Cakes

(All Recipes have Gluten-Free Options)

Torta Sabbiosa with Rum Cream

I found this recipe in an old file of my late mother-in-law’s, Deitha. I’ve no idea whether she actually ever made it, but it caught my eye as it’s a naturally gluten-free, plus there was the mention of rum cream! Torta Sabbiosa is a traditional Italian cake from the Veneto region. Its name translates to ‘sandy cake’, referring to its sandy texture. However, fortunately, rather than dry and grainy sand, it’s the soft and moist kind! The key ingredient is potato starch which gives the cake its distinctive dense yet fluffy sponge. It’s quite a plain cake but then there’s the all-important addition of the rum cream which lifts it’s simplicity to higher realms.

*I used ‘Penin Pero’ Potato starch available from Amazon

*You will need a round 20cm tin, greased and base lined with greaseproof paper.

For the Cake:

200g icing sugar, plus extra for dusting

200g unsalted butter, softened

2 eggs

200g potato starch (fecola di patate – see above)

1 teaspoon baking powder

50ml cognac

For the Rum Cream:

250ml mascarpone

50ml single cream

40-50ml dark rum (to taste)

50g icing sugar

Place the icing sugar and soft butter in a bowl and use an electric whisk to mix at a high speed for at least five minutes until the mixture is ‘peaky’ rather like thick cream.
Gently stir in each egg by hand. Then sift the potato starch and baking powder, and fold through the mixture. Finally, fold in the cognac.
Pour the mixture into the prepared cake tin and bake in a preheated oven, 160’c fan, for 15 minutes, then increase the temperature to 180’c and bake for 20 minutes. Finally, switch off the heat and leave the cake in the oven for a further 20 minutes.
Meanwhile make the rum cream. Combine all the ingredients together and put to one side.
Remove the cake from the tin, leave to rest for half an hour until cool. Dust with icing sugar. Slice the cake and serve on plates with the rum cream spooned over.

Flourless Sour Cherry and Chocolate Cake

Growing up in the seventies the ‘Black Forest Gateaux’ was my dream dessert. So when I came across this recipe I couldn’t resist! It’s a modern take on my childhood dream and all the better for it; it’s rich with a gooey middle and there’s a hint of sourness from the cherries. However, because it doesn’t contain flour it has a lightness. You can choose to serve it with crème fraiche or in true ‘Black Forest’ style with a good dollop of whipped cream. Thanks to cookbook writer, Ravneet Gill, for this wonderful recipe.

300g 70% dark chocolate (I use Lindt), broken up

225g unsalted butter

5 eggs, plus 1 yolk

4g sea salt

200g golden caster sugar

200g pitted sour cherries, frozen or jarred

Crème Fraiche or whipped cream to serve

*You will need a 25cm round cake tine, greased and base lined with greaseproof paper.

Melt the chocolate and butter in a bowl set over a pan of simmering water – make sure that the water doesn’t touch the bowl. Once melted take off the heat.
In a bowl, beat the eggs (and extra yolk), salt and sugar until the mixture has tripled in volume, then carefully fold in the chocolate mixture, followed by the cherries.
Pour the cake mixture into the prepared tin and bake in a preheated oven, 160’c fan, for 45 minutes or until it has started to set on top.
Leave to cool, then turn out, slice and serve with crème fraiche or a dollop of whipped cream.

‘Italian’ Christmas Chocolate Cake

With Christmas on the horizon I thought that I’d share this recipe… These days no festive table can be without an Italian-inspired sweet treat; from Panettone to chocolate figs there is something for all taste buds! My personal favourite is the Tuscan treat, Panforte. Last year when I came upon this recipe from Diana Henry, which is inspired by the flavours of Panforte, I couldn’t resist trying it. It’s wonderful. With nuts, spices, dried fruit and citrus it shouts ‘Christmas!’ and should definitely be on your ‘seasonal to-do list’… (it’s fantastic with an espresso).

100g mixed dried vine fruits

75ml Marsala, sweet or dry

75g unsalted butter

175g golden caster sugar

325g good-quality dark chocolate, broken into pieces

75g walnut halves

75g blanched hazelnuts

50g blanched almonds

5 large eggs, separated

finely grated zest of 1 large orange

½ tsp ground cinnamon

generous grating of nutmeg

small pinch of ground cloves

25g chopped candied peel

50g ground almonds

icing sugar or cocoa powder for dusting

Put the dried fruit into a small saucepan with the Marsala. Bring to the boil and then immediately remove from the heat. Leave the fruit to plump up for at least 30 minutes, by which time almost all of the liquid will have been absorbed.
Melt the butter and sugar in a bowl set over a pan of barely simmering water (the bowl should not touch the water). Add the chocolate, stirring to help it melt. Remove the bowl and allow it to cool a little.
Toast the nuts in a dry pan over a medium heat, then chop very roughly (you want some good big bits in the cake).
Add the egg yolks to the chocolate along with the orange zest, spices, candied peel, dried fruit (and any soaking liquid) and chopped nuts,
Whisk the egg whites until stiff but not dry. Add a big tablespoon to the chocolate mixture to loosen it, then fold in the rest along with the ground almonds. Mix lightly so that you don’t knock all the air out of the egg whites.
Pour into a buttered and base-lined 23cm springform cake tin and bake in a preheated oven, 160’c fan, for 45 minutes. The cake will feel set in the middle but the skewer test doesn’t really work because it stays very moist in the centre until it has cooled.
Remove from the oven and leave to cool in the tin for about 20 minutes before carefully removing the surround. When it has cooled completely remove the base from the cake – it will be fragile in the middle so be careful. Finally, dust with cocoa powder.

Lavender Cupcakes

I’m normally not a ‘cupcake’ sort of person, I prefer ‘proper sliced’ cake. I find cupcakes with their icing a little too twee, childlike and fussy. However, when I came across this recipe from Rukmini Iyer’s ‘The Sweet Roasting Tin’, I couldn’t resist. I adore the flavour of Lavender, I don’t particularly like its aroma in perfumes but when it comes to food I find it hard to say no. The addition of lavender makes these little cupcakes a very grown up affair. They’re beautifully light and floral; perfect for a summers day!.. (…and they can easily be made gluten-free by using gluten-free flour and a little milk)

115g softened unsalted butter

115g caster sugar

2 heaped teaspoons of crushed edible lavender

2 eggs

115g self-raising flour (if using gluten-free you will also need the addition of 40ml milk)

1 teaspoon baking powder

Icing:

200g icing sugar

30ml water

A dash or two of violet food colouring

Sprigs of lavender to decorate

*You will need a muffin cake tin lined with 12 paper cases.

Whisk the butter and sugar together with the crushed lavender until pale and fluffy, then beat in the eggs, one at a time.
Gently fold in the flour and baking powder (plus 40ml of milk if using gluten-free flour).
Divide the batter between the paper cases.
Bake in a preheated oven, 180’c fan, for about 15 minutes, until a skewer inserted comes out clean (they will probably still look pale but they will be iced!). Leave to cool.
For the icing, mix the sugar and water with a dash of violet food colouring, adding more colour as desired. Ice each cake with 2 teaspoons of icing, placing a lavender sprig or dried lavender buds on each for decoration. Let the icing set completely before serving.

‘La Torta della Anna’ Lemon & White Chocolate Cake

This is one of those special recipes that you don’t often come across…

When visiting Lecce with my Italian Class I had the pleasure of eating at ’63 Osteria Contemporanea’. The wonderful chef Anna originates from Puglia and serves her traditional family recipes with a contemporary edge. She served us some wonderful dishes including this beautifully light ‘Lemon and White Chocolate Cake’, not only was it absolutely delicious but it also happened to be gluten-free. I was completely smitten and begged her for the recipe! I couldn’t wait to return to my kitchen in the UK to try it – it’s fast become a family favourite. Thank you Anna for generously sharing this fantastic recipe!..

*There’s a lot of white chocolate to grate in this recipe so I find that it’s best to grind it in a processor!

200g ground almonds

180g white chocolate, grated (*see note above)

50g potato starch (ficole di patate’)

5g baking powder

Grated peel of 3 lemons

125g butter, melted

1 teaspoon pure vanilla essence

5 eggs, separated

180g caster sugar (separated 90/90g)

To serve, Icing sugar and extra grated lemon zest

*You will need a 23cm round cake tin, greased with butter, base lined with greaseproof paper.

In a bowl mix together the ground almonds, grated white chocolate, potato starch, baking powder and grated lemon peel. Then mix in the melted butter and vanilla essence stirring well.
In a separate bowl whisk together the egg yolks with 90g of the sugar, until thick, pale and creamy. Then fold into the ground almond mixture.
In another bowl whisk the egg whites until they form soft peaks then gradually whisk in the remaining 90g of sugar to form glossy stiff peaks.
Finally, gently fold in the whisked egg whites to the cake mixture.
Pour the mixture into the prepared cake tin and place in the preheated oven, 180’c fan. Bake for 35-40 minutes.
To serve, sprinkle over with icing sugar and extra grated lemon peel

Pistachio Roulade with Raspberries and White Chocolate

This is one of those ‘wow’ desserts! It would make a fantastic centre piece on any celebratory table. Naturally it tastes wonderful too, so your guests will be asking for the recipe – we have the talented Mr ‘Ottolenghi’ to thank for this delicious recipe (but put a tag in for ‘Menu Mistress’ too!). Make sure that you follow the instructions to roll the cake when it is still warm as in this way the roulade shouldn’t crack too much!

70g shelled pistachio kernals, plus 15g extra, roughly chopped

4 large eggs, whites and yolks separated

130g caster sugar

2 tablespoons hot water

80g self-raising flour (gluten free if required – I use Doves)

⅛ teaspoon salt

⅛ teaspoon almond extract

20g icing sugar

300g fresh raspberries

For the white chocolate cream:

200g white cooking chocolate roughly chopped into 1cm pieces

75g unsalted butter, soft but not oily

280g cream cheese

270ml double cream

⅛ teaspoon almond extract

You will also need: 35 x 30cm shallow baking tray greased and lined with baking paper.

Place 70g of the pistachios in a food processor and grind until fine but not oily; don’t worry if there are some medium-sized pieces it will not affect the cake. Set aside until needed.
Place the egg yolks and sugar in a large bowl and whisk for about 4 minutes until thick and creamy. Add the hot water by dribbling it down the sides of the bowl. Sprinkle over the ground pistachios and gently fold through to combine.
Sift the flour and salt together and add to the egg yolk mixture. Fold to combine.
Whisk the egg whites in a clean bowl to form soft peaks then fold into the yolk mixture along with the almond extract.
Pour the mixture into the lined baking tray and bake in a preheated oven, 180’c fan, for 15-18 minutes until the cake springs back when lightly touched in the centre. Remove from the oven and leave to rest for 5 minutes.
Sift half the icing sugar over the surface of the cake and cover with a clean tea towel. Place a wire rack on top, then flip the cake over so that the wire rack is now underneath the tea towel and cake. Lift off the tray and carefully peel off the baking paper and lightly dust the cake with the remaining sifted icing sugar.
With one of the short ends of the sponge facing towards you, roll up the still-warm cake with the tea towel inside. Allow the cake to rest for 10 minutes in the rolled up tea towel (this ‘trains’ the cake for its final roll). Then unroll the cake and set aside to come to room temperature.
Meanwhile prepare the white chocolate cream; Place the chocolate in a bowl set over (but not touching) a pan of simmering water. Stir from time to time until melted then remove from the heat and set aside to cool slightly.
Place the butter a bowl and use an electric mixer to beat until smooth then add the cream cheese and beat again until well combined. Now add the white chocolate and continue to beat until smooth. Finally, add the double cream and almond extract and beat until the mixture forms soft waves (you may want to put the mixture in the fridge to thicken up a little).
To assemble, use a spatula to spread about two-thirds of the white chocolate cream evenly over the surface of the cake. Leave a border of about 2cm without any cream at the short end of the cake furthest away from you. Place all but twelve of the raspberries over evenly over the top of the cream, then roll up the cake.
Carefully transfer the rolled up cake to a serving plate and spread the remaining cream all over the cake – this can be a little messy, you will probably have to wipe around the plate before serving! Finally, place the remaining raspberries along the centre of the cake and sprinkle with the extra pistachio nuts.

Almond Amandines

These make such a tasty treat. They are quite sweet so you only need a small square although the problem is that they’re rather moreish! The recipe, from Claudia Roden’s ‘Med: A Cookbook’ is super simple. The recipe calls for a shallow baking tin around 30 x 30cm, I didn’t have a tin but used a pyrex square dish and they came out fine!

6 eggs

400g caster sugar

500g ground almonds

200ml whole milk

½ teaspoon vanilla extract

5 drops almond extract

100g pine nuts

150ml apricot jam, to glaze

*You will need a baking tin about 30x30cm (or dish – see my note above), lined with baking parchment

Using a fork, lightly beat the eggs with the sugar then add the ground almonds, milk, vanilla and almond extracts and mix thoroughly. Pour into the prepared tin. Sprinkle the pine nuts on top and bake in a preheated oven, 160’c fan, for 1 hour or until the top is brown and the cake feels firm. If it is browning too early cover the tin with foil.
While the cake is still warm, melt the apricot jelly with 1-2 tablespoons of water and brush it over the top. Leave to cool.
To serve cut into small squares and lift out the amandines from the tin one by one.

Tres Leches Cake

Wow, this is the most wonderful treat… a cross between a cake and a pudding! This Mexican cake is so called because the recipe uses three types of milk (tres leches). It’s incredibly light, moist and creamy. The sponge (which can be made with gluten-free flour if desired!) is soaked overnight with a mixture of evaporated, condensed and whole milk then topped with fresh whipped cream. Be warned it is very addictive – I like to serve it with strawberries to cut the creaminess!

For the Cake:

125g plain flour (gluten free if needed – I use Doves)

1½ teaspoons baking powder

¼ teaspoon salt

5 large eggs, separated

200g caster sugar – divided 150g/50g

80ml whole milk

1 teaspoon vanilla extract

For the Milk Mixture:

397ml tin condensed milk

340ml evaporated milk

60ml whole milk

For the Whipped Topping:

475ml double cream

3 tablespoons icing sugar

½ teaspoon vanilla extract

Ground cinnamon for topping

Strawberries to serve

You will need a square cake tin (20 x 20 cm), lined with baking paper

Put the egg yolks in a bowl, add 150g caster sugar and whisk on high speed until the egg yolks are pale and creamy. Add 80g milk and 1 teaspoon of vanilla extract, stir to combine.
In another bowl combine the flour, baking powder and salt. Now add the egg yolk mixture and stir gently until just combined.
In a separate bowl whisk the egg whites to stiff peaks, then gradually add the remaining 50g of caster sugar and whisk until stiff and glossy.
Gently fold the egg whites into the yolk batter until combined.
Pour the batter into the lined cake tin and smooth over. Bake in a preheated oven, 175’c fan, for 25-35 minutes until a skewer inserted in the centre of the cake comes out clean. Remove from the oven and allow the cake to cool completely in the tin.
Once the cake has cooled, whilst still in the tin, use a fork or skewer to pierce holes all over the cake.
Combine the condensed milk, the evaporated milk and whole milk in a small jug. Slowly pour the milk mixture over the top of the cake, making sure you pour near to the edges and all around. Refrigerate the cake overnight to allow it to soak up the milks – don’t worry if there seems to be a lot of liquid – it will soak in eventually!
In the meantime whip the cream together with the icing sugar and vanilla extract until stiff peaks.
When ready to serve, smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top. Cut into squares to serve (I find that it is easiest served from the tin or from the baking paper). Serve with sliced strawberries. Keep refrigerated for up to 4 days.

Marzipan Loaf Cake (with or without Raspberry Marzipan Icing!)

This is one of the cakes which will end up as a family favourite as not only is it delicious but super simple to make – you literally throw all the ingredients into a processor and blend. The flavour of marzipan is not overpowering, so even if you’re not a lover of marzipan do try it – you won’t regret it! The icing is optional, it’s very good simply unadorned as an everyday, anytime cake. It’s become my go-to recipe when I want something sweet in the house, I more often than not serve it plain, but when I want something a little more ‘wow’ I top it with the icing – it also photographs better with the icing! The recipe for the cake is from Nigella Lawson’s ‘Cook, Eat, Repeat’ cookbook whilst the icing is from Skye McAlpine’s ‘A Table Full of Love’.

You will need a loaf tin, lined with baking paper or a loaf-tin liner

150g marzipan (white or yellow) or almond paste, at room temperature

125g soft unsalted butter

1 teaspoon vanilla paste (or extract)

50g caster sugar

75g plain flour (gluten-free if required)

¼ teaspoon fine sea salt

1 teaspoon baking powder (gluten-free if required)

1½ teaspoons ground cardamom

3 eggs at room temperature

Raspberry Marzipan Icing:

150g fresh raspberries

110g icing sugar, plus 1 tablespoon

1 tablespoon boiling water

40g marzipan, grated

60g unsalted butter, softened

Put all the ingredients (tearing up the marzipan into lumps first) into the bowl of a food processor and blend until smooth, stopping to scrape down the sides a couple of times.
Pour the mixture into a loaf tin lined with baking parchment (or easier still use loaf-tin liner). Bake in a preheated oven, 150’c fan, for 40-50 minutes (cover with loose foil after 30-or-so minutes if it is becoming too brown) until the cake is beginning to come away from the sides and a cake tester comes out clean. It will ruckle a little on the top as it cools.

For the butter cream icing:

If you are serving it with the butter icing: Combine 70g of the raspberries in a food processor with 1 tablespoon of icing sugar and blitz to a smooth puree. Pass the puree through a sieve to remove the seeds and put the deep pink puree to one side.
In a small bowl add the tablespoon of boiling water to the grated marzipan and stir to melt it slightly (this will stop it going lumpy when you add it to the buttercream).
In a second bowl use a hand-held electric whisk to mix 110g of the icing sugar and butter until pale and fluffy, then add the marzipan and beat until smooth. Finally add the raspberry puree and beat.
Spread the icing over the top of the cake and decorate with the remaining raspberries.

Lemon Mousse Cake (Serves 4-6)

This lemon mousse cake has just the right balance of sweet and sour. It’s rather like a ‘lemon posset’ sandwiched between two chewy almond biscuits (macronades) – wonderful! The recipe is from Simon Hopkinson’s cookbook ‘Roast Chicken and Other Stories’, he suggests that it serves 4, but although I’m greedy, I found it could easily serve 6, as it is rich.

For the macaronades:

2 egg whites

125g icing sugar

50g ground almonds

Grated zest of 1 lemon

For the mousse:

2½ leaves of gelatine, pre-soaked in cold water until softened

200ml lemon juice

250ml double cream

100g caster sugar

A handful of fresh raspberries, plus more to serve

Icing sugar to sift over

*Baking parchment

Draw two circles 12cm in diameter on a piece of baking parchment and place on a baking tray.
Beat the egg whites to soft peaks. Sift the icing sugar and almonds together, gently fold them into the egg whites, together with the lemon zest.
Spread the mixture onto the circles on the baking parchment.
Bake in a preheated oven, 200’c fan, for 10 minutes, until pale golden. Remove, leave to cool for 5 minutes before carefully lifting from the paper to dry on a cooling rack.
Melt the gelatine with a couple of tablespoons of the lemon juice over a low heat. Add the rest of the lemon juice and place the bowl over ice to chill stirring occasionally until just beginning to gel.
Whip the cream with the sugar until thick then slowly incorporate the lemon-gelatine mixture while continuing to beat until the mixture is thick (you can thicken it more by placing it in the fridge for 30 minutes).
To assemble, place one of the macaronades on a serving plate, smooth side up, and carefully spread the mousse right up to the edges, smoothing around the edge with a palette knife. Gently press the second marcaronade on top. To decorate place the raspberries at intervals around the edge of the mousse and sift a little icing sugar over the top of the cake. Put in the fridge to chill for up to 2 hours before serving.

Chocolate & Amaretto Cake

This is no ordinary chocolate cake, it’s particularly indulgent; heaven for chocoholics! It is, needless to say, absolutely delicious – it has a fudgy consistency with Amaretti and chunks of chocolate running through it. The recipe is from Florence Knight’s cookbook ‘One’. Although it’s easy to make, it does require some time as it’s actually baked twice, but believe me it’s worth the wait… you’ll need a dollop of crème fraiche on the side to cut it’s richness!

270g dark chocolate, plus 100g

240g butter

290g Muscovado sugar

5 tablespoons water

5 eggs

115g Amaretti biscuits (gluten-free if required)

A pinch of salt

75ml Amaretto liqueur

Cocoa powder, to dust

Crème Fraiche to serve

*A 23cm round cake tin buttered and base lined with greaseproof paper

Break up 270g of the chocolate and melt together with the butter in a heatproof bowl over a pan of barely simmering water.
Meanwhile pour the sugar and water into a small pan over a low heat. Dissolve the sugar and bring the mixture to the boil for a couple of minutes.
Remove the chocolate and butter from the heat and pour in the sugar syrup. Give it a good stir and leave to one side to cool for 10-15 minutes (you don’t want it so hot that it scrambles the eggs).
While the mixture is cooling, separate the eggs and bash the Amaretti biscuits.
Once the mixture has cooled, pour in the egg yolks, adding a pinch of salt and stir to combine.
Whip the egg whites until they hold soft peaks. Carefully fold them through the chocolate mixture.
Pour half of the batter into the prepared tin and bake in a preheated oven, 180’c fan, for 30 minutes. Leave the remaining half of the batter in the bowl, cover with cling film and keep in the fridge until needed.
While the cake is baking pour the Amaretto over the crushed Amaretti and leave them to soften and absorb the liqueur. Smash up the 100g of chocolate into chunks and set aside.
Remove the cake from the oven and allow to cool in the tin for 10 minutes.
Scatter the Amaretti and chocolate chunks over the cooled base and spoon over the remaining cake batter. Place back in the oven for 20-30 minutes until a cocktail stick or knife tip comes out almost clean (there will be some melted chocolate over it). Remove from the oven and leave to cool in the tin.
When the cake is completely cool, dust with cocoa powder, slice and serve with crème fraiche.

Honey & Ricotta Cake

This is one of those cakes which you can eat for breakfast, lunch, afternoon tea or dinner!… It’s a very moist cheesecake, made with creamy ricotta, honey and a sprinkling of thyme leaves. The honey syrup will seem very runny but believe me it works. It’s a Greek recipe from Yasmin Khan’s cookbook ‘Ripe Figs’, you can serve it warm, as a soft pudding or cold when it is set and firm – it’s great with an espresso on the side!

650g ricotta cheese

150ml runny honey

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

3 large eggs, lightly beaten

1 tablespoon cornflour

Salt

For the topping:

6 tablespoons runny honey

2 tablespoons thyme leaves

¹⁄₈teaspoon ground cinnamon

*You will need a 20cm springform baking tin, greased with butter and sides lined with baking parchment.

Place the ricotta in a large bowl and add the honey, vanilla, cinnamon, lemon zest and juice and a pinch of salt. Whisk the mixture until it is smooth and free of any lumps.
Add the eggs to the cheese mixture along with the cornflour and whisk again.
Spoon the batter into the prepared tin and bake for 50-60 minutes, 180’c fan, until the top of the cake is golden brown.
Meanwhile, heat the honey for the topping in a small saucepan with the thyme and cinnamon until it comes to the boil. Switch off the heat and leave the mixture to infuse.
When the cake is cooked, remove from the oven and cool in the tin for 5 minutes, then gently transfer to a serving plate. Reheat the infused honey until it is loose and pourable, then spoon it over the cake.
You can now either leave it to cool for 10 minutes before serving it as a warm pudding, or leave it until is completely set and serve it cold.

Brown Butter Blondies

I’ve never been completely sold on ‘blondies’ (‘brownies’ which are made with vanilla instead of cocoa). On the first bite my taste buds cry out ‘but where’s the chocolate?!’… But, on tasting this recipe from cookbook writer Nina Parker, I changed my mind! The brown butter really gives a wonderful depth to the blondie’s vanilla flavour plus they do have some chocolate chips! They are very moreish, particularly if you try one warm, straight from the oven – you have been warned…

250g unsalted butter

240g muscovado brown sugar

2 eggs

2 tablespoons maple syrup

2 teaspoons vanilla extract

1 teaspoon salt

140g plain flour (gluten free if required)

120g ground almonds

1 teaspoon baking powder

100g dark chocolate, roughly chopped (I use Lindt Excellence 70% Cocoa Dark Chocolate)

*8-inch square tin, lined with baking paper

To make the brown butter, melt the butter in a small saucepan on a medium to high heat. As the butter melts and begins to bubble move it around the pan and continue to cook until the butter starts to darken a little and you smell a hazelnut aroma – it will take around 4 minutes. Remove from the heat and transfer to a bowl and allow to cool.
In a bowl mix together the flour, ground almonds, baking powder and sea salt. Put to one side.
In another bowl combine well the muscovado sugar, eggs, maple syrup and vanilla extract. Slowly add this mixture to the cooled brown butter and mix to form a smooth, silky batter.
Finally, stir in the flour mixure and mix until everything is incorporated. Transfer to the lined baking tin and sprinkle over the chopped chocolate. Bake in a preheated oven, 160’c fan, for 35 minutes, until a skin has formed on top but the inside will still be gooey – it will firm up as it cools.
Allow to cool in the tin (if you can resist!) before slicing into squares. Enjoy!

Absolutely Almond Slices

If like me you love almonds and marzipan then you will definitely love these! My friend introduced them to me – she was so adamant that I should try them that she cooked me some. I was sold. The recipe on paper is super easy, but I will warn you that rolling out the marzipan requires some elbow grease; I must admit that I nearly gave up – but believe me it’s worth it! They are super sweet so are best cut into small slices (although I ate many more than one!). They are fantastic with an espresso or a strong cup of tea…

250g butter, melted

400g marzipan

4 eggs

350g ground almonds

225g caster sugar

4 teaspoons almond extract

Zest of orange (optional)

50g flaked almonds

(Baking tin – 30 x 23cm, lined with baking parchment)

Knead the marzipan to soften it. Then roll it between two pieces of baking parchment; I found that starting off this way was easiest and then finished rolling without the top sheet of parchment. Roll to a rectangle that will fit the baking tin.
Put the eggs into a large mixing bowl. Add the ground almonds, sugar and almond extract and then add the melted butter. Beat with an electric mixer at high speed until smooth and creamy. Add the grated orange zest if using and mix well.
Pour half of the mixture into the prepared baking tin and smooth over with a palette knife. Gently place the rolled-out marzipan on top then pour over the remaining mixture, smoothing it over, taking care to cover all of the marzipan.
Bake in a preheated oven, 180’c fan, for 30 minutes until a light golden colour.
Allow to cool in the tin before cutting into small slices. (Keeps for up to five days in an airtight tin).

‘The Worlds Best Chocolate Cake’

This recipe is from Ottolenghi’s cookbook ‘Sweet’. Originally when I bought this book I somehow overlooked it (he calls it his ‘Take-Home Chocolate Cake’); it only came to my attention when a friend told me that it’s also known as ‘The Worlds Best Chocolate Cake’. Well how could I not try it?… And yes, it is very, very good; depending on my mood it’s my ‘new’ favourite chocolate cake – there are so many! It’s great as a celebratory cake (topped with a rose as in the photo!); in fact I made it just recently for my Dad’s 90th birthday. It’s extremely easy to make, it’s a melt and mix recipe, you don’t even need a food processor and, if required, it works beautifully with gluten-free flour (I use Doves).

For the cake:
250g unsalted butter, at room temperature and cut into 2cm cubes, plus extra for greasing
200g dark chocolate, chopped into 2cm pieces (I use Lindt Excellence 70% Cocoa Dark Chocolate)
1½ tsp instant coffee granules, dissolved in 350ml boiling water
250g caster sugar
2 large eggs, lightly beaten
2 tsp vanilla extract
240g self-rising flour (gluten-free if required)
30g Dutch-processed cocoa powder, plus 1½ teaspoons, for dusting
1/4 tsp salt

For the chocolate ganache:
200g dark chocolate, broken or chopped roughly into 2cm pieces (I use Lindt Excellence 70% Cocoa Dark Chocolate)
200ml double cream
1 tbsp golden syrup
1 tbsp unsalted butter, softened

(*23cm round cake tin, greased and base lined with greaseproof paper)

Place the butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in the sugar by hand until dissolved. Add the eggs and vanilla extract, and whisk again until thoroughly combined and smooth. Sift the flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, don’t worry this is how it should be!
Pour the batter into the prepared tin and bake in a preheated oven, 150’c fan, for 1 hour, or until the cake is cooked and a skewer inserted into the centre comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected and it will be covered by the ganache! Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
To make the chocolate ganache, place the chocolate pieces in a food processor, process until fine and set aside. Combine the cream and golden syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add the butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature.
Finally, peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache over the top of the cake. (This cake will keep well for 4 to 5 days in an airtight container, if refrigerated bring the slices to room temperature before tucking in!)

Ricotta and Cherry Cake

This is a soft, almost pudding-like sponge. The addition of the cherries with their glorious syrup is the icing on the cake (and of course don’t forget a good dollop of cream!). This is one of those cakes which is a perfect teatime treat but also particularly good for breakfast… Don’t be put off by its rather ‘flat’ appearance, looks can be deceiving, it really is delicious and better still, is incredibly easy to bake. The recipe is from Florence Knight, the wonderful chef of the fashionable London restaurant, Sessions Arts Club (see my review here!).

200g fresh cherries, halved and pitted

50g sugar

100ml red wine

For the sponge:

1 egg

2 egg yolks

180g caster sugar

100g ricotta

65g butter, melted (plus extra to grease the tin)

130g plain flour (gluten-free if required – I used Doves)

¾ teaspoon baking powder

A good pinch of salt

Double cream to serve

Lightly butter of a 20cm cake tin and line the base with greaseproof paper.
Add the cherries, sugar and wine to a small pan and simmer for 8 minutes until glossy but holding their shape. Remove the pan from the heat and set aside.
In a large bowl beat the whole egg, the yolks and sugar until pale and thick. Slowly add the cooled butter followed by the ricotta, mix well to create a smooth batter.
Sift in the flour, baking powder and salt and fold through.
Spoon the mixture into the prepared tin and smooth over with the back of a spoon. Scatter over the drained cherries, reserving the liquor for later!
Place the cake in the middle of a preheated oven, 160’c fan, and cook for 25-30 minutes until a skewer comes out clean when inserted into the centre.
Meanwhile, reduce the reserved cherry liquor into a syrup over a medium heat until thick and glossy.
Allow the cake to cool in the tin before serving in wedges with the syrup and a dollop of cream.

Raspberry Friands

Friands are delicious little almond cakes that are rich, dense, moist and very moreish! They are particularly good for those of us who are gluten-free as they contain only a small quantity of flour which can easily be substituted for a ‘free-from flour’ with no ill side effects. Traditionally they are baked in friand tins to produce oval little cakes which really do look gorgeous, but if you don’t have a friand tin you can always use a muffin tin – just make sure you butter it well. I would thoroughly recommend the friand tin I bought from Amazon here – you will be making these again!!…

200g unsalted butter, plus extra for greasing

225g icing sugar

75g plain flour (gluten-free if required – I recommend Doves)

150g ground almonds

½ teaspoon almond extract

6 egg whites

150g fresh raspberries

25g flaked almonds

Icing sugar to dust

Grease a friand tin (or muffin tin – see note above).
Melt the butter in a small pan, then remove from the heat and allow to cool a little.
Meanwhile sift the icing sugar and flour into a bowl and stir in the almonds and extract.
Whisk the egg whites until they are just foamy (they don’t need to have soft peaks).
Fold the egg whites and melted butter into the dry ingredients until just combined.
Divide the mixture between the greased tin – the mixture should come to about three quarters of the way up each hole. Add two or three raspberries and sprinkle with a few flaked almonds. Bake in a preheated oven, 180’c fan, for 15-20 minutes until golden and firm in the centre. Leave to cool for 5 minutes then turn out onto a wire rack to cool. Dust with icing sugar before serving.

Persian Love Cake with Rose, Cardamom & Figs

Let’s face it everyone deserves a little ‘sweet’ love!…

There is a lovely fairytale behind this cake…

“Once upon a time, there was a young Persian woman, who was madly in love with a prince. She made him this cake, filled with magical love powers, and he promptly fell in love with her; they lived happily ever after!”…

Have I sold the recipe to you?!…I can’t promise you love, but I can assure you that it is one of the easier recipes for Persian love cake that I have come across (there are many out there!), and it is of course very tasty! I found this recipe in Rukmini Iyer’s cookbook ‘The Roasting Tin Around the World’, it is a very moist cake with a lovely delicate flavour. I particularly like the mascarpone icing – it looks so pretty decorated with rose petals, pistachios and figs (if you can’t get hold of figs, don’t worry it will still taste wonderful!). Because of the mascarpone icing, it should be kept in the fridge (that’s if you don’t eat it straight away!), just make sure you allow it to come to room temperature before serving. Rosewater varies in its strength depending on the brand – I used ‘Holylama Spice Drops Rose Extract’ which is quite intense, so I only needed 2 drops of it, however, if you are using a different brand you may need more. This recipe works well with gluten free flour – I use Dove’s.

170g soft light brown sugar

170g soft unsalted butter

3 large eggs

125g self-raising flour (gluten free if required)

1 teaspoon baking powder

45g ground almonds

½ teaspoon ground cinnamon

4 cardamom pods, seeds only

Approx. 1 teaspoon rosewater or 2 drops of ‘Holylama Spice Drops Rose Extract’ (see note above)

For the Icing and Decoration:

250g mascarpone

25g icing sugar

Approx. 1 teaspoon rosewater or 2-3 drops of ‘Holylama Spice Drops Rose Extract’ to taste (see note above)

Dried rose petals

A handful of pistachio nuts, cut into slivers

2 fresh figs, thinly sliced into quarters (optional)

Beat the sugar and butter together until soft and fluffy, then whisk in the eggs.
Fold in the flour, baking powder, ground almonds, spices and rosewater, then pour the mixture into a lined shallow tin (26cm x 20cm).
Bake in a preheated oven, 160’c fan, for 25-30 minutes until the cake is golden brown and a skewer, when inserted, comes out clean.
Meanwhile, beat the mascarpone, rosewater (to taste) and icing sugar together.
Remove the cake from the oven, let it cool in the tin for 5 minutes, then transfer to a rack to cool completely. When it is cold, spread the icing all over the cake using a palette knife, and sprinkle over the rose petals, pistachio slivers and sliced figs.

Chocolate Mousse Roulade

I found this recipe in Rachel Allen’s cookbook, ‘Entertaining at Home’. You will definitely thank me for sharing it – with its chocolate mousse and cream filling, it is incredibly delicious and surprisingly light. It also makes a great centrepiece for a Christmas celebration, you could add a sprig of holly to make it really festive! Roulades have a reputation for being difficult to make as they are renowned for cracking, but this is their nature and once you accept this outcome you will realise just how easy they are to bake – personally, I think their cracked style adds to their beauty and deliciousness! Indeed, when I was making this roulade I asked myself why I don’t make them more often, especially as many are naturally gluten-free. So, I have decided to start searching out more roulade recipes (watch this space!), in the meantime, you really should try this one!!… It will keep in the fridge for a couple of days but bring it to room temperature before serving.

6 eggs separated

150g caster sugar

50g cocoa powder

Icing sugar, for dusting

225ml double cream

For the chocolate mousse:

125ml double cream

125g dark chocolate, roughly chopped

2 tablespoons brandy or dark rum (optional)

2 eggs, separated

*You will also need a 20 x 30cm Swiss roll tin, lined

Place the egg yolks and sugar in a bowl and whisk until the mixture starts to thicken, then whisk in the cocoa powder.
In a separate bowl, whisk the egg whites until they are just stiff, then carefully fold these into the chocolate mixture. Pour into the prepared tin and bake in a preheated oven, 180’c for 15-20 minutes until the sponge feels springy to touch. Remove from the oven and allow to cool in the tin.
To make the mousse filling, pour the cream into a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until it has all melted. Add the brandy or rum (if using) and whisk in the egg yolks.
In a clean bowl, whisk the egg whites until stiff, then stir in a quarter of the egg whites into the chocolate mixture, then pour the chocolate mixture into the remaining egg whites and fold in gently. Cover the bowl with clingfilm and chill in the fridge for 1-2 hours to set.
When the roulade sponge has cooled turn it out onto an oblong sheet of greaseproof paper liberally dusted with icing sugar (or you could use cocoa powder if desired).
Carefully pull away the lining paper. Spread the chocolate mousse over the sponge. Now whip up the cream and spread this over the chocolate mousse.
With one long side facing you, gently roll up the roulade into the shape of a log. Transfer to a serving plate with the join facing down – this can be tricky, I usually use both a frying pan spatula and a palette knife to do this!
Finally, dust with a little more icing sugar (or cocoa powder) and enjoy!

Salted Miso Brownies (Makes 16)

We all have a favourite recipe for brownies, this is without doubt mine…I urge you to make them – they will become your new favourite too! The addition of the white miso and salt gives them an incredible salted caramel flavour whilst the chia seeds create a dense and fudgy consistency. Admittedly, they don’t look like the smartest of brownies, but as I have often said, ‘looks can be deceiving’, and in this case they definitely are!…This magnificent recipe is from Meera Sodha’s cookbook ‘East’.

5 tablespoons milled chia seeds

150g flavourless coconut oil

250g dark chocolate, broken into small pieces (I use Lindt Excellence 70% Cocoa Dark Chocolate)

350g light brown Muscovado sugar

120g plain flour (gluten free if required)

3 tablespoons white miso

¾ teaspoon flaky sea salt

*20cm square cake tin, lined with greaseproof paper

First of all put the chia seeds in a small bowl, add 270ml water and set aside.
Place the coconut oil and chocolate pieces in a saucepan over a low heat. Stir occasionally until melted. Take off the heat and mix in the sugar, flour, miso and salt. Finally, add the ‘bloomed’ chia seed (and their water), mix well.
Pour into the prepared, lined tin and gently shake to distribute the mixture evenly. Bake on the middle shelf of a preheated oven, 180’c fan, for 40 minutes. The brownies will be still wobbly in the middle but they will settle down and become deliciously fudgy as they cool. Cool completely before cutting into 16 squares.

Gluten Free Coffee Cake with Espresso Buttercream Icing

Even if you’re not gluten free I urge you to make this cake, it has a beautifully light sponge and the buttercream really is the ‘icing on the cake’!! Finding recipes for traditional sponge cakes which are both gluten free and light can be a challenge. My son Felix found this one when searching for a recipe which would please us both (he adores coffee and I am gluten free!). It is a recipe from the producers of ‘Doves Flour’ and it uses their wonderful gluten free flour.

2 tbsp espresso coffee powder

2 tbsp boiling water

200g butter

200g caster sugar

4 eggs

200g Doves Self Raising gluten free flour

For the Buttercream icing:

4 teaspoons espresso coffee powder

3 teaspoons boiling water

¼ teaspoon salt

250g icing sugar, sifted

125g unsalted butter, at room temperature

8 walnut halves to decorate

*2x 20cm/8’ round baking tins, buttered and bases lined.

For the cake: put the coffee powder into a cup, add the boiling water, stir to make a paste and leave to cool.
Rub some butter around the inside of two 20cm/8″ round baking tins and line the bases with baking paper.
Put the butter and caster sugar into a large bowl and beat with electric beaters until light and fluffy. Beat in the eggs one at a time, then sieve the flour into the bowl and beat again. Finally, add the coffee mixture and stir until everything is well combined.
Divide the mixture between the prepared tins and smooth the top.
Bake in a preheated oven, 170’c fan, for 20-25 minutes (until a cocktail stick pressed into the centre of the cake comes out clean). Cool the sponges in the tin a little before turning them onto a wire rack and leaving to cool.
Meanwhile make the buttercream icing: combine the coffee powder with the boiling water and put to one side. Place the butter and salt in a mixing bowl and beat with electric beaters until light and fluffy, then add the sifted icing sugar, and whisk until well combined, finally beat in the cooled coffee mixture.
To assemble the cake turn one of the sponges upside down (flat side facing up) and spread with half of the buttercream, top with the second sponge (flat side facing down), and spread over the remaining buttercream, use a fork or knife to make a pattern and place the 8 walnut halves around the edge.

Almond, Pear and Ricotta Cake

This is the most delicious, delicate tasting cake. It’s not overly sweet and is quite light, but be warned it is very moreish! I have taken this recipe from Nina Parker; she mentioned that she first tasted it in Capri, where she had it for breakfast….So, how could I resist, I had to try it myself for breakfast, and yes, it’s indulgent, but, oh my, it really is a great start to the day – try it! In her recipe, Nina poaches fresh pears for the filling, however I have tried it with both fresh poached and tinned pears, and there really is little difference, so now I always make it with tinned pears, which of course makes life a lot easier. The cake itself is rather flat looking, don’t expect a risen ‘victoria sponge’ like cake, but as you know looks can be deceiving and in this case they really are – it is a dream cake and it’s gluten free!

190g caster sugar

5 eggs, 4 separated, 1 left whole

170g ground almonds

1 tablespoon rice flour

½ teaspoon almond extract

For the filling:

250g ricotta cheese, drained of any water

100ml whipping cream

A few gratings of nutmeg

Seeds from ½ vanilla pod

Zest of a lemon

70g caster sugar

400g tin pear halves, drained and cut into small cubes

Icing sugar to dust

*2 x 10 inch cake tins

First of all grease two 10 inch cake tins and line the bases with baking parchment.
Using an electric whisk, whip the 4 egg whites until just light and fluffy and then slowly begin whisking in the sugar until it is all mixed in.
In a separate bowl lightly beat together the 4 egg yolks, 1 whole egg and the almond extract, then add the ground almonds and rice flour – the mixture will be dry.
Use a spatula to mix in ¼ of the egg whites, to loosen the mixture and to help get rid of lumps. Carefully add another ¼ of the egg whites and finally, fold in the remaining whites until the mixture is well combined – it may still appear a little ‘lumpy’, but don’t worry too much.
Divide the mixture between the two tins and bake in a preheated oven, 170’c fan, for about 25 minutes until they are light and springy to touch and golden on top. Allow to cool completely on cooling racks.
Meanwhile make the ricotta filling. Whisk the ricotta, whipping cream, nutmeg, vanilla pod seeds, zest of lemon and the caster sugar until it forms soft peaks, the consistency of whipped cream, then gently fold in the cubes of pear.
Spread the ricotta cream over one of the cake bases and place the remaining cake on top. Dust generously with icing sugar and serve. (This cake keeps well in the fridge)

Basque Burnt Cheesecake (with or without Liquorice Sauce!)

When I was working in St Johns Wood, London, over 20 years ago, I used to visit, almost daily, the local patisserie (now sadly gone), and order a slice of their baked cheesecake. It was the here that I discovered the incredible creamy nature of a proper, baked, cheesecake. Since then I have always had a soft spot for baked cheesecake, but since becoming gluten free I have found it difficult to find those without a crumbed, wheat base. So, when a girlfriend raved about Nigella Lawson’s Basque Burnt Cheesecake, I was very pleased to discover that it was baked without a crumb base so is totally gluten free. I have now baked it on a number of occasions – it is my new addiction! It is not only delicious but incredibly easy to make, admittedly it doesn’t look as good as a traditional baked cheesecake, but as we all know, looks can be deceiving! Nigella recommends a liquorice sauce to complement it, I have included the recipe here, but unless you’re an avid liquorice lover, I actually don’t think you need it – it really is perfect on its own. However, if you do make the liquorice sauce, do also try it over vanilla ice-cream!

Nigella likes this cheesecake served at room temperature, but I must admit that I rather like it straight from the fridge, but either way it is wonderfully smooth and creamy.

A couple of notes before cooking it – make sure that the ingredients are at room temperature as this will give a smoother texture. Also, the tin should have sides which are no deeper that 6cm, as you want the cheesecake to rise up (and burn!). Finally, don’t be too fussed if the lining of the tin looks a little messy, it’s supposed to be a rough and ready ‘look’!

600g full fat cream cheese, at room temperature

175g caster sugar

3 large eggs, at room temperature

300ml sour cream, at room temperature

¼ teaspoon fine sea salt

25g cornflour

*20cm springform cake tin with sides no deeper than 6cm

First of all you need to line your cake tin. This is simply a matter of taking two long pieces of baking parchment with enough length to fit into the tin with an overhang of 5-7cm. Press the first length down into the tin and then take the second piece and lay it across, perpendicularly, the first piece, so that the tin is completely lined. It will look messy and creased! I find that it helps to place something heavy in the tin to keep the paper in place until you need it.
Using a mixer/processor, beat the cream cheese with the sugar until it is light and smooth – this should be done for quite some time – at least 3 minutes (if by chance you do mix it by hand it will need elbow grease and more time!).
Beat in the eggs, one at a time, incorporating each one fully before adding the next. Then add the sour cream, continuing to beat the mixture to fully combine.
Slow down the mixer to beat in the corn flour and finally beat in the salt.
Before pouring the mixture into the cake tin, use a spatula to scrape the sides of the bowl and give the mixture a final stir. Pour into the tin (having removed whatever you have used to weigh down the lining!!) and rap the tin a few times on the work surface to get rid of any air bubbles.
Place in an oven, 200’c fan, for 50 minutes, by which time it will have risen and be chestnut brown in places. It will, however, still seem undercooked and very ‘jiggly’ but do not be tempted to cook it for longer as it will set as it cools.
Remove the tin to a rack and leave to cool. It will sink – it isn’t supposed to look pretty! After about 3 hours it will be cool enough to eat.
Serve at room temperature or chilled from the fridge, as you prefer. To serve, unclip the sides and lift it up with the edges of the parchment. Place it on a plate with the parchment still around, peeling it back to cut into slices. If using, serve the liquorice sauce on the side (recipe below).

Liquorice Sauce

If you are a liquorice lover, this sauce from Nigella Lawson’s cookbook ‘Cook, Eat, Repeat’, is definitely a ‘must try’. It’s a good accompaniment to the Basque Burnt Cheesecake (above), but is also wonderful simply spooned over vanilla ice-cream! It will keep well in the fridge.

*You can get the liquorice pellets from good Italian delis or online at Amazon – I used Amarelli Spezzata.

15g hard pure Italian liquorice pellets

90g caster sugar

300ml water

Pinch of fine sea salt (optional)

Put the pellets in a small saucepan with 300ml water. Stir in the sugar. Place over a low heat until the liquorice has melted – giving it a stir now and again.
Now turn up the heat and let it bubble away until it has reduced to about 150ml and is syrupy – this can take up to 20 minutes.
Taste, adding a pinch of salt if you desire before serving.

Banana Bread with Toasted Coconut

One of the best banana cakes that I have tasted was when I was holidaying in Antigua many years ago. Every morning, the little hotel where we were staying, would serve up an incredible banana bread – I was truly in paradise! Since then I have tried to emulate the recipe for this banana bread, which was deliciously dense and not too sweet – hence not only great for breakfast but also perfect for afternoon tea. However, the recipes which I made, although admittedly very tasty and moreish, never quite matched that one I had in ‘paradise’. I always blamed it on the lack of Caribbean sunshine – perhaps my London kitchen just didn’t have the ambience required?…But just recently, I found this recipe for banana bread in Meera Sodha’s cookbook ‘East’, Sohda uses both coconut and ground almonds in her recipe, I think that they are the secret to the elusive density that I had been searching for. Don’t be put off if you’re not keen on coconut, as the flavour of the banana overshadows it. It is great toasted and, for a really indulgent snack, unbelievably good spread with peanut butter…!! If you are gluten free, you will be pleased to know that it can be made perfectly well using gluten free flour (I use Doves).

100g coconut oil

100ml maple syrup

1 teaspoon vanilla extract

150g plain flour (gluten free if required)

100g ground almonds

150g desiccated coconut

2 teaspoons baking powder

1½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

450g ripe banana flesh (about 4-5 bananas), cut into chunks

40g untoasted coconut chips

You will need a loaf tin, lined with baking paper or a loaf-tin liner

In a small pan, heat the coconut oil until just melted then remove from the heat and stir in the maple syrup and vanilla, then set aside.
In a bowl, whisk together the flour, ground almonds, desiccated coconut, baking powder, cinnamon and nutmeg.
Put the banana chunks in a food processor and blitz to a smooth puree. Add the flour mixture and the oil and process until just combined, scraping down the sides to ensure all the mixture is incorporated.
Pour the mixture into the lined loaf tin and spread out evenly, then sprinkle over enough coconut flakes to cover the top completely – pressing them lightly into the batter.
Bake in a preheated oven, 180’c fan, for 1 hour, then turn the cake around and bake for a further 20 minutes.
Take out of the oven and cool completely in the tin, brushing off any overly scorched coconut flakes.
Serve in generous slices – it is delicious simply as it is, but do try it spread with peanut butter, or even toasted!

Chocolate Nemesis

This is the recipe for the River Cafe’s legendary chocolate cake. If you have been fortunate enough to eat at the restaurant, this is probably the dessert you would have chosen, it is famed for its rich mousse-like consistency, believe me you will be in heaven when you taste this! Over the years, I have found various recipes claiming to be the ‘River Cafe Nemesis’ but the discrepancies between the baking times, ingredient amounts and cooking temperatures have made the winning recipe elusive – even the recipe published in their ‘River Cafe Cookbook’ had something ‘missing’ (and called for 10 whole eggs!). So, I must admit that I had given up trying to find it…until just recently, when I discovered that during lockdown the River Cafe was selling the cake online for £60 – yes exactly, not cheap! It was a bit of a ‘red rag to a bull’ – I was determined to find the recipe so I could make it myself. This time, on my google search I discovered a ‘YouTube’ video of a River Café chef making the cake, and although they didn’t exactly give you the ingredients or the cooking times in a straightforward manner, it was enough to be able to copy the recipe – and yes, I think I have absolutely found the winning one, what’s more, it is very easy to make and is gluten free; it only needs four ingredients plus a little water…you will thank me for sharing this!…

The cake, as I mentioned, has a very soft mousse-like consistency, so it is better served from the fridge, in this way it will be firmer and easier to slice. Serve it with a dollop of crème fraiche, you really do need this to cut the chocolate as it is very rich!

350g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

225g butter (plus a good knob to grease the tin)

5 eggs

300g caster sugar

125ml water

Cocoa powder to decorate (optional)

(24cm cake tin and a roasting tin, to use as a bain marie)

First of all prepare your cake tin, generously butter the tin and line the base with baking paper.
Place the chocolate and butter in a heatproof bowl over a pan of gently simmering water and melt together until smooth.
At the same time place 100g of the sugar in a small saucepan with 125ml of water, heat gently to melt the sugar to form a sugar syrup.
Meanwhile, beat the eggs and 200g of the remaining sugar with an electric mixer until the mixture has quadrupled in size – this can take up to 10 minutes.
Add the hot syrup to the melted chocolate mixture and stir to combine.
Now add this chocolate syrup to the eggs, continuing to beat as you do so, until completely combined.
Pour the batter into the prepared cake tin.
Put a folded tea towel onto the bottom of the roasting tin (this will stop the cake tin from slipping) and place the cake tin in the roasting tin.
Pour boiling water around the cake tin, so that it comes half way up its sides.
Bake in a preheated oven, 120’c fan, for at least 1 hour, until the cake is just set on top and the sides come away from the edge when gently pulled. Leave to go completely cold in the bain marie (about 2 hours).
Carefully remove from the tin, the base will be the top of the cake. If using, sprinkle over sieved cocoa powder.
Keep refrigerated, and serve in slices with crème fraiche.

Almond and Apricot Cake

Admittedly this is not the most attractive of cakes, it’s rather flat and tends to go at little ‘golden’ around its edge…but remember, looks can be deceiving! It is a beautifully moist cake, with a slightly chewy crust, the sweet flavour of the apricots is complemented by a lemony syrup which you pour over the cake when it is still warm. It is a recipe that I have taken from an old book, ‘The Gastro Pub Cookbook’. At the time it was published in 2003, the gastropubs from which it takes its recipes, were some of the best in the UK, although some of these pubs might not have survived the recipes are still as delicious. Interestingly, the book was researched by Diana Henry who these days is a very successful cookery book writer in her own right. Henry described this cake as ‘one of the most delicious cakes I have ever tasted’, and I’m not going to argue with her! It was a recipe which she took from ‘Ballymore Inn’ in Co.Kildare, Ireland, which in fact, is still a very successful gastropub – one which I have on my bucket list to visit…!

If you are gluten free, like me, this cake can be easily adapted by using gluten free flour (I used Doves) – the cake in the photo is gluten free!

225g butter, plus extra to grease the tin

100g dried, ready to eat apricots

225g caster sugar

1 lemon, juiced

80g ground almonds

3 large eggs, beaten

100g plain flour (gluten free if required – see note above)

For the Lemon Syrup:

1 tablespoon caster sugar

1 lemon, juiced

To serve: crème frâiche or whipped cream

Butter a 23cm round cake tin and line the base.
Roughly chop the apricots.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the lemon juice, ground almonds and beaten eggs, then mix thoroughly. Finally, fold in the flour and apricots.
Put the mixture into the prepared cake tin and bake in the oven, 180’c fan, for about 35 minutes until the cake is firm and golden and leaving the sides of the tin.
Leave to cool in the tin for a few minutes then lift out onto a plate.
To make the lemon syrup, gently heat the sugar and lemon juice in a small saucepan until the sugar has dissolved. Pour over the cake while it is still warm.
Serve warm or cold with whipped cream or crème fraiche.

Chocolate Meringue Cake

This is one of those cakes that, if you are a lazy cook like me, you look at and think ,‘that looks complicated, it will take far too much energy to cook’ and you dismiss it…But, this cake is in fact quite straight forward to make, admittedly it requires a bit more time in the oven and you have to wait for it to cool properly before you can eat it, but it’s definitely worth the wait! What’s not to like…chocolate and meringue! I found this recipe some years ago in a magazine, it’s a recipe from Donna Hay.

This cake is supposed to look rustic – it will crack and collapse a bit!

240g dark chocolate, roughly chopped (I use Lindt Excellence 70% Cocoa Dark Chocolate)

180g unsalted butter, roughly chopped

2 eggs

4 eggs (extra) separated

90g brown sugar

1 teaspoon vanilla extract

50g plain flour (use gluten free if required – I use Doves)

½ teaspoon baking powder

40g ground almonds

220g caster sugar

1 teaspoon white vinegar

3 teaspoons cornflour

25g cocoa powder, sifted (plus extra to dust)

Lightly grease and line the base of a 24cm round springform cake tin.
Place the chocolate and butter in a medium saucepan and melt over a low heat. Allow to cool slightly.
Place the 2 eggs and the 4 extra egg yolks, brown sugar and vanilla extract in a bowl and use an electric whisk to whisk until pale and thick – 3-4 minutes.
Add the chocolate mixture, the flour, baking powder and ground almonds and fold gently to combine. Pour the mixture into the prepared tin and cook in a preheated oven, 160’c fan, for 35-40minutes – it will only be partially cooked. Remove and set aside.
Increase the oven temperature to 180’c fan.
Place the 4 egg whites in a bowl and using an electric whisk, whisk until they form soft peaks. Gradually add the caster sugar, followed by the vinegar. Continue to whisk until the meringue is thick and glossy.
Sift the cornflour and cocoa together and add to the meringue, folding through to combine. Spread the meringue over the partially cooked cake .
Return to the oven (180’c fan) for 20 -25 minutes until the meringue is crisp and golden.
Allow the cake to stand in the tin for 15-20 minutes, before gently running a knife around the edge and removing it from the tin.
Refrigerate for 2 hours before serving to allow the flavours to meld together. Dust with cocoa powder to serve. It is best served at room temperature – allow 30 minutes for it to warm up – it will become deliciously ‘fudgy’.

Chocolate Easter Nests

I initially recreated our family favourite, Chocolate Crispy Cakes (recipe below), into these nests as a special treat for Easter, however they are good at anytime of the year! With the addition of the Mini Eggs, you get a double dose of chocolate – how can anyone resist?! They literally take 15 minutes to make, although admittedly you will have to wait for them to set in the fridge before eating…

50g unsalted butter

4 tablespoons golden syrup

100g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

75g cornflakes

About 20-30 Mini Eggs

Gently melt the butter, syrup and chocolate in a bowl suspended over a pan of barely simmering water (a bain marie).
In another bowl, gently crush the cornflakes into smaller pieces – this makes them easier to mold into a nest shape.
Add the cornflakes to the chocolate mixture, stirring gently so that they are evenly coated.
Spoon the mixture into muffin cases, using the back of the spoon to create a nest shape. Place three or four Mini Eggs into the ‘nest’, and place in the fridge until set.

Orange Almond Cake

When my good friend, Sophie, first gave me this recipe, I was hesitant to try it, as being a self-confessed ‘lazy cook’ when I discovered that I had to boil the oranges for an hour before even starting the recipe, I wasn’t sold on it. But, fortunately she insisted that it was worth the effort… and she was definitely right, this is one of the most moist orange cakes I have tasted – it truly is delicious. In fact, it is also very easy, the boiling of the oranges is something that pretty much takes care of itself and to make the cake it’s simply a matter of pureeing the oranges in a food processor, adding them to the whisked eggs and sugar, and stirring in the other ingredients – done!…Try it!…

2 seedless oranges

6 eggs

250g caster sugar

250g ground almonds

1 teaspoon baking powder

50g flaked almonds

2 tablespoons icing sugar

(To serve: double cream lightly whipped with a touch vanilla paste)

A 22cm springform tin: grease and line the base and sides

Wash the oranges and cut off the ends (discard), place the oranges into a large saucepan, cover with water and bring to the boil. Boil for 2 hours (topping up with water as required).
Remove the oranges from the water and allow to cool completely before cutting into pieces and pureeing in a food processor until completely smooth.
Use an electric whisk to beat the eggs and caster sugar in a large bowl until pale and frothy.
Add the orange puree, stir through, then add the ground almonds and baking powder, and combine.
Pour the mixture into the prepared tin. Sprinkle the flaked almonds over the top of the cake.
Place in a preheated oven, 160’c fan, and bake for 60 minutes or until a skewer inserted in the middle comes out with just a few crumbs on it.
Allow to cool completely in the tin.
Sprinkle with icing sugar. Serve with a dollop of cream (flavoured with a touch of vanilla paste).

Madeleines (with a gluten free option!)

I adore Madeleines, particularly as the mixture, once made will keep in the fridge for a couple of days, and there is enough for at least 3 or 4 batches, so it’s great to have at hand – they only take 10 minutes to cook! They are best eaten when still warm, they do not keep well, so you should eat them straightaway (they tend to go a little sticky if kept overnight). Eating them quickly is no hardship – they are very light, I can almost eat one batch myself!! The best news is, is that if you are gluten free, like me, they can be made just as well with gluten free plain flour (I use Doves). You can add either orange blossom water or lemon juice and zest for flavouring – I must admit I prefer the delicate flavour of orange blossom.
I find that buttering the tin with melted butter and then dusting it with flour stops them sticking to it, likewise allowing them to sit just 5 minutes after cooking and then removing them whilst they are still hot, stops them sticking to the tin.

135g unsalted butter, plus extra to butter tray

2 tablespoons honey

3 large eggs

130g caster sugar

135g plain flour (gluten free if required – I use Doves)

2 level teaspoons baking powder

2 teaspoons orange blossom water or 1 lemon, zest and juice (see note above)

Icing sugar to sprinkle

Melt the butter with the honey in a small saucepan over a low heat until the butter browns. Set aside to cool.
Whisk the eggs with the sugar in an electric mixer, until the mixture is light and fluffy and triples in size, this can take as much as 10 minutes.
Fold in the flour, baking powder, orange blossom water (or lemon zest and juice), and the butter and honey mixture. Leave to rest in the fridge for at least three hours.
Melt a large knob of butter in a pan and use to butter a madeleine tray, then dust with a little flour, tipping off the excess.
When ready to serve, fill the moulds with the mixture to two-thirds full.
Place in a preheated oven, 170’c fan, for about 10 minutes until they are golden brown and firm to touch.
Allow to sit in the tin for five minutes, then remove from the moulds before they cool otherwise they will stick!
Sprinkle with icing sugar and serve whilst still warm – delicious!

Chocolate Almond Torte

This is a delicious chocolate cake and the best news is, is that it’s completely gluten free! It has a slightly chewy texture if served straight from the fridge, which I rather like, whilst at room temperature it has a more fudgy consistency – either way it is divine! You could omit the brandy, but I recommend you use it, as it does intensify the chocolate flavour.

200g dark chocolate (I use Lindt 70% cocoa plain chocolate)

200g unsalted butter, chilled and chopped

4 large eggs, separated

1½ tablespoons brandy (optional)

200g caster sugar

100g ground almonds

¼ teaspoon salt

Cocoa powder for dusting

Clotted cream or Crème Fraïche to serve (optional)

Strawberries or raspberries to serve (optional)

(You will need an 8 or 9 inch springform cake tin, buttered and the outside bottom and sides wrapped with foil to prevent leaking)

Place the chocolate and butter in a medium heat proof bowl over a saucepan of bowling water (baine marie), making sure that the bottom does not have contact with the water, stir until melted. Set aside.
Place the egg yolks and 100g of the sugar in a large bowl and whisk until pale and thick (about 1 minute), stir in the chocolate mixture, brandy, almonds and salt.
Use an electric hand whisk to whisk the egg whites with the remaining 100g sugar until they form thick, shiny soft peaks.
Using a spatula fold in one-third of the egg white mixture into the chocolate mixture, mix gently until well combined, then fold in the remaining egg whites in a further two additions.
Pour the mixture into the prepared tin, smoothing over the top. Bake in a preheated oven, 180’c fan, for 30-35minutes until an inserted skewer comes out with moist crumbs – the edges will be set but the middle will still be wobbly. Allow to cool on a wire rack and then refrigerate for at least 4 hours until completely set.
Before serving sift over cocoa powder, serve chilled or at room temperature, with clotted cream or crème fraiche (it is also good with strawberries or raspberries).
It will keep well in the refrigerator for up to 4 days and also freezes well!!

Emergency Chocolate Brownies

This is a brilliant recipe from Nigella Lawson – only she could have come up with the idea of ‘Emergency Brownies’ – the idea of a small batch for those days when you urgently need a chocolate fix! This recipe makes 2 very generous brownies, so on a good day you’ll get 4!

This recipe is cooked in a foil tin appox. 18 x 11 x 5cm, so there is no need to line or grease it!

50g unsalted butter, softened

50g soft light brown sugar

1 tablespoon golden syrup (or maple syrup)

3 tablespoons plain flour, gluten free if required

3 tablespoons cocoa powder (I use Green&Blacks)

¼ teaspoon sea salt

1 large egg

1 teaspoon vanilla extract

50g walnut pieces (optional)

50g chocolate chips (dark or milk)

1 x foil tin approx. 18 x 11 x 5cm

Put the butter, sugar and golden syrup into a small saucepan and gently heat, stirring, until the butter is melted and the sugar has dissolved. Remove from the heat.
Mix together the flour, cocoa and salt, then beat into the butter mixture in the pan, until smooth.
Whisk the egg with the vanilla and then stir it thoroughly into the pan mixture. Finally fold in the chocolate chips and walnut pieces (if using).
Pour the mixture into the foil tin.
Bake in a preheated oven, 150’c fan, for 15-20 minutes until it is beginning to come away from the sides and the top has dried a little around the edges.
Transfer to a wire rack in the tin and leave to cool for 20-30 minutes.

Chocolate Crispy Cakes

An all-time favourite in my house, these were the staple children’s birthday party food when my son, Felix, was a toddler, they really shouldn’t be reserved only for children – everyone deserves these! I make mine with Lindt 70% cocoa chocolate, which gives them a more adult flavour, they are certainly not a childish treat – I have been known to serve mini ones as petit fours at dinner parties!

50g unsalted butter

4 tablespoons golden syrup

100g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

75g cornflakes

Gently melt the butter, syrup and chocolate in a bowl suspended over a pan of barely simmering water (a bain marie).
Stir in the cornflakes.
Spoon the mixture into cupcake cases (or smaller ones to make petit fours!), or if you don’t have cases, just spoon large spoonfuls onto a buttered baking tray, and place in the fridge until set.

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