I’m a big fan of the Cake Bible. In fact, it’s falling apart, so I need a new one. I just found out about Rose’s new book, bought it, and am making the almond chiffon cake for a party this weekend. Coffee butter cream on top (neoclassic, but since I keep kosher, I used margarin since it’s a meat meal), with our family’s chocolate sauce on top. It was my cousin’s birthday last week, so she’s getting another cake!
Last year for Passover, I had to make a dessert that was 1)wheat free, and 2) dairy free. I ended up making a chocolate torte that was flourless to begin with, so there wasn’t much to do. But I also fooled around with a cookie recipe, and came up with the attached. First, I made a classic tuile recipe (it was before Passover) and then I used almond flour and toasted almonds. I had to use margarine because one of the guests could have no dairy at all. It’s a cross between a lace cookie and tuile. The nuts get toasted during the cooking process, so there is a great toasted flavor to the cookies. Using margarine does effect the taste and melting of the batter, but letting the cookies mature for a day helped.
Anyway, when I bought the Cake Bible, there was no such thing as websites and message boards. How great to find this one!