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Alternating pralines with rosewater–white chocolate pistachio ganache (dark shells) and hazelnut dark chocolate ganache (light shells). For the dark chocolate shells, I use 60% cacao — bold, but still gentle enough to let the delicate notes of pistachio and rosewater shine through. Against the creamy white chocolate shells, single saffron threads add a slightly bitter floral twist that enhances the earthiness of the hazelnut filling. Recipes are my very own.
My birthday cake, made with freshly ground pistachio and almond flour, spiced with cardamom, and filled with homemade lemon jelly and mascarpone chantilly. The sponge is my adaptation of an Ottolenghi-inspired recipe for the traditional Persian Love Cake, originally shared by the LA-based, ultra-creative Zozo Baking. In Persian folklore, a woman once used the cake’s fragrant blend of saffron, cardamom, rosewater, and turmeric to enchant a prince. My adaptation leans into just the cardamom, brightend with citrus zest and vanilla extract– a flavor that’s crisp, aromatic and still remarkably sensual.
A parting gift for my friends. Almond sponge soaked in amaretto, layered with mascarpone chantilly, ultra-ripe cherry jam, and a soft ganache (60% cacao, in a 1:1.5 cream-to-chocolate ratio). The cake’s grocery store bakery aesthetics—maraschino cherries, piped rosettes, candied oranges, sliced almonds and chocolate chunks— are reimagined with richer ingredients and a more indulgent, vaguely Italian, flavor profile.
An obligatory rococo-inspired cake served as the centerpiece of my Marie Antoinette Halloween costume (the hair — all mine — was a close contender). While Marie probably never uttered ‘let them eat cake,’ the theme pushed me to develop something whimsical and seasonal. This is a hazelnut-flour and semolina sponge infused with freshly ground juniper berries, layered with spiced apple compote (made with local VA orchard apples!) and soaked in a vodka–rosewater syrup. It’s finished with a tangy sour cream frosting and crowned with a medley of apple crisps, bee pollen, Amarena cherries, roasted hazelnuts, and Turkish rosebuds.
Autumnal tart 2/2: A spiced apple tart built on a pecan–based sablé crust with a frangipane filling. The natural oiliness of pecans brings a deeper, more decadent flavor, but also required a few tweaks to balance the added moisture—mainly, a touch more flour.
A complex blend of spices adds dimension against the rich pecan backdrop: cinnamon, allspice, cardamom, and mahlab (محلب), a real secret of Middle Eastern pastry. Made from ground St. Lucie cherry seeds, mahlab lends subtle notes of almond, cherry, and delicate florals.
Thinly sliced Envy and Golden Delicious apples, lightly brushed with honey, form a gradient that, fortunately, held its color through the final bake.
I finished the tart with freshly ground cinnamon, a sprinkle of sea salt, and a tangy sour-cream topping, then boxed it on a doily and gifted it to a new friend.
Autumnal tart 1/2: A hazelnut sablé crust and hazelnut frangipane filling, a seasonal twist on the classic almond version. Before the final bake, the tart is crowned with a Fuyu persimmon rosette. I finished the final product with honey, bee pollen, pumpkin seeds and fresh pomegranate arils for fall grins.