The book isn’t vegetarian, but there are a lot of vegetable-based recipes (not so many vegan ones), and overall tons of inspiration. At first glance, the recipes seem very simple (hence the name of the book!) but dig in and you’ll see that each recipe includes 2 or 3 clever “market variations” where Karen suggests altering just a few ingredients to change the recipe’s flavor profile. The book is aptly titled “Spring/Summer” as the recipes are highly seasonal (a Fall/Winter volume is coming later). The book is a gorgeous oversized cookbook that feels like an art book. The olive oil gives it a rich flavor but the cake itself is surprisingly light. She tops it with cardamom whipped cream (the recipe is below), but I used some whipped coconut cream that I had on hand instead. It’s not overly sweet, but it’s deeply chocolate-y. Karen describes this cake as “a balance of sweet and savory.” I have to say – this one is for all of you dark chocolate lovers out there. This recipe comes from the new book Simple Fare: Spring/Summer by Karen Mordechai of Sunday Suppers, whom I’ve been a fan of for years. So… umm… it’s cake time! I’m not sure it’s celebration cake or sadness cake, but either way – it’s cake! I’m not always big on desserts, but sometimes I just need some “it’s-all-going-to-be-ok” chocolate cake. Hi, my name is Jeanine and I’m 38 going on 12. Don’t worry, the blog isn’t going anywhere – I have tons of new recipes and other special projects in the works. I’ve been cooking up a storm here in my mom’s kitchen, which is especially helpful because she washes all the dishes in my wake :). We’re excited for a new adventure, but of course, it’s always sad leaving homes and friends (and kitchens! aahh, what am I doing!) behind. We left Austin a few weeks ago and are spending the summer temporarily in Chicago (living with my parents – so glamorous!) until we find a new place to call home. However, it is best to consume it within 3 days.We sold our house yesterday. In case you haven’t heard, Jack and I are moving(!?), and lately I’ve been feeling a really mixed bag of emotions about it. You may prepare it in advance and store it in the fridge. To fully enjoy this dessert, make sure to serve and consume within 30 minutes from taking the cake out of the fridge as it will melt after that. The amount of calories from this cake depends on the amount of toppings or fillings that you add.Īs the Japanese raindrop cake by itself does not taste of anything, the amount of kinako powder and kuromitsu that you use can totally be up to you! Remember not to go overboard though, as the amount that you use will increase the caloric content of this dessert. Then, add the fillings and continue pouring the mixture until you completely fill the mould. If you want to add fruits or dried flowers, pour the mixture into the mould until half full. If you prefer not to cook directly on the stovetop, you may also use this method. ![]() ![]() You can also add the agar agar powder directly into hot water (make sure that the temperature is about 80-100 degrees Celsius) and mixing them together until the agar-agar powder dissolves completely. Once it is set, remove it from the mould and serve your Japanese raindrop cake with a sprinkle of kinako powder and a drizzle of kuromitsu. Place it in the fridge and let it chill and set for at least 1-2 hours. Once the water comes to a boil, continue simmering in low heat until the agar-agar powder dissolves completely into the water. ![]() ![]() 3 tbsp kinako powder roasted soy bean powderĪdd the agar-agar powder and water into a small saucepan, and cook over medium heat.
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