• Choose a category
• All
• Classic-Fiction

pecan torte

MAKES ONE 10-INCH TORTE

9 large eggs, separated

1½ cups granulated sugar

1 tablespoon freshly grated lemon zest, plus more for garnish

1 teaspoon pure vanilla extract

1 teaspoon salt

12 ounces pecans, toasted and finely ground (3 cups)

Confectioners’ sugar, for dusting

Passover Lemon Curd (recipe follows)

Mixed berries, for serving

1. Preheat the oven to 350°F. Put the egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.

2. Beat the whites in a clean mixing bowl until stiff peaks form; fold into the yolk mixture. Pour into a 10-inch springform pan.

3. Bake until golden brown, about 1 hour (if the top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove the sides of the pan. Let cool completely. Dust with confectioners’ sugar. Serve with curd and berries; garnish with zest.

passover lemon curd

MAKES 1¾ CUPS

2 large eggs plus 6 large egg yolks

1 cup sugar

Pinch of salt

Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)

1½ sticks (12 tablespoons) margarine, cut into 6 pieces

Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.

glazed lemon pound cake

MAKES ONE 5 X 9-INCH LOAF

This cake doesn’t rise very much, so don’t be surprised if it is shorter than you expect.

5 tablespoons unsalted butter, softened, plus more for the pan

¾ cup plus 3 tablespoons sugar, plus more for dusting

1 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking soda

3 tablespoons fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish (optional)

¼ cup milk

2 large eggs

1. Preheat the oven to 350°F. Butter a 5 × 9-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together the flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.

2. Put the butter and ¾ cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in the eggs and zest. Working in 2 batches, alternate mixing in the flour mixture and the milk mixture. Pour the batter into the prepared pan. Bake until a cake tester comes out clean, about 35 minutes.

3. Meanwhile, stir together the remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing the cake from the oven, immediately brush with the lemon glaze. Let the cake cool in the pan 10 minutes. Unmold the cake. Brush the remaining glaze on top. Garnish with zest.

six-layer chocolate cake

MAKES ONE 9-INCH LAYER CAKE

Vegetable oil cooking spray

3½ cups all-purpose flour, plus more for dusting

1 tablespoon plus 1 teaspoon baking powder

2 teaspoons salt

4 sticks (1 pound) unsalted butter, softened

2¾ cups sugar

1 cup crème fraîche (8 ounces)

1 tablespoon pure vanilla extract

9 large eggs

1¼ pounds bittersweet chocolate (preferably 70 percent cacao), melted and cooled

Tangy Chocolate Frosting (recipe follows)

1. Preheat the oven to 325°F. Cut 3 9-inch rounds of parchment paper to line the bottoms of 3 9 × 2-inch round cake pans. Coat the pans with cooking spray. Line with parchment rounds; coat the parchment with cooking spray. Flour the pans, tapping out excess; set aside.

2. Sift the flour, baking powder, and salt together into a bowl; set aside.

3. Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in the crème fraîche and vanilla. Add the flour mixture and eggs in alternating additions; mix well, scraping