Juicy Italian plums are studded atop this cake like edible purple gemstones. Nutty browned butter meets ginger, cinnamon, and caramelized fruit. Take a bite of the infamous Italian plum skillet cake.
Bright and cheery, light and fluffy, this buttermilk lime cake is adorably appropriate to celebrate the arrival of spring. Do you have a few limes? How about buttermilk? Well then you are halfway to cake, my friends. If you short on limes, a combination of both lemon and lime works wonders as well. The zesty brightness of fresh lime pairs exceptionally well with the soft tang of buttermilk. And to top it off, we get playful and indulge our sweet tooth with a creamy cherry limeade buttercream frosting.
Let's talk Pavlovas. Pavlova is a light and crisp meringue cake with a crunchy shell, they are often garnished with whipped cream and fresh fruit. From outwards appearances you may easily mistake Pavlova for Meringue, however, they have vastly different interior textures. A meringue is made from egg white and sugar, they are typically very dry and have crunchy centers. Pavlova have a similar base but also include cornstarch and vinegar which results in a a slightly squishy interior, almost marshmallow-like consistency at their center.
With a wonderfully pillow-soft interior beneath their crunchy shell, pavlova are a multi-textured phenomena. Paired with fresh orange zest, bitter blood orange curd, fresh fruit, and a cool dollop of fresh whipped cream - these are clouds from an orange-scented heaven.