The cake can be kept at room temperature overnight, but it's best eaten the day it's made.
This buttery cake and its caramel-like topping are a great showcase for a tangy-sweet tawny port or Madeira.
If any recipe called for a video- this isn’t the oneRead More
I made your recipe from the magazine. It burned to a crisp in the skillet at that temperature in 30 minutes! It called for 40-44 minutes. I would have had the fire department at my house. It took me 3 hours to make so just a tad disappointed. I see your recipe here is different. Food and Wine called it one of their best 40 ever. I will never try one again!Read More