Light, creamy, and delightfully lemony, this lovely cake is perfect for a lazy summer afternoon tea. With only a handful of ingredients, it is straightforward to whip up and perfect for days when you need an indulgence that’s not ridiculously unhealthy. Because almond meal acts as a flour substitute, the cake is crumbly, moreish and completely gluten free! The stiffly beaten egg whites give the cake its height, and the ricotta ensures each bite is incredibly moist and smooth.
After mastering the creation of a meringue kiss that tasted just like a Ferrero Rocher (see here), my next challenge was to devise a recipe for the Ferrero Rocher’s devilishly dainty little sister, the Raffaello. Fine almond meal is folded through these crisp, light meringues, before they are dipped in silky white chocolate and delicious dessicated coconut. As you bit into the kiss, the chocolate cracks away to reveal the airy, crunchy merinuge nestled inside. The whole blissful bite quickly dissolves on your tongue, leaving the texture of the coconut and almond to be discovered.
I know I’ve been cooking a lot with coconut lately, but it’s just so darn delicious! Not to mention versatile; there’s coconut milk, water, cream, essence and oil, you can buy it shredded, dessicated, shaved or whole, and you can eat it fresh, toast it, stir it into batter or sprinkle it atop any cake or slice for a magical, sweet crunch. Oh and it’s not that bad for you either! This Coconut and Banana Bread recipe is moist, dense, moreish, and just generally scrumptious. The crunchy topping I made provided a perfect contrast to the very soft bread, and made the whole thing even harder to resist. Continue reading
My family love that I’m blogging because it means I bake more which means they have a near constant supply of cakes and slices and biscuits and all good things…this is working out well for everyone! This is a famous family recipe that Mum originally found in the 1982 Women’s Weekly ‘The Big Book of Beautiful Biscuits’. It’s ridiculously easy to make, I whipped it up to feed my brothers and cousin as they all study for end of year exams. Everything you need for this biscuity, chocolatey fudge is cheap and I already had all the ingredients in my pantry. That is destiny.
All three of my favourite things in one moist, crumbly, fluffy muffin that is so moreish, you’ll need to quickly give some away to avoid inhaling several as they come out of the oven. I slightly adapted this recipe from one I found on Sally’s Baking Addiction. Sally’s blog is one that I often refer to and scroll through when I’m looking for inspiration, she does everything right and her posts are a joy to read and cook from.
I have always envied the cookie monster. If ever he feels a little sad, or stressed, or worried, or excited, or joyful, or basically any emotion, he resorts to stuffing his face with an apparently never-ending source of chocolatey crumbly deliciously cookies…I think we should all live by his cookie-dependent way of life! Cookies are one of my favourite things to bake, I multiplied this lovely Donna Hay recipe by 5 (!!!) because you can never really have too many cookies… But also, I tutor a bunch of very clever and hard working Year 12 students, who are sitting their final exams this week! I wrapped them each a little pack of these ‘Swotvac Cookies’ last week to keep their brains fuelled and thriving during this stressful but exciting time. Hopefully their grades will be bumped up a bit as a result of my baking efforts 😉
These chocolate hazelnut meringues are deceptively light. I fooled myself into thinking I’d be fine after eating about 15 over the course of one fateful hour as I dipped the crisp, nutty kisses into silky, melted chocolate, and later suffered the wrath of the subsequent sugar rush. But hey, they were pretty irresistible! They are relatively easy to whip up, and are a great dessert for feeding the masses on a small list of ingredients. I think they taste very much like Ferrero Rochers, so in my books they are pretty close to perfect. Continue reading
This lemon tart is a winner! Unlike a traditional curd filled tart, this no-bake filling has the same silky, creamy texture as a baked tart, but without the fuss. I used Pierre Hermé’s recipe, which is basically 80% butter…but it’s definitely worth it. Continue reading
I recently spent four weeks in London with some lovely relatives from my mother’s side, who graciously and warmly accepted me into their home at the end of my first solo holiday overseas. After two months of being fed a rotation of comforting albeit incredibly salty and indulgent camp food in Canada, I was grateful for the abundance of fresh produce and deliciously healthy meals that my family whipped up each day. Continue reading