Courgette & Lime BOO Cake
We’re doing cutesy Halloween around here!
This is a courgette and lime take on a madeira sponge; so a sponge that’s got a bit of weight to it. The buttercream is a russian buttercream which I’ve added a blackberry compote to for colour. If you want the cake to be really zesty, add in the zest from 3 or 4 limes rather than 2.
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.
Espresso, Brown Butter & Chocolate Chip Banana Bread
I love banana bread as it is; but I love it even more when its warm from the oven, packed full of coffee and gooey chocolate chips. I’ve also chucked in some brown butter to add depth of flavour. The result is a beautifully golden loaf that’s humble in its rustic appearance with a light, moist slice. The recipe comes together quickly and easily without the need for a stand mixer. So if you have any spotty ripe bananas that need using; this recipes for you.
Strawberry & Rhubarb Muffins
Its been a while since I baked something comforting and simple. I had some frozen Rhubarb to use up and thought it was the perfect excuse to make some muffins! Moist, light and topped with a ginger crumb; these will suit any seasonal fruit you have knocking around.
Bulgaria - Garash Cake
This delightful Bulgarian cake is made up of 5 layers of walnut meringue sponge and chocolate cream filling. Once it’s firmed up in the fridge for a few hours, its then finished with a simple chocolate shell made with chocolate and oil. Little does anyone know what beautiful layers lay beneath.
Three Spring Recipes
Carrot cake screams ‘spring’ to me, and by adding some golden caramel into the frosting, you have a classic with a twist that (trust me) you’ll keep reaching for. It’s also worth taking advantage of dried and fresh edible flowers right now to give your desserts an elegant and unique finish that looks really impressive. And for those of you hosting this weekend, a pavlova is the perfect dessert to prepare ahead of time; simply assemble its parts when you’re ready to plate. They’re also the ideal blank canvas for vibrant rhubarb while it's in season. Finally, in those moments of downtime, I’ll be relaxing with a moreish honey madeleine alongside an afternoon cup of tea.