Tosca cake is traditional Swedish cake that has a lightly crisp and toasted caramel almond topping baked on top of the cake- it’s so delicious! My version uses spice cake with a maple Tosca topping ...

This buttery French-inspired pear cake is soft, moist, and filled with juicy pears, topped with a crisp almond crust that's ...

If you’re a fan of almonds, this Swedish classic will win you over. Known as Mandeltårta, which translates to “almond cake”, this flourless dessert has become an international favorite, especially ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

Add Yahoo as a preferred source to see more of our stories on Google. This supermoist, dairy-free, gluten-free almond cake has a lot going for it. The cake is flavored with a bit of lemon zest and ...

Late spring is an exciting time at the farmers’ market. After nothing but hearty greens and root vegetables for months, the first berries of the year finally make their debut. If you went overboard ...

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Many, many years ago, whenever my grandparents would land at LAX from Sydney, Australia, their first stop was at the Culver City cottage of Trinh Le. Trinh Le was a petite old lady who packed a ...

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole, skin-on almonds herself instead of using almond flour, and she adds a bit of ...

I rarely mention sweets lately because it’s I am primarily looking at adaptable and relatively easy dinner-appropriate recipes. But I’ll go off script in honor of my one true love, pastry. To ...

Add Yahoo as a preferred source to see more of our stories on Google. Orange syrup 1 ½ cups orange juice 2/3 cup caster (superfine) sugar 1 vanilla bean, split and seeds scraped Preheat oven to 325°F.

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Let me the set the scene. It was a couple of weeks ago, a blazing 90 degrees outside, and ...