This cake is a combination of lots of wonderful things... Carrot cake, earthy nuts, cream-cheese frosting, fiery chunks of ginger and rustically achievable but charming decoration. It's a pretty simple way of decorating a rather simple cake, but the final result is a guaranteed crowd-pleaser. AND IT'S PURDY. This recipe will make a modestly sized … Continue reading Garden Cake
Gluten-free flour makes the squidgiest, fudgiest, most-delicious Brownies EVER. I used one base mixture and then divided it into three and went to town with different flavours. Tahini & peanut swirl, boozy fruit & nut and of course, Mini-Egg. All brownies are easier to slice once they've been in the fridge for a few hours, … Continue reading Gluten Free Brownies
I adore making cinnamon buns. Not just because the smell of freshly baked cinnamon buns is quite possibly the BEST smell in the WHOLE WORLD but because the little swirls seem to me to completely encompass the spirit of Christmas. Butter-laden, overstuffed and gassy orbs left to bloat in a small space. Once they're tucked-up … Continue reading Christmas Buns
I have just got back from a long weekend in Berlin. I was in the city for PEOPLE festival, a unique music festival made up of 160 collaborating artists. There was no line-up and the festival is intended to be non-hierarchal. A brilliant concept and something that I'd been looking forward to for a very … Continue reading Berlin
This is such a simple cake to make. (The trickiest bit is trying to de-stone those darned cherries...) It taste's delicious and stays light and fluffy for days. I know this for a fact as the cake in the photo survived a trip to Wales and a tour of the Brecon Beacons before being devoured … Continue reading Cherry & Almond Cake
I adore hot cross buns and try to make a habit of making them every Easter. I’ve made quite a few varieties now, earl grey & orange, dark chocolate and cranberry and this year’s creation: cardamom, cherry & clementine. They’ve all been delicious but, to be fair, any dough that’s enriched with butter, fruit and warming … Continue reading Hot Cross Buns
I'm pretty darn happy about this creation. These little tartlets combine two of my very favourite things, custard tarts and crème brûlée! Infusing the cream with chai makes a spiced custard that really is a cut above the rest. They're delicious topped with fresh raspberries or slivered pistachios. They do keep for a few days … Continue reading Chai Brûlée Tartlets
