Cat­alo­nian choco­late and al­mond cake

The Jewish Chronicle - - Life/food -

THIS is a moist cake that is good to serve as a dessert with cream. The recipe comes from a lit­tle book that Carolina Zen­dr­era, my Span­ish pub­lisher, gave me, en­ti­tled Re­c­etas tradi­cionales: La er­mi­taña de la cocina, cocina bur­guesa del siglo XX (Tra­di­tional Recipes:the her­mit in the kitchen — bour­geois cook­ing in the 20th cen­tury), pub­lished by Zen­dr­era Zariquiey in 1999.The recipes are those of Águeda Bien­zobas, who cooked for Carolina Zen­dr­era’s grand­par­ents and fam­ily in Cat­alo­nia for 50 years.

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