We’re charging into week six of the Julia Child Centennial countdown, and this week’s featured recipe is one of my all-time favorites: Reine de Saba, or Chocolate and Almond Cake. The dessert, commonly referred to as the “Queen of Sheba Cake,” features a slightly underdone center that’s frosted with a creamy mix of butter and chocolate that will become your new go-to icing for any occasion. A final garnish of slivered almonds provides an added crunch to each and every bite.
Check out the blogs below for their take on this timeless favorite and don’t forget to join the #JC100 party on Twitter (@JC100) and Facebook.
- Mele Cotte adds a circular swirl design to the top of the cake and skips the slivered almond garnish.
- An Uneducated Palate adds a fresh fruit topper to glossy chocolate frosting with diced strawberries and blueberries.
- Noshing with the Nolands heeds Julia’s advice for placing all recipe components on a tray so the baker doesn’t forget to add an ingredient.
- Food with Legs celebrates Julia’s classic approach to cooking, relishing in her belief that fancy equipment isn’t a must for creating a standout dessert.
- Epicurious explores the recipe’s add-in options, choosing between rum and coffee for a kick of flavor.
Thanks for mentioning us again, we love Julia!!
I always like to use this phrase from Julia Child from time to time ; in regards to this site…..”IT’S JUST LOVELY” :-)
Robin in SF CA USA