Malted Chocolate Cubes

Malted Chocolate Cubes B

I love this chocolate cake recipe, it’s rich and moist and super-chocolatey! Topped with malted frosting and a Malteser for good measure, they make quick and easy petits fours. I particularly like these chilled, amping up the luxury factor!

Click here for the recipe


Macaron Éclairs

Macaron Éclairs B

It seems a bit odd that I was inspired by écalirs when I have a strong dislike for choux pastry. But this works as the perfect replacement, in fact it’s more than perfect – what’s the word for that please? Crisp macaron shells, encasing fresh vanilla cream, dipped in chocolate on one side; no choux needed, that’s what I’m talking about!

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Lemon Meringue Traybake

Lemon Meringue Traybake A

Lemons and meringues were just meant to be together. The sharp plus the sweet equals heaven on a plate. Here I’ve taken those marvellous flavours and thrown them into a traybake which is both easy to make and easy to eat!

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Apricot & Ginger Friands

Apricot & Ginger Friands

These friands are flavoured with dried apricot, one of the better looking dried fruits due to their lovely orange colour. What’s more, their subtle flavour blends well with other flavours without getting lost completely. It may seem I’ve over done it here, soaking the friands with a ginger syrup as they are deliciously moist already (thanks to the almonds). But the syrup makes them simply melt in the mouth, and I mean melt.

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Hazelnut & Salted Caramel Macarons

Hazelnut & Salted Caramel Macarons D

Macarons are great because the flavours you put in them are completely up to you! Be it fruity, be it chocolatey, be it nutty, be it strange – the canvas is blank. Some people go so far as to make them savoury, but sugar is always best in my opinion. And sugar in the form of salted caramel is just lush, not to mention topped with crunchy toasted hazelnuts. After eating these macarons you’ll be living a new life!
Click here for the recipe


Gooseberry Sandwiches

Gooseberry Sandwiches C

The thing I like most about gooseberry jam is how balanced it is, the sharpness of the fruit cuts through the sweetness keeping it fresh. Sandwiched between two shortbread biscuits stamped with its initial, this jam is in a class of its own. One thing to note though: sandwich the biscuits just before serving as they have a tendency to go soft when left for a while.
Click here for the recipe


Maple & Pecan Friands

Maple & Pecan Friands

I present to you the perfect tea party cake. Sweet, rich, dainty and flavoursome. What’s more, they possess that natural beauty – that bronze complexion, that cute puff – that makes them un-needing of adornment. Although I guess a drizzle of maple glacé and a sprinkle of chopped pecans wouldn’t hurt anybody…
Click here for the recipe


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