Why shouldn’t beetroot in baking be appreciated just as much as carrots or pumpkin? Let’s bake a wonderful, intensely chocolatey, rich and moist cake with purée made from cooked beetroot! No one will guess what mysterious ingredient is hiding inside, and the cake will stay
Another delicious way to use pumpkin – and this time, there’s something for everyone in this cake :). The star of the show is, of course, the pumpkin cheesecake – a definite winner for all cheesecake lovers. Fans of buttery, crumbly bakes will love the crisp base
Beetroot brownies? Why not ;). Cakes made with vegetables are nothing unusual these days and have quickly become a staple of the food blogging world. You don’t have to look far – most of you have probably already tried carrot cake, spinach cake or courgette
A savoury yeast bread packed with popular herbs, garlic and Parmesan. Absolute heaven! Delicious, pull-apart pieces of fluffy, buttery dough, best enjoyed warm, straight from the oven. Don’t even ask how wonderfully it tastes and smells ;). Just try this recipe
The combination of rhubarb and custard is simply irresistible! This moist rhubarb layer cake has a subtle orange flavour and is filled with custard cream and roasted rhubarb. I’ve skipped the usual sponge cake here because I’ve been making so many lately, but
These delicious pizza-flavoured yeast rolls are perfect both warm, served as part of a family dinner, and cold, as a snack. We liked them best hot, straight from the oven. They’re very easy to make, using the same favourite yeast dough you know and love, but with olive oil
Yes, I know, it’s not quite rhubarb season yet, but I couldn’t resist when I spotted pink Yorkshire rhubarb, which is already available in shops in the UK from January. It instantly felt like spring, the days seemed warmer and I found myself craving a proper springtime cake… This
An easy and delicious spring-summer bake: buttery shortcrust pastry with rhubarb and strawberries. Perfectly sweet, with a delicious crumble topping made from the same dough as the base, so there’s very little extra work. This makes a generous traybake
Classic muffins, this time with the addition of rhubarb and white chocolate. I baked these white chocolate and rhubarb muffins in ramekins, but of course you can bake them in a standard muffin tin. The combination of tart rhubarb and sweet white chocolate never
Rhubarb tart with custard cream, although this popular custard is also known as French pastry cream (crème pâtissière). I use it in cakes and desserts, cupcakes, éclairs… it’s probably my favourite recipe for this cream. It’s a must in this tart – it holds its
Quick, fuss-free and wonderfully moist yoghurt cake with rhubarb. You don’t even need a mixer to make it. When you don’t have time for a more complicated bake, or simply need a cake that is easy to make and guaranteed to please everyone (yes, it really is delicious!)
Delicate, mousse-like no-bake rhubarb cheesecake. The rhubarb is roasted before being added to the cake, in small pieces, which makes it perfectly tender while allowing the cheesecake to hold its shape and slice beautifully. Refreshing and perfect for warmer days
Rhubarb curd tart with Italian meringue was made to complete the set with these rhubarb tartlets :). I have to admit that homemade shortcrust pastry works better in tarts than a biscuit base: it is more stable and, of course, more delicious. It
Pumpkin bakes to welcome autumn! First up – a tear-and-share pumpkin cinnamon bread. Your kitchen will be filled with the warm aroma of cinnamon and homemade sweet yeasted bread. It is hard to resist pulling pieces off this sweet bread, but that is exactly what you s
This really simple pumpkin cake with streusel and icing is quick to make and a delicious new way to use pumpkin purée. Fragrant with warming spices and maple syrup, it is a wonderfully autumnal bake. Small and topped with a generous layer of buttery streusel and icing
Adding carrots, courgettes, beetroot or even tomatoes to cakes is nothing unusual these days – they simply make cakes more flavourful and moist, while helping them stay fresh for longer. But what do you think about adding… sauerkraut? Chocolate sauerkraut cake i
Simple pumpkin yeast buns made with pumpkin purée, transformed into delicious pumpkin cinnamon rolls coated in cinnamon sugar. These cinnamon swirls are baked in a muffin tin, where they rise above the edges to create wonderfully quirky little twists ;).
An irresistibly autumnal bake. This aromatic, nut-filled upside-down pumpkin cake is made with pecans. The nut layer is baked underneath a light and fluffy pumpkin cake, then the whole cake is turned out onto a serving plate, revealing delicious caramelised nuts on top.