An unusual apple cake with a layer of cinnamon flavoured apples baked in the centre of a fairly plain cake. This Irish apple cake is just perfect served warm as pudding with custard or cream. But it’s also good at room temperature for afternoon tea.
Bored of sandwiches for lunch? Try these grab-and-go savoury cheese muffins to change things up a bit. They’re not only delicious but quick to make and healthy too. Flecks of tart apple marry well with salty cheese and there’s also a few spices to liven things up.
How about a loaf of real banana bread? One that’s made with sourdough, wholemeal flour and no added sugar? This sourdough banana bread does all of this and more. And it’s not only healthy, it’s really delicious.
An easy summer rustic tart that makes the most of ripe and juicy seasonal tomatoes. This tomato galette has a beautifully crisp and flaky pastry. It’s topped with a layer of basil pesto which is then covered in colourful cherry tomatoes. Delicious served either warm from the oven or cold next day.
Recipe for classic fig rolls (aka fig newtons), but made with wholemeal spelt flour. The fig paste is lightly spiced and gently sweetened and the pastry casing is delicious in its own right with subtle notes of lemon. These biscuits are easier to make than you might think.
Make the most of autumn’s bounty and tuck into this plum upside-down cake as soon as you can. It makes an impressive dessert with its beautiful purple colour. The cake is at its best served warm, but is almost as delicious eaten cold for elevenses or afternoon tea. Cream or custard are optional.
If you like a bit of alliteration, how about “spelt strawberry shortcakes scream summer”? It’s not a lie. And furthermore they’re totally delicious. Knock up a batch, invite your neighbours around and enjoy them in or out of the garden. Serve them warm with whipped cream and macerated strawberries.
Do you like gooseberries? This honey and gooseberry upside-down cake is a fabulous recipe to use them in. You get all of that lovely gooseberry flavour with the addition of warm aromatic honey. It’s a super easy cake to make requiring one pan to prepare the ingredients and one tin to cook it in. Serve it warm from the oven for dessert with custard or cream, or cold for afternoon tea or even elevenses.
This raspberry cream sponge cake is a taste of summer and a highlight of any garden party. It’s a classic victoria sponge, but baked with scented leaves to impart an air of added sophistication and delight. Two sponges are sandwiched together with crushed raspberries and rose flavoured cream. It’s very hard to resist.
Are you a matcha fan? Do you know what it is? It’s a wonderful ingredient to use in baking. These green matcha madeleines are little cakes with attitude. They’re flavoured with Japanese green tea powder (matcha) for complexity and lemon for freshness.