This take on the classic Vietnamese Honeycomb cake is spiced with comforting Fall flavors and DED in white chocolate This gluten-free dessert has an Irresistible texture with a chewy Interior and a crusty exterior that Makes it so snackable the batter is Infused with pumpkin spice as well as Pumpkin puree which gives this cake a Beautiful orange color to achieve a Honeycomb structure and prevent air Bubbles the batter requires a few rounds Of getting past receive a non-stick bun Pan is crucial to the cake success Preheat it in the oven brush it with Some oil and pour the batter in finish Everything off with a drizzle of white Chocolate and a few sprinkles of pumpkin Spice
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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