Tres Leches Cake

Yield: one 9 x 13-inch cake (about 16-18 servings) Recipe: 77/200 “Back to Baking”, pp. 176        After last week’s marble pound cake, I wanted to make another well-known yet simple cake that I had never tried – to eat or to make! This tres leches cake is a name that I often heard but never realized its … Continue reading

Marble Pound Cake

Yield: one 9 x 5 -inch loaf (about 12 slices) Recipe: 76/200 “Back to Baking”, pp. 156      Happy new year everyone! I realized recently that although I had managed to post at least one recipe every month for the past 2 years, I have not published anything for November and December 2014, which is quite … Continue reading

Angel Food Cake

Yield: one 10-inch angel food cake Recipe: 75/200 “Back to Baking”, pp. 154      I quickly discovered that after making crème brûlées, there is the inevitable “problem” of having 6-8 leftover egg whites. What is one to do with 8 egg whites? is the question I asked myself after having made and devoured last week’s … Continue reading

Cinnamon Streusel Coffee Cake

Yield: about 16 bars Recipe: 70/200 “Back to Baking”, pp. 216      Due to the appealing photograph represented in Anna’s cookbook for this streusel coffee cake, I have wanted to try this recipe for the longest time. Fortunately I did not long ago and was very pleased with the result. Be warned, this cake does … Continue reading

White Chocolate Raspberry Lime Cheesecake

Yield: one 9-inch cheesecake Recipe: 69/200 “Back to Baking”, pp. 164     Oh how I love the richness and sweetness of cheesecakes. So much deliciousness in one dessert is probably frowned upon in some parts of the world (sadly!). This recipe is very unique in the sense that it is at least as good as … Continue reading

Hazelnut Ricotta Cake

Yield: one 8-inch round cake Recipe: 61/200 “Back to Baking”, pp. 132     After all the baking I did during the holidays, not many of which related to recipes from Anna’s cookbook, I figured it was time to get back in the game. I thus made this lovely hazelnut and ricotta cake. It is … Continue reading

Light Fruitcake Ring

Yield: one 8-cup bundt cake Recipe: 60/200 “Back to Baking”, pp. 250    My dad is generally not a huge fan of desserts, but one thing he adores during the holiday season is fruitcake. He always receives the store-bought fruitcakes as a gift (the ones with the red and green cherries). I thought that this … Continue reading