Birthday Week – Part 2
[…] cake into 3 layers, reserving 2 layers for the top and bottom of the cake Crumble the third layer in to the food processor with the pecans and pulse until […]
[…] cake into 3 layers, reserving 2 layers for the top and bottom of the cake Crumble the third layer in to the food processor with the pecans and pulse until […]
This cake, like so many on the pages of this blog, is the base for many baking adventures.
Cheesecake is a staple in this house. It is present at tea parties, summer gatherings, and all celebrations. While I have been making the same recipe for years, this […]
What’s my culinary solution to the holiday madness? Ginger cake. Versatile and deeply nostalgic, a moist molasses-y ginger-y slice is as irresistible with a mid morning cup of coffee as […]
[…] This weekend is not only the BIG Jubilee, but it also almost coincides with a birthday in this house for the one whose favourite cake happens to be a Victoria Sponge.
[…] for 35-40 minutes until a toothpick comes out of the centre with a few damp crumbs (not a liquid mixture). Be aware that if you test the cake and it […]
I made this Eccles Cake Semifreddo last December for the Pump St Christmas party in Orford. Famous for their award winning Eccles Cakes (and bakery) it only seemed appropriate to […]
[…] also on Passover. It ticks all the boxes: rich yet still light, moist with a perfect crumb, dairy and gluten free, super quick to throw together and impossible to screw up.
[…] to remove the latest batch of goodies from my kitchen before I devoured every last crumb myself. After my third son was born I did not take on any more […]
[…] dessert for lunch on Rosh Hashanah. To keep it festive, I sprinkled some honey cake crumbs that I toasted in the oven for some extra texture and crunch. But some […]
For our next date, let’s make an all time favourite of mine, CRUMBLE BARS. A cinch to assemble these tart, buttery, crumbly yet crisp based squares of deliciousness tick all […]
[…] in some cakes (spoiler alert: butter’s high water content does not always create the best crumb). With wonderful seasonal recipes and beautiful illustrations by Wendy McNaughton this needs to be […]
[…] bowl. Cut butter into small pieces and rub into the flour mixture until it resembles crumbs. Whisk together the eggs and milk, add to the dry ingredients and mix to […]