Honey cake with citrus frosting

Cake
Flour, all-purpose	1 ¾ cups
Cinnamon, ground	1 ¾ teaspoons
Baking powder	½ teaspoon
Baking soda	½ teaspoon
Cloves, ground	¼ teaspoon
Allspice, ground	¼ teaspoon
Salt	¼ teaspoon
Ginger, ground	1/8 teaspoon
Oil, vegetable	¼ cup
Oil, almond	¼ cup
Honey	½ cup
Eggs, room temperature	2
Sugar, granulated	½ cup
Sugar, dark brown	½ cup packed
Tea, strong black, hot brewed	½ cup + 2 tablespoons
Orange juice	2 tablespoons
Vanilla paste	½ teaspoon
Frosting
Sugar, granulated	½ cup + ½ cup
Flour, all-purpose	¼ cup + 1 tablespoon
Milk, whole	1 cup
Butter, unsalted, softened	1 cup
Orange zest, finely grated	1 teaspoon
Vanilla extract	1 teaspoon
Salt, kosher	¼ teaspoon
Candied
Water	1 ½ cups
Sugar, granulated	½ cup
Orange, navel, thinly sliced	1

Cake

1. Preheat the oven to 350°F; grease an 8-inch springform pan and line the bottom with parchment paper, and wrap the outer bottom with aluminum foil, then set on a rimmed baking sheet. 
2. In a bowl, whisk the flour, cinnamon, baking powder, baking soda, cloves, allspice, salt, and ginger. 
3. In another bowl, whisk together the oil and honey. 
4. In a stand mixer fitted with the whisk, beat the eggs with both sugars at medium-high speed until thick and nearly doubled in volume, about 4 minutes. 
5. Gradually beat in the oil-honey mixture until just combined, about 1 minute. 
6. In a small bowl, combine the tea, juice, and paste. 
7. At low speed, in three alternating additions, add the dry ingredients and the tea mixture, until just combined. 
8. Scrape the batter into the prepared pan. 
9. Bake for 55 minutes, until a toothpick inserted in the center comes out clean. 
10. Transfer the cake to a rack, and let cook for 1 hour. 
11. Run a knife around the edge of the cake, and remove the springform ring. 
12. Invert the cake, and remove the springform bottom; discard the parchment paper. 
13. Let the cake cool completely, about 45 minutes, then transfer to a cake plate. 

Frosting

1. In a small saucepan, whisk ½-cup sugar with the flour, then whisk in the milk. 
2. Bring to a boil over moderately low heat, whisking constantly, about 10 minutes. 
3. Scrape into a heatproof bowl, and press a sheet of plastic wrap directly onto the surface; let cool 1 hour. 
4. In a stand mixer fitted with the paddle, beat the butter with ½-cup sugar and orange zest at medium speed until fluffy and smooth, about 5 minutes. 
5. Beat in the cool milk-flour mixture, 1 tablespoon at a time, beat well after each addition. 
6. Beat in the vanilla and salt, and continue beating until smooth, about 2 minutes. 
7. Spread a thin layer of frosting al over the cake, and refrigerate until set, about 15 minutes. 
8. Spread the remaining frosting all over the top and sides of the cake. 
9. Refrigerate until the frosting is just firm, about 30 minutes. 

Candied

1. Bring the water and sugar to a boil. 
2. Add the orange slices, and simmer for 30 minutes. 
3. Transfer the slices to a rack to cool. 
4. Top the cake with the slices before serving. 

Recipe moderately adapted from Food&Wine Magazine, March 2017

Stracciatella

Chicken stock	6 cups
Eggs	2 large
Cheese, Parmigiano-Reggiano, finely grated	¼ cup
Chicken, roasted, shredded	2 cups
Peas, frozen	1 cup
Spinach, thinly sliced	2 cups
Basil leaves, thinly sliced	1 cup
Salt
Pepper, freshly ground

1. In a medium pot, bring the stock to a simmer over moderate heat. 
2. In a small bowl, whisk together the eggs and cheese. 
3. Slowly add the cheese mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. 
4. Stir in the chicken and peas, and simmer until heated through, about 2 minutes. 
5. Add the spinach and basil, and cook until just wilted, about 1 minute. 
6. Season and serve. 

Recipe from Food&Wine Magazine, March 2017.

Pressure cooker chicken & rice with mushrooms

Soy sauce, light	1 tablespoon
Sugar	½ teaspoon
Cornstarch	½ teaspoon
Rice wine	1 teaspoon
Ginger, peeled, minced	1 tablespoon +
Five-spice powder	1 teaspoon
Chicken thighs, boneless, skinless	1 pound
Olive oil	1 tablespoon
Mushrooms, cleaned, stems trimmed, sliced	1 pound
Onion, chopped	1 large
Rice, white	2 cups
Salt	1 teaspoon
Water	1 ½ cups
Green onions, sliced	Garnish

1. Combine soy sauce, sugar, cornstarch, rice wine, pepper, ginger, and five-spice powder in a large plastic resealable bag; add the chicken, then marinate for 20 minutes. 
2. Set your all-in-one pressure cooker to Sauté, and heat the oil. 
3. Add the mushrooms and onions, stirring occasionally, until the mushrooms surrender their moisture and the onions are translucent, about 8 to 9 minutes. 
4. Add the chicken (discarding the marinate sauce), rice, salt, and water. 
5. Lock the lid, and cook on High pressure for 10 minutes, then natural release the pressure for 15 minutes.
6. Stir to break up any browned rice from the bottom of the pot.
7. Scoop into individual bowl, garnish with the green onions, and serve!

Shortbread

Butter, unsalted, softened	¾ cup
Sugar, powdered	½ cup
Vanilla extract	½ teaspoon
Flour	1 ½ cups

1. Preheat the oven to 325°F. 
2. Lightly grease a shortbread pan. 
3. Cream the butter until light. 
4. Beat in the sugar, then vanilla. 
5. Gradually work in the flour. 
6. Knead dough in the bowl until smooth. 
7. Firmly press the dough into the pan. 
8. Prick the surface with a fork, and bake for 30 to 35 minutes, until lightly browned. 
9. Let cool in the pan for 10 minutes. 
10. Loosen the edges with a pastry knife, and invert onto a cutting board. 
11. Cut into serving pieces while still warm.