When it’s too hot outside to bake, but you still need a cake, fridge cakes are the answer! Simple and foolproof, this dessert from the new cookbook Fridge Cakes by Jean-Luc Sady is made by layering shortbread and whipped cream with marshmallows and chocolate in a loaf tin, then chilling the cake in the fridge for 3 hours before serving.
We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.
Baking with olive oil has been a way of life for Mediterranean cooks, and is gaining steam in America. In California, where olive oil is produced and citrus grown, this cake is as common as a yellow birthday cake with chocolate frosting.
This easy-to-make recipe is made extra moreish by virtue of some rather special fudgelike frosting.
In Syria, however, there is no mistaking the name for anything but this delectable syrupy sponge cake topped with mixed nuts.
This recipe embodies the stillness of women who were unselfish givers inside and outside the home.
Note: We tested the cake in the Test Kitchen using Betty Crocker Super Moist White Cake Mix and 9-inch cake pans.
Cherry recipes were a favorite in the Pollock family.