La Zette

The pattern of a marble cake is not decoration but the result of a production step. Two separate batters, vanilla and cocoa, are poured into the tin and turned only a few times with a stick; stirred …

The most common complaint about gluten-free cakes is dryness. Wheat flour holds water and keeps some of it after baking; alternative flours cannot fully imitate that behaviour and the cake reads as d…

Lemon aroma in a cake comes from the zest, not the juice. The volatile oils that carry the aroma sit in sacs in the outer layer of the peel; the juice holds acid and sugar but almost no aromatic comp…

For someone eating gluten-free, the hardest meal is breakfast. Turkish breakfast culture rests largely on baked goods; bread, simit, poğaça and börek are at the centre of the table, and gluten-free e…