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Putting Crunch in Sponge Cakes

Finish a plain cake with a mosaic of almonds, pecans, or pistachios

Fine Cooking Issue 01
Photos: Robert Marsala
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Sponge cakes are a little too light to be served on their own, but by using a simple yet fancy nut decoration, a pleasant contrast of textures livens them up. Baker Susan Lantzius explains how to prepare the pans—usually a routine baking effort, but here a dimensional element. She offers three variations: an almond-and-lemon cake, pecan-and-chocolate cake, and individual pistachio-and-orange cake. The sponge cake recipes she cites complement each variety of nut used.  Supply sources are included, as well.


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