dough,leaving a 2-inch border.Mound the fruit over the almond flour.Fold the borders up and around the fruit.Lightly brush the dough with the egg and sprinkle the galette with the 1 亚博体育tablespoon sugar.
5.Transfer the galette to the oven and bake until the crust is golden and the fruit is tender and bubbling,35 to 40 minutes.Serve warm or at room temperature with whipped cream or vanilla a ice cream.