Coconut Yogurt Cake with Roasted Peaches


Jody and I both like simple, unfussy desserts with a couple of dominant flavors that compliment each other.  A couple of weeks ago I laid my hands on a quart of wild blueberries, so my original vision for this included a wild blueberry compote.  Jody, however, wanted to go with peaches.  Since I couldn’t get my hands on any wild blueberries for the day we were scheduled to blog, she won.  This is a simple Coconut Yogurt Cake with Roasted Peaches.  The crumb is moist, with a rich with coconut flavor.  And the peach accompaniment, oh man.

Rhubarb and Rose Upside-Down Cake

We haven’t made a cake for awhile and Rhubarb and Rose Upside-Down Cake seemed like a no-brainer. Some pale pink rhubarb for spring, a note of the exotic in the rosewater, the whole thing delivered in as folksy and unpretentious American a package as one could imagine–an upside-down cake.

Nothing is ever as simple as it seems.

Pistachio and Blood Orange Torte

I first came across a version of the cake that evolved into Pistachio and Blood Orange Torte in Nigella Lawson’s HOW TO EAT. Three things grabbed me about the recipe–how simple it seemed, even for a pastry klutz like me, that it called for cooking oranges for two hours, and that it had no flour.

Two hours! Would the oranges be mush? Inquiring minds needed to know, but inquiring minds didn’t have two hours to spend watching oranges break down. Enter my friend, the pressure cooker.

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