From Lemon Poppyseed cake with a Pinot Gris glaze by Mari of The Unexpected Harvest, Chef Dennis' Italian lemon Pear Cake, Rosemarried's grapefruit cupcakes with her own candied peel, The Tomato Tart's rosemary-lemon-caramel cake combination, Boulder Locavore's gluten-free cardamom-orange cake, to Spicy Nay's lemon-lavender cupcakes with cream cheese frosting, these recipes remind me of why I started the whole project in the first place; to see where our imaginations run as chefs when presented with the same recipe to develop. (For a full run-down of these amazing swappers and a little swap history, check out the Recipe Swaps page.)
I made:
Serves: 12. (Why so many? This is a great recipe to use when you are responsible for a dinner party dessert. It is elegant on the plate and very easy to make.)
