SWEET memories

Do you have a treasured recipe from your childhood? Food whiz Chadwick Boyd does, and he stepped into the kitchen to bake up his grandma's legacy.

When Chadwick was a kid, his grandma Clara kept him busy after school with a bag of icing, decorating tips, and practice boards. He credits Clara, who passed away in 2006, for putting him on the path to becoming the chef and food media entrepreneur he is today.

"Growing up, my grandma's Easter Egg Cake was a sign of the transition into spring and sunnier days," says Chadwick.

Every Easter, Clara made 20 to 30 of her beloved Easter Egg Cakes for family, friends, and neighbors. “My grandparents' life purpose was to delight other people. They spent every day creating things they knew would bring others joy," Chadwick says. Last year he decided to pay homage to Clara with a "reimagined" version of her cake, and the intense emotions he experienced as he baked caught him by surprise. "It was a moment. I felt even more connected with my grandmother," he says. “It's like we're still cooking side by side.”

Easter Egg Cake

Almond Olive Oil Cake

ACTIVE 20 MIN., TOTAL 1 HR. 10 MIN., PLUS COOLING AND DECORATING, SERVES 6 TO 8

3 tsp plus 3 cups all-purpose flour

4 large eggs

1¼ cups olive oil

1½ cups whole milk

1 tsp pure almond extract

½ tsp baking powder

½ tsp baking soda

1¾ cups sugar

1½ tsp sea salt

¾ cup sliced almonds, toasted

1 batch Italian buttercream frosting (recipe at right)