Take a mouthful of the countryside with each spoonful of this creamy dessert – tangy and gamey (in the good way) with sweet aromas of freshly-cut pastures.
The buttery and robust taste of olive oil and tang of blood orange gives this cake extra depth and intensity and takes about five minutes to make before popping in the oven.
“Looking at these macarons took me to the highest level of dreaming! I developed a thousand analogies. At first I thought they seemed like boobies or earrings, but then, thinking about the structure, the image appeared.. Sugar domes! And which if not Brunelleschi’s dome?!”
One of the biggest food fads of 2014 was the whole ‘savoury dessert’ movement. This cake, although using chickpeas as its main component manages to stay 100% commit to the sweet dessert family.
Dates, tick. Yogurt, tick. Cake, tick. Clearly this recipe is ticking all the right boxes. Sticky with big chunks of caramelised dates, crunchy pieces of walnuts sandwiched in a soft sponge, this Date & Yogurt Cake is the perfect number for any time of the day.
This cake/ loaf is fudgey and not too sweet so could easily pass as a breakfast food. As a bonus, it’s gluten-free, vegan and sugar free.
This (#glutenfree) cake noir has a sandy but moist texture, with a subtly nutty aromatic from the tahini and honey.
This cake was first introduced to us by a friend in the UK, and has since been a feature at many picnics, birthday and tea parties. Like it’s cousin the carrot cake, courgette makes the cake moist and sweet.
It’s no secret here at Bookery Cook that we love a citrus based dessert and this recipe for Almond, lemon & ricotta cake is one of my favourites.
After dining on the Carpaccio, Spaghetti Vongole and a LOT of prosecco at Al Di La, I tracked down the Brooklyn Cookbook, so I could recreate and relive the Spaghetti Vongole back in Australia. This Chocolate and Pear Cake recipe is also in the book, and has also become a favourite – the perfect balance of sweet and bitter, crumby and soft. It works with different fruit, depending on the season, and flours.
Crumpets – the beloved golden doughy sponges that soak up lashings of butter and syrup, leaving pools on your plate and sticky rivers trickling down your arm.