A few months ago, I posted a chocolate cake recipe that is my go to cake most any time a chocolate cake is called for. It is quick, chocolatey and quite delicious with a variety of fillings and frostings. But there are times when deeper, richer, fudgier chocolatiness is in order. Read more
Archive for April 24, 2013
Citrus is a versatile ingredient, both in baking and cooking. Lemons, limes, oranges, grapefruit are all acidic and fresh in flavor but each have such unique qualities and taste. Springtime is the perfect occasion to introduce you to this Citrus Cake. It can be made with any citrus fruit or a combination of your favorites.
This week, continuing the fruit-infused cake theme (last week, I made a banana cake draped in chocolate peanut butter bliss), I wanted to introduce you to this strawberry cake. This cake is soft, moist, and embodies strawberry from two ingredients. Firstly, pureed fresh strawberries add color, moisture, fresh strawberry flavor, and texture to the cake. Additionally, strawberry-flavored gelatin helps intensify the color as well as add a bit more strawberry-ness.
Bananas might just be the most love fruit around. I know I, myself, have been a huge fan of bananas for as long as I can remember.