So this is it guys, my party piece! This is my go to dessert for celebrations. I made it on Valentine’s day, I made it when I hosted Christmas (the follow up to an absolutely delicious slow roasted duck) and I made it when a couple of friends came to my teeny tiny flat for a sofa-based dinner party. And let me tell you, it never fails to put a smile on people’s faces.
Maybe it’s the chunks of chocolate hiding in the meringue, maybe the lashings of rose scented cream or maybe just the fact that it looks pretty darned irresistible. For me the best thing about it is its simplicity. As long as you have access to an electric whisk of some description, the meringue is an absolute breeze and the cream will be whipped in moments, then it’s just an assembly job, where you can be as flamboyant as your heart desires. (continue reading…)
Not only is this pretty much the simplest of all the recipes on this blog, it’s also both one of the tastiest and one of the healthiest. When you’re after a sweet treat, but don’t want to utterly throw aside your healthy eating good intentions, this is the perfect recipe to turn to. Creamy, intensely chocolatey and highly satisfying.
It’s dairy free and easily made vegan (use maple syrup instead of honey) and also contains a hefty dose of raw cacao, with its numerous health benefits, and 2 helpings of fruit and veg per portion! Guilt free and gorgeous! (continue reading…)
The Christmas before last my friend Jodie bought me the Polpo cookbook. After about 2 minutes of looking at all of the amazing Venetian recipes I was utterly obsessed with the blood orange and campari cake. Massive negroni fan that I am, I couldn’t imagine a better combo for the perfect cake and knew I had to make it as soon as possible!
However, procrastination is my greatest skill, so a few months passed with no sign of the cake and then all of a sudden, blood orange season was over. So when blood oranges season kicked off again this year I knew I had to grab the bull by the horns, juice 8 oranges and get this cake on my coffee table.
Now it has happened, and in celebration I have made my first ever gif! (Yes, I’m massively behind the times, but cut this technophobe some slack!) (continue reading…)
This Christmas one of my lovely friends bought me the most marvellous cookbook, Persiana by Sabrina Ghayour. It’s one of those books that leaves you with the desire to invite people round for dinner immediately, so that you can try out as many dishes as possible. Every recipe seemed to catch my eye, but one stood out more than most, principally due to the presence of pistachios, almonds and, an ingredient I don’t get to use often enough, rosewater.
It seems I may have a thing for gluten free carrot cake (I can heartily recommend the Venetian Carrot Cake), or possibly almond based cakes in general (Blueberry Polenta Cake with Lavender Syrup and Pomegranate Jewel Cake).
Maybe it’s that hint of almond taste and texture or perhaps it’s the fact that the lack of flour makes it possible to happily eat more than your fair share! (continue reading…)
At 33 years old (for another week or so at least. If anyone says the words ‘mid-thirties’ there’s a good chance I’ll slap them) I’m extremely grateful to still be close friends with the fabulous group of girls I went to school with. I didn’t realise how unusual that is until fairly recently, I clearly chose my friends wisely. Last weekend all 8 of us got together for the first time in ages for a day full of chatting and a night full of cocktails & food here in good old London town. I was hosting so obviously I had to make a cake.
Helen has major problems with gluten, so a gluten-free cake was the order of the day and I decided that rather than whipping up one of my go to gluten-free cakes (this one and this one) I wanted to try something new and a tad more flamboyant. I knew I had to consult the queen of gluten-free cakes (and flamboyantness!) Nigella Lawson.
When I laid eyes on this cake it was love at first sight. I have a well documented obsession with pomegranates and a recipe that involves covering an entire cake with them is impossible for me to resist. Add to that the fact that this is almond based with tangy lemon and orange zest and I may have discovered my new go-to cake. (continue reading…)
Ask anyone who knows me well and they’ll tell you that exercise isn’t really my thing. The closest I’ve come to organised sport is a rather inappropriate Saturday job at JJB Sports whilst I was in the sixth form, not sure what I was thinking there.
If it wasn’t for the massive amount of cake involved in writing a food blog I doubt I would ever exercise at all. As it stands, there are only 2 things that get me through a painful gym session: an old episode of Downton Abbey on my iPad (new series starts tonight!!) and one (or maybe two) of these scrumptious energy balls.
Pop a stock of these chocolatey, coconuty, almondy balls in your fridge (or freezer) and you’ve got yourself some bite sized bursts of energy at your finger tips, just the ticket for a post-work workout. They’re also perfect for that afternoon slump, when you just can’t go on without something sweet. Just keep in mind that they’re not chocolate truffles, they’re packed full of dates, and if you get too carried away you may be spending a little more time in the smallest room of the house than you’re used to! (apologies for lowering the tone!) (continue reading…)
I’ve been thinking about this cake all week. Sitting at my desk, occasionally glazing over in front of my spreadsheets and dreaming of sticky, syrupy blueberry cake with a hint of lavender.
It’s always worrying when you dwell on a recipe so much, without actually having made it, by Friday night the fear of disappointment was upon me. I already felt defeated as I started to whip up the batter and boil the syrup. The overnight wait to test the cake was almost unbearable!
On saturday morning, after the last photograph had been taken, it was finally time for my first taste. Not to sound immodest, although I often do, but this cake blew me away, pure and simple. (continue reading…)