The buckle cake is a North American recipe which calls for lots of fruit – lots! While berries are typically used, other fruits can be substituted! Click here for: Blog post – Rhubarb and Strawberry Buckle Cake
Batons of marzipan are hidden in the almond meal and marzipan batter, and then topped with batons of rhubarb! Click here for: Blog post – Rhubarb and Marzipan Torte
This traditional style cake has three layers of biscuits and three layers of cream mixture. Make it a couple of days ahead to allow the flavours to meld. Click here for: Blog post – Layered Latvian Cake
This recipe uses vanilla bean sugar and is made in a food processor. The end result is a shortbread with a light, ‘fluffy’ texture rather than a chewy biscuity one. Click here for: Blog post – Shortbread – With Vanilla Bean Sugar!
An amazing feature of this recipe is that when you make the batter it looks like the cake has been made from raspberries! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
A versatile recipe for Christmas and other times you need to feed a crowd. You can modify the ingredients in many ways, varied according to what you have on hand! Click here for: Blog post – What’s in the Fridge? No. 9
My mother, Olive, would make scones reasonably often. She used the “old fashioned” way of rubbing butter into the flour and she used to cook them in her wood-fired cast iron stove! For the recipe, click here – Scones, Jam and Cream
Pecan pie is one of the traditional dishes of the USA. This recipe gives a pie that will set with a crusty top and almost gooey interior! For the recipe, click here – Pecan Pie
Our friends raved about the morning tea of banana bread and were a little surprised to find that it was thrown together at the last minute from what we had in the freezer! Click here for: Blog post – Banana Bread
“The almond mixture was crisp on top, fudgy within and the blackcurrants burst and rippled the mixture with juice.” Click here for: Blog post – El Calafate
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