I learned what results when you use ground nuts for some portion of flour in a cake. The teachable moment arose when I was reading Fresh India to choose a dish to bring to yesterday’s Sunday Supper Book Club meeting.
Pistachio and Almond Cake with Saffron Icing was my selection and I opted to make cupcakes. It was my first time cooking with saffron strands. I used more than the chef because my frosting is much more vivid than the picture in the book.
The cake was phenomenal and I’m thrilled to have discovered the magic of ground nuts as a base.
Andrea Adleman | Cupcakologist 