François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients. Beautiful ...

1. Preheat the oven to 350°F (180°C) with a rack in the center position. Brush a 9 x 2-inch round cake pan with Pan Goo. 2. In a small saucepan, stir together the apricots, apricot preserves, and 1/4 ...

Cookbook author Jason Schreiber made a Coconut Apricot Macaroon Cake and talked about why he is out to shatter the misconceptions about fruitcake. Fruit Cake: Recipes for the Curious Baker is ...

When you think of the perfect Passover meal, you probably picture a few delicious desserts on the table, including a plate of coconut macaroons, an iconic Seder sweet. If you regularly take part in ...

Line the sides and base of the tin. Preheat the oven to 180°C. To make the cake, cream the butter, add the caster sugar and beat until light and fluffy. Whisk the eggs and egg yolk and add gradually, ...

Preheat the oven to 170C/150C fan/gas 3 and butter the base of a 20cm loose-bottom cake tin about 5cm-6cm deep. Using an electric whisk, whiz the egg whites and light muscovado sugar together in a ...

Who isn’t looking for a departure from boxed cake mix? New York City cookbook author Jake Cohen promises gooey chocolate decadence with these “Kosher for Passover” brownies. The recipe, featured in ...