Strawberries and Cream Tart

Tis the season for strawberries, and pairing them with cream is just classic. A hint of lime & pepper adds an invisible touch of luxury to a special tart.

I combined this mousse recipe with my own other mousses, and created a crusted tart with a fluffy, summery attitude.

If you prefer to serve the mousse on its own without a pastry crust, see the last footnote.

Serves: 12 – 16
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Marbled Cheesecake Brownies

Since I personally don’t have much of a sweet tooth, I’ve held off on making brownies. But a special occasion crowd requested them, so I turned to Rachel Allen whose recipes always work.

I’ve made them GF, scaled up for a larger tin, and added a hint of coffee, chilli, & spices for a more grown-up brownie, and to modulate the sweetness. The chunkiness of the chocolate makes these quite moreish.

Makes: 30+ depending on size
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Mandarin and Lime Cheesecake

This is an alternate take on my GF Coconut & Cherry Cheesecake, but using sweet tinned mandarins with a hint of sharp lime. There’s also plenty of toasted coconut and white chocolate to make it rich and creamy.

Start the filling the day before serving, to have time to properly chill; bake the crust and assemble the next day.

Serves: 12 – 16
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Spiced Fruit Bread – Gluten-Free

This is the GF version of my Greek Easter bread recipe. After a bit of practice, I realised that extra-fine sponge flour is almost exactly the same in texture/weight as shop-bought GF flour (which is usually rice flour with potato & tapioca starch).

It works best with self-raising GF flour. Pictured results used mixed dried fruit with citrus peel – it tastes just like hot cross buns.

Makes: One loaf
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Peach Coffee Cake

As per my Blueberry Coffee Cake‘s notes, a North American ‘coffee cake’ doesn’t contain coffee, but is meant to be eaten whilst drinking a cuppa joe. They come in all shapes & types, and commonly use cream cheese/fruit.

Here it’s a jelly-roll style GF yeasted bread. Start the night before for a first rise in the fridge, and to drain the peaches.

Serves: up to 24 (but it’s easily halved)
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Blueberry and Cream Cheese Coffee Cake

A North American ‘coffee cake’ confusingly doesn’t contain coffee. Coffee cakes are heavier & more dense than a British sponge, and are meant to be eaten with a cuppa ‘joe’.

They are usually made in a traybake or round tin, and always have fruit (or nuts); often a cheesecakey layer and/or a crumble. This is a GF version of a classic combo, very easy to make.

Serves: up to 16
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Parsnip and Honey Cake

We should all be using more vegetables in baking, but most of us stop at carrot cake and don’t consider other veg. Parsnips are sweet and pair beautifully with honey & coconut (also pistachios or other nuts).

This is similar in theme to my Zucchini Bread recipe, but make this one if you want a gluten-free frosted cake.

Serves: up to 24
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