This unusual cake from Susan Feniger, chef-owner of Street in LA, pleasantly surprises with crispy meringue, rich hazelnuts, and lemon segments that pop in your mouth. It’s a baked Alaska minus the ice cream: a thin nut cake topped with meringue. Don’t panic if the meringue cracks—it’s supposed to, and we think it adds character.
What to buy: A 10-inch round cake pan and parchment paper are both available at most cooking supply stores.
Game plan: This is a fairly straightforward cake. If you haven’t segmented an orange or a lemon before, check out this video for quick instructions.
For the meringue and lemon garnish:
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...