Chamomile, Blueberry & Ginger Swiss Roll
Swiss roll is the epitome of a light sponge that can carry an array of flavours. I flavoured mine with some lemon zest. I love the delicate flavour of chamomile when its infused into a cream and the sweetness of white chocolate pairs well. Along with the chamomile white chocolate cream; I made a punchy blueberry and ginger compote to add a pop of colour to both the aesthetics and flavour.
Sesame Sour Cream & Apple Cake
This has become my new favourite snack cake. A sour cream sponge made with tahini and toasted sesame seeds, that has a spiced sugar running through the middle and tart apples sitting on top. It’s then finished off with a maple tahini glaze that gets poured over the surface while the cake is still hot, so that it rests into all of its nooks and crannies. It’s moist and fruity but a little savoury from the sesame too.
All I kept thinking while eating my first warm slice was, ‘when can I make this again?’
Blueberry, Cream Cheese Brioche Breakfast Buns
These beautiful, rustic breakfast buns are similar to an Eastern European Vatrushka bun. The light, buttery brioche is dimpled in the middle before being filled with a cream cheese mixture and glossy blueberry compote. They’re then topped with a oat and brown sugar crumble before being baked.
Fig, Brown Butter & Lemon Financier Cake
Fig season is my absolute favourite season for fruit and veg. They’re beautiful, soft, sweet, delicate and the perfect hues of purple and pink. I really think they’re a thing of beauty. Unfortunately for me, fig season is extremely short. So I try to eat them as much as possible while they’re around.
Romania - Cornulete cu gem
How cute are these?! I can’t imagine anyone that wouldn’t be thrilled to see these sitting atop your coffee table, ready to devour. These are made with a very tender, almost melt-in-your-mouth dough using sour cream and egg yolks.
Portugal - Pastéis de Nata
These gorgeous golden custard tarts are utterly irresistible. From their rich sweet filling to the crisp flaky pastry, what's not to love?