You can frost this one with chocolate or use it to make an easy layer cake, shortcake, or trifle... or splash with juice, syrup, or liqueurs and top with whipped cream and fruit. Or simply add flavorful seeds—poppy, toasted sesame, caraway, or anise—or grated citrus zest, almond extract, freshly grated nutmeg, saffron, and/or ground cardamom.
Experiment by adding matcha or by trading a small portion (start with 1/4 cup) of the all-purpose flour for an equal amount of another, more flavorful flour such as corn flour, oat flour, chestnut flour, or buckwheat flour.
Some guidelines for adding flavors:
Seeds: 1 teaspoon or less of aromatic seeds such as caraway, fennel, or anise, or as much as 3 to 4 tablespoons poppy seeds or toasted sesame seeds.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).
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