I’m a huge fan of clementines. For me they are the perfect introduction to winter fruits. Just as grapes fall out of season, clementines start popping up at my local fruit-shop. I love the smell of peeling them. It reminds me of my mom peeling them for me when I was little Continue reading
I am back! After months of recipe testing, months of photo shooting, weeks of constant writing, days of proofreading more than 125 recipes, I can definitely say I am back with a vengeance. Thank you for sticking around while I was preparing my new cookbook. Continue reading
You can definitely say I’m going through an orange phase. With so many juicy oranges and mandarins this season, it’s hard to resist not experimenting with these lovely citrus fruits.
I wanted to make a really “orangey” orange cake. One that doesn’t just have the aroma of orange zest but a more substantial, intense orange flavour. So I boiled a whole orange. Continue reading
“Bing” sounded my phone, the familiar text message alert: “Do you have a recipe for a coffee flavored bundt cake?” For a minute I thought of immediately answering “of course!” as if there was no doubt in my mind that, somewhere in my recipe archives, there MUST be a coffee flavored bundt cake. But then I realized – almost in horror – that I don’t have one! Continue reading
First of all, I love the look of this loaf cake. Spots of red fruit scattered randomly in a tender, velvety interior, is a very promising “introduction” to the taste, don’t you think? This is a really tender, buttery, moist, great tasting cake. The one, you will bake when your mother in law comes over for tea. The almonds work beautifully with the strawberries and add fantastic flavour. You can use blueberries or raspberries if you prefer. Continue reading
When I first tried to make this cake, I put the pears on top of the batter and baked for 90 minutes. It was delicious and the cake looked very attractive, but since the pears were on top, and the cake has risen substantially, there wasn’t a piece of pear in every bite. That wasn’t good enough! So I decided to lay the pears in the middle of the cake. That worked best! A final sprinkling of ground hazelnuts is all this cake needs. Continue reading
Since they are now in season, I decided to bake a cake with the fragrance of mandarins instead of, the more usual, orange zest. I replaced some of the sugar with soft brown sugar to give a more mellow flavour. The almonds work great and this cake is now on my favourites list. Continue reading