Late Summer Greengage, Marmalade + Almond Tart

Its taken me a while to get this recipe up. As the world slowly went back to a new kind of normal, a lot of the free time I’ve had over the last few months has all but evaporated. However, I did manage to make time to squeeze in a bake using some of these gorgeous Greengages.

For me, late summer and early autumn is a time for seasonal fruits. A glut of ripe ingredients ready to snap up. Blink and they’ll be gone before winter sets in. Figs, Greengages, Damsons and Mirabelle’s are among my favourites this time of year. A great time to pickle, jam and preserve them before they’re gone. Also perfectly delightful to eat alone.

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Tiramisu

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With a broken oven and a week of epic kitchen fails behind me, I decided it was time to make a Tiramisu. It’s quick, satisfying and one of my favourite desserts. I’m a big coffee drinker and if I can consume even more in a creamy dessert, I’m there.

There are a lot of Tiramisu recipes out there. The last one I made a few months ago was just shy of perfect. It was beautifully soft with a moreish quality but it was too soft for a large Tiramisu. It would’ve been perfect for gooey individual portions.

I wanted to create a Tiramisu that was soft enough that the sponge and mascarpone cream melted into one another, but that was firm enough to cleanly serve and stand proud on its own. So on my second try, I decided to increase the mascarpone and decrease the amount of eggs so that the cream had more body but hopefully didn’t lose its perfect texture.

Delicately whipped with a strong creamy mascarpone flavour, this Tiramisu is wonderful. With every silky bite I just want to eat more. Tiramisu has always been something that I’ve eaten practically as quickly as I made it. This one being no exception.

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Raspberry + Dark Chocolate Muffins

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Baked goods at breakfast are my top pick to accompany a large dark cup of coffee. Buttery croissants, sweet danishes, warm banana bread and obviously a classic muffin. I’m a sucker for a big blueberry muffin but when I decided to knock up a batch, I wanted to go for a more refined flavour that wasn’t overpoweringly sweet.

Tangy raspberries and dark chocolate compliment each other in this perfectly sweet and tender muffin batter. Alongside orange and toasted almonds, these make a delicate morning treat.

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Pecan Caramel + Biscoff Birthday Cake

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It was a weekend of birthdays for me last week. My sisters 30th and my friends 31st. It meant it was also a weekend of cake. Since we are still in lockdown and I have all the time in the world for once, I decided to make them both birthday cakes.

I’m really missing the culture of coffee and cake; although this heatwave here in England makes me crave ice cream by the tub load. I miss sitting, chatting and relaxing over a slow coffee and sweet cake with a loved one. I don’t often make cakes like this is in my spare time. I prefer a humbler cake at home but the special people in your life deserve something wonderful.

That brings us to this lovely cake. Five layers of brown sugar sponge, dark pecan caramel and glossy light-as-air Biscoff swiss meringue buttercream. A dream. Surprisingly, this cake isn’t too sweet. I was worried it was all going to be a bit much together, but it’s helped by the light texture of the buttercream.

In these weird and unfamiliar times, I like to think that something as simple and small as a piece of cake can help. Even if it is just a little.

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Vanilla Maple + Coffee Crullers

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Puffed, soft, sticky and sweet. French Crullers. I didn’t actually know that they existed until a few weeks ago when I was thinking about making doughnuts and ended up coming across them. One of my greatest pleasures is a strong cup of coffee alongside a golden brown, shiny, glazed doughnut.

The only downside to making them at home is that its quite a long process. It takes hours to make, prove, shape, prove again, fry and finish. I’m very much the kind of person that would take half a day to do that but I get that not everyone is. That’s where Crullers come in. Make choux paste, pipe it, fry it and glaze it. Finished.

However, these don’t have an ordinary doughnut texture. Expect a soft airy interior that’s not sweet nor savoury; very much like a traditional baked choux. The outside stays soft but retains its shape so that the sweet glaze can rest in its grooves.

Quick, fun and delicious. I just wish I made more.

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Brown Butter Cardamom Morning Buns

IMG_6313With so much going on in the world right now, I find my kitchen is a little pocket of calm and a place that feels like normal in a life not so normal. It’s somewhere that truly takes my mind off things.

I had been wanting to work with dough for weeks and had a crisp idea of how I wanted these buns to turn out. I have to say, I’m very happy. Inside is a soft buttery brioche swirled with a cardamom spiced brown butter sugar. The tins are coated with butter and sugar that slowly caramelises as the brioche bakes, creating a beautiful golden base. You’ll smell these before they’re ready; the beautiful cardamom butter wafting through the house. Once they’re baked; they’re brushed with a mix of brown butter and honey, finished with a sprinkling of sugar to give it a glorious shine.IMG_6263IMG_6275IMG_6280IMG_6301IMG_6308

 

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Black Tea Cake with Bramble Jam and Lemon Buttercream

 

For my birthday last October, I was given some Tea by one of my friends. It was called ‘Beautiful Tea’ by Mariage Frères. Mariage Frères is a Parisian brand which specialise in different kinds of Tea as well as Chocolates and Jams. I’m yet to find something from their range that I don’t love. The first thing I have to say about this Tea is that the packaging is divine! I’m a sucker for beautiful packaging, so I was bound to love this.

The fragrance of this Black Tea really reminds me of Earl Grey. It’s very floral with hints of Pomegranate and Cornflour. There was something about it that was really familiar to me but I couldn’t figure out what it was; even after my mother and I spent about 10 minutes sniffing it like two addicts.

If you love Tea, this is definitely a cake you should try. The flavour really bursts through the sponge and has a truly unique flavour. I decided to pair it with some Bramble Jam and Lemon Buttercream to match the floral notes in the Tea.

The flowers adorning this treat are actually made out of flower paste and wire. I went on a Sugarcraft course a few months ago and made this while on the course. Without any fresh flowers in the house, I thought these were a great, simple but still charming option.

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Blood Orange and Ginger Almond Cake

I havent seemed to be around here at all since the new year. I’ve been spending my days wrapped up in home yoga, enjoying a more savoury side of cooking and trying to cram in as much time with family and friends as I can. As much as I’ve missed my blogging internet self, It was some much-needed time to re-ground myself and remember whats important to me in preparation for a great year to follow.

I havent set any fancy new years resolutions this year, just one. To welcome the coming year with an open heart and open mind (and also looking after my self as a number one priority, but this should just be a given!)

Yes ok, cake isn’t exactly nourishing food but it is nourishment for the soul. Life would be pure hell without the little pleasures.

Blood oranges are a charming fruit to grab while they’re still around. I love how unsuspecting they look from the outside. As soon as you cut through that ordinary peel, you’re hit with a citrus sweet fragrance and an eyeful of juicy burnt orange flesh. Every time I cut into one I’m amazed at the colour.

I decided to make this cake using mostly ground almonds as it gives a great texture contrast to the squidgey orange pieces. Adding in a dash of ground ginger really brings the blood oranges and the sponge together. We’re finally coming out of the depths of winter and gearing up for all of the gleaming fruits and vegetables to come this spring. Cooking delicious food becomes an easy task when nature does all the work for you.

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