Often, the number one factor that contributes to me trying a new recipe is whether or not I have the majority of the ingredients to make it.
And, if I end up making it twice in two weeks, that means I'm on to something.
This recipe comes from the April Issue of Bon Appétit Magazine which I intermittently flip through at work for design, photography and just general food making inspiration. This caught my eye mainly because I was intrigued by the combination of semolina and almond meal but also because this simple photo of the cakes just looked too good to pass up. I've never baked with semolina flour before but I didn't have any on hand. So, to improvise, I figured subbing in finely ground cornmeal would be a good start.Read More