Rachel Laudan

I’ve been pursuing the semita trail for the last several years and a very interesting trail it is too. Breads called semita or cemita pop up all over Latin America and, I think, can be traced back to the Mediterranean, probably North Africa. Originally they were the humblest of breads, breads made from [...]

In a thread on Dan Lepard’s great site on baking, Adam Balic raises possible connections between lardy cake and ensaimadas (en-larded things), in this case a type of sweet bread from the Balearic Islands. This is a topic that really interests me.
Lardy cake was a great treat at tea time when I was growing [...]