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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Apple Cider Doughnut Loaf Cake from Bon Appetit

When we stayed in our Fishkill home last month, I went into full hygge mode and just wanted to eat and bake indoors. As I flipped through the pages of Bon Appetit magazine, I came across a recipe for an Apple Cider Doughnut Loaf Cake and was obsessed with making it. How perfect did it sound to eat a warm loaf cake with a cup of coffee while the temperatures were freezing outside? And sure, there are plenty of farms in the area that sell apple cider doughnuts, but nothing beats something fresh and homemade. What’s nice about this apple cider doughnut loaf recipe is that it’s super easy to make. The most complicated part is that you have to reduce some apple cider in a saucepan for a couple of minutes, but otherwise you just mix things in one bowl, pour into a pan, and bake.

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