Classic Genoise with summer berries and whipped cream

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Berries and Whipped Cream Cake
Berries and Whipped Cream Cake
Cake. There is nothing that screams celebration more than Cake.  And while I love plain simple pound cakes, this one in particular, I love the effect that a layer cake brings to the table. There are so many endless options and variations possible by just changing one component. Preheat the oven and let the creativity fly.

Today I am sharing the recipe for a classic genoise. A genoise is an Italian sponge cake. Its different from the american sponge cake in that it contains butter, adding the much loved butter flavor to the light and airy sponge cake.

I have been making this genoise recipe for a while now. It was one that I used during my The Pink CakeBox days, when people requested a fresh fruit cake. I have passed the recipe to my friends and family and everyone loves it. It yields a lovely sponge with a slight buttery flavor and the best part is it doesn’t require any separation of eggs.

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Basil and Parmesan Spelt Bread

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Basil and Parmesan Spelt Bread

Basil and Parmesan Spelt Bread

I know I am not doing a good job of keeping the blog going these days but I am hoping this gets corrected soon because while I am not blogging, I have been cooking and trying new recipes out and the pending post lists just keeps growing.

I realized I have not posted a new bread recipe for some time now, so today thought of sharing this basil and parmesan spelt bread recipe that I tried recently.

Its an adaption of the whole wheat bread recipe I have posted before. Instead of whole wheat flour I used spelt flour and wheat germ in this bread. I love spelt flour and while mellower in taste than whole wheat, some claim it to be healthier. According to various health sites, Spelt is high in vitamin B2, niacin, manganese, thiamin, copper, and magnesium. There are varying arguments though on whether spelt is more nutritious than whole wheat, but it still has its share of nutrition and is great if you are making a switch from regular flour to more wholesome grains. Also, the greater solubility of spelt protein makes it easier to digest than wheat, and thus making the nutrients more easily available to your body.

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Cardamon Fig Thumbprint Cookies

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Cardamom and Fig Thumbprint Cookies

I love jam cookies. I have previously posted coconut jam cookies on the blog, and whenever I make them I have a tough time controlling myself from finishing the entire batch.

If you have been following me on instagram, you might remember me mentioning about the shoot I did for Gimme Emporium, a local Dallas based business. After the shoot Tina and Jessica, the owners, sent me home with a few of their jams, including a bottle of fig jam, along with a lot of other amazing goodies.

Growing up I loved jam and toast, but nowadays I hardly ever buy jam because of the high sugar content and the different preservatives one finds in most store bought jams. Occasionally though I do still like warm toast with a little butter and homemade fruit preserve but those occasions are rare.

Since I knew V and I wont be eating toast and jam as much, I decided to make these wholewheat cardamom thumbprint cookies with the fig jam I got thanks to Gimme Emporium and am glad I did.

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