Because there’s not much flour in this batter, the crumb is chewy, sort of like a cross between a custard pie and a buttery cake. The cake is very thin but a good platform for the whipped cream and berries.
Easter
Mary Colby Bakes Mary Berry’s Easter Simnel Cake
The Easter Simnel Cake is similar to a Christmas fruit cake, but it’s round and a little more interesting, if you ask us. It’s spicy, with a mix of cinnamon, nutmeg, ginger, and cloves or allspice. The fruit cake incorporates layers of almondy marzipan and warm apricot jam, and it would be divine with a good cup of coffee or tea.
Carol Fenster’s Carrot Cake Cupcakes
Carrot cake belongs on every Easter buffet dessert table. And these sweet cupcakes are something EVERYONE can eat.
Carol Fenster’s Asparagus Soup
Use this beautiful spring soup as a template for any gluten-free vegetable soup you might like. Don’t have asparagus? Use broccoli or cauliflower to make creamy, satisfying soups. Use whatever you’ve got!
Colu Henry’s Easter Ham Carbonara
A delicious destination for that leftover Easter ham. Swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
Recipe Roundup: Celebrate Spring With Ham, Lamb, and More
The countdown to spring is on, and we couldn’t be more excited. On this edition of The Faith Middleton Food Schmooze®, we celebrate spring’s most anticipated meats, ham and lamb, and sip a refreshing Italian red wine. We improvise a glaze for ham using a Chai Spice Liqueur and grassy stalks of asparagus poked through […]
