On Wed 22 Jun 2005 11:41:04p, Joseph Littleshoes wrote in rec.food.cooking:

> Daisy wrote:
>
>> I have had difficulty over the years in finding really good moist cake
>>
>> recipes. I realise that ground up nuts in the mixture really do help
>>
>> keep cakes moist and have a delicious almond cake recipe.
>>
>> I would love to hear from someone who has a favourite cake recipe that
>>
>> keeps airtight for up to 2 weeks as my almond cake does.
>>
>> Is coconut as good as other nuts for this moistness factor in cakes?
>>
>> I'd appreciate any help.
>>
>> Daisy
>
> Are you familiar with the Julia Child "Reine de Saba" chocolate and
> almond cake? published in "Mastering the art of French cooking". I
> highly recomend it.
>
> There are 2 recipies i contributed to a news group cook book that you
> might find interesting and are in the desert section at
>
> http://tftb.com/deify/arwmcookbook.htm
>
> The midnight torte is just chocolate, eggs and butter.
>
> The "Catalan" cake is more "cake like" and made with hazelnuts and
> reduced port.
> ---
> Joseph Littleshoes

Joseph, unfortunately, Daisy can't eat chocolate. But I can! I checked
the recipes you mentioned, and I really love the Catalan Cake recipe. I
hope to make it soon. Also unfortunately for me, I find flourless
chocolate cakes too rich and I don't feel well after eating them.

BTW, that's a rather nice online cookbook!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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