The Chez Panisse almond tart has a loyal following to this day, almost forty years after it was first developed by pastry chef Lindsey Shere for the Berkeley restaurant that started the American food revolution. Sophisticated and delicious, this … [Read more...]
Rose geranium sponge cake
If you are a fan of the edible rose geranium, as I am, this is a beautiful cake with a herbal, floral note, supported by Cognac and the flavour of good butter and eggs. The leaves of this scented pelargonium add prettiness and a complex flavour. … [Read more...]