With a balanced sweet and nutty flavor, this almond cake is the ideal dessert for any day of the week. Enjoy it as-is or ...

Grease a 23cm cake tin with butter, dust it with flour and tap out the excess. Line the bottom of the pan with a round of parchment paper In the bowl of a food processor, grind the almond flour ...

To make a three-layer cake like the one in the photograph, see the variation that follows." "Almond paste is available in most supermarkets in 8-ounce cans or tubes." Heat the oven to 350 degrees. Put ...

This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat.

To make a three-layer cake like the one in the photograph, see the variation that follows." "Almond paste is available in most supermarkets in 8-ounce cans or tubes." Heat the oven to 350 degrees. Put ...

I couldn’t wait to try the Passover Chocolate Almond Cake from Joan Nathan’s new children’s cookbook, “A Sweet Year: Jewish ...

The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. Don't serve the cake warm. It's texture is best when fully cooled.