In a medium bowl, combine the almond paste with the confectioners’ sugar and knead until blended.

Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes.Reduce speed to medium; gradually add milk.

Add lemon zest and juice, beating until combined, stopping to scrape down sides of bowl as needed.Gradually add cooled melted butter, beating until smooth, about 1 minute.. Sift flour, baking powder, and salt in a medium bowl; add to egg yolk mixture in 2 additions, folding until just combined after each addition.Gently fold in beaten egg whites in 3 additions, folding until just combined after each addition.

Divide batter evenly among prepared pans.. Bake in preheated oven until cakes are light golden brown and spring back when touched, about 20 minutes.Let cool in pans 10 minutes.

Invert cakes onto a wire rack, and let cool completely, about 1 hour.. Make the Blueberry-Coriander Buttercream Frosting.

Whisk together egg whites and sugar in a heatproof bowl or bowl of a stand mixer.is polished to remove.

of this good stuff, leaving a thin coating of bran for some fiber and a grainy, cereal flavor.. Himalayan red rice.retains more of the bran layer, and has a correspondingly deeper nutty taste.

You may see a black-hued rice called., which looks similar to uncooked black sticky rice, but cooks far less stickily.