In my humble opinion, meringues live their best life when tumbled together with barely-sweetened cream and fresh fruits. If you’re feeling extra, a citrus curd adds a rich dimension while conveniently using up orphaned egg yolks from making the meringue. If that’s not delicious serendipity, I dunno what is. In this luxurious Honey Cardamom Meringue Roulade with Mandarin Curd, there is billowy whipped cream kissed with honey and orange blossom water, dribbles of luscious mandarin curd, and fresh juicy mandarin segments. All of it gets rolled up snug as a bug inside a marshmallow-y duvet of cardamom-flavored meringue. More fresh fruit and a smattering of crunchy slivered almonds on top is the perfect touch for a beautiful presentation and for each perfect, textured bite.
Read moreApple and Tahini Frangipane Tart
Considering how much this Apple and Tahini Frangipane Tart blew my socks off, it has taken me too long to post the recipe here! Imagine the flavors and textures of these layers: shatteringly flaky puff pastry, creamy decadent frangipane, sweet apple slices and crunchy almonds. Altogether, the whole is greater than the sum of its parts.
Read moreSpiced Apple Almond Cake { gluten-free }
This cake is studded throughout with bits of soft apples and flavored with cinnamon, nutmeg, cardamom and allspice - aka all the distinctive notes of Fall. Moreover, it has such a wonderfully light and tender crumb! As someone who bakes gluten-free regularly, texture is a major measure of success. And everyone who had a piece of this cake said it didn’t taste like a gluten-free cake at all. Woot! It always feels like a bit of wizardry to get results as good as, or even better, than conventional cakes made with all-purpose flour. Even for people who are not gluten-sensitive, this cake is a win-win because it is lower in carbs and higher in nutrition (especially protein) than cakes made with all-purpose flour. I think everyone will enjoy it. Let me know if you agree!
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