Aznavour Cake

There are few gifts that I still appreciate about my strict French school.  One of them is the magic pass that it handed to me early on in my childhood to savor French music.  To me, Charles Aznavour’s lyrics always stand out as a voyage into an ocean of meanings, shades and nuances.  His songs, precisely […]

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Gateau de Savarin (Baba): Treasures of a Bygone Era

My childhood gateau de Savarin, as I knew it growing up in Egypt, was a syrupy and airy yeast individual cake, horizontally split in half to encase juicy and fresh seasonal fruits and a mound of fluffy and tangy whipped crème fraîche.  Traditionally, Savarin should be soaked in a simple syrup mixed with Rum.  Yet, for religious reasons, only the non-alcoholic version was found at Egyptian bakeries.

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