The bounty of fresh seasonal produce and demand for lighter fare impact summer menu planning. If you’re looking to add something cool and creative to the lineup, start with these five recipes.
Olive Oil Cake with Passionfruit Puree Filling and Honeycomb Garnish
These petite cakes are sized perfectly for a summer dessert table. For ease of execution, chef David Wakefield bakes the batter in a sheet pan, then cuts the large cake into individual circles.
Click here to see the recipe.