Will Starbucks Kill the Cake Pop?

**This post was originally published on HonestCooking.com, a brand new online food magazine, for which I am a contributor. The website launched in March, and it is a great new resource for recipes, travel, restaurant reviews and foodie opinion pieces. Check it out here!**

I can’t tell you how many people in the past few weeks have asked me “did you know that Starbucks sells cake pops now?”. Some say cake pops are the new cupcake, and they seem to be everywhere you look. They are taking over food blogs, they are replacing cupcakes at weddings, and now they are being sold at the international coffee chain, Starbucks.

A cake pop is essentially cake, crumbled and mixed with frosting, formed into a ball, popped on a stick, and dipped in a super-sweet candy coating. I made cake pops for the first time for a friend’s wedding last spring (about 350 of them to be exact) and since then, virtually everyone I know has become obsessed. Certain friends (who shall remain anonymous) have been known to hoard them in their freezer and ration them out until the next batch of leftovers is delivered. It’s madness I tell you.

Will the appearance of cake pops at Starbucks mark the beginning of the inevitable cake pop backlash? The overexposure and obsession with a new food trend can quickly turn it from hip and current to passé and cheesy. With their new home at a coffee chain that many people already love to hate, will 2011 be the year of the death of the cake pop trend? Only time will tell I guess.

Until then, we can still delight in the near-sickeningly sweet treat that is the cake pop. Here are instructions for some bright colorful pops, perfect for a spring celebration or a fun Easter treat.

Lemon Cream Cheese Cake Pops
Makes about 50 pops

Cake Pops:
1 batch lemon-buttermilk cake, baked and cooled
1 batch cream cheese frosting (recipe below)
1-2 packages white vanilla candy melts (if you cannot find candy melts, you can use white chocolate, or almond bark the same way)
candy melt coloring (optional, but you cannot use frosting coloring, or liquid coloring unfortunately, the candy melts will seize from the water content)
sprinkles (optional)
50 4-inch lollipop sticks

Crumble the cakes into a large bowl with your fingers until broken up into pea-sized bits. Mix in about 2/3 of the frosting to start with, using either a large wooden spoon, or your hands if you want to get messy. Mix until the frosting is evenly dispersed. Take a small amount of some of the cake mixture (approximately 2 tablespoons or so) and try rolling it into a ball with the palms of your hands. If it stays together, continue to roll the rest of your cake mixture into balls and place them on a parchment or a wax paper lined baking sheet. If they fall apart or do not hold together, add a little more frosting until the mix is moist enough to allow you to roll an intact ball. You may not need to use all your frosting. I like to use the least amount of frosting possible, as it helps keep the texture of the cake pops more cake-like, and less mushy.

Once you have rolled all the cake mix into balls, place in refrigerator and chill for about 30 minutes. When the cake balls have been chilled, melt a small amount of the candy melts in a microwave safe bowl according to package directions. Take one of the sticks, dip about 1/2 inch of the end into the melted candy and stick it about half to three-quarters of the way through the cake ball. Don’t go too far into the cake ball, or it will fall apart. The candy melts will help adhere the stick to the cake.

Place the cake pop (we can officially call them pops now since they are now on a stick) back onto the parchment and repeat process with all remaining balls. Place the cake pops in the freezer for 30-60 minutes before coating. This will save you a lot of headache when trying to dip the cake pops into the hot candy melts. If they are mostly nearly frozen, you will have a much easier time getting them to stay on the stick while dipping and tapping the excess coating off, so don’t rush this step!

Once the cake pops have been chilled, melt the rest of the package of candy melts according to package directions, and add your candy coloring, if usingdesired. I kept the majority of the cake pops in the freezer and took them out about five5 at a time. This way, the whole pan of cake pops doesn’t come up to room temperature while you are dipping the first batch.

One at a time, dip the cake pops into the melted candy coating being making sure to get the coating all the way up over where theon to the stick is attached to really seal it into create a good seal. GENTLY tap off the excess coating on the edge of the bowl while rotating the cake pop, to get a nice even layer all the way around. You will want to do this quickly in order to make sure to reduce any excess of the candy coating off before it starts to set.

At this point you can do one of two things. If you want lollipop-like cake pops, you can stick them in a piece of styrofoam, let them dry pop side up, and serve them just like that. If you do it this way, you may want to reshape the tips of the balls a bit with your fingers before dipping them, as they may have a flattened bottom from sitting and chilling.

I tend prefer to to place them pop side down with the sticks up in the air. They are still just as cute, but easier to make in large quantities. Plus, you don’t have to worry about the flattened bottom since you are just putting it back in that same position anyway.

While the candy coating is still wet, feel free to go crazy with sprinkles, edible glitter, or even crushed nuts. If you are piping or dipping another color onto the pops, wait until the base layer is completely dry before doing so. You may need to melt more candy melts depending on how thick your coating ends up. , it’s always good have a few extra bags on hand.

Let your cake pops dry for at least an hour or two before packaging them up. I placed mine in a paper towel-lined ziploc baggies and put them into the refrigerator. You can leave them at room temp for a day or two, or even freeze them for a few weeks.

Lemon Buttermilk Cake:
3 1/2 cups (349 grams) cake flour

2 cups (383 grams) granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter (2 sticks, 459 grams) room temperature

1 cup buttermilk (3,5 dl) room temperature

4 large eggs, room temperature

2 large egg whites, room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract

zest of one large or two small lemons

Preheat oven to 350 degrees F. Lightly butter and flour two 8 or 9-inch round cake pans.

In the bowl of your stand mixer, sift or whisk together the cake flour, sugar, baking powder, salt, and lemon zest. Add the butter and half the buttermilk. Beat with the paddle attachment on a medium-low speed until combined and smooth, about 3-4 minutes.

In a medium sized bowl, with a fork, whisk together the eggs, egg whites, the rest of the buttermilk, and the vanilla and lemon extracts to combine, just until eggs are broken up. Add the egg mixture to the batter in 3 additions, mixing on medium speed for 2 minutes after each addition, being sure to scrap down the sides of the bowl frequently.

Divide the batter evenly between the two pans, and bake on the middle rack of the oven for 35-40 minutes or until a toothpick or skewer inserted into the center comes out clean. Let cool in pans until they are cool to the touch, then turn out of pans and cool completely on wire racks.

Cream Cheese Frosting:
16 ounces (454 grams) cream cheese, softened

1/2 cup unsalted butter (230 grams) room temperature

1 teaspoon vanilla extract

2 1/2 cups (325 grams) confectioners’ sugar

pinch of salt

In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated. Gradually add the sugar, and beat until light and fluffy, about 3-4 minutes.

Eclairs? Be still my heart...

**This post was originally published on HonestCooking.com, a brand new online food magazine, for which I am a contributor. The website launched in March, and it is a great new resource for recipes, travel, restaurant reviews and foodie opinion pieces. Check it out here!**

I had no clue that I held a secret, deep down, buried-in-the-depths-of-my-soul obsession with eclairs. I feel that this love/want/desire/need has always been there, waiting to be discovered, but I don't think I have been exposed to a serious eclair in the 26 years I have been on this pastry-filled planet.

People think I am insane when I tell them that I don't really like sweets that much. Then their jaws drop the rest of the way to the floor when I say I am just not that into chocolate. Then they practically faint when I follow that up with the news that I am in pastry school and I tend to spend my days making cakes and confections for showers and weddings, treats which I am not really tempted to eat. I know what tastes good, but just a taste is enough for me. The pleasure I get from sweets and desserts is the process, the ritual, the craft, and the art of making them, just not necessarily eating them.

It doesn't make any sense, I know, but there are important exceptions to my general ambivalence towards desserts, and one of those exceptions is shaped like a log, filled with pastry cream, and dipped in chocolate.

I have finally discovered what may be my perfect dessert. It starts with a neutral, fairly un-sweet pastry shell, which is similar to one of my great loves, the popover. Then you fill said shell with an amazing thick, rich, and refreshing pastry cream. I could stop here and be the happiest girl in the world. But adding just a very thin layer of chocolate ganache to the top takes it to pastry perfection. The chocolate adds just the perfect amount of sweetness, and coming from me, the typically chocolate-abstaining baker, says a lot to the importance of this component.

There are a few steps involved here, but each separate component is fairly simple and can be made a bit in advance if you aren't up for tackling the entire project in one go. My guess is though, once you start the process, you won't want to stop until you are biting into the creamy goodness that is the chocolate eclair. Try to save at least a few to share with others, you may win some hearts and make new friends. They are that good.

Chocolate Dipped Eclairs
adapted from Professional Baking by Wayne Gisslen

You will notice that I measure everything on a kitchen scale, even liquids and eggs. This really is the best way to measure ingredients for baking, as it is very dependent on precision. If you do not have a kitchen scale, you can visit this site for approximate conversions: Cooking Conversions.

Pâte à choux:

• 1 lb (454 grams) water or milk
• 8 oz (227 grams) butter
• .18 oz (5 grams) salt
• 12 oz (340 grams) bread flour
• 1 lb 4 oz (680) eggs

Combine liquid, butter, and salt in a saucepan, and bring mixture to a boil. Remove from heat and add all the flour at once, stir vigorously to combine. Return the pan to medium-high heat, and stir constantly until mixture dries out a bit, forms a ball and pulls away from the sides of the pan.

Transfer dough to a stand mixer (you can mix it by hand, but you might get blisters on your hand like I did, just a warning) and mix on low speed until dough has cooled a bit. Turn the mixer to medium speed and add the eggs in 4-5 additions. Wait until each addition is completely incorporated until adding the next addition, you may not need to add all the eggs.

When the pate au choux is ready, you should be able to drag a finger through the dough, as deep as your second knuckle, and the two sides of the dough created by the drag should slump back together and touch. You should still see a parting line, but the the sides should touch. If they stay apart, mix in a bit more egg. If they completely blend back together, you may have gone too far, and then well, I don’t know what to tell you. You can do one of two things, start over, or use the dough anyway. If you decide to use the dough, they will probably spread out more than you would like. They will still most likely be delicious, but there probably won’t be as much room for the pastry cream, and that is a shame.

Transfer the paste into a piping bag fit with a large plain tip, and pipe three inch long lines onto a parchment-lined baking sheet. Bake at 425 degrees F for 15 minutes, then reduce the temp to 375 degrees F and bake until golden brown and cooked through on the inside. The best way to tell if they are done is to sacrifice one and break it open. It should have the consistency of a popover on the inside, hollow and still a bit moist, but not sticky or wet.

Pastry Cream:

• 2 lb (907 grams) milk
• 4 oz (113 grams) sugar
• 3 oz (85 grams) egg yolks
• 4 oz (113 grams) whole eggs
• 2.5 oz (71 grams) cornstarch
• 4 oz (113 grams) sugar (this is an additional 4 oz of sugar, to be used separately from the other 4 oz)
• 2 oz (57 grams) butter
• .5 oz (14 grams) vanilla extract

1. In a heavy saucepan, bring 4 oz sugar and the milk just to a boil. Meanwhile, in a separate bowl, whisk together the yolks, whole eggs, cornstarch, and the rest of the sugar until completely smooth. Temper the hot milk into the egg mixture, then return the mixture to the pan over medium high heat. Bring the mixture to a boil, and immediately remove from heat. Stir in the butter and the vanilla and mix until completely incorporated.

2. Pour into a shallow pan, and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the pastry cream to prevent a skin from forming. Chill for a few hours or overnight. Whip until smooth again before using.

Chocolate Ganache:

• 1 lb (454 grams) dark chocolate, chopped
• 12 oz (340 grams) heavy cream

1. In a medium saucepan, bring the cream just to a boil, remove from heat, add the chocolate and stir. Let sit for a few minutes, then stir until smooth. If all chocolate has not melted, place bowl over pan of gently simmering water and stir chocolate until completely melted and smooth.

2. When the eclair shells have cooled completely, take a star piping tip, and gently poke two holes in the bottom of each eclair. Pipe pastry cream into each hole to completely fill the eclair. Alternatively you can also use a bismarck tip if you have one, to pipe the cream into the eclair. Try to get as much cream inside as possible, trust me on this, you will thank me later!

3. After eclairs are filled, carefully turn each one over and dip the tops into the chocolate ganache. Place eclairs ganache side up on a baking sheet to set.

Fuel to Ride

I am back in Chicago once again, after a much needed vacation. After two weeks of sun, scuba diving, rock climbing, whitewater rafting, jungle trekking, and beer drinking (I believe Salva Vida is my new favorite beer), it's back to reality. Paying bills, getting ready for school and work to start, loads of laundry and spring cleaning...this is how I spent my weekend. Kind of a post-vacation buzz kill right?

Luckily, there are a few things this spring that I have to look forward to, weddings to attend and new babies to meet, and of course, the big bike ride. Every summer for the past four years, my sister and I have participated in the MS 150 bike ride in northern Minnesota. Our mama was diagnosed with Multiple Sclerosis back in 2007 (she still isn't convinced, she's stubborn like that :-), and with the help of great doctors and almost daily yoga, she is doing great and thoroughly enjoying her retirement. We will continue to do this ride, and raise money for the cause, because even if it turns out in the long run that our mom doesn't have MS, other people's moms still do, and that's more than worth riding for.

The ride is less than two months away, and that means after a lazy winter, it's time to get back on my bike. I have learned my lesson about exercising for four hours and not replenishing my calories, or not eating enough before the ride. It's not a pretty sight when you are a mile away from your apartment, but your legs just stop working, and you simply can't fathom riding another yard. Not pretty at all.

I am much more proactive now, making myself a fairly big, protein-rich meal before I leave, and packing lots of high calorie snacks with me when I go on those 40-to-50 mile rides. It makes for a much happier and healthier biker. This meal was chocked full of protein, healthy fats, and filling calories. Plus, it was all stuff I had in my pantry, save for the avocado, but I usually have one or two of those lying around anyway. Simple ingredients, with big flavors and textures, this meal is a snap to throw together before a big ride, but tastes decadent enough for a great meal anytime.

If you would like to donate to the Multiple Sclerosis Society you can visit my personal page here, and read more about the disease and why I ride.

Quinoa with Edamame, Parm, and Egg 
serves 1

1/2 cup cooked quinoa
1/2 cup shelled, cooked edamame
1/2 oz shaved parmigiano reggiano (I used a vegetable peeler to get big shavings of cheese, but you can grate if you prefer)
1 extra-large egg
2 teaspoons olive oil, plus more for frying egg
salt and pepper to taste
1/2 avocado, peeled, pitted, and sliced

In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.


Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

Valrhona Pots de Crème

I have this friend. She is a mom-to-be, a teacher, and an overall wonderful person, oh yes, and she is allergic to gluten. Why should this be important? Well, I suspect like many of you reading this, our get-togethers with friends have a tendency to center around food. We plan all our meetings around what we will be cooking, who's making what, and how many calories we can safely stuff into our bellies during the allotted time frame. It has been this way for years and years, since we all found an appreciation for good food and drink. You know, since we graduated from Funyuns and Mountain Dew to caramelized onion crostini and Sauvignon Blanc.

Maybe because I claim to know my way around the stove, or maybe because I am a total control freak, I have been in charge of the main meal for our bi-annual cabin weekends for the past four years or so. When my friend found out she had celiac disease, we all tried to cater to her special dietary needs throughout the weekend. The first year was a little rough. I found myself squeezed into a tiny five foot by five foot kitchen, preparing two pasta dishes and two gluten-free "pasta" dishes. I ended up with two potfuls of tomato flavored disintegrated gluten-free pasta mush, and about three hours of dish washing ahead of me. The next year I produced a three layer lemon pistachio gluten-free birthday cake, which tasted lovely, but was as dense as a brick.

Over the years, I have learned from these gluten-free disasters, and have changed the way I approach cooking for someone with a dietary restriction. Instead of picking a recipe, then adapting it to suit my needs, I now try to seek out naturally gluten-free foods to feature in my meals. Fresh vegetables, rich cuts of meat, cheese-laden potatoes, savory rices and grains...how hard can it be to plan a gourmet meal when you have all this at your disposal? Soon, it became a pinch to plan a completely gluten-free meal that we can all enjoy, with no substitutions, and no sacrificing.

This year, I finally applied this approach to dessert. Rather than making a tart shell or pastry with all kinds of crazy rice and spelt flours and xanthan gum, I sought out a dessert that was already gluten-free. I needed something that would be the crowning touch on a lobster dinner, something rich and decadent, where no one would miss a flaky, buttery pastry dough.

Enter Valrhona Chocolate Pots De Crème. These are really simple chocolate custards, just kicked up a notch or two with the addition of some of the best chocolate in the world. Featuring one single, amazing ingredient can be a great way of simplifying a dish when there are dietary restrictions at play. The taste of the Valrhona custard is so intense and deep, the gluten-free gal and the rest of the party, never even noticed the lack of flour that is usually so noticeable in american desserts. The most important part though was ending the meal with full bellies, happy hearts, and memories of time well spent with wonderful friends.

Dark Valrhona Chocolate Pots De Crèmeadapted from Cinnamon Spice and Everything Nice
makes 8 individual custards

1 1/2 cups (355 ml) whole milk
1 1/2 cups (355 ml) heavy cream
2/3 cup (1,56 dl) sugar
6 ounces (170 grams) dark Valrhona (or any other brand high quality) chocolate, chopped
6 egg yolks
1/4 cup (0,6 dl) Dutch-processed dark chocolate, sifted
1/2 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon salt

In a medium sized saucepan, over a medium-low flame, heat the milk, cream, sugar, and chopped chocolate, whisking constantly, until chocolate is melted and sugar has dissolved, and comes to a simmer.
While this is heating, combine the egg yolks, cocoa powder, cinnamon, vanilla and salt in a large bowl.
Preheat oven to 325°F (160°C).

Once the cream mixture is at a simmer, it's time to temper it into the egg yolks. Pour a small amount (about 1/4 cup) of the hot chocolate milk into the egg yolk mixture while whisking constantly. Repeat this process two or three more times, whisking constantly, until you have a hot, loose, liquid mixture. While whisking, slowly pour the remainder of the chocolate milk into the yolks, and stir until completely incorporated.

Pass the liquid through a fine mesh strainer into another bowl, or a pitcher for easy distribution into the ramekins. Arrange eight ramekins on a baking sheet and fill each one about 3/4 full with the custard mixture.

Place the baking sheet on the middle rack on your oven, and carefully pour hot water into the sheet pan, filling it as full as possible, without overflowing. Bake custards for 35-40 minutes, until they are set. They will have a uniform, even jiggle when done, meaning the center should move just as much as the outer rim when jostled.

I have found that the easiest way to remove the custards from the oven is to use tongs to remove each ramekin separately, then turn off the oven, leaving the sheet pan full of water in the oven until it is cool. This way you wont have to try to carry a large sheet pan full of 325 degree water across your kitchen.

Let custards cool for about 20 minutes, and then refrigerate for a few hours, or optimally overnight until completely set and chilled.

For best results, top with fresh raspberries and freshly whipped cream, and serve in good company.

Just a Hint of Spring

**This post was originally published on HonestCooking.com, a brand new online food magazine, for which I am a contributor. The website launched this past monday, and it is a great new resource for recipes, travel, restaurant reviews and foodie opinion pieces. Check it out here!**

When I say a hint of spring, I am talking a very teeny-tiny hint. One day over 50 degrees here in Chicago has made me ready for full-on sunshine, budding flowers, chirping birds, fresh produce, and all those other things that make spring such a wonderful season. Last year about this time, I had practically handcuffed myself to my Dutch oven. I was kicking and screaming and praying for snow, so I could settle in and spend the entire day over a bubbling pot of soup. I was just not ready to let winter go. All the braised meats, stewed vegetables, heavy soups, and thick pasta dishes were taunting me. I was having a little trouble moving on from those wonderful dishes and my winter hibernation.

Oh what a difference a year makes! This year, it is more than just the physical changes in the weather, or the different types of foods cooking on my stove that are making me long for spring. As the middle of March approaches, I am finally ready to make some 'new year's' resolutions. A few months late maybe, but January is such a depressing, bleak, dark month and with so many weeks until the warm weather arrives, it can feel completely futile to make resolutions for the coming year. Maybe this is why so many people don't keep their resolutions, present company included.

Spring is different. Plants are sprouting, produce is plentiful, neighbors are emerging from their hibernation. In the springtime, there is a natural motivation to get outside, exercise, try new things, and meet new people, that just isn't present in the dead of winter. For me, this particular spring is full of hope and exciting opportunities, new jobs and challenging classes, friends getting married and having babies. Life seems to finally be settling into place, and heading in the right direction.

In my kitchen, I am delicately transitioning from winter into spring. I am not quite yet letting go of my winter comfort foods, but am finding small and subtle ways to add a bit of brightness to an otherwise cold weather dish. Some orange zest added to a formerly dense and heavy pound cake turned out to be a gentle way of coaxing spring into my cooking and I find myself welcoming the season with open arms.

Orange Pound Cake
adapted from williamssonoma.com
makes 6-8 mini loafs, 2 regular loafs, or 1 Bundt

2 3/4 cup (6,5 dl) flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup (2,4 dl) unsalted butter, room temperature
1 1/2 cups (3,54 dl) granulated sugar
4 eggs, lightly beaten, room temperature
1 teaspoon vanilla
1 cup (2,4 dl) whole milk, room temperature
zest of 3-4 large oranges

Preheat oven to 350 F, placing a rack in the middle of the oven.

Butter and flour your loaf pans, shaking out all excess flour and set aside.

In a large bowl, combine the flour, baking powder, and salt. Whisk or sift together, set aside.

In a stand mixer using the paddle attachment, beat the butter until smooth, about 30 seconds. Add the sugar and cream together with butter on medium high speed until light and fluffy, about 5 minutes. Gradually add the egg, beating thoroughly and scraping down the sides between each addition. Add the vanilla and beat just until incorporated, about 1 minute.

Add one-third of the flour mixture and beat on low speed just until incorporated, then add half of the milk, beating again until incoporated. Scrape down the sides in between each addtion. Repeat with another third of the flour mixture, then the remainder of the milk, then the remainder of the flour. Gently and quickly mix in the orange zest.

Spoon batter into your prepared pan(s), filling about 3/4 the way full. If you fill them too high, they can overflow and make a big mess. (Rest assured though, they will still be delicious!)

Bake for 20-30 minutes, (can be more depending on what size pans you are using) until golden brown, and a tester inserted into the middle comes out clean. 

If you want to add a little something extra to these cakes, mix together 1 cup powdered sugar, 3 tablespoons orange juice, and 1-2 teaspoons orange zest. Pour over the cakes for a simple, quick, and tasty glaze. This helps moisten the cake, and helps keep it that way for a few days. It also helps it taste like a donut, which in my book, is never a bad thing. They would also be delicious dipped in chocolate, or served with whipped cream.

Welcome to spring, where the possibilities are endless.

A New Kind of Online Food Magazine

This week brought the launch of a new online food magazine, Honest Cooking - The New Flavor In Food. It's a new kind of magazine says the editor, Kalle Bergman:

"Honest Cooking is an international online culinary magazine with the ambition to truly change the face of online food media. We feature over 50 of the world’s most interesting food & beverage writers, bloggers, photographers and Chefs, in a magazine that aims to become the leading and most inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun. We want to be smaller, quicker, funnier, smarter and more interesting than all of the current established food websites."

I am lucky enough to be one of those 50-odd contributors, and am looking forward to seeing all the great recipes and columns that will be part of such a fun and exciting new website. Check it out, I think you'll like it.

Linzer Torte

Is it bad that it is nearing the middle of March, and I am just now getting around to making something that was on my holiday goodies baking list? Is it also bad that the only reason I got around to making it was because it was part of my pastry school curriculum? No? Not a problem? Okay great, I knew you'd understand.

I had actually wanted to make linzer cookies, but somehow ended up with a linzer torte, which I have since decided is basically one giant cookie, so I am going to cross it off my list anyway. I am really good at talking myself into or out of anything.

This is my kind of tart. Simple to make, with just a few ingredients, but it still manages to pack a huge amount of spicy, nutty, fruity flavor. Top it off with a fancy lattice top, and it is beautiful and tasty enough to impress your friends, and even win hearts.

Raspberry Linzer Torte

from Professional Baking by Wayne Gisslen
makes one 9 inch torte

8 oz. butter, softened
6 oz. sugar
1/2 teaspoon salt
5 oz almond flour (or finely ground blanched almonds)
1.6 oz. eggs (usually a bit less than a large egg, or one medium size egg) at room temperature
1/4 teaspoon vanilla extract
10 oz. pastry flour
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup raspberry jam

In a stand mixture, combine the butter, sugar, salt, cinnamon, and nutmeg on low speed just until smooth. Add the almond flour and mix until combined. Add the vanilla and egg, and mix again just until combined. Add the flour in one addition and mix until evenly blended. Turn out of bowl, and divide into two equal pieces.

Take the first half, smash down gently into a 1/2 in thick disc and wrap tightly in plastic wrap. The second half, shape into disc again, but this time, place between two sheets of plastic wrap and roll out until 1/8 inch thick. Leave the dough in the plastic wrap, then chill both halves for at least two hours.

When the dough is nice and chilled, take the thicker disc out first, leaving the rolled-out one in the refrigerator until ready to use. Remove plastic wrap, and place disc on lightly floured surface. Using a rolling pin, roll out until about 1/8 inch thick. Gently move disc to 9" or 10" tart pan with removable bottom, and gently press the dough into all of the corners, lifting up the edges to help fill the spaces. Be careful not to stretch the dough, this will cause shrinkage. Using your thumb, press off any excess dough hanging off the sides to create a crisp edge.

Spread the bottom of the tart shell with a thin 1/8-1/4 thick layer of raspberry jam. Take out the rolled portion of dough, and cut into 3/4 inch strips. Arrange in a lattice pattern (there is a good photo tutorial here) and pinch off any excess dough.

Bake at 350 degrees F for 25-35 minutes, until crust is a light golden brown. Let cool completely, the sprinkle lightly with powdered sugar prior to serving.