Author Archive
Beetroot Hummous

Beetroot Hummous

Guest post from the amazing Clare of the Little Bear Cakery! I have an amazing local greengrocer. There’s nothing I love more on a Saturday morning than browsing the shelves of delicious fresh produce. Every time I go I seem to find something new and this week’s discovery was individual fresh beetroot that they have...
Biscotti

Biscotti

Guest post from the amazing Clare of the Little Bear Cakery! I recently invested in a coffee machine, and in my eyes posh coffee needs a posh biscuit to accompany it. What better accompaniment than a lovely homemade biscotti? These little sweet treats are also a great gift for any occasion ! They look super...
Coffee and Rum Cake

Coffee and Rum Cake

Guest post from the amazing Clare of the Little Bear Cakery! At the beginning of the year I was lucky enough to spend four days doing work experience at The Delaunay, Aldwych. Part of Rex Restaurant Associates (owners of the Wolseley), The Delaunay is an all-day cafe-restaurant inspired by the grand cafes of Europe with an...
Banoffee Cupcakes

Banoffee Cupcakes

This is one of my favourite creations to date… Banana cupcakes with spiced rum soaked sultanas, a toffee sauce centre topped with toffee buttercream. There are a few components to these cupcakes so they’re not the quickest to make but trust me… they are so worth it! Makes 8 cupcakes Ingredients for the toffee sauce...
Banana Cake with Peanut Butter Icing

Banana Cake with Peanut Butter Icing

I made this cake for a peanut-butter-loving friend’s birthday the other week. It went down an absolute treat and people have been asking me for the recipe ever since. Thankfully I’ve finally got around to typing it up so I hope you all enjoy it! It’s incredibly easy to make. If you able to, I...
Oreo Cheesecake

Oreo Cheesecake

I made a giant 11″ version of this over the bank holiday weekend. As per usual it went down an absolute storm so I thought it was about time I shared my original recipe with the Peach Trees crowd! It was originally inspired by a trip to The Cheesecake Factory in San Francisco where I...
Cherry & Almond Cake

Cherry & Almond Cake

I have adapted this recipe from a madeira sponge – a cake I adore due to its dense but light texture and it’s delicious crust. I have replaced part of the flour with ground almonds, added the almond’s best friend, the cherry, and given it a final almond hit with the amaretto. The result: a...
Peanut Butter Chocolate Fudge Cookies

Peanut Butter Chocolate Fudge Cookies

So I can vouch for the fact that Ashley is THE QUEEN of peanut butter cookies, but this is my little offering which I have adapted from a Magnolia Bakery recipe. Sweet, salty, chewy, crunchy, chocolatey, fudgey and melt-in-your-mouth…. Say no more… Ingredients 185g plain flour 3/4 tsp bicarbonate of soda 1/2 tsp baking powder...
Belly Pork, Chorizo & Bean Cassoulet

Belly Pork, Chorizo & Bean Cassoulet

This recipe is always a winner for any occasion from a simple supper to a decadent dinner party. Slow cooking the pork for a couple of hours renders the fat so you end up with beautifully tender and soft meat suitable for any Jack Sprat. This recipe will feed 8-10 but you can easily halve...
Caramel Cake

Caramel Cake

It’s chocolate week this week and although it may not be apparent from the title, this is my topical recipe offering! Instead of going all out, I wanted to show you how chocolate can be used to enhance the flavour of a cake. Over the last week I have been on a quest to devise...
Coffee & Macadamia Cupcakes

Coffee & Macadamia Cupcakes

These cupcakes could work with a multitude of different nuts but I decided to veer away from the classic walnut and use my favourite, the macadamia. The sponge is deliciously fluffy with a mellow coffee flavour without being too sweet. The light airy icing packs an extra coffee punch and topped with toasted macadamias and...
Subtly Citrus Poppyseed Cake

Subtly Citrus Poppyseed Cake

This weekend experiment turned out to be a real winner! It’s a twist on a classic Victoria sponge which I have entered into this month’s delicious magazine “delicious. cooks” challenge. Simply add the grated zest of an orange and a lemon and 50g poppyseeds to the classic recipe and team with vanilla buttercream for a delicious alternative...
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