Nutty, sweet with a lick of sea salt, this is one of my favourite ice creams to make. Make sure you use a good flakey sea salt. I always use Maldon. You can switch up the almonds and almond butter for other nuts too. Hazelnut and hazelnut butter work well too as does peanut.
Read MoreA wonderfully moist cake with zappy gooseberries that pop in your mouth and a zesty undertone of citrus. Very good with coffee or a good cup of tea.
Read MoreAs with most cakes, this tastes even better the day after, as the caramely, orangey goodness gets the chance to seep down to the bottom. But I have to say that generally by the time I have turned it out I am itching for at least one slice.
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