Blueberry, Almond and Lemon Cake Recipe from Yotam Ottolenghi (NY Times Cooking)

I was scrolling through the NYT Cooking Instagram feed, as I am wont to do, and I stumbled upon this gorgeous picture of a blueberry and lemon cake. Officially, the title of the recipe is Blueberry, Almond and Lemon Cake Recipe from Yotam Ottolenghi, an Israeli-British chef who runs the famous Ottolenghi delicatessan franchise in London. I also follow him on Instagram, and his feed is full of beautiful pictures of scrumptious desserts all the time. The loaf was a wonderful yellow hue splotched with bright blue, and there was white frosting spread generously on top. It had spring written all over it and I wanted some of it asap. The ingredients were pretty easy to round up. I had most of them at home, with the exception of almond flour, a lemon and extra blueberries. I always love it when I can mostly leverage what I have at home. The execution is also easy, as long as you have a stand mixer and you don’t mind taking the loaf out of the oven a few times to add some berries and cover in foil. The one mistake I made was using frozen blueberries instead of fresh ones, and I didn’t spread them throughout the loaf evenly. I think it made my blueberries a little soggy, so parts of my loaf were a little more wet than I would have liked. However, it tasted exactly as advertised, like a citrus spring breeze on your plate. The blueberry lemon cake from the NY Times and Ottolenghi is a real winner.

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Coconut Cake – Inspired by Flour Bakery and Ina Garten

Coconut cake is my favorite kind of cake. I would choose coconut over yellow birthday cake any day. My favorite coconut cakes in the city are from Baked and Balthazar. But alas, Baked closed down its Tribeca location for good (their Brooklyn location is still open), and Balthazar shut down its Soho location due to covid. I’m left without any options for coconut cake nearby, so I’ve decided that I’ll have to make it myself in the meantime. My daughter’s 17 month birthday was coming up, so I thought that now was as good a time as any to try to tackle this coconut project. I pulled out my trusty Joanne Chang’s Spectacular Recipes from Boston’s Flour Bakery + Cafe cookbook, which has a white coconut cake recipe on p. 176-177, and eagerly started prepping.

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