I baked these babies in little cupcake liners, but you could bake them in a madeleine tray or even bake it as two small 15cm cakes (lower the oven temp to 160C). You’ll just need to adjust the baking time accordingly.
I’m also going to be using the same lemon curd recipe as the one I used for my lemon-lime tartlets because it’s always worked for me and I love the tart flavour from the limes.
//A recipe for poppy cakes with lemon curd Continue reading
James first made this lime curd for me and Pinar a few weeks ago and I can still remember how delicious and satisfying the tart he made with it was.
It’s the ninth day of Christmas and you’ve likely, at least once, thought about, or actually gone (I feel sorry for you) to the shops. I’ve committed myself to doing my Christmas shopping 100% online this year and, because not all gifts can be bought, I’m going to be baking and making delicious treats for my favourite people this year.
Here are cookies I’m planning on decorating, popping in some boxes and tying up with a ribbon.
//A recipe for vanilla sugar cookies Continue reading
If you don’t know already, you’re about to find out that I’m a total sucker for Christmas. What better excuse to try decadent desserts and lavish lunches? Saying that, decadent and lavish needn’t be complicated, and this salted caramel meringue is as easy as cracking some eggs, sprinkling sugar and whisking away while scrolling through your instagram feed. (Which is actually how I spent the ~20 minutes of whisking time.)
//A recipe for salted caramel meringues Continue reading