Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and confectioner ...

3 to 4 medium Meyer lemons, sliced ¹/8-inch thick, seeds removed For the cake: Heat the oven to 325 degrees, and place a rack in the middle. Place the butter in a large mixing bowl or the bowl of a ...

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole, skin-on almonds herself instead of using almond flour, and she adds a bit of ...

1.Preheat the oven to 150°C. 2.Add the crushed almonds to the flour. 3.Add the lemon zest and mix well. 4.Cream the butter and the sugar until pale and fluffy. 5.Add the egg yolks one at a time mixing ...

Almond paste complements the tart lemon and nutty poppy-seed flavors in this rich-tasting, festive cake topped with a drizzle of icing. It’s an attractive dessert to serve for any occasion, holiday or ...

With a mound of sweet-tart Saskatoon berries and a layer of toasted almonds on a perfectly crumbly cake, this dessert is an impressive treat to bring to a summer picnic or serve for brunch. Jen’s ...

Learn two methods for making the same cake. One is for everyone, even wheat eaters, and the other is great for Passover. I've got two thin layers with Nutella mousse filling, chocolate ganache and ...

A two-minute lemon syrup soaks this simple dessert and infuses it with citrus sweetness. The fruit’s floral zest seasons the tender cake batter, which is rich with butter and lots of ground pistachios ...

I wasn’t much of a nut fan growing up. Aside from peanut butter, any kind of nut in any preparation received an instant “Ew!” from me. I have no idea why. Maybe my taste buds needed maturing, maybe I ...