Strawberries and Cream Tartlettes

The hints of orange & spice are a perfect taste counterpoint in these seasonal canapés. I’ve suggested making strawberry compote, but you could of course use your favourite shop-bought jam to make it even easier.

Adding a whipped cream garnish makes these the perfect bite-sized British summertime treats.

Makes: 36 canapé-sized tartlettes (see Kit footnotes for larger sizes)
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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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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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Walnut and Cardamom Shortbread

There are eleventy-two variations provided on my gluten-free Sablé shortbread recipe but still I wondered ‘what else?’ Nuts! Cardamom & walnut are oft-used together in Persian cooking, so I opted for that combo, with an icing drizzle.

The dough should be made in advance, and stored in the fridge or freezer until ready for baking.

Makes: 30+ biscuits depending on size/thickness
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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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Rice Pudding Cake (Torta di Riso)

I bake weekly for a crowd including coeliac sufferers so I’m always hunting for different ways to liven up their coffee morning. This GF Italian old-school classic was perfect because everyone loves rice pudding, and they all love cake.

It’s best served with fruit: I’ve suggested a fruit compote made from frozen berries, but see the Toppings footnote for alternatives.

Serves: up to 16
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