With its light sponge, its generous hint of vanilla and chocolate and its tangy cream cheese and white chocolate vanilla icing, this red velvet cake – with very little food colouring – is seriously good for any occasion. Continue reading “Red velvet cake”
A dessert classic with my own twist, this shamelessly indulgent roulade is a sure-fire hit when served.
I am not a fan of those carrot cakes that are overly laden with spices, resulting in a cake that tastes almost medicinal. This carrot cake is gently spiced, has a very moist sponge and the most luscious melt-in-the-mouth icing that is slightly sweet with a hint of sharpness.
These crisp chocolate shells are filled with a rich chocolate ganache that has been blended with toasted and crushed nuts: a kind of grown-up Nutella, with a soft, melt-in-the-mouth finish. And this is a great way to use up the remains of various packets of nuts that were opened ages ago! Continue reading “Toasted nut chocolates”
Multiple layers of liqueur-kissed almond sponge cake, salted mocha buttercream and chocolate ganache: very much a cake for when a special treat is needed. And with elements that can all be made in advance, this becomes a matter of gentle assembly rather than frantically using a whole day or so in the kitchen! Continue reading “Salted mocha Opera cake”
Something of a cheat of a recipe, using handy shortcuts, these gorgeous tarts can be made up very speedily and with total ease, yet they taste as good as any of the high-end tarts you can buy for a small fortune!
This is a very simple and speedy (in terms of preparation) white chocolate ice cream, with a spiced rhubarb ripple running through it.
I use stem ginger for that wonderful heat it brings, as well as a little star anise for a spicy aniseed punch. Continue reading “Quick and easy spiced rhubarb & white chocolate ripple ice cream”
This is a cake version of my partner’s favourite ice cream from childhood: a Neapolitan (or Harlequin), an ice cream block with layers of chocolate, strawberry and vanilla ice cream.
Raspberries are one of my favourite fruits and I need little excuse to use these in sweet bakes: fresh, dried, curd…..any or all work for me! I was rather late to the blueberry party, though: only really taking to their sweet-acidic flavour in the past year or so, but now I adore them. Continue reading “Blueberry and raspberry macarons”
(Post updated: May 2019). As its name suggests, a mirror glaze is a very shiny covering for a cake or dessert that is so reflective you should be able to see your face quite clearly in it. There are several recipes for mirror glazes but I make what I think is one of the simplest – and it always gives me great results. Continue reading “Coloured mirror glazes”
I adore a good biscotti, but have never been a fan of the (ridiculously expensive!) ones you can buy in coffee shops and the like that can be little more than an expensive work-out for the jaw! Continue reading “Cranberry, orange & fennel seed biscotti”
A challenging but rewarding bake, this is a taste of summer in each mouthful: these macarons are sandwiched together with a Pimms ganache and small pieces of a sweetened cucumber and mint jelly: you really can’t have Pimms without the cucumber! Continue reading “Pimms macarons with Pimms ganache & minted cucumber jelly”
After using orange, cranberry and white chocolate as the key flavours in a dessert cake I was making, I found I had a fair bit of ganache left over….so macarons were called for! Continue reading “Orange & cranberry macarons”
These very easy Danish pastries, using quick croissant dough, are an excellent approximation to Danish pastries that are made with traditional croissant dough. Continue reading “Easy orange & rhubarb Danish pastries”
Mini pistachio shortbreads, topped them with fresh passion fruit curd and coated in white chocolate. Passionfruit and white chocolate go so well together that these are really not difficult to eat!
A gluten-free version:
I have also made these by replacing the plain flour in the recipe with gluten-free bread flour. I tend to use Dove’s plain flour.
The biscuits are very melt-in-the-mouth and, as should be the case with gluten-free bakes, you really shouldn’t be able to tell that they are gluten-free.
Other fruit curds:
For other curds (lemon, orange, strawberry, raspberry are other favourites of mine) replace the passion fruit juice with the juice of the fruit you want: puréed and strained in the case of raspberries and strawberries.
As a guideline I would use about 4 lemons or 3 oranges in the recipe below. Or 200g raspberries or strawberries. But add extra if you prefer.
Pistachio shortbreads with passionfruit & white chocolate (makes about 50 mini shortbreads)
- 140g plain flour
- 50g pistachios, ground very finely
- 95g vanilla caster sugar
- 140g unsalted butter, softened
- generous pinch of salt
- juice from 12 passion fruit
- 140g caster sugar
- 120g unsalted butter, cut into small cubes
- 2 large eggs
- 2 large egg yolks
- 200g white chocolate
- 50g dark chocolate
Make the passionfruit curd:
(1) Strain the passionfruit juice into a jug or bowl, getting as much of the juice as you can.
(2) Whisk the eggs, egg yolks and the sugar together lightly and whisk in the passionfruit juice until everything is amalgamated.
(3) Melt the butter over a low heat in a small pan and pour in the rest of the ingredients. Keep stirring over a low heat until the mixture has thickened. Leave to cool, pour into a couple of clean jars and refrigerate until needed. It will keep for a couple of weeks.
Make the shortbread:
(4) Mix the flour, sugar, salt and pistachios in a bowl. Add the butter and rub in just until it comes together to form a soft ball. Cover with clingfilm and chill for at least half an hour.
(5) Roll out the dough to about the thickness of a pound coin: it is easiest rolling it out between two sheets of baking parchment. Cut out small circles of dough using a cutter and transfer to baking sheets lined with baking parchment. Prick each with a fork and chill while you preheat the oven to 160C(fan).
(6) Bake for 8-10 minutes until between pale and light golden. Leave for a few minutes on the baking tray and then transfer carefully to a wire rack to cool.
(7) Spoon or pipe a little of the curd onto the centre of each shortbread. Dip in the white chocolate and place back on the wire rack, chocolate-side up. This can be easier if you freeze the curd-topped shortbreads for about 30 minutes first.
(8) Drizzle over some melted dark or milk chocolate.
Post updated April 2017: recipe slightly tweaked and re-photographed.
I have seen this sort of sweet dessert with sponge and various goodies such as mousse inside an egg shell, although often it is served in the actual egg shell. However, I wanted the whole thing to be edible so I decided to make a light dessert in a crisp white chocolate shell. Continue reading “Mango and lime “egg cup” desserts”
These mini dessert cakes were created as a different way to use some of the blackcurrants from the allotment, as well as any excuse to have a play in the kitchen. It was also a nice surprise for these to feature during an episode of The Great British Bake Off: Extra Slice after submitting them. Continue reading “Blackcurrant & white chocolate mousse entremets”
I need little excuse to make macarons, but this time I was asked if I could make some for a friend who was investigating more of a vegan lifestyle and wanted to be convinced that she could still enjoy indulgent things: which of course she could…and should! Continue reading “Vegan raspberry macarons”
I had already made and posted a “trial run” of the main cake for my recent Civil Partnership when I had a go at it back in the summer but why stop at one main feature when there could be two? So a macaron tower HAD to be included…… Continue reading “Raspberry and white chocolate Wedding Cake”