Posts tagged recipe
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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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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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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