Welcome to “Weekend Project,” in which we make all-time favorite recipes that we look forward to all week.

This weekend’s project isn’t a “project” per se—it’s only a couple ingredients in a stand mixer, perhaps the easiest cake ever—but it’s on the list because we save this type of treat for the weekends. We're talking of course about pão de lo, Portugal’s eggy cake that Milk Street’s Albert Stumm first tried in the countryside south of Lisbon. Home cook Lourdes Varelia served him an eggy, fallen sponge cake with a wrinkly top, charmingly wrapped in parchment paper, made from just four ingredients. It puffed up inside the oven, then fell, which is deliberate—it made for a sweet, gooey, custardy interior like nothing he’d ever tried.

For our version, we added baking powder to ensure a lofty rise. Serve with fresh berries and lightly sweetened whipped cream, and save the leftovers for up to three days.

And here’s what we’re making the rest of the weekend...

Sherry-Soaked French Toast (Torrijas)
Sherry-Soaked French Toast (Torrijas)

For Brunch:

Sherry-Soaked French Toast

Swap your standard French toast for Spain’s more complexly-flavored torrijas—often soaked in wine rather than milk, infused with orange zest and cinnamon, and cooked in oil rather than butter for extra crispiness. We chose to use a mixture of dry sherry and orange juice for the soaking liquid, which infuses the soft bread with subtly caramel-y and citrusy flavor.

For a Lazy Afternoon:

Cheddar, Roasted Onion and Apple Tartines

Nothing makes an easier or more satisfying snack than a simple tartine: a crusty baguette topped with melty cheese and your pick of toppings. We chose the trifecta of cheddar, onions, and apples, combining strong, sharp cheesy flavor with naturally sweet caramelization.

Cheddar Apple Tartines Home
Cheddar Apple Tartines Home
Lemon and Shrimp Risotto with Fresh Basil
Lemon and Shrimp Risotto with Fresh Basil

For Dinner:

Basil Lemon Shrimp Risotto

In Amalfi, Italy—famed for its much sought-after lemons—Giovanna Aceto taught us this unique risotto that balances creaminess with light, lemony brightness. An unusual addition of an egg yolk and a little cream lend a velvety taste and texture, with shrimp for substance and basil for a powerful herbal lift.

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