Chef Angela Cicala’s newsletter from anticoitaliantravel.com hit our inbox and we immediately needed to bake her Walnut Cake recipe. For those of you who have not had the pleasure of tasting Chef’s desserts, they are delicate and nuanced, and never too sweet. (You can currently take classes with her at her home, and will be able to enjoy all of her pastries when the much anticipated Cicala at the Divine Lorraine opens!)
It was easy to source all the ingredients from our pantry and the 9th street market. (We found walnut oil at Talluto’s on 9th and Carpenter.) Continue reading
Filed under Cake, Recipes
Is there anything better than a beautiful fruit tart full of fresh, seasonal fruit? Well, maybe just that delicious buttery crust that can become the vessel for the fruit.
Tarts are relatively simple to make, and can have a dramatic presentation on your dessert table. The secret to a perfect fruit tart is to wash and strain your fruit in a colander, and then to pat it dry with a towel to remove any extra liquid in the fruit.
We are going to take you step by step through two tart recipes that are perfect for spring. And remember, tarts are playful and fun! Feel free to use either crust and filling together, and any of your favorite fruits and jellies to glaze. Continue reading
Filed under Cake, Fruit, Treat