• Banana Bread with Dates and Walnuts

    A classic banana bread recipe with soft chewy dates and toasted crunchy walnuts baked in the batter. The not too ripe bananas and few teaspoons of cornstarch in the batter give it a nice tender structure that’s not too moist and mushy. Feel free to experiment with other add-in ingredients like substituting the dates with figs,

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  • Bey to Bay: Cornmeal Peach Whiskey Cake

    This is the second post for the Bey to Bay coffee and pastry pairing collaboration project with my dear friend Jeremy Kelley. We grew up on opposite sides of the world (Beirut x Bay Area) but with the same Mediterranean climates and ingredients. Follow along our posts and our hashtag #BeytoBay on Instagram! As we head

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  • Bey To Bay: Toscakaka Cake

    It took me awhile to write this post. I don’t even know how to start describing my obsession with this incredibly delicious Swedish cake. It’s the type of cake that you want to bake over and over again, show off at gatherings, and eat at least two slices with a cup of coffee. It’s simply

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  • Rhubarb Financier Tart with Rose Water

    This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this

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  • Chocolate Pear Cake

    The recipe of this post comes from Emiko Davie’s Florentine cookbook. It is a one of a kind book that beautifully captures the magic of Florence’s markets, trattorias and streets. Emiko’s writing weaves stories of the city’s history and culture with an authentic collection of meticulous regional Italian recipes that are beautifully captured through photography. The Torta di Pera e Cioccolato cake

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  • Sfouf bi Debes (Carob Molasses Cake)

    Sfouf is the most popular recipe on my blog: it’s a semolina anise seed tea cake that’s fluffy, moist, incredibly flavorful and vegan. The baking time is actually longer than the time it takes to mix all the ingredients together; it’s no wonder why it is the most viewed page on this site! This version of sfouf is made with

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  • Flourless Chocolate Tahini Soufflé Cake

    I have a particular weakness for flourless chocolate cakes. All you need to make this incredibly rich dessert is high quality bittersweet chocolate, sugar and eggs – that’s it! It’s simple enough to bake in under an hour yet fancy enough to impress your friends. When done right (I’m talking about whisking the eggs and gently

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