Many years ago, travelling in Iraq and Jordan, I sampled cardamom coffee for the first time and fell in love with it. My friend Jenny, who is either psychic or knows my tastes remarkably well, recently gave me a packet from London’s Algerian Coffee Stores and it took me right back. It is the most evocative of tastes and although it makes a very fine drink, I wanted to use that flavour combination in a cake. Continue reading
It’s that time of year when all the early autumn fruit is ripening, a sort of bonus gift from nature to apologise for the end of summer and the imminence of winter. I’ve been pickling and preserving like my life depended on it, which historically would probably have been all too true.
Happily most of us no longer have to endure a subsistence lifestyle but while the blackberries are fat and juicy, you might like to do a bit of foraging and make this fruity, gently spiced cake. Continue reading
Jalousie: mid 18th century, French, literally ‘jealousy’, from Italian geloso ‘jealous’, also (by extension) ‘screen’, associated with the screening of women from view (Oxford Languages). The internet is a wonderful thing.
In this case a jalousie is a puff pastry pie with the top slashed to resemble (allegedly) a jalousie or louvred blind. It can be savoury or sweet and in this case proved to be the perfect vehicle for the greengages I picked from our tree, although you can use any plums you have handy. Continue reading
Here’s a thought – you’ve got friends and/or family coming round for a (socially-distanced) meal in the garden and you want an easy dessert that nonetheless will make people say “ooh”. Or maybe you just like cheesecake. I may be able to help. Continue reading
Whether you’re picking them from a garden or buying them in the shops and markets, this is a wonderful time for summer fruits. Cherries, strawberries, raspberries, gooseberries and currants, they’re all fresh and ripe around now. Continue reading
These two-bite-sized biscuits are so moreish and versatile. The dough will keep in the fridge for up to two weeks, so you can slice and bake them whenever the craving strikes. Eat them for elevenses or if you’re feeling particularly decadent, sandwich them with ice cream. Continue reading
I can’t stop eating this cake, I’ve had to put it into isolation in another room. I’m a sucker for anything containing lemon, and if you add in ginger and honey I’m in heaven. The smell alone is enough to make my mouth water. Continue reading
Buns, fairy cakes, cupcakes, call them what you will, these little coconut cakes are deliciously light to eat and bright with citrus. Continue reading
This is actually a chocolate and orange marbled drizzle cake but that made for an unwieldy title. It is a beautiful bake, though, with a very citrusy flavour and good texture. Continue reading
This recipe comes with a health warning. Ricciarelli are addictive. These almond cookies are crisp on the outside, chewy in the middle and have a delicate whiff of citrus. Continue reading