Ricotta Cake

Ingredients :
* 1 quart(s) whole milk
* 3/4 cup(s) arborio rice
* 1 teaspoon(s) ground cinnamon
* 1/2 teaspoon(s) coarse salt
* 1 vanilla bean, split lengthwise
* 1 1/4 cup(s) granulated sugar
* Unsalted butter, for pan
* All-purpose flour, for pan
* 3 pound(s) fresh ricotta cheese, drained 3 hours or preferably overnight
* 3 large whole eggs
* 3 large egg yolks, lightly beaten
* Confectioners' sugar, for dusting
* Strawberry Sauce

Directions :
1. Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
2. Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
3. Preheat oven to 350 degrees. Butter and flour an 8-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.
4. When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with Strawberry Sauce.

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Glazed Lemon Pound Cake

Ingredients :
Cake
* 1 cup(s) (2 sticks) unsalted butter, softened, plus more for pan
* 3 cup(s) all-purpose flour (spooned and leveled), plus more for pan
* 3/4 cup(s) low-fat buttermilk
* Zest of 2 lemons, finely grated
* 1/3 cup(s) fresh lemon juice (about 2 lemons)
* 1 1/2 teaspoon(s) salt
* 1/2 teaspoon(s) baking powder
* 1/2 teaspoon(s) baking soda
* 2 cup(s) sugar
* 5 large eggs
Glaze
* 2 cup(s) confectioners' sugar
* 3 tablespoon(s) (up to 4) fresh lemon juice

Directions :
1. Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
5. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
6. To make glaze: Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
7. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

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Strawberry Cupcakes with Strawberry Buttercream

Ingredients :
* 2 3/4 cup(s) all-purpose flour
* 1/2 cup(s) cake flour (not self-rising)
* 1 tablespoon(s) baking powder
* 1 teaspoon(s) salt
* 8 ounce(s) (2 sticks) unsalted butter, softened
* 2 1/4 cup(s) sugar
* 3 large eggs
* 1 large egg white
* 1 cup(s) whole milk
* 1 1/2 teaspoon(s) pure vanilla extract
* 2 cup(s) finely chopped strawberries
* Small strawberries, for garnish
* Strawberry Buttercream

Directions :
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Strawberry Buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

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Lemon Berry Pudding Cakes

Ingredients :
* 1 pint(s) blackberries
* 1/2 cup(s) (about 3 lemons) fresh lemon juice
* 1 tablespoon(s) fresh lemon juice, for berry sauce
* 1 cup(s) sugar
* 3 tablespoon(s) sugar, for berry sauce
* 3 tablespoon(s) unsalted butter, melted, plus more for ramekins
* 3 large eggs, separated
* 6 tablespoon(s) cake flour (not self-rising), sifted
* 1 cup(s) milk
* 3/4 teaspoon(s) salt
* Boiling water, for pan
* 4 ounce(s) (about 1/2 cup) creme fraiche

Directions :
1. Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
2. Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
3. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
4. Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
5. Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
6. Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.

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Spring Cupcakes with Sugared Flowers

Ingredients :
* 3/4 cup(s) all-purpose flour
* 2 tablespoon(s) all-purpose flour, combined with above flour
* 1/2 teaspoon(s) baking powder
* 1/2 teaspoon(s) salt
* 10 1/2 tablespoon(s) unsalted butter
* 3 1/2 ounce(s) unsweetened chocolate, finely chopped
* 1 1/3 cup(s) sugar
* 2 large eggs
* 1 teaspoon(s) pure vanilla extract
* Lavender Icing
* Sugared Flowers

Directions :
1. Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.
2. Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
3. With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined.
4. Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely.
5. Spoon Lavender Icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with Sugared Flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.

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Raspberry Almond Financiers

Ingredients :
* Vegetable oil cooking spray
* 8 tablespoon(s) (1 stick) unsalted butter, cut into pieces
* 1/3 cup(s) honey
* 2 cup(s) sliced blanched almonds (6 1/2 ounces), lightly toasted and finely ground
* 1/2 cup(s) granulated sugar
* 1/4 cup(s) sifted confectioners' sugar
* 3/4 cup(s) sifted cake flour (not self-rising)
* 1/2 teaspoon(s) salt
* 5 large egg whites
* 1 cup(s) raspberries (fresh or frozen), pureed and strained (1/2 cup)

Directions :
1. Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.
2. Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.
3. Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.
4. Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape.
5. Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack. Financiers are best served warm or the same day they are baked, but they can be stored in airtight containers at room temperature for up to 3 days. If desired, serve or package financiers in decorative paper liners.

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Lemon Cake

Ingredients :
* 1 cup(s) (2 sticks) unsalted butter, room temperature, plus more for pans
* 2 1/2 cup(s) all-purpose flour, spooned and leveled, plus more for pans
* 1/2 teaspoon(s) baking powder
* 1/2 teaspoon(s) baking soda
* 1 teaspoon(s) salt
* 1 tablespoon(s) lemon zest
* 2 cup(s) sugar
* 2 large eggs
* 3 large egg yolks
* 1/4 cup(s) fresh lemon juice
* 2 tablespoon(s) fresh lemon juice, for frosting
* 1 cup(s) low-fat buttermilk
* 1 lemon, thinly sliced and seeded
* Whipped Frosting

Directions :
1. Preheat oven to 350 degrees. Butter and flour two 8- by 2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

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