Zesty Lemon Poppyseed Loaf Cake
This beautiful loaf cake is speckled with poppyseeds and packed with lemon. You start by rubbing lemon zest into the caster sugar of the sponge and leaving it overnight to let the oils release into the sugar. The baked cake is then drenched in a lemon soak before being finished in a tangy lemon icing.
Parsnip, Carrot & Marmalade Cake with Cream Cheese Ganache
A simply beautiful peach tone cake housing a moist carrot & parsnip cake with a honey milk soak, cream cheese whipped ganache, orange bergamot marmalade and silky smooth swiss meringue buttercream.
Blood Orange Baby Cakes with Blood Orange Curd and Bay Leaf Buttercream
Blood oranges are in season so I’m obviously baking with them. This orange and almond sponge is one of my all-time favourites. Whole blood oranges are boiled and then pureed before being added into the cake batter. It makes for an incredibly moist and flavourful sponge. Plus its gluten free too!
Chocolate Love Cakes with Roasted Strawberry Buttercream
I don’t know anyone that wouldn’t be happy to receive one of these for Valentines Day. Moist chocolate cake, indulgent chocolate ganache, fresh strawberries and roasted strawberry buttercream. They’re the perfect size to split with your love, but this recipe makes more than enough for you to each have your own. I really think it’s worth putting the extra effort into the finishing touches. Fresh rose petals and gold leaf are my favourites to really make them special.
Chamomile, Blueberry & Ginger Swiss Roll
Swiss roll is the epitome of a light sponge that can carry an array of flavours. I flavoured mine with some lemon zest. I love the delicate flavour of chamomile when its infused into a cream and the sweetness of white chocolate pairs well. Along with the chamomile white chocolate cream; I made a punchy blueberry and ginger compote to add a pop of colour to both the aesthetics and flavour.
Plum, Orange & Cardamom Cake with Brown Sugar Crème Fraiche
Sometimes, all I want is a fresh piece of cake. Warm from the oven is best. Light as air and packed with buttery vanilla flavour. This cake is just that. A very simple cake recipe that you can whip up really easily. The added cardamom, ginger and orange just hum in the background, creating a wonderfully fragrant slice. Fresh plums are arranged on top before a sprinkling of pistachios adorns the top. Once its cooled, I like to dust it with a little icing sugar and serve it with a dollop of crème fraiche which has been slightly sweetened with some brown sugar. The slight tang works really well against the sweet, soft, warm sponge.