Miso adds a deep salted caramel kind of complexity to this apple pie by Sonoko Sakai from Japan Society. I have to admit that my pastry was bought and my decorations are not quite as sophisticated. But my miso is homemade! If you want to make the pastry from scratch, follow the recipe link above.…… Continue reading apple miso pie
Category: cakes
hazelnut, olive oil and plum cake
Rich in hazelnut flavour with a meringue-like crust and a moist centre studded with plums, this cake is gluten free and dairy free. Adapted from this recipe from Recipe Tin Eats. Preheat your oven to 170°C (340°F ) and grease 20 cm (8″) pan with olive oil. If using a springform pan then line with baking…… Continue reading hazelnut, olive oil and plum cake
fig, yoghurt and almond cake
I love fresh figs when they’re in season and this delicious cake recipe from the inimitable Yotam Ottolenghi is a wonderful way to showcase them. Heat your oven to 200ºC (400ºF) and line the bottom and sides of a 24cm (9″) cake tin with baking paper. In an electric mixer beat 200g (7 oz) of…… Continue reading fig, yoghurt and almond cake
apple cake
Mary made this Italian country style cake from a Ray McVinnie recipe. It’s a batter cake chock full of apples. Preheat your oven to 180°C (350ºF) and grease and line a 23cm (9″) springform cake tin with baking paper. Beat 100g (3½ oz) of softened butter with 100g (3½ oz) of caster sugar until pale…… Continue reading apple cake
spiced rum Christmas cake
Now is the perfect time to make a fruit cake for Christmas – plenty of time to feed it rum! Adapted from this recipe by Laura from A beautiful PLATE. First chop 300g (2 cups) of dried apricots, 160g (1 cup) of unsweetened black figs, 160g (1 cup) of unsweetened sour cherries and 120g (¾ of a cup) of dried unsweetened…… Continue reading spiced rum Christmas cake
lemon and olive oil cake
This delightful, moist Mediterranean style tea cake has a bright lemon flavour and subtle fruitiness from olive oil. Make sure to use a good quality olive oil for the best results. Preheat your oven to 180ºC (350ºF) and grease and line a 23cm (9″) springform pan. In a large mixing bowl or stand mixer whisk…… Continue reading lemon and olive oil cake
strawberry and elderflower cake
Priscilla made this deliciously fragrant cake from a Helen Goh recipe. Yum! Preheat your oven to 170ºC (335ºF) and line a 20cm (8″) springform cake tin. Place 200g (7 oz) of caster sugar into a bowl or a stand mixer bowl and rub the zest of 3 limes or 2 lemons into it. Now add…… Continue reading strawberry and elderflower cake
hazelnut dacquoise cake
A dacquoise is a meringue which has ground nuts incorporated into it. I chose hazelnuts and added dark chocolate and sour cherries as well. Preheat your oven to 190ºC (375ºF) and line a springform cake tin. Bring 6 egg whites to room temperature. Meanwhile, toast 130g (4½ oz) of hazelnuts. Cool them and blitz them…… Continue reading hazelnut dacquoise cake
roasted fig, ricotta and almond cake
It was fig season and I bought a tray of fresh figs. I decided to roast them using a David Lebovitz recipe as a guide. The idea for this flourless and gluten free cake followed. For the roasted figs: Preheat your oven to 200ºC (400ºF). Wash 900g (2 lbs) of figs, trim off the stems…… Continue reading roasted fig, ricotta and almond cake
honey cake
All honey and no sugar as well as an added honey syrup ensure the heady flavour of honey comes to the fore in this moist dessert cake. Another delightful recipe from recipetineats. Preheat your oven to 180°C (350°F). Grease a 20cm (8″) round cake tin and line with baking paper. In a bowl whisk together 1 cup of…… Continue reading honey cake
michelle picker cooks 