A flower-adorned Lemon and Raspberry Naked Layer Cake! I made this delightfully pretty tower for a recent pot-luck dinner, after dreaming about its creation for a few months. Layers of light and zesty lemon cake are enveloped in slatherings of raspberry cream cheese frosting; the combination of sweet and zingy flavours is so simple but absolutely foolproof. And yum. Very yum. I also love naked cakes. They’re so unassuming and modest, sitting delicately in their light coat of frosting, giving admiring passers-by a peek at the beauty of their concealed layers. They also lend themselves wonderfully to decoration, and I had such fun arranging these seasonal blooms from my local florist atop the cake’s surface!
Before you raise your eyebrows in suspicion of this cake’s unusual secret ingredient, let me argue its case. I was served this Dark Chocolate and Beetroot Cake upon arrival in London last year. It was baked lovingly by my cousins, drizzled with dark chocolate ganache and intricately decorated with a white chocolate welcome message. I was so taken aback by how incredibly rich and velvety the first bite was. The idea is not to actually taste the beetroot, but there is a dark, seductive, earthy tone to the cake that is utterly delicious.
I’m back! After a few weeks of resting the old broken arm, I am now mobile and full of energy and ready for some serious baking. I thought I’d crash back onto the blogging scene with something fancy, so I present to you this monstrously imposing and ridiculously delicious absurdity of a creation; 2 layers of rich, fluffy chocolate cake sandwiched together with slatherings of peanut swiss meringue buttercream, filled with raspberries, shredded coconut and mini marshmallows. I couldn’t help but drizzle the whole thing in dark chocolate ganache prior to piling rocky road and crunchy peanuts on top… Whoops.
If there was any of this cheesecake left, I’d gladly offer you a slice, but unfortunately I just polished off 1/4 of the last piece that was carefully split and shared tonight. I went for full-force decadence with this one, because it was a birthday gift for a spectacular old friend of mine. The cheesecake starts with a crunchy ginger nut base, which lovingly embraces a velvety, creamy, not-too-sweet filling. The goats cheese is a wonderful offset to the richness of the cake, and provides a deliciously light texture with the slightest tang. Topped with a fragrant rhubarb, raspberry and ginger compote, this masterpiece takes under 1 hour to prepare and is, quite frankly, divine.
If you like your cakes pretty, pink and delicious, then take a moment to imagine this; three layers of velvety coconut cake held together by fresh raspberry buttercream, wrapped in a whisper of white chocolate ganache, to which sweet little coconut flakes cling. Top the darling creation with delicate raspberry meringue kisses, and you have an irresistible collaboration of a few of my favourite things. Continue reading →
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.