I’ve been playing around with this recipe for quite some time now and made several versions of it with different winter fruits. The addition of the semolina and high-quality olive oil in the batter makes a tender and light cake that’s complex in flavor. It’s studded with quince, that’s slightly roasted in orange blossom water
I named this cake “Chocolate Roll” because first I’m very kind of late to post a Bûche de Noël recipe and second, the cake is so fabulous that there is absolutely no reason why you shouldn’t make it any time this winter season. When I was a kid we always had Chestnut yule logs during the holiday season and it
When I wrote this post yesterday afternoon I was listening to some classical Arabic songs by Fairuz and Abdel Halim Hafez (my best friend Wihane can back me up on this because she called me and noticed the background music). I remember my childhood days when I used to beg my mom to turn off
The first signs of spring are finally here! It’s been a very long and cold winter in New York City, and nothing makes me happier than the thought of warmer days ahead. Lately I’ve been craving (and day dreaming) of fruit based sweets and pastries – blueberry galettes, pomegranate pavlovas, raspberry ricotta mille-feuille, plum crumble