Gluten-Free Persian Love Cakes from Sweet + Giveaway! – Design*Sponge

It’s hard to describe the feeling I had when I first opened Baking with Julia when it came out. For me, it was the baking book to end all baking books. I couldn’t put it down. Part of my fascination with it was that it was a notch above my baking skill level, but approachable. And I knew that by baking through it, I could improve my skills, and I did. To this day, I think it is a cookbook all home cooks should own. This week, Sweet, by Yotam Ottolenghi and Helen Goh launched in the US, and it has become my 21st-century Baking with Julia. It has a range of baked goods from simple to slightly challenging (with helpful notes in the margin to guide you through). To help you dip your toe in, we’ve chosen to share their recipe for these moist little Persian Love Cakes because they are the epitome of easy. All ingredients get mixed in one bowl. They are best eaten the next day, when you can then ice and top them just before serving. It’s the quintessential low-effort, high-impact cake and hopefully the beginning of a new (or renewed) love affair with baking.  —Kristina


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