Chocolate Almond Lime Semolina Cake

DSC_0373aThis cake is the happy result of an experiment in gluten-free baking* for my Lovely Flatmate, who is gluten-intolerant, but lacks the willpower to resist my baked goods. It’s based loosely on a Greek cake called Revani, which traditionally is made of a mixture of semolina and almond flour, and sweetened with a sticky orange syrup. My version substitutes lime for the orange and adds plenty of cocoa. It’s a delightful crumbly-but-moist tea cake, with a hint of crunch from the semolina. It meets my ‘specialty diet’ test, meaning that I would bake this cake again for people without dietary restrictions. Lovely Flatmate consumed the entire cake in two days (hurrah! Also, slightly alarming). Continue reading

Orange Blossom-Saffron-Vanilla Macarons

I consider myself to be a fairly proficient baker, but I’ve always been intimidated by macarons. They are so dainty and beautiful, so difficult to get right, and so easy to get horribly wrong. I’ve had dreadful macarons at very posh restaurants.  I don’t care what anybody says, but it IS surprisingly hard to find a good macaron in the United States. On one memorable occasion I even had inferior macarons from Ladurée. And as for achieving perfection at home and hitting every note – the flawless shiny smooth patina on the shell, the well-risen feet, the ever-so-slightly crisp shell and perfectly yielding, tender interior . . . there is just so much to bollocks up. (I’d use a ruder word, but this is a family friendly site.) Literally for months I stalked macaron recipes online. There are hundreds, if not thousands. And SO much advice, much of it conflicting. To Italian meringue, or not to Italian meringue? Should I age my egg whites? What about the almond flour? Should I grind my own and/or air-dry it? Continue reading