Bakery & Desserts

I initially made this cake to be a “finishing touch” for a dinner party featuring a southwest cuisine which included herbed goat cheese enchiladas, adobo roasted quail, and jalapeño-golden raisin cornbread stuffing. Of course there were starters of guacamole, salsas, tostadas, and margaritas! Orange juice…

ALMOND, PINE NUT, & APRICOT CAKE

I love the Mediterranean olive oil and nuts cakes because of their rich flavors, mild sweetness, and versatility in being perfect anytime of day!  This established family favorite was originally discovered in a past Food & Wine issue featuring this recipe from chef Ryan Hardy…