Buttermilk Sheet Cake With Peaches and Blueberries

16 tablespoons (226 grams; 2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
3 cups (360 grams) flour
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) kosher salt or fine sea salt
2 cups (400 grams) sugar
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup well shaken buttermilk, preferably full-fat
3 peeled, pitted peaches, sliced 1/2-inch thick (about 2 cups; see NOTE; can use frozen)
1 cup (150 grams) fresh or frozen blueberries

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper so the 2 shorter sides overhang a bit (for lifting the cake out of the pan.) Grease the paper with a little butter.

Whisk together the flour, baking soda and salt in a medium mixing bowl.

Combine the 16 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed, 3 to 4 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl from time to time.

Add the vanilla extract to the buttermilk and stir to combine. On low speed, alternately add the flour mixture and the buttermilk mixture in two or three additions, ending with the flour, mixing until just barely incorporated. Use a flexible spatula to gently fold the batter a bit more by hand, making sure to scrape the bottom of the bowl to work in any residual dry ingredients. Once the batter looks combined with no white streaks, scrape it into the prepared pan. Smooth the top with an offset spatula.

Arrange peach slices on the top and scatter the blueberries evenly over the peaches. Bake (middle rack) for about 1 hour (start checking after 50 to 55 minutes), until the cake is golden brown on the edges and begins to pull away from the sides. During the baking, the batter will puff up over the fruit; once the cake cools, it will deflate a bit.

Transfer to a wire rack to cool completely (in the pan). Lift the cake using the parchment paper ends, then discard the paper and cut into 15 to 20 squares.

NOTE: To peel peaches, plunge them it into boiling water for 30 to 45 seconds, then use a slotted spoon to transfer them to a bowl of ice water. As soon as they are cool enough to handle, slip off the skins. The riper the peach, the less time it needs in the boiling water.

Coconut Pound Cake

6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
6 tablespoons/85 grams softened coconut oil
3 large eggs, at room temperature
1 cup/240 milliliters canned coconut milk
1 packed cup/85 grams plus 2 tablespoons sweetened shredded coconut

Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.

In a medium bowl, whisk the 2 cups flour with the baking powder and salt.

In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.

Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.

Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.

Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.

Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.

Tip
To toast your shredded coconut, spread it out on a baking sheet in an even layer and bake at 350 degrees, stirring halfway through, until toasted and golden, about 7 minutes. Let cool.

One-Bowl Skyr Cheesecake

8 ounces (227 grams) cream cheese, softened
2/3 cup (133 grams) plus 1 teaspoon granulated sugar, divided
2 cups (16 ounces/453 grams) plain low-fat skyr (Icelandic yogurt), at room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
3 large eggs, at room temperature
1 pound fresh strawberries, hulled and sliced
1/2 teaspoon fresh lemon juice

Position a rack in the middle of the oven and preheat to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place it on a large, rimmed baking sheet.

In a large bowl, using a handheld electric mixer (or in a bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese on medium speed until very smooth, about 1 minute. Stop the mixer, add 2/3 cup of the sugar and beat, starting on medium-low speed and increasing to medium-high until incorporated. Stop the mixer and scrape the bottom and sides of the bowl, then add the skyr, vanilla and lemon zest and beat on medium until combined. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between additions, and beat until well combined.

Pour the mixture into the pan and bake for 15 minutes, then, keeping the cake in the oven, reduce the oven temperature to 250 degrees and bake for 55 minutes to 1 hour 5 minutes, or until the cake is just set but still jiggles a little in the middle. Transfer the pan to a wire rack and let cool for 1 hour. Then, keeping the cake in the pan, cover and refrigerate for at least 2 hours and up to 3 days.

When ready to serve, in a medium bowl, toss the strawberries with the remaining 1 teaspoon of sugar and the lemon juice. Run a butter knife around the edge of the pan before unmolding. Serve each slice of cheesecake topped with a mound of the strawberries.

Almond Cake With Cardamom and Pistachio

1/2 cup vegetable oil, plus additional for pan
7 large eggs, separated
1 cup sugar
1 tablespoon almond extract
4 1/2 cups plus 1 tablespoon/420 grams almond flour (see tip)
2 teaspoons ground cardamom
1 to 2 tablespoons confectioners’ sugar, for dusting
3 to 4 tablespoons finely chopped pistachio nuts, for garnish

Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.

In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.

Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack.

To decorate, dust with confectioners’ sugar and chopped pistachios.

Tip
If you want to grind your own almond flour, start with 3 cups nuts. Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste.

Pumpkin Sticky Toffee Puddings for Two

FOR THE PUDDINGS:
1 tablespoon unsalted butter, cut into 1/2-inch cubes, plus more for greasing
1/4 cup/55 grams pitted, chopped dates
3/4 teaspoon finely grated lemon zest
1/2 teaspoon baking soda
2 tablespoons boiling water
1/2 cup pumpkin purée (not pumpkin pie filling)
1/4 cup/55 grams dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or ginger
Pinch of ground cloves
1/8 teaspoon fine sea salt
1/2 cup/65 grams all-purpose flour
Flaky sea salt, for serving
Crème fraîche, sour cream or plain yogurt, for serving

FOR THE SAUCE:
1/4 cups/55 grams dark brown sugar
3 tablespoons pumpkin purée (not pumpkin pie filling)
2 tablespoons heavy cream
Large pinch of fine sea salt
1/4 cup/55 grams unsalted butter (1/2 stick), cubed
1 tablespoon bourbon or brandy (Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).

Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.

Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.

Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.

Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.

Tip:
If your ramekins hold less than 1 cup (8 ounces) each, you can divide the batter among 3 or 4 of them and reduce the baking time. This recipe makes two very substantial servings, with leftovers. You can also double or triple the recipe. If doubling, bake in an 8-inch pan; if tripling, use a 9-inch pan. If you make any of these adjustments, start checking for doneness after 20 minutes.

Japanese Cheesecake

8 oz Philadelphia cream cheese (225 g)
2 oz unsalted butter (50 g)
100 ml full milk
2 oz. cake flour (60 g)
1 oz. corn starch (20 g)
6 egg yolks, room temperature
1/2 tablespoon lemon juice
Scant 1/4 teaspoon salt
6 egg whites, room temperature
1/4 teaspoon cream of tartar
5 oz fine granulated sugar (140 g)

Preheat oven to at 325 F (160 C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.

On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.

Sift the cake flour and corn starch.

Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.

Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.

Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.

Pour the mixture into the springform pan. Tap the cake pan gently before baking.

Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.

Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it’s normal that the cake will shrink about 1/2 – 1 inch after cooling.

Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.

NOTES
1. If you use a springform pan or loose base cake tin, make sure it’s closed tight. It’s best to wrap the base of your pan with 2 layers of aluminium foil (outside of the pan) to prevent the water bath from seeping inside the bottom part of the cake.

If you use a 8″ round pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.

If you use a 9″ pan, you can line the bottom part and not the sides. You may line the entire pan with parchment paper, if you like.

You can also use an 8-inch or 9-inch square pan.

If the cake shrinks too much, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY using a flipping motion. Do not stir or blend vigorously.

Make sure you have a smooth cream cheese mixture that is not lumpy.
Use room temperature eggs to ensure that the meringue has the maximum volume.
Make sure your egg whites are beaten until soft peaks form. Dot not over beat, we don’t want stiff peaks.

DO NOT OVER MIX the meringue with the cream cheese batter. Fold very gently, do not stir or blend as the bubbles in the meringue will disappear.

To avoid the sudden drop in oven temperature and room temperature, leave the cake in the oven with the oven door open. This will make sure that the cake doesn’t lose volume and sink.

To avoid cracking at the top, please make sure you use a water bath for baking. The steam from the water will circulate in the oven, hence minimizing cracking at the top.

To avoid over browning, bake the cake at the bottom part of your oven.

Icebox Pudding Cake

2 vanilla pound cakes (about 12 ounces), cut into 1/2-inch thick slices
2 cups vanilla pudding (chilled or at room temperature)
1 cup organic heavy whipping cream, whipped

Optional toppings: tropical fruit; toasted coconut flakes and blueberries; shaved dark chocolate; banana slices and Nilla Wafers

Layer 1/3 of the cake slices on the bottom of an 8 x 8-inch baking dish. Top with half of the pudding. Repeat with second third of cake, and remaining pudding.

Add the last third of cake slices and top with whipped cream, adding desired toppings. (Unless using fruit toppings, which can be added to the top of the cake when serving.)

Cover with plastic wrap and chill in freezer for at least 3 hours.

Swedish Almond Cake

FOR THE CAKE:
½ cup plus 6 tablespoons/200 grams unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons/240 grams all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
2 large eggs, at room temperature
2/3 cup/160 milliliters whole milk, lukewarm
2 teaspoons vanilla extract

FOR THE TOPPING:
7 tablespoons/100 grams unsalted butter, cut into small chunks
3/4 cup/75 grams sliced almonds
1/2 cup/100 grams granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk

Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, baking powder and salt.

Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes.

Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen.

Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula.

Scrape the batter into the prepared pan.

Slide the cake into the oven, and set your timer for 30 minutes.

As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.

Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.

Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean.

Transfer the baking sheet to a rack, and cool for 5 minutes.

Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.

Triple-Cheese Cheesecake with Amaretti Crust

AMARETTI CRUST
3 ounces amaretti cookies (about 20)
2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed
Pinch of kosher salt
5 tablespoons unsalted butter, melted

CHEESECAKE
1 teaspoon unflavored powdered gelatin
3/4 cup chilled heavy cream
Two 8-ounce packages cream cheese, softened
3/4 cup fresh ricotta cheese
3/4 cup sugar
Pinch of kosher salt
1/4 cup mascarpone cheese or sour cream
1/4 cup fresh lemon juice

HONEYED APRICOTS
3/4 cup honey
Three 3-inch rosemary sprigs
6 ounces dried California apricots

Step 1: make the crust
Preheat the oven to 350°.

In a food processor, pulse the amaretti with the graham crackers and salt until finely ground.

Transfer the crumbs to a small bowl and stir in the butter.

Press the crumbs evenly over the bottom and halfway up the side of an 8-inch springform pan.

Bake for about 10 minutes, until the crust is set. Cool on a rack.

Step 2: make the cheesecake
In a microwave-safe dish, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened, about 10 minutes.

Meanwhile, in a small bowl, beat the heavy cream until soft peaks form; refrigerate.

Step 3: make the cheesecake
In a bowl, beat the cream cheese, ricotta, sugar and salt with an electric mixer at high speed until light and fluffy, about 5 minutes.

Beat in the mascarpone and lemon juice.

Step 4: make the cheesecake
Microwave the gelatin until melted, 5 seconds; scrape into the cream cheese mixture and beat until incorporated.

Fold in the whipped cream.

Pour the mixture into the cooled crust and smooth the surface. Refrigerate the cake until firm and set, 3 hours.

Step 5: make the honeyed apricots
In a medium saucepan, combine the honey with 3 cups of water and the rosemary.

Bring to a boil and cook over moderately high heat, stirring occasionally, until the honey is dissolved.

Add the apricots and simmer until tender, 10 minutes. With a slotted spoon, transfer the apricots to a bowl. Boil the rosemary syrup until thickened, 20 to 25 minutes. Strain the syrup over the apricots and let cool.

Step 6: make the honeyed apricots
Unmold the cheesecake and serve with the honeyed apricots.

Three-Ingredient No-bake Icebox Chocolate Cheesecake

70 Nabisco Famous Chocolate Wafers (from 2 packages)
Three 8-ounce packages cream cheese, at room temperature
1 cup chocolate syrup, such as Hershey’s

Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.

Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.

Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly. Cut into wedges and serve.

Make Ahead: The plastic-wrapped cake can be refrigerated for up to 3 days.

Fresh Peach Ricotta Cake

2 cups all-purpose flour
1/2 tsp baking powder
Pinch salt
3 large eggs at room temperature
2 cup white sugar
1 cup ricotta cheese full-fat recommended
3 large peaches peeled or not, as you like
For topping:
Flaked almonds
Brown sugar
Pinch salt

Garnish:
Icing/Confectioners’ sugar for dusting

Preheat oven to 350F with rack in the centre of the oven. Grease a 9 or 10-inch springform pan and line the bottom with a round of parchment paper. Set aside. *A 9-inch springform is the best option, if you have that size.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Prepare the peaches by peeling, if desired, then cutting 2 of the peaches into cubes and then cut the 3rd peach into slices. Set aside.

In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the white sugar until light in colour and fluffy, about 3 minutes. Add the ricotta and mix in. Add the flour mixture and mix until combined.

Using a spatula, gently fold in the 2 cubed peaches until combined well with the batter. Spoon the batter into prepared pan and smooth the top. Arrange the sliced peaches on the top of the batter. Scatter some flaked almonds on top, then sprinkle with a bit of brown sugar and and pinch of salt.

Bake in preheated oven as follows: for a 9-inch springform pan, bake for 75-80 minutes. For a 10-inch springform, baking time will be shorter, about 60-65 minutes. In all cases, cake should have pulled away from the sides of the pan and the top should be evenly golden. You can test centre with a skewer to be sure it is cooked in the middle.

Allow cake to cool in the pan for 15 minutes, then run a knife around the outside and carefully remove the outside ring from the springform pan. Allow to cool completely before removing from the pan base.

Ultimate Zucchini Bread

2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
1/2 cup (95 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
1 teaspoon fine sea or table salt
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (260 grams) all-purpose flour
2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray.

Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined.

Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs.

Add flour and mix until just combined.

Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp.

Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices.

Zucchini bread keeps for 4 to 5 days at room temperature. Wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

Strawberry Summer Cake (Sheet Pan Variation)

9 tablespoons (125 grams) unsalted butter
3/4 teaspoon fine sea or table salt
1 1/2 cups (300 grams) plus 3 tablespoons (40 grams) granulated sugar
1 large egg
1 large egg yolk
3/4 cup (175 ml) milk, whole is preferred but all varieties have worked
1 1/2 teaspoons (8 ml) vanilla extract
2 1/4 teaspoons baking powder
2 1/4 cups (295 grams) all-purpose flour
1 1/2 pounds (680 grams) of the freshest, even a touch overripe, strawberries, hulled and halved

Heat your oven to 350°F (180°C).
Lightly coat the sides and corners of a 9×13-inch cake pan with butter or nonstick spray, and fit the bottom with a rectangle of parchment paper. In a large bowl, beat butter, salt, and 1 1/2 cups of the granulated sugar until light and fluffy. Add egg, yolk, and vanilla and beat until combined. Add milk and mix until smooth. Sprinkle baking powder evenly over batter and beat into batter for 20 seconds longer than will seem necessary — this ensures it’s perfectly distributed. Scrape down the bowl. Add flour and beat or stir until just combined.

Spread batter in prepared pan. Arrange strawberries cut side down, as snugly as you can get them to fit. If you have extra, nudge them in anyway. Leave no strawberries behind. Sprinkle with remaining 3 tablespoons of sugar — it will seem like a lot but helps the strawberries get jammy and gives the cake a great texture.

Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s underbaked) — about 45 to 48 minutes. Let cool in pan on a rack. Cut into squares and serve as is, or with lightly sweetened whipped cream, if you’re Deb.

Do ahead: Cake even better half- to a full day later, when the strawberries marry with better with the cake. I like to leave the cake uncovered at room temperature so it doesn’t get sticky on top.

Strawberry Summer Cake

6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan. (This cake does not work in a standard 9-inch pie pan; it will overflow.)

Whisk flour, baking powder and salt together in a small bowl.

In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.

Notes:
The batter can be dropped to 2 tablespoons less sugar (i.e. 7/8 cup sugar instead of a whole one). But the sugar on top. It contributes to the berries turning into jam.

Hawaiian Guava Cake

2 1/2 cups/320 grams cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 1/4 cups/250 grams granulated sugar
6 large egg whites
1/4 cup/60 milliliters neutral oil, like canola or vegetable oil
1 cup/240 milliliters whole milk
1 cup/240 milliliters guava concentrate or reduced guava juice (see Tip)
2 teaspoons vanilla extract
4 drops of red food coloring (optional)

1 cup/240 milliliters heavy whipping cream
8 ounces/230 grams cream cheese, at room temperature
1/2 cup/100 grams granulated sugar
Pinch of kosher salt
3 drops of red food coloring (optional)
1/2 cup/120 milliliters guava concentrate or reduced guava juice (see Tip)

Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.

Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.

In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.

Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it’s light and fluffy with stiff peaks, another 2 to 3 minutes. (Don’t overwhip!) Transfer the whipped cream to a bowl.

Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there’s no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.

Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions.

Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Tip
If using guava juice, reduce it: Boil two liters of juice over high heat until it’s reduced by half, about 40 minutes. Let cool completely before using. Avoid juices that contain any added sugar so the cake does not become overly sweet. Ms. Kysar likes Ceres brand guava juice.

Chocolate Tres Leches Cake

CAKE:
1 3/4 cups/225 grams all-purpose flour
1/2 cup/45 grams unsweetened Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 cups/300 grams granulated sugar
2 eggs, at room temperature
1 cup/240 milliliters whole milk
1/2 cup/120 milliliters grapeseed oil or any mild-flavored oil
1/2 teaspoon pure vanilla extract
1 cup/240 milliliters boiling water

FOR THE TRES LECHES:
1 (12-ounce) can/355 milliliters evaporated milk
1 (14-ounce) can/395 milliliters sweetened condensed milk (3 tablespoons reserved for the whipped cream)
1 cup/240 milliliters heavy cream
Scraped seeds of 1 vanilla bean or 1 teaspoon vanilla extract (optional)

FOR THE CONDENSED MILK WHIPPED CREAM:
1 cup/240 milliliters heavy cream, chilled
1/2 teaspoon vanilla extract
1 teaspoon cinnamon (optional)
Chocolate shavings (optional)

Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.
Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.
In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.

Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 50 minutes.

Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.

Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake’s edges. Cool completely.

While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don’t worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.

When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

Japanese Soufflé Pancakes

4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
6 tablespoons cake flour
1/4 cup milk, chilled
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
Unsalted butter, for greasing and serving
Maple syrup, for serving
Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

Burmese Coconut Cashew Cake (Sanwin Makin)

One 14-ounce can coconut milk (do not use light)
1 cup(170 grams) semolina flour
1/4cup(30 grams) plus 2 tablespoons (15 grams) unsweetened shredded coconut
1 generous packed cup (218 grams) light brown sugar
4 tablespoons(57 grams; 1/2 stick) salted butter, melted and slightly cooled
3 large eggs
1 1/2 teaspoons(8 grams) baking powder
1/2 teaspoon(2 grams) ground cardamom
1/2 teaspoon(3 grams) kosher salt
1/4 cup(32 grams) roasted unsalted cashews, chopped
Lightly sweetened whipped cream, for serving (optional)

Preheat the oven to 350 degrees. Coat the inside of your 9-inch round cake pan with cooking oil spray. Line the bottom with a round of parchment paper, then grease the paper’s surface with the cooking oil spray.

Pour the coconut milk and all its solidified fat into a mixing bowl, whisking thoroughly to emulsify it, as needed.

Combine the semolina and 1/4 cup of the shredded coconut on a rimmed baking sheet, spreading them in an even layer. Toast (middle rack) for 10 to 12 minutes, until the coconut is fragrant and golden at the edges, stirring halfway through the oven time. Transfer to the mixing bowl with the coconut milk and whisk to incorporate. Let the mixture sit for 15 minutes, or until all the liquid is absorbed.

Increase the oven temperature to 375 degrees.

Add the brown sugar, butter, eggs, baking powder, cardamom and salt to the semolina mixture, whisking to form a thin batter. Pour into the prepared pan, then scatter the cashews and the remaining 2 tablespoons of shredded coconut evenly over the surface.

Bake (middle rack) for 28 to 33 minutes, until the top is golden brown and a toothpick inserted at the center comes out clean. The cake’s surface may crack a bit; that’s okay. Cool (in the pan) on a wire rack for 20 minutes, then run a round-edged knife around the edges to loosen it. Invert the cake onto the rack, remove the pan and paper. Turn the cake right side up, onto a serving plate.

Serve warm, or at room temperature, with the whipped cream, if desired.

Pandan Chiffon Cake

THICK BATTER:
5 egg yolks from large eggs about 50 gr each
20 gr sugar
3 Tbsp cooking oil
100 gr cake flour sifted
1/4 tsp salt
1 tsp baking powder
100 ml coconut milk use the canned version
2 tsp pandan extract

MERINGUE:
5 egg whites from large eggs room temperature
1/2 tsp cream of tartar
60 gr sugar

Separate the egg yolks from the white and let them sit out for 30 minutes at room temperature. The meringue whips better at room temperature.

MIXING THE THICK BATTER:
Whisk the egg with sugar and cooking oil, then add coconut milk and pandan extract. In a separate mixing bowl, mix the cake flour, salt, and baking powder.

Gradually add the cake flour to the egg batter while mixing. Mix until smooth and no lumps. Strain the batter if necessary to get rid of any lumps.

WHIPPING THE MERINGUE:
Preheat your oven to 330 F. Place the oven rack 3rd from the top.

Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there’s trace of grease in your utensils or bowls. Beat the egg whites on medium speed until frothy, add cream of tartar and whip until it turns whitish. Gradually add the sugar as you beat. I beat them for around 4-5 minutes until you get a stiff peak. You will know you get to the stiff peak when you hold your whisk up and your meringue holds its shape.

Gently fold in 1/4 of the meringue into the thick batter. Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Repeat this motion several rounds. Continue on with second 1/4 of the meringue again to mix. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed.

DO NOT grease your chiffon pan. The cake needs to cling to the pan to rise. Give the pan a strong tap on the side for a few times before pouring in the batter to remove any air bubbles. Pour the batter in. Smooth the batter with rubber spatula. Give the pan a tap again to remove any bubbles or you can use toothpicks to do so.

Pop into the oven and let it bake at 330 F for 45-50 minutes. DO NOT open your oven door at least for the first 30 minutes of baking or you will deflate the cake.

Don’t be alarm if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I find that baking at this temperature in my oven prevents the cake from cracking.

Once out of the oven, carefully invert the pan upside down. Your chiffon pan may have the little stands for you to invert, but I find it not high enough. I use a glass jar and set the inverted pan on top of the jar and let it cool down completely.
Please don’t be tempted to remove from the pan if it’s still warm. It takes about one to two hours to cool down completely
Once it’s cool down completely, use a spatula knife to run through the edge of the cake to help release the cake. Gently push the base of the pan down. Use the knife again to run through the top of the cake to help release it from the base of the pan.

Pandan Coconut Huat Kueh (Fatt Koh)

WET INGREDIENTS:
150 gr sugar
1 large egg about 55 gr
100 gr coconut cream or 150 gr coconut milk for cocoa and vanilla flavor
100 gr cooking oil

DRY INGREDIENTS:
1/2 tsp salt
250 gr cake flour see notes
2 tsp baking powder

FOR PANDAN FLAVOR :
50 gr pandan juice

FOR COCOA FLAVOR:
1 tsp cocoa powder

FOR VANILLA FLAVOR (PINK COLOR):
1 tsp vanilla extract
1 drop Red food gel

MAKING THE CAKE BATTER:
Mix all dry ingredients in a mixing bowl. Set aside.

Bring a water in the steamer to a boil. Make sure there’s enough water in the steamer.

Line individual muffin cups with paper.

Crack egg into a mixing bowl of a mixer. Add sugar and use a whisk attachment to cream until the mixture is pale and creamy, about 2 minutes.

For pandan flavor, add coconut cream and pandan juice. For other flavors, add coconut milk (not coconut cream). Continue to whisk another 2 minutes.

Gradually add in the flour mixture, alternating with the cooking oil. Continue to do so until you run out of flour and oil.

Add in cocoa powder or vanilla extract and red food gel at this point. Continue to mix until the batter is thick but spreadable

Scoop the thick batter to the cup with a spoon. You might need a rubber spatula to help you. Fill it up all the way to the top. When you do this, the cake will give you a big smile on top later.

Place the cups inside the steamer and steam over high heat. Make sure the heat is high. Steam for 15 minutes. Do not open the lid throughout the steaming process. After 15 minutes, you can open the lid immediately and remove the cake from the steamer. Let them cool down for 1 minute and then transfer out from the muffin tin and let them cool down on a cooling rack.