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Cake baking is not one of my specialities, so when I do pop a cake into the oven it’s likely to be for a special occasion. In this case, we’re celebrating the 24th anniversary of our vegetarian dinners in Palo Alto. For our party I will dress up a simple lemon cake with two sauces, coconut cream and a raspberry coulis. Although this cake is good in any season, I especially like it in summer with a topping of local berries or stone fruit. Rustic in style, it is light, yet substantial, with maple syrup adding sweetness and cornmeal providing a hint of crunch. If you’re looking for an-easy-to-make cake for a special celebration, I think this one will make you happy. Recipes after the jump.
