Cherry Nut Cake With Mascarpone Whipped Cream
By Italian Food Forever on June 22, 2014
I have been having really good success baking with different whole grain flours lately and I have developed a preference for the unique texture and nutty flavor I get when I incorporate faro, whole wheat, or oat flour into my baked goods. I am constantly saying that I do not consider myself a baker, yet [...] . . .
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