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
Tag: dessert
saffron ice cream and honey grilled figsÂ
Bastani Sonnati is a Persian ice cream flavoured with saffron and rosewater and traditionally thickened with salep (sahlep, sahlab or glucomannan), a flour made from the tubers of orchids; and mastic, a resin from the mastic tree. Instead I used cornflour (cornstarch), guar gum and xantham gum. Figs were in season and a delicious accompaniment. For the ice cream,…… Continue reading saffron ice cream and honey grilled figsÂ
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
rice pudding
This traditional, creamy rice pudding is made using leftover rice. In a saucepan, combine 1½ cups of cooked rice (I used basmati), 1½ cups of milk and ¼ of a teaspoon of salt. Cook over medium heat for 15 to 20 minutes, stirring regularly, until thick and creamy. Add another ½ a cup of milk,…… Continue reading rice pudding
kaffir lime and gin ice cream
Kaffir lime leaves are so wonderfully fragrant and this ice cream is the perfect dessert after a spicy meal. The alcohol content in the gin keeps this ice cream a little softer when frozen. As usual, this is an eggless ice-cream. Measure 2 cups of milk and remove 2 tablespoons of the milk to make…… Continue reading kaffir lime and gin ice cream
peach and berry friand bake
Made of almond flour, egg whites, butter and sugar, friands are an Australian / New Zealand invention, a relation of the French financier. Usually small oval shaped cakes, Yotam Ottolenghi’s version, from his cookbook SIMPLE, is a further reinvention into something between a friand and a clafoutis. This one was made by Deborah with peaches,…… Continue reading peach and berry friand bake
leatherwood honeycomb
Leatherwood (Eucryphia lucida) is a species of tree endemic to Tasmania where this honey is produced. The dark amber honey has a distinctive aromatic flavour of spice with a floral afternote. I combined my organic leatherwood honey with vanilla in this honeycomb. Prepare a lined baking tray and have 3 teaspoons of sifted bi-carb soda…… Continue reading leatherwood honeycomb
port wine trifle
David made this old-fashioned trifle using aged vintage port for the jelly. Perfect for Christmas in July! For the best result, make this trifle a day ahead. To make the jelly, place 6 sheets of gelatine in a bowl and soak in cold water. If you choose to use powdered gelatine, you will need 3…… Continue reading port wine trifle
