Claire Ptak’s recipe for Lady Baltimore cake | Baking

This southern belle hides a delicate, pale crumb and layers of figgy filling beneath a frilly bonnet of marshmallow-like icingWhen I was in training, every chef in the kitchen became known for something they did well. Apple-peeling knife skills, or perfectly balanced vinaigrettes; filigree crepes or beautifully blistered and bubbly pizza dough. I had a reputation for making feather-light almond cakes and not-too-sweet, but still very flavourful ice-creams and sherbets.At one point I worked with