NYT Cooking: The name of this cake is somewhat deceiving, since most apple cakes are easier than pie (which is actually never that easy if you’re making it from scratch). In any case, it’s a simple, excellent cake with a tender crumb, subtle spicing and soft pockets of fruit. Serve it plain, or with a dollop of ice cream, whipped cream or crème fraîche.
This is gloriously rich. The raspberry and star anise jam gives it a summery slant and a more complex quality but you could choose to omit it and keep it pure chocolate. Serve with a spoonful of creme fraiche. Serves 8
The amount of pork lard that goes into a real ensaimada makes my version seem as wholesome as kale salad. Don’t be fooled though; this is a luxurious treat you can serve warm (it heats up well) at the end of a meal, alongside lightly sweetened Greek yoghurt with some grated orange zest folded through. Makes 2 pastries, serving four