Without a doubt, the most delicious yoghurt cake I have ever eaten :). Light, fluffy, beautifully risen and incredibly tasty. Any seasonal fruit works wonderfully in this cake; I used apricots, which I found at a very good price. I also recommend baking it with strawberries
Homemade peach jam is simply the best :). Made with plenty of vanilla, freshly grated lemon zest and lemon juice. Perfect for toast, pancakes, waffles and desserts. Make it as thick as you like – I usually reduce the juice a little further so that the jars are packed
Just sweet enough, this almond and lemon cake with raspberries is wonderfully simple. It had been a long time since I’d used one of Nigella’s recipes, and I’d almost forgotten how easy they can be – just put all the ingredients in a food processor and blitz! This time
Lemon cream and strawberry tart – a wonderful tart with a delicate, refreshing lemon cream made with lemon curd. The cream is so delicious that it’s genuinely hard to resist licking the bowl clean ;). The lemon cream pairs beautifully with crisp shortcrust pastry and
Lemon meringues are classic white meringues sandwiched together with a delicious lemon cream. They are definitely my favourite meringues from now on :). They are less sweet and more refreshing than traditional meringues, thanks to the addition of lemon juice and the
Swirled buns with strawberries and sweetened quark, baked side by side, nestled closely together in the tin. The dough is a pleasure to work with – soft, fluffy and delicate. These strawberry and cheese buns are perfect for a picnic or a day at the beach and, most
A charming apple tart that looks like the most beautiful bouquet of roses! You simply can’t take your eyes off it. Rose Bouquet Apple Tart tastes every bit as good as it looks. The best crisp shortcrust pastry, homemade almond crème pâtissière and soft, fragrant
Plum and pistachio cake is a wonderful combination of crisp, buttery pastry, delicate pistachio and almond filling, and juicy, slightly tart plums. The cake is a variation on the classic English Bakewell tart, but it is lighter and fluffier. Instead of the traditional layer of jam, it
Meringue cake with apples, nuts and caramel is the perfect autumn dessert. Crisp yet fluffy meringue layers, whipped cream, soft cinnamon apples, maple-glazed pecans (or walnuts) and salted caramel sauce. A delicious combination of flavours that delivers a real “wow” factor :).
The best shortcrust pastry, juicy Italian plums and a delicate filling made with mascarpone, sweetened condensed milk and eggs. This plum and mascarpone tart is creamy and almost cheesecake-like, with a velvety filling that is gently sweet and has a lovely hint of lemon.
A blueberry mousse cheesecake made with frozen blueberries, although you should definitely use fresh ones when they’re in season. I’m currently working my way through last summer’s stash from the freezer ;). I’ve used slightly different proportions here compared to
A delicious and original lemon cake with blackcurrants. It’s assembled slightly differently from a traditional layer cake, creating vertical stripes of sponge separated by fruit buttercream. At first glance, it may look rather time-consuming, but it really isn’t – you can have everything
Sweet to look at and delicately tart, these daisy-shaped shortcrust tartlets are filled with the best lemon curd, topped with fresh seasonal fruit and dusted with icing sugar. These little beauties are wonderfully dainty – for some, they might even be the perfect one-bite treat.
Delicate lemon cake with blueberries and a lemon glaze. It tastes absolutely delicious and is so easy to make – you simply mix the ingredients together :). A wonderful light and fluffy dessert. It can also be baked as muffins. Highly recommended!
Wonderful, light lemon muffins made with ricotta and chia seeds (black ones, so they stand out in the muffins like poppy seeds). Moist and fresh for a long time. Perfect for a mid-morning snack or dessert. Highly recommended!
Marian Burros’s famous plum torte is a very simple plum cake. It became one of the most recognisable recipes ever published by The New York Times. The recipe first appeared in the newspaper in 1983. It quickly became hugely popular with readers and was r
A no-bake white chocolate cheesecake which, thanks to the right amount of white chocolate, does not require any gelatine. Left in the fridge overnight, it sets to the perfect consistency. It becomes firm in the fridge, but when removed, it becomes wonderfully soft
Cobbler is a classic American dessert, particularly popular in the southern United States. Its name most likely comes from the English word “cobble”, meaning “to pave” or “to arrange stones”. The term refers to the dessert’s characteristic appearance – pieces of dough