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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White Chocolate Truffles with Ginger, Lime and Coconut

Sometimes you have an excess of white chocolate, and a cheesecake, other cake, or cupcakes aren’t quite right for the occasion.

The fab Kate’s Veggie Desserts advertised these on Twitter. I’ve scaled it up & modified the ingredients slightly – you’ll have a creamy, tropical delight.

And you’ll have made truffles! 🙂

Makes: 30-40 truffles depending on size
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Dutch Butter Cake (Boterkoek)

This rich and easy-to-make cake has the same ingredients as a sponge, but in markedly different ratios. It’s a traditional Dutch recipe which I’ve made GF, and in basic form is quite plain – but allows you wide scope for creativity.

Flavouring options and topping suggestions are in the footnotes. Please review those prior to making your version of this very delicious cake.

Serves: 12-16

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Plum and Apple Jam

I have a few other summer fruit jams, but for autumn/winter I like this one. It’s used in my Braised Red Cabbage recipe and will be used in a Slovakian millefeuille (link to follow). See the footnotes for other serving options.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: One 500ml jar (plus a teeny bit extra)
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Lemon Mousse Cheesecake

I’ve had a play around with my favourite Lemon Curd recipe, adding whipped egg whites plus mascarpone, double cream, soured cream, and gelatine to make an indulgently rich – but light as mousse – citrussy cheesecake. The pastry is gluten-free but you could use regular flour.

You could make this a festive centrepiece dessert by decorating with redcurrants and holly leaves.

Serves: 12 – 16
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‘Sunshine’ Curd Tartlettes

In cold, damp, dark November, we all crave a treat bursting with citrus flavours to remind us of summer. These GF tartlettes have lemon, lime, and orange so will really lift your spirits.

The filling is adapted from BBC Good Food. There are multiple garnish suggestions in the footnote so you can unleash your creativity.

Makes: 30 canapé-sized tartlettes
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Soured Cream and Dark Chocolate Tart with Candied Lime

I have a similar recipe including chilli, which I (and some others) love, but my regular tasters prefer the tart without it. I used only soured cream here (no double cream), so this version whilst having more sugar is also pleasingly tangy – and still GF.

The candied lime slices are easy and make a stylish decoration.

Serves: 12 – 16
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