Cake

Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black loaf flavored with orange zest and steeped in orange juice after it is baked.

At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added.

Take your time when streaming the butter into the egg and sugar mixture—you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you’ll end up with a greasy batter.

In this cake, the natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that’s similar to a buttery marmalade.

Sumac is a Middle Eastern spice with a tart, lemony flavor and the most beautiful deep red color. More commonly used in savory dishes, its citrus fragrance also works just as well in a sweet cake. The spelt flour gives this vegan number a rustic look and nutty taste, producing a delightfully crunchy crust that hides a soft, moist crumb underneath, with chunks of sweet apple running all the way through.

This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.

The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel, cardamom, and fennel seeds.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.