Have a jar or two of Candied Quinces in your larder, some whipped cream or ice cream and you’ll have a delicious dessert on the table in an instant. Or use them, as we’ve done, in our Quince and Almond Cream Cake, or our Candied Quince and Ricotta Cake. Try replacing the rhubarb with Candied Quinces in our Rhubarb, Orange and Almond Tart ….
I make a lovely honey mousse – yes, I know I shouldn’t be saying it myself – but it has a really luscious but melting texture..
n the lead-up to a wedding in the family, (catering for a completely gluten-free reception for 40 people, but more of that later) my husband came home with some shopping, beaming, because he’d managed to score 14 punnets of beautiful strawberries for $7.50...
I’m very lucky to live near the Sydney fish markets. I try to time my shopping to avoid the weekend rush and the madness of the carpark, but in the middle of Chinese New Year...
Chestnut is the hero of this layered dessert cake. It’s rich, delicious and worthy of a celebration, we think. The gluten-free sponge uses chestnut flour which has a delicate and distinct aroma, and the glorious filling is a combination of sweetened chestnut purée and cream. Dark chocolate is the supporting act in the form of a luscious icing ….
We like to think of our Gluten-free Mandarin Cake as the little black dress of the pantry. After all, it has been said that orange is the new black. This moist and scented cake is a good one to have on hand because you never know when you might just need it. Equally as delicious for afternoon tea as for a fancy dessert, you can leave it plain, dress it up or add some culinary bling to suit your taste ….
High Tea began as a mid-afternoon ‘meal’ for working men and was usually taken, along with a cuppa, sitting up on tall stools, thus the expression ‘high’ tea. High tea today seems to have become elevated to quite a special occasion affair and while our Almond and Poppy Seed Cakes would certainly hold their own on multi-tiered fine bone china, we’d like to think they’d be equally as happy at a picnic, in a lunchbox or any time you’re in need of a delicious, sweet treat ….
I can’t resist the flavour of coconut. For many westerners it reminds us of the exoticism of Asia. And whether it be in soups, curries, cakes or desserts; as a cream, a milk, desiccated, toasted, shredded or shaved it rewards us with a gorgeous tropical flavour. And what could be more tropically tantalising than the sweet scent of a coconut cake baking in the oven? Well … the combination of lime and coconut is pretty hard to beat ….
Break out the cakes plates and forks, choose your best linen, dust off the fine china teacups, invite some of your favourite people for afternoon tea and serve our luscious Carrot Cake with Ginger Cream Icing. It’s easy to make, especially when prepared in stages over a day or two. It’s flavoured with ginger, cinnamon and Dutch cocoa and is moist and delicious ….
