Whole lemon cake

Looking for a lemon cake that is out of the ordinary? Or even out of this world? Then this whole lemon cake is just what you’re looking for! As the title suggests, the recipe uses whole lemons to give the cake its flavour and, surprising as this may sound, the result is actually far more subtle than, say, a lemon drizzle cake. Not only that, the whole lemons lend the cake an incredibly soft texture and a moistness that is hard to beat. But the best has yet to come … the icing on the cake (quite literally) is a mascarpone/lemon frosting. It is so unbelievably good, you’ll be lucky if there’s any left to put on the cake! Continue reading

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Chocolate pear tart

At the best of times, chocolate and pear is a match made in heaven. But this tart here takes things to an all-new level. I’ve made and tasted my fair share of chocolate and pear creations, and very few come close to this tart. The crumbly shortcrust pastry, sweet poached pears and chocolate mousse filling make this an unforgettable dessert. Continue reading

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Blackberry ricotta cheesecake

This chilled (no-bake) cheesecake is a great way to use up the last of the season’s blackberries. It could be just as easily made with frozen ones, or indeed with strawberries or raspberries, but I felt like giving the humble blackberry centre stage for a change. And also, I just love the sumptuous, velvety purple colour that the blackberries lend the cheesecake. The biscuit base is a real winner. If my family is anything to go by, the cake should be half base, half cheesecake topping! As recipes go, this one has more steps than I would normally like in a recipe, but the result is definitely worth the extra effort. Continue reading

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