dessert — Journal — Shanghai 1984 by Yang Liu

Figgy Rum Cake

I make some version of a rum cake each year around Christmas time and this particular year I chose to fill it with figs, currants, raisins and orange zest. The olive oil cake base keeps things light and moist. The end result is an aromatic and festive cake. Enjoy!

Food, RecipeYang LiuDecember 25, 2016cake, dessert, fig, rum, fruit, sweetComment

Naked Orange Mini Macarons

This is an entirely artificial coloring free macaron recipe. Using natural orange zest and juice really brings out a vibrant flavor. A little beet powder enhances the buttercream color, but can be omitted if you want to go entirely au naturel.

Food, RecipeYang LiuDecember 19, 2016macarons, dessert, sweet, cookie, orangeComment

Rosewater Orange Sponge Cake

I like the combination of orange and rosewater so that there’s a bit of acidity to cut the sweetness of a rose cake. In some parts of this world, this type of sponge cake is known as a "fatless sponge" as no butter or oil is added to the mixture. Nevertheless it is still a tender, delicate cake.