This Basque version of cheesecake doesn’t have a crumbed biscuit (cookie) base so it is easier to make. It is cooked at high heat and thus tends to come out rather browned but it has an appealing creamy centre! Click here for: Blog post – Lockdown Tryouts – Eggs!
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!
This is an inspired combination bringing back wonderful memories: two sponge cakes, made from an old family recipe, layered together with lemon curd and cream! Click here for: Blog post – A January Dinner Party
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 this and other recipes, 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