This is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.
Read More
As 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.
Read More
A perfect tea-time cake with a silky cream cheese frosting and the subtle fragrance of lemon thyme.
Read More
A slightly boozy take on the classic pecan pie with a honey sweetened centre and a crisp vanilla pastry.
Read More
Pairing delicious hazelnuts with rich dark chocolate these cookies are crunchy on the outside with a wonderfully soft centre. Absolutely delicious!
Read More
This cake is rich and buttery with hints of ginger and vanilla but the rhubarb is the star of the show giving it a wonderfully bold zing.
Read More