Sweet stuff

  • Upside down almond, polenta and citrus cake

    Upside down almond, polenta and citrus cake

    Ingredients 200g unsalted butter (room temperature) 200g golden caster sugar 3 large free range eggs 1tsp almond extract 200g ground almonds 100g polenta 2 tsp baking powder x1 blood orange sliced thinly x1 orange sliced thinly x1 lime sliced thinly   Method You will need: a springform cake tin, greaseproof...

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  • recipe

    Dark Chocolate Salted Flan

    For the pastry 225g plain flour, plus extra for dusting 75g caster sugar 110g butter, cubed and chilled 1 medium free-range egg, beaten 2-3 tsp whole milk   For the filling 140g unsalted butter 150g dark cooking chocolate, 70% cocoa solids 8tbsps. cocoa powder, sifted 4 medium eggs ½ tsp....

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  • Jubilee Trifle Sponge

    Jubilee Trifle Sponge

    Created by Stacey Dees Kitchen (Instagram @staceydeeskitchen) Think of this cake in different sections and it will be easy to make. You can start making this cake up to 2 days in advance, store it and assemble it on the day.  This cake tastes great when brought to room temperature...

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  • Chocolate and Avocado Mousse

    Ingredients 2 large ripe avocados, peeled and stoned 2 tbsp runny honey, to taste 2 tsp vanilla extract 45g raw cacao powder Pinch of salt  50g toasted macadamia nuts  Method Put the avocados into a Bamix jug, attach the multipurpose blade and blend until smooth. Add 2 tablespoons of the...

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  • dessertrecipe

    Lemon Drizzle Loaf

    Ingredients   225g butter, softened 225g golden caster sugar 4 eggs, lightly beaten Finely grated zest of 2 lemons 225g self-raising flour   For the topping Juice of 2 lemons 90g caster sugar 1 baking loaf tin Method Preheat oven on Fan 160°C. Base line with non-stick paper and butter...

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