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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Spiced pears in red wine

If you’re looking for a new take on the ‘poached pears in red wine’ classic, you’ve come to the right place! We had these spiced mini-pears on a recent trip to Italy and couldn’t get over how different they were to their more elegant-looking cousin, the poached pear. These sticky bite-sized pears are intensely flavoured and decidedly moreish – so it’s just as well they’re so small! And what makes them even more interesting – at least in my book – is that there’s little or no prep work. And with that I mean no peeling! Continue reading

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