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Its all proof that the act of cooking can indeed be an empowering, life-changing thing.
These much-anticipated treats were edible windows into Binders heritage and the world beyond.
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Later, she traveled across the world to work in fine kitchens in England, France, and Australia.
I first put this on the menu at Bar Bambino, where it was an instant success.
Sticky sweet and crumbly, moist on the inside and crusty on the outside.
Fabulous served for dessert (or even breakfast) alongside an espresso.
Preheat the oven to 300F.
Grease a 9-inch springform cake tin with butter, and line the bottom with parchment paper.
Beat the eggs, yolks, and sugar in a large bowl until pale and fluffy.
Fold in the almond meal, polenta, and baking powder.
Add the citrus zest and juice to the cake batter and mix well to thoroughly combine.
Pour the cake batter into the cake tin and place in the center of the oven.
Bake for 1 hour and 15 minutes before checking with a skewer.
The top should have a firm crust and the inside should be moist but not wet.
Cook for additional time as needed (be patientthis cake sometimes needs more time than expected).
Remove from the oven and cool in the tin.
Dust the cake with confectioners sugar and serve with whipped mascarpone.
Excerpted fromWhy We Cook: Women on Food, Identity, and Connectionby Lindsay Gardner.
Copyright 2021 by Lindsay Gardner.
Art by Lindsay Gardner.
Recipe 2021 by Elizabeth Binder.
Used by permission of Workman Publishing Co., Inc., New York.
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