Posts in Recipes
Chocolate Caramel Millionaire's Shortbread

Millionaire’s shortbread is a treasure trove of luxury. Indeed, its name derives from the wealth of rich components that comprise each slice. It is nothing short of a confectionary dream - buttery, crumbly shortbread and soft, salty caramel atop with bittersweet dark chocolate. Done well, it perfectly harmonises richness, creaminess, sharpness and for me, spice. When you bite into a square of millionaire’s shortbread your teeth should sink and glide effortlessly through each layer, leaving behind deep tunnels, a mapped memory of your pilgrimage to taste nirvana. A piece is the ultimate companion to a drizzly afternoon slump or midday sugar lull, providing an injection of decadence to reboot the dreary. 


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Tonka & Beurre Noisette Toscakaka

My adoration of beurre noisette inspired my Toscakaka recipe. Toscakaka (or Tosca almond cake) is a traditional Swedish cake, consisting of a light, buttery sponge and a crisp, caramelised almond topping. My variation on the classic deepens the flavour profile of the sponge by use of beurre noisette and golden caster sugar. Furthermore, the inclusion of dusky tonka bean contributes a wholesome sweetness, which coupled with the sharpness of flaked sea salt, elevates a perfectly enjoyable sponge to dizzying heights of decadence.

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Anticipating Easter & My Take on the Classic Simnel Cake

Without doubt, my favourite Easter time (or quiet honestly anytime) indulgence is a simnel cake. The cake itself is made up of a delicately spiced sponge, bejewelled with glistening crimson and golden dried fruits, and hiding within it a sweet, sticky centre of marzipan. Traditionally, the spices used in the sponge are cinnamon or mixed spice, but I personally find these a little too heavy for spring time. As such, I have replaced them with the rich, nutty flavour of mahleb and a touch of zingy cardamom for a subtle, seasonal heat.

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Snow Day Baking & My Lemon, Rose & Tonka Bean Madeira Cake

This cake is simple and comforting to make. It is a classic recipe with a much needed spring time hit, that will succeed in lifting the sprits and tempting the appetites of all those around you. Moreover, the cake keeps very well when covered appropriately, so will see you though an unwanted and unexpected bout of snow if necessary - if it isn’t all eaten on the first day of course!

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Beurre Noisette & Brown Sugar Flapjacks

As I’m sure is the case for many people, when I think of flapjack, I think of home, childhood and comfort. Simple to make and sublimely moreish, flapjacks are a firm favourite in the realms of family baking. Certainly, I have fond memories of standing over a bubbling golden pot of melted butter, sweet syrup and sugar, whilst the inviting, nutty aroma drifted through the house, enveloping all those within in warmth and reassurance.

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Muscovado Brûlée Tart

This tart comes with a disclaimer - it is unapologetically decadent, and enthrallingly addictive. The crisp and buttery mahleb-spiced sweet pastry melts in the mouth, giving way to the encased rich, muscovado custard in all its caramel glory. What’s more, the satisfying snap of the brûlée top adds a warming depth to the tart, with notes of treacle and caramac. 

 

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Zesty Lemon Tarts & Clotted Cream

This recipe is one of my favourites to prepare ahead, as once made, the lemon cream can be kept for up to a week in the fridge, and the pastry cases can be baked up to three days before serving. The two simply need to be combined on the day and given a couple of hours to set together. The lemon cream uses both lemon zest and juice for an extra citrus zing, which is complemented by the buttery, rich vanilla bean pastry. The pastry here also uses mahleb, a spice which derives from the ground seeds from of a special type of cherry, and has a delicious bitter almond flavour. 

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