"kuidaore" news and stories

When the words "flourless" and "cake" are put into the same sentence, the word that comes between them is almost always "chocolate." That is not the case here and this Flourless Orange Cake from Kuidaore is good enough to win over even dedicated chocoholics. The Sephardic recipe was first printed in Claudia Roden's Book of Middle Eastern Food, and though the origins of the cake are older than the book, the innovative use of the orange to Western palates made it a hit. Though it is not in the new edition, the recipe is well-known enough to appear in many other publications. The cake is made with whole, boiled oranges, ground almonds, sugar, eggs and baking powder - that's it. Mix it, bake it and with very minimal effort, you'll have a moist and tender cake that melts in your mouth, leaving a flavor that makes even the common orange seem exotic.

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When you hear the phrase "peanut butter and jelly," chances are you think of a childhood snack or a tasty lunch, tucked away in a brown paper bag. The idea might not inspire the same mouthwatering temptation that it did when you were ten, but perhaps this updated version of the classic pair is enough to. Kuidaore used Thomas Keller's take on peanut butter and jelly as inspiration to put together these phenominal treats: grown up peanut butter cups with yuzu pate de fruit "jellies".

They may not be neatly spread between two slices of bread, but I know that I certainly wouldn't turn up my nose after finding either of these in my lunch.

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