Serious Eats: Recipes
Buttermilk Poppyseed Custard Cake with Roasted Strawberries
Using buttermilk as the liquid in a custard cake and adding just the right about of poppy seeds, I achieved what, when chilled and served with roasted strawberries, tastes not unlike a cheesecake.
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna and see her adventures in creativity on her website, VerySmallAnna.
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