Raspberry Streusel Cake with Greek Yoghurt and Almonds
Saturday, December 23, 2023You can't beat an old-fashioned tea treat or dessert like this delicious, buttery streusel / crumble cake, starring fresh plump raspberries, Greek yoghurt, almonds and spelt flour- wholemeal spelt flour gives them a fibre boost and adds to the overall nutty flavour. It is fantastic served with dollop of crème fraîche or custard for added indulgence and extra fresh berries that will make afternoon time with the family and friends all the more special.
Cherry, Ginger and Macadamia Christmas Cake
Tuesday, December 19, 2023Good things take time, so start this recipe at least 1 day in advance to macerate the fruit and allow additional time for cooling. Traditional fruitcake is such a joy at Christmas time. Dense with brandy-soaked dried fruit and warming spices, this means a little goes a long way! This recipe adds a delicious yet modern twist on a classic fruitcake by using candied ginger, dried cherries, physalis, barberries, macadamias, coconut suguar and ginger shot to the batter. If you don't bake with alcohol, then replace it with apple or orange juice.
Sauerkraut Chocolate Loaf Cake
Friday, December 01, 2023Sauerkraut as the secret ingredient for ultra-juicy chocolate cake? Sounds kind of strange, but it really works. Don't worry, you won't taste the sauerkraut. Generally I prefer cakes with vegetables in them. Whether it's a carrot cake or zucchini cake, cake with beet, etc. Vegetables turn cakes into a special and very moist treat. If you like your cake a little healthier and nuttier, you can also replace the white spelt flour with wholegrain spelt flour. Leave the chocolate cake to stand in the fridge for at least a day, preferably two days, before eating. It tastes wonderful with whipped cream.
Ginger Crunch
Tuesday, November 21, 2023Ginger crunch or ginger slice is a classic New Zealand bar that's basically just a delicious shortbread base topped with a smooth ginger icing. They are best enjoyed with a nice hot cup of tea or coffee. The sea salt atop is completely optional. However, I would have topped the icing with some sliced crystallised ginger if I had them.
Maple Pecan Tart
Thursday, November 09, 2023Wow your family and friends with this golden pecan tart with a blind-baked pastry case for a crisper finish for a dinner party dessert, teatime treat or holidays' celebration. Using coconut sugar and maple syrup to sweeten the filling enhances the caramel flavour and works beautifully with the texture of the nuts and buttery crust. It's perfect served with crème fraîche or vanilla ice cream.
Matcha Mango Muffin Tops
Wednesday, November 01, 2023Gluten Free Pumpkin Persian Love Cake
Thursday, October 26, 2023There is a story behind the name that once upon a time there was a Persian woman madly in love with a prince. To make him fall in love with her, she baked him this cake, filled with magical love powers. The prince returns her love and they live happily ever after. Another version of the story is that the prince swooned over the cake but rejected the girl and she ended up eating it all herself.
There are a few variations of the Persian love cake. Typically it's baked with semolina flour, almond meal or rice flour, or even with regular white flour. But all versions will flavour the cake with cardamom, nutmeg, cinnamon, rosewater and saffron.
I decided to bake a gluten free version with pumpkin, adapted from DELICIOUS. It is a moist and rich cake made with almond meal, pumpkin and Greek yoghurt, scented with cinnamon, nutmeg, and rosewater, then finished with a tart lemon glaze and a final sprinkle of rose petals and finely chopped pistachio, that make it extra decadent and flavourful.
Gluten Free Fresh Fig and Walnut Cake
Friday, October 20, 2023This naturally gluten-free, deliciously moist and flavourful cake is made with fresh figs, walnuts and buckwheat flour. The combination of earthy walnuts and sweet ripe figs bring out the best of each other. I have used erythritol sugar to sweetened the batter, but feel free to use caster sugar instead. Besides ground walnuts, you can also use hazelnuts or almonds. It's delicious at the end of a family feast or served for afternoon tea with a simple dust of icing powder or whipped cream, ice cream or Greek yoghurt.
Pistachio and Raspberry Scrolls
Thursday, October 12, 2023Fluffy, pillowy and nutty -- these scrolls will fill your kitchen with a sweet, delicious aroma. Besides pistachio cream, almond or cashew cream are also fantastic to use for the filling. Scrolls are usually just frosted with a simple sugar glaze, but cream cheese based frosting would be just as great for these buns. They are best eaten warm, straight out of the oven for the breakfast or as a snack.
Miso Banana Oat Bars
Monday, October 02, 2023Miso gives these oat bars a beautiful, nutty flavour and satisfying salty sweet depth. White or shiro miso is the sweetest and mildest type, but you can use yellow or brown ones to bake these bars too.
They are so quick and easy to make and are perfect as a snack, breakfast, or healthy dessert! Store the cooled bars in an airtight container in the refrigerator for 1 week, or the freezer for up to 6 months.
Simple Styrian Pumpkin Seed Oil Bundt Cake
Tuesday, September 26, 2023What better way to celebrate pumpkin season than with this lightly green coloured dessert, studded with uniquely hull-less Styrian pumpkin seeds.
This simple bundt cake features the rich, nutty flavour of pumpkin seed oil from Styria, a province in southeastern Austria. Styrian pumpkin seed oil is made by pressing roasted, hull-less pumpkin seeds from a local variety of pumpkin, the "Styrian oil pumpkin". In addition to its characteristic dark green color, pumpkin seed oil also has a distinctive nutty taste.
Ricotta Fritters with Coffee Sugar
Tuesday, September 12, 2023These airy crunchy fritters are a mix of drained ricotta, blanched almond flour, lemon zest, egg and panko breadcrumbs. They are then fried to beautifully golden and crispy with a tender, fluffy centre, served scattered with some espresso sugar. If desired, serve those delicacies with some extra berry coulis or coffee syrup.