2 sticks (8 tablespoons) butter, at room temperature, plus extra for greasing For the cake: Heat the oven to 350 degrees and grease three 9-inch nonstick cake pans with butter and then line with ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

This recipe whips up a lot of extra batter. I had enough for the loaf as well as 10 cupcakes. Also, the orange blossom flavor was very subtle and only noticeable in the crust - an additional bit of ...

To a green lawn lover, dandelions are a scourge. My own lawn, on the other hand, becomes dotted with brilliant yellow blossoms the minute the earth wakes up from its long, snowy nap and I welcome ...

Imagine how excited we were when Katy Taylor (aka Lady Bunny), the founder of artisan bakery Bunny Little, came up with this mouthwatering gateau in celebration of our first birthday! And what's even ...

Chef and cookbook author Clodagh McKenna visits the TODAY kitchen to demonstrate how to make two delicious summer desserts: strawberry sponge cake with orange blossom water, and all-American summer ...

Sakura Mochi (桜餅) is a traditional pink dumpling made with sticky, glutinous rice filled with red bean paste and wrapped with a cherry blossom leaf. While the rice and filling are sweet, the surface ...

1 Preheat the oven to 190 degrees or 170 degrees if using a fan oven. Grease and line a 20cm round cake tin with a disc of parchment paper. 2 Put the eggs and sugar into a large bowl and whisk using a ...

For more than 60 years Gwen Bullock has been baking show winning cakes. She first entered the Kempsey Agricultural Show, in northern NSW, in 1952. "I entered in the cakes, the craft and I had some ...