You’ve heard of one-pot meals, but have you heard of one-cake desserts? That’s not a thing, but it should be. Here’s the idea: instead of an elaborate cake that you have to frost or decorate or slice in half, a one-cake dessert is one where a batter goes into a cake pan, the pan goes into the oven, and whatever comes out an hour later is what you serve for dessert (sprinkled, perhaps, with powdered sugar). In my years of dinner party-throwing, I’ve been a big champion of one-cake desserts: Al Di La’s pear and chocolate cake, for example. Or my favorite dinner party dessert of all time: Amanda Hesser’s almond cake. Now a new cake comes along to join the pantheon; this raspberry ricotta cake from last month’s Bon Appetit.
Hi everyone, my name is Toasted Almonds. You might not think much of me–I know nuts aren’t the most beloved of foods, and toasting? It sounds like a waste of time, right?–but I’m here to convince you that I’m a worthy addition to your cooking repertoire.
My brother, Plain Almonds, is a nice guy and all, but between you and me? He’s a little boring. For example, he underlines words that he doesn’t know when he reads, then he makes flash cards and studies them later. That’s Plain Almonds for ya. But me? I’m a wild man. When I read, I doodle inappropriate pictures in the margins of the book. Like last week I drew pictures of toasted, skinless hazelnuts in the margins of “Crime & Punishment” and Plain Almonds got so mad! He told me I was trail mix the next time I tried a stunt like that.