Banana Brownies

Banana Brownies G

This decadent brownie was inspired by a very delicious milkshake I once had (well, thrice had – it was that good!). A slab of brownie blended with a whole banana plus milk and a squeeze of honey into the best milkshake I’ve ever tasted. Hands down. Here I’ve cooked down the banana with warming cinnamon and swirled it through a brownie that is chewy and gooey and chocolatey. Yes please!
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Peach & Jasmine Gâteau

Peach & Jasmine Gâteau A

Whenever I make a gâteau I remember just how easy they are. Yes they do take skill, and much precision, but the skills are quickly mastered – with a steady hand. Flavour choice counts for a lot too as the sponge and cream are oh so delicate balance must be maintained. My favourite thing about this gâteau is the added texture (not to mention flavour) the chopped peach adds to the filling, truly delicious!
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Coconut & Raspberry Tarts

Coconut & Raspberry Tarts B

I love putting different flavours in my pastry cream. I mean I was so confident I thought I could straight swap out cow’s milk for coconut milk, bad idea! It tasted great looked far from fantastic so it was back to the drawing board for me. And here’s the version that works: silky smooth as any good ‘crem-pat’ should be and delightfully flavoured with coconut. The raspberry conserve adds a fresh contrast to the coconut and a burst of colour to boot. I hope you enjoy eating these as much as I do!
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Wild Blackcurrant Loaf Cake

Wild Blackcurrant Loaf Cake C

Wild blackcurrant conserve is the reason for this recipe. It’s an ingredient I’ve used before and upon using it again I knew just the cake! Loaf cakes speak of generosity and plenty in a homely way compared to, say, a layer cake and with a coat of frosting can be just as elegant. The conserve lends a vibrant pink hue without the need for food colouring – and did I mention the taste?
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Cinnamon Palmiers

Cinnamon Palmiers B

Palmiers are delicious! So sweet and crisp yet delicate enough to melt on the tongue. Believe it or not this recipe took me a while to perfect; the ingredients are simple enough but getting the palmiers to keep a perfect shape was a struggle. The key lies in correctly folding them to allow room for the pastry to puff as it cooks, so make sure you keep to the 7cm rule!
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Black Forest Cheesecake Brownies

Black Forest Cheesecake Brownies F

Yes, these do taste as amazing as they look! (If I say so myself hehe.) Cheesecake brownies are such a dangerous invention, as if cheesecake AND brownies weren’t dangerous enough! The rich, creamy swirl contrasts with the dark, sweet brownie while the whole thing is brought alive with black cherries. These brownies will put a smile on anybody’s face  and what’s more, they’re really easy to make!
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Chocolate, Hazelnut and Pear Friands

Chocolate, Hazelnut and Pear Friands A

I was about to write that friands are one of my favourite kinds of cake, what with their moist, close texture and nutty flavour, and then I thought against this since I write that almost every recipe is one of my favourites. But then I came to my senses and realised that of course I’m going to write about so many recipes being my favourites otherwise I wouldn’t be posting them! So yes, friands, one of my favourite kinds of cake and this, one of my favourite recipes. I hope you like these as much as I do!
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