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Pistachio Madeleines

I have had many madeleines during my visits to France. Some were dunked in ganache, some were dusted with powdered sugar, and some were just plain and freshly baked. As I recently started baking, I found this recipe in Thomas Keller's Bouchon Bakery cookbook. Adding a twist to your regular madeleine, I found his Pistachio Madeleine recipe an Indianish recipe. I have made this recipe a few times, and I have made it with walnut butter (since I had some), so I play with various kinds of nut butters and see what you like. Pistachio nut butter is my absolute favorite. And since I did not have any at home, I made my own, and I don't think it was...

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Coconut butter cake

Ingredients3 eggs1 cup semolina1 cup sugar2 cups fresh grated coconut1 cup butter1 teaspoon baking powder1 teaspoon vanilla extractInstructionsBeat eggs, sugar and butter in a mixing bowl. Add the rest of the ingredients and mix well. Set aside for 4 hours.Bake for 20 - 25 minutes in a pre-heated oven at 350 F, or until done. Let it cool, cut into pieces and serve.

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