Apricots and almonds are both members of the same family of plants which is probably why they complement each other so well. This cake is easy to make, flexible (you can use fresh stewed apricots, canned apricots or stewed dried apricots) and very yummy. Preheat your oven to 160ºC (320ºF). In a food processor combine…… Continue reading flourless almond apricot cake
Category: cakes
semolina lemon syrup cakes
These little lemon cakes are tart and delicious and perfect for a picnic. Serve them just as they are or, if you prefer, with sour cream. You can make these cakes up to 2 days ahead. Another great recipe by Yotam Ottolenghi for Bon Appétit. Preheat your oven to 180ºC (350°F). Use paper cupcake liners…… Continue reading semolina lemon syrup cakes
coconut tart with burnt honey and passionfruit
This coconut tart, by Matt Moran for Delicious, is enhanced by the brightness of the passionfruit and the slight bitterness of the burnt honey. The perfect dessert after just about any cuisine. Grease and line a 25cm springform cake tin. Soak 3 sheets of gelatine in cold water for 5 minutes. In a saucepan over…… Continue reading coconut tart with burnt honey and passionfruit
magic cake
Magic cake (gâteau magique) is something I have wanted to try for a while. When baked the cake batter magically forms layers. I decided to use an unusual flavour profile of an apple cider reduction and vanilla. Although the layers weren’t as distinct as they might have been, the cake didn’t disappoint. In a wide…… Continue reading magic cake
marmalade gingerbread
In my pantry I found a jar of marmalade that was past it’s use-by date. A little darker but still OK, so I decided to try this Bon Appétit recipe, slightly adapted. It’s not too sweet with a bitter orange flavour, moist raisins and satisfying chunks of ginger. Preheat your oven to 160ºC (320°F). grease…… Continue reading marmalade gingerbread
burnt Basque cheesecake
From San Sebastien, in Basque Country northern Spain, comes a cheesecake like no other. Invented three decades ago by Santiago Rivera, the owner of the pintxos bar and restaurant La Viña, the cake is so popular that La Viña makes 20 a day and the cake has become famous globally. It’s a deliciously creamy baked…… Continue reading burnt Basque cheesecake
frangipane tart with brandied prunes
Frangipane is a sweet filling made with almonds. Here it’s paired with brandied prunes in a classic French combination. Soak your prunes in brandy for as long as possible or at least overnight. To make the pastry, place 180g (6⅓ oz) of flour in a food processor. Add 100g (3½ oz) of cold butter cut…… Continue reading frangipane tart with brandied prunes
chocolate cake
This recipe for “always moist chocolate cake” was given to me by Darla many, many years ago and has been a favourite at many events since. It’s easy to make, lends itself to many variations and is always a hit. This one is topped with a chocolate, coffee and sour cream frosting. Preheat your oven…… Continue reading chocolate cake
flourless lemon and poppy seed cake
This wonderfully moist, flourless cake is a variation of Claudia Roden’s classic orange and almond cake. In this version I used lemons and poppy seeds, a classic combination. And with a glut of lemons, why not? First boil 3 large or 4 small lemons until very soft. You can do this ahead of time and…… Continue reading flourless lemon and poppy seed cake
mojito tiramisu
Tiramisu might be a misnomer for this dessert but as it’s made with some of the same ingredients and methods as a traditional tiramisu, I’m sticking with it. I’m also being a bit liberal with the mojito label as a mojito is generally made with lime and not lemon juice. It’s a great combination of…… Continue reading mojito tiramisu
michelle picker cooks 