I have a Maqlubeh (Maqluba) recipe collection. I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined version inspired me to finally try it. I even made it on a weeknight! (admittedly a little ambitious…)
This recipe was adapted from 177milkstreet.com, contributed by Courtney Hill. I substituted boneless, skinless chicken thighs for bone-in. I also used unsalted butter and chicken stock.
When presenting the finished dish, the platter is gently shaken to create cracks in the rice. The cracks reveal the aromas as well as the chicken and vegetables inside. I absolutely loved it- and drove my family crazy talking about it all evening. 😉 Although it could be served as a complete meal on its own, I served it with roasted asparagus and broccoli as well. It is classically served with a tomato, cucumber and yogurt salad. Fantastic.
8 ounces cauliflower florets, cut into 1-inch pieces
8 to 10 large garlic cloves, minced
4 tablespoons (1/2 stick) unsalted butter, melted
4 teaspoons ground cumin
1 tablespoon ground allspice
2 teaspoons ground turmeric
1 teaspoon freshly grated nutmeg
1/2 to 3/4 medium eggplant (about 8 to 12 ounces), sliced into 1/4-inch-thick rounds
1 quart (4 cups) chicken stock
In a large bowl, combine the rice and 2 tablespoons of coarse salt. Add water to cover by 1 inch, then set aside.
Prepare a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. (I used a large enameled cast iron Dutch oven.) Cut 2 rounds of kitchen parchment the size of the pot. (I cut the rounds slightly oversized so that it had a little bit of a lip.)
Season the chicken all over with salt and pepper.
Set the pot over medium and heat 1 tablespoon of the oil until shimmering.
Add the chicken “skin side” down and cook until browned, about 7 minutes for boneless or 10 minutes for bone-in. Transfer to a plate and set aside.
Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds.
Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
Scatter 1 cup of the rice in a thin, even layer over the almonds.
In a medium bowl, mix together the remaining rice with the cauliflower, garlic, melted butter, cumin, allspice, turmeric, nutmeg and 1 3/4 teaspoons each salt and pepper. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
Place the chicken and accumulated juices (if using boneless, skinless chicken) in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices (if using bone-in chicken).
Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice-cauliflower mixture.
Pour the stock into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
Remove the pot from the heat, uncover and let stand for 15 minutes.
Remove the parchment (and accumulated liquid on the top), then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.
Gently shake the platter to create cracks in the top of the finished dish.
My husband isn’t partial to summer fruit- with the exception of freshly picked strawberries. He loves bananas, Bartlett pears, and cantaloupe. 🙂 Before the summer berry and peach baking season, I made these pie bars to embrace sweet and juicy Bartlett pears.
The bars have a Danish-style pie crust which very tender because it incorporates milk and egg yolks instead of ice water. It was really delicious. I also loved the cream cheese glaze spread over the top.
This recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. I weighed most of the dry ingredients as well as the peeled and cored fruit. I also used fine sea salt and omitted the brandy.
It was a wonderful springtime dessert but it would also be fabulous for Thanksgiving.
For the Crust:
1/2 cup (120 g) whole milk, plus 1 or 2 T if needed
2 large egg yolks
2 1/2 cups (355 g) all-purpose flour, plus more for dusting
2 T granulated sugar
1 tsp fine sea salt
2 cup (2 sticks or 227 g) cold unsalted butter, cut into 20 pieces
For the Apple-Pear Filling:
8 cups (1100 g) Bartlett pears, peeled, cored and sliced 4mm thick (I used 6 organic pears)
1 cup (150 g) peeled and grated Gala apples (I used one large Gala apple)
1/3 cup (65 g) light brown sugar
1/4 cup (50 g) granulated sugar, plus 2 T for sprinkling
3 T cornstarch
1 tsp freshly squeezed lemon juice
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp fine sea salt
2 T unsalted butter, melted
1 T brandy (I omitted it)
1 tsp pure vanilla extract
For the Egg Wash:
1 large egg
pinch of fine sea salt
1 T (15 g) water
For the Cream Cheese Glaze:
2 oz (57 g) cream cheese, at room temperature
2 T whole milk
1/2 tsp pure vanilla extract
pinch fine sea salt
1 to 1 1/4 cups (120 to 145 g) confectioners’ sugar
To Make the Crust:
In a small bowl or liquid measuring cup, combine the milk and egg yolks. Place in the refrigerator.
In the bowl of a stand mixer fitted with a paddle, mix the flour, granulated sugar, and salt on low speed until combined.
Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute.
Add the rest of the butter and continue mixing until the butter is broken down in various sizes. (most should be the size of small peas but some pieces may be larger) Make sure that all of the flour is moistened.
With the mixer running on low speed, slowly add the milk-egg mixture, and mix until the dough starts to come together. If the dough is having trouble coming together, add 1 or 2 more tablespoons of milk.
Divide the dough in half, place each piece on a separate piece of plastic wrap and flatten each slightly into a square.
Cover and refrigerate until cool but still soft, about 45 minutes.
On a lightly floured piece of parchment paper, roll one square of the dough into a 9×13-inch rectangle (22×33 cm). (I covered the top with plastic wrap and rolled the dough 1/8-inch thick, using a bench scraper to cut pieces and patch to form the proper shape.)
Transfer the dough to a 9×13-inch metal baking pan. Gently pat the dough into the bottom. Place the pan in the refrigerator while you make the filling.
Roll out the second square of dough into a 9×13-inch (22 by 33 cm) rectangle using the same method. Place on an inverted sheet pan in the refrigerator while you make the filling.
To Make the Filling:
Use a food processor to slice the pears 4mm thick and coarsely grate the apple(s).
Combine the sliced pears, grated apple, brown sugar, 1/4 cup (4 T or 50g) granulated sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl.
In a small liquid measuring cup or bowl, combine the melted butter, brandy (if using), and vanilla. Pour over the pear-apple mixture and toss to combine.
To Make the Egg Wash:
Whisk the egg, salt, and water together in a small bowl; set aside.
Fill the prepared pie shell with the pear-apple mixture and smooth the top.
Remove the top crust chilling on the inverted sheet pan from the refrigerator. Place the dough over the top of the filling. (It does not need to be sealed to the bottom layer.) Trim any excess with kitchen shears or a sharp knife.
Gently cut a few steam vents into the top layer of dough. (I cut 11 vents.)
Chill the pie in the pan in the freezer for 20 minutes while the oven preheats.
Adjust an oven rack to the lowest position. Preheat the oven to 400 degrees F (200 degrees C).
Place a sheet pan on the oven rack while the oven is preheating. (The preheated sheet pan helps crisp the bottom of the pie crust.)
When the pie is ready to bake, brush the top of the pie with the egg wash. Sprinkle the top with the 2 T reserved granulated sugar.
Transfer the pie to the preheated sheet pan and bake for 45 to 60 minutes, rotating halfway through, until the crust is golden brown and the juices are bubbling. (I baked mine for 50 minutes.)
Transfer the pan to a wire rack and let cool while you make the icing.
To Make the Cream Cheese Glaze:
In a small bowl, use a hand mixer to mix the cream cheese, milk, vanilla, and salt until smooth.
Add 1 cup (120 g) of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more confectioners’ sugar until the desired consistency is reached.
Once the bars are cool, top them with the glaze; spread to the edges.
Note: The pie bars are best eaten the same day they are made but can be refrigerated in an airtight container for up to 2 days.
Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.
My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!
This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.
Yield: Serves 4 to 6
For the Meatballs:
1pound spinach, washed
1 1/2pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
2teaspoons kosher salt
1/2teaspoon freshly ground black pepper
1/2teaspoon lemon zest (I used the zest from 1/2 lemon)
pinch of ground cayenne
pinch of freshly ground nutmeg
1/2teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
pinch of ground cinnamon
1cup roughly chopped cilantro leaves and tender stems, plus more for garnish
1serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
1cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
1/2cup heavy cream, half-and-half, milk, or ricotta cheese
extra-virgin olive oil, for the baking sheet
lemon wedges, for serving
cooked rice, for serving (I served the meatballs over white Basmati rice)
yogurt sauce (or store-bought tzatziki), for serving (see below)
For the Sauce:
1 cup Greek yogurt (I used 2%)
pinch of ground cumin
1 garlic clove, finely grated or pressed through a garlic press
fresh dill, cilantro or parsley, finely minced, to taste
freshly squeezed lemon juice, to taste
coarse salt and freshly ground black pepper
Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
Preheat the oven to 425 degrees, preferably on convection roast.
Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
Using a brush, coat a rimmed baking sheet with olive oil.
Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.
This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.
The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.
Yield: Serves 8 to 10
For the Baharat Spice Blend:
1 T sweet paprika
1/2 T ground coriander
1/2 T ground cumin
1/2 T ground turmeric
1 tsp freshly ground black pepper
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground cardamom
1/2 tsp ground allspice
For the Stew:
5 T extra-virgin olive oil, more for serving
2 leeks, white and green parts, diced
1 bunch cilantro, leaves and stems separated
1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
4 large garlic cloves, finely chopped
2 1/2 tablespoons baharat spice blend
1 small (or 1/2 large) cinnamon stick
2 tablespoons tomato paste
2 quarts chicken or vegetable stock
1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
2 1/2 teaspoons kosher salt, more as needed
large pinch saffron, crumbled
4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
3/4 cup peeled and diced turnip (1 medium)
1/2 cup red lentils
plain yogurt, for serving (I used Greek yogurt)
aleppo pepper or hot paprika, for serving
brown Basmati rice, for serving, optional
Make the baharat spice blend. Set aside.
Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
Taste and adjust seasonings, if desired. Remove cinnamon stick.
Ladle stew into bowls. (I served it over rice.)
Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.
Compared to the dish in my last post, my family prefers to eat leafy greens in this fashion. (I love greens in every fashion!) Cheesy pasta casseroles definitely make greens a crowd-pleaser. 🙂
This vegetarian lasagna was absolutely fabulous. The recipe was adapted from The New York Times, contributed by Mark Bittman. I incorporated nutmeg, garlic, and an egg into the ricotta mixture, incorporated Pecorino-Romano cheese, and used no-boil noodles. I also modified the baking method. Yum.
Yield: 6 to 8 servings
16 dried (no-boil) or fresh lasagna noodles
3 to 4 cups good tomato sauce (I used 28 oz jar Rao’s marinara)
3 large garlic cloves, pushed through a garlic press
1 1/2 cups coarsely grated mozzarella
2 cups finely grated Parmesan (I used 1 cup Parmigiano-Reggiano and 1 cup Pecorino-Romano)
coarse salt and freshly ground black pepper
If you’re using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. (I used 16 dried no-boil lasagna noodles from Trader Joe’s)
Steam the spinach until wilted, and drain. (I steamed it in a large pasta pot for 3-4 minutes.) In batches, use a potato ricer to remove excess liquid. Coarsely chop.
Combine the ricotta, egg, nutmeg, and garlic in a bowl.
Heat the oven to 400 degrees, preferably on convection.
Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around.
Put a layer of noodles (use four per layer) in the dish; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta mixture (in dollops), the mozzarella, and the Parmesan. Season with salt and pepper, if desired.
Repeat the layers twice.
Top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Cover with parchment paper topped with aluminum foil. Bake for 25 minutes.
Uncover, and continue to bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 15 minutes more.
Remove from the oven and let rest a few minutes before serving.
Note: Lasagna can be baked, cooled completely, covered well, and refrigerated for up to 3 days, or stored in the freezer.
I do have a favorite pumpkin loafbut I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.
This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.
Makes: 18 standard muffins or 1 large 9×5-inch loaf
For the Batter:
1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
heaped 1/4 teaspoon fresh grated nutmeg
heaped 1/4 teaspoon ground ginger
two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour
For the Cinnamon-Sugar Topping:
2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
2 teaspoons ground cinnamon (use 1 tsp for a loaf)
Heat oven to 350 degrees F, preferably on convection.
Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
Add flour and stir with a spoon or rubber spatula, just until mixed.
Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.
I am going to take a break from my quick weeknight dinner posts (I have several more) to post a few sweet treats. Back to school treats are very important in our house. 🙂
This cake can be served for dessert or as a very special snack or breakfast. We ate it for breakfast. I recommend eating it as soon as possible 😉 , but, it should keep fresh for several days in an airtight container at room temperature. I made it in a standard loaf pan this time, but I plan to make it in my fluted loaf pan on the next occasion.
The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I weighed the dry ingredients and reduced the baking time. Just as yummy as a farmstand apple cider doughnut!
Yield: One 9-inch loaf
For the Cake:
8 T (1 stick) unsalted butter, plus more for pan
1 1/2 cups apple cider
1/2 cup sour cream or buttermilk
1 tsp pure vanilla extract
1 1/4 cups plus 2 T (172 g) all-purpose flour (can substitute 63 g with whole wheat flour)
2 T (15 g) cornstarch
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 large eggs, at room temperature
3/4 cup (150 g) granulated sugar
For the Topping:
big pinch of kosher salt
1/4 cup (50 g) granulated sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 T unsalted butter, melted
1 T reserved reduced apple cider (from above)
Place a rack in middle of oven; preheat to 325°, preferably on convection.
Lightly butter an 8½ x 4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Lightly butter the parchment. (I used cooking oil spray and a metal loaf pan.)
Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes.
Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside.
Transfer remaining reduced cider to a small bowl or glass measuring cup and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
Melt 8 tablespoons of butter in same saucepan (no need to clean) over low heat. Let cool slightly.
Whisk flour, cornstarch, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl to combine.
Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. (I used a stand mixer with the paddle attachment.)
Whisking constantly (with the mixer on low-speed), gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan (no need to clean).
Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
Scrape into pan and set on a rimmed baking sheet.
Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 50–80 minutes. (I baked mine for 55 minutes.)
Transfer pan to a wire rack and poke top of cake all over with a toothpick.
Spoon 3 tablespoons of the reserved reduced cider over; let cool 10 minutes.
Meanwhile, make the topping: Mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 tsp cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.
Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides.
Brush warm butter-cider mixture over top and sides of cake.
Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar).
Remove parchment and let cool completely before slicing.
Do ahead: Cake can be made 4 days ahead. Store tightly wrapped or in an airtight container at room temperature.