In the Kitchen With: Aran Goyoaga’s Apple, Almond and Olive Oil Cake – Design*Sponge

This autumn has been a season of exciting cookbook releases: Nigel Slater, Yotam Ottolenghi and Sami Tamimi, Yvette van Boven, Katie Quinn Davies, Kevin Gillespie and this week’s recipe contributor, Aran Goyoaga, are but a few of the authors with books that I’ve been waiting for since last year! Aran is one of the In the Kitchen With column’s favorite visitors, and I personally love any recipe of hers that harkens back to her fine pastry chef beginnings. Since becoming a pastry chef, Aran has developed her James Beard Award-nominated blog, Cannelle et Vanille, which today features the best of gluten-free cooking. Her first cookbook, Small Plates and Sweet Treats, was just released this week. I’ve had a chance to see it, and I can definitely say that if you love Aran’s blog, you’ll love her new book. Her recipe this week for an Apple, Almond and Olive Oil Cake is reminiscent of the simple Italian cakes you can find in small restaurants off the beaten path here in Italy. No need to visit Italy, though, because you can make it at home with Aran’s recipe! See more of Aran’s recipes in our archives here, here and here. — Kristina

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