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Take a moment when you open your jar of Nandini Coriander. Get close, breathe in (yes, you can nerd out over spices...lean in, okay?)—what do you smell? When I opened my first jar of this single-origin coriander it was love at first smell. First, the warming aroma of orange peel welcomed me, opening to the clean scent of fresh linen and closing with a long, lingering note of jasmine flowers blooming at dusk. You can see why I was so enchanted.
But, how to transform this traditionally savory spice into a dessert? Here, I've paired the coriander with both orange zest and orange juice in an olive oil-rich cake, playing up Nandini's inherent citrus notes. Add in late summer stone fruit, brown sugar and butter and you've got a dessert that is sure to wow. While I love this dessert with allll the stone fruit (nectarines! plums! peaches! pluots, you name it!), the cake base works wonders with any seasonal fruit, such as figs, rhubarb, blood oranges and even mangoes.
Genius brown sugar and butter hack from Vallery Lomas!