Brown Sugar, Coffee, Chocolate Custard Tart
There’s something so satisfying and pleasing about a clean slice of custard tart. This tart looks simple but packs in a lot of technique and flavour. None of the flavours overpower each other in this, they just dance along together in harmony encased in a silky custard.
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.
Dulce de Leche, Hazelnut & Coffee Tres Leches Cake
The sponge has a little ground hazelnut which offers a lovely complexity in an otherwise light vanilla sponge. I’ve added in a lot of coffee into the three milk soak and whipped up a sumptuously soft dulce de leche cream to top it all.
Lavender & Vanilla Bean Viennese Bows
These lovely biscuits are delicately flavoured with ground dried lavender and dipped in a vanilla bean white chocolate. They’re such a beautiful little treat to have in the afternoon. The biscuit is a typical Viennese Whirl; buttery and short yet it holds its shape beautifully. Don’t think of these as tasting like your grandmas knicker drawer, the lavender doesn’t overpower but just dances along complimenting the other flavours.
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.
Apricot Croissant French Toast Bake
This croissant french toast bake is my ultimate meal prep for a delicious breakfast with minimal work. You prepare it the night before and bake it in the morning. This is always going to be a win for my busy mum days. It’s a real crowd pleaser if you have friends or family staying and an easy way to feed a bigger crowd. It’s crisp on top while staying soft and custardy in the middle. The apricot conserve sits in little fruity pockets and caramelises on the edges.