It’s funny to see the rise in popularity with olive oil cakes, especially here in Los Angeles, over the past 4 years. It’s almost as if post-pandemic, that became the “it” cake in the city. You would be amazed to see how many bakeries and cafes sell a variation of it, and almost all are…
Tag: semolina flour
Mortadella and Pistachio Pizza
This recipe was originally going to be a revisitation of my old squash blossom and burrata pizza I did years ago. Except that I could not find squash blossoms anywhere, and so I had to pivot. I wanted to try out a fun recipe using my sourdough starter, and making this airy, high-hydration, pizza dough…
Milk Tea-Sesame Semolina Cake
I came up with this recipe because I was craving semolina cake. This cake was initially inspired by the Middle Eastern semolina cake called basbousa – a dense semolina flour-based cake that is usually baked with ghee and tahini, which gives it this nutty, toasty flavor profile and a dense, rich texture, and the baked…
Pink Lemon-Olive Oil-Rose Cake
This cake is dedicated to my friend, Na’ama, specifically for her birthday. Fun facts, she was one of my friends that attended my apron battle for season 12(she was in the podium instead of the balcony), and we went to college together, but did not actually know each other back then. Since Boston University was…
Blackberry-semolina cake with olive oil and Meyer lemons
I literally came up with this recipe because I went to the grocery store, and saw 99-cent cartons of blackberries on sale! I knew it was a sign from whatever powers that be that I had to make something with these, so I bought about three 6oz containers of them! I had a couple of…
Blood orange-rhubarb mimosa cake
I wanted to do a summery, Italian take on mimosa cake with this recipe. I have made mimosa cakes before, but I wanted to do a different take on it. For this cake, I went with a blood orange-olive oil cake, whipped skyr, which is this Icelandic yogurt, a blood orange-amoretti crunch, and macerated blood…
Something comforting: a plated dish
I really love stewed chickpeas. Actually I just love chickpeas in general. And luckily, I got to cook with them more often these days because I need them for their aquafaba. However, with all of the vegan meringue I have been making, I still need to get rid of the actual chickpeas themselves. So this…
Yogurt-peach-Turkish delight cake
This dessert came about because we had a fuck-ton of peaches in my fridge that we needed to get rid of. I love yogurt-semolina cake and I knew that it would have the perfect dryness in the crumb to hold up to the moisture in the peaches, so I went that route with baking them…
Honey-peach pie
I literally only made this dessert because my mother decided to buy about 12 white peaches, and I had to use them all up somehow. A word of advise, if you’re making this dessert, serve it immediately, because white peaches oxidize and within a day, it’ll turn gross and brown. Or just use the yellow…
Freddy's Harajuku 