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Maple, Apple and Pecan Danish Pasties


These Danish Pastries were inspired by being handed a bag of the cutest little apples from a friend’s garden a week before another friend and her family were due to visit. I thought they would make the perfect addition to a breakfast pastry and I could take the opportunity to use Moose Maple Butter again to make the most delicious glaze.

The day before I wanted to make the pastries I made a Crème Pâtissière and stored it in the fridge. And that evening, I made a batch of Danish Pastry dough. I used Paul Hollywood’s recipe, leaving it to chill and prove overnight in the fridge.


In the morning I rolled out the dough to approximately 45cmX28cm then trimmed the edges with a pizza wheel. I then divided it into rough 8cm squares. I don’t think the pastries would work any bigger than this; as it was, they were rather substantial at that size.


I decided to form this into a fairly simple Danish Pastry shape that would allow for a bigger area for the Crème Pâtissière and Apple to sit on. I simply folded in two corners to the centre and pressed down firmly. I covered the pastries with clean tea towels and allowed them to prove for two hours.


I then prepared the apples, which I had originally planned to peel, but loved the colours of their skin, so keep them on.


I halved and cored them.


I decided to poach them for five minutes in a vanilla sugar syrup. I had one in the fridge from another bake, but simply warm one part sugar to two parts water with a vanilla pod (use the shell of the one you used for your Crème Pâtissière) until the sugar dissolves, then add the apples and poach gently for five minutes.


Slightly wrinkly but still pretty

I then removed them from the saucepan and allowed to cool. Once cool I sliced them as carefully and evenly as possible. Of course, these apples were tiny, so I used half of one for each pastry. You will probably have bigger apples and decide to use only a couple of bigger slices instead.

I then preheated my oven to 200C (180C fan).


After two hours proving

Once the pastries had proved, I gave them an egg wash, then put a generous dessert spoon of Crème Pâtissière in the centre before arranging the slices of apple on top.


They went straight into the oven for 18 minutes until they were golden, risen and crisp.


Once they came out, I allowed them to cool for ten minutes whilst I made the glaze, which I then drizzled over the still warm pastries.


50g of Moose Maple Butter

60g of sieved Icing Sugar

Melt the butter and mix in the icing sugar until very smooth. I used a piping bag but you could easily use a spoon to drizzle it over the pastries.


I then sprinkled them with 40g of Pecans, chopped fairly small.

If you cannot get Moose Maple Butter you could try making a glaze with Maple Syrup but if you do get a chance to try it, I thoroughly recommend it.


I realise that making pastries like this is fairly time consuming, but if you plan well, and don’t expect them to be ready at 7am, then they are easily achievable. I think they make a weekend with friends staying a little bit more special.

Dulce by Helen Vass


This image encapsulates Helen: she is friendly; fun; happy to share her knowledge and skills; and most relaxed when working in the kitchen with ingredients that she is passionate about.

If you are a fan of the Glasgow food scene, then you may know Helen Vass. She is pastry chef at 2AA Rosette restaurant, Number 16, in the West End of the city. You may also know her from being part of the winning team of professional pastry chefs, along with Samantha Rain, winner of UK Junior Chocolate Master in 2014, and Mark Tilling, established chocolatier and UK Chocolate Master, teacher and pastry chef, who competed in Bake Off: Crème de la Crème earlier this year.

Ever since her success in Bake Off, Helen has been in demand to share her desserts and expertise. And one of the routes that she has taken to reach this demand is to host dessert pop-up events in her home town of Glasgow. How she has manages to fit the preparation for such events into her schedule as a restaurant pastry chef is quite remarkable.

I was fortunate to buy a ticket for her most recent pop-up, held in Studio 93 is Glasgow: a beautiful venue, tucked away beside the River Kelvin, with a state of the art demonstration kitchen and photography studio space.

My friend who was initially chumming me couldn’t make it at the last minute, but my dear friend, Barry, met through the Glasgow Cake Club, jumped at the chance to sub Mhairi, and off we went. And what a wonderful afternoon we had.


The Spanish wines brought from Spain by Helen, especially for Dulce

Despite arriving horrible late, we were greeted very warmly by Helen, and immediately offered a glass of Perelada Brut Rosé Cava D.O Cava. She then explained a little bit about the menu and how she would be assembling and demonstrating each course.

Helen is very influenced by her experiences working in Barcelona. After completing her HNC in Patisserie at the City of Glasgow College in 2014, during which she worked weekends at Blythswood Square Hotel, she moved there to hone her skills further. She had previously learned a great deal from World Champion Pastry Chef, Jordi Bordas, whilst working in his patisserie in Barcelona in 2011. Spanish World Chocolate Master, Hans Ovando, has also been a large influence and inspiration in her pastry career.


Sourdough Toast with Chocolate Cremeux, Olive Oil and Vanilla Sea Salt

The Amouse Bouche consisted of Sourdough toast with Chocolate Cremeux, olive oil and vanilla sea salt. The texture of the cremeux was like satin. Helen explained that she relies, like many pastry chefs, on her hand or stick blender to ensure the smoothest of textures in many components of her desserts. This was a revelation to me, and I think I will follow her advice to invest in a much better, sturdier version than the domestic blender that knocks about my kitchen.


Pistachio, Raspberry and Pink Cava Verrine

Next, she presented us with one of my favourite flavour combinations: raspberry and pistachio. The Pistachio, Raspberry and Pink Cava Verrine consisted of three delightful layers of different flavours and textures. She explained that many boozy desserts lose the flavour hit, and promised that this Cava rosado mousse would be true to the Castell Perelada cava from which it was made, and it really was. It was light and creamy, balanced well with the tart Scottish raspberry compote and sweet pistachio crumble. She passed round the Italian pistachios for us to smell their aroma and observe their vivid, green colour.

As part of her explanations about her style of cooking, Helen emphasised how she is keen to balance the levels of sugar in her desserts and only uses whipping cream. This is not for health benefits, she was quick to point out, but for mouth feel and lightness on the palate. And truly, as we progressed through essentially four desserts, I didn’t feel overwhelmed by a cloying sweetness or creaminess. She had judged the balance and order of everything perfectly.


Chocolate Entremet

Next up was probably my favourite course and the thing I want most to learn to make (I did ask her once last year if she would be running classes on this very dessert), the Chocolate Entremet.


Layers of smooth and crunchy lusciousness

It consisted of a chocolate and hazelnut dacquoise sponge; chocolate, praline and salted fried corn (Kikos in Spanish, and an absolute new favourite for me) crunch; Praline cremeux; dark chocolate mousse (54% cocoa solids); covered in a chocolate mirror glaze; whole Kikos; and Arribas origin milk chocolate discs, from Ecuador. This was my perfect dessert: smooth and creamy chocolate with a nutty and salted corn crunch to lift it to another level of delight. It wasn’t too rich or heavy like many chocolate desserts can be: it was perfect.


Liablis Muscat 2015 D.O Valles de Sadacia, slightly out of focus, but what a pretty bottle!

And it was perfectly paired with this delicious muscat: Liablis Muscat 2015 D.O Valles de Sadacia. It also wasn’t overly sweet, but light and brought out the salted corn, or Kikos, very well.

Our last course was so imaginative and fun. Helen explained that it would normally be a surprise, but as she was assembling in front of us, we would understand the process and see the components as she went along. I, personally, really enjoyed this aspect to the session. We were free to ask questions and Helen was so good at answering freely whilst expertly assembling in front of us.


Helen putting the finishing touches to the Chocolate Entremet

I love it when professionals aren’t precious about their “secrets” and are comfortable enough of their own skills that they can share advice to those who are interested. And Helen is one of those generous souls.


The last dessert was Helen’s take on Lemon Meringue but consisted of a lemon shaped chocolate exterior, filled with a lemon cremeux, meringues and sablé biscuits. Again, it was well balanced and combined fruitiness, sharpness and sweet chocolate. And we all had fun breaking in to our lemons when they were presented to us.


The finished Lemon Meringue

This was served with another Spanish sparking wine; Seguar Vivdas Aria Brut Nature D.O Cava.


Inside the chocolate case was Lemon Cremeux, Meringues and Sablé Biscuits

Once we had completed this course we moved to the studio space where tea, coffee and macarons were served, though the Cava still flowed for those who still fancied fizz.

This was an even more relaxed environment, and Helen took the opportunity to talk to all of her guests. No diva here!


Helen in conversation with very satisfied guests

Barry and I absolutely loved our afternoon with Helen. We were delighted with the food; curious and questioning of her knowledge; and overwhelmed by her approachable and friendly manner.

At £50 a ticket, it’s something that you have to plan to do in advance, but for the quality of ingredients, finished desserts and wine, it is exceptionally good value. If you are interested in eating world class desserts, and are interested in how they are made and knowing more about the ingredients and components, then get yourself along to one of Helen Vass’ future Dulce events. You won’t be disappointed.


The courtyard at Studio 93

Thank you, Helen, for a fabulous afternoon.

Dulce by Helen Vass

Studio 93

Toasted Pecan and Pumpkin Rolls with Maple Syrup Glaze


If you have read my posts at this time of year, you will already know that autumn is my favourite season, and, I think, my most creative in terms of recipes. I love the spices and caramel flavours that are so abundant in our cooking and baking as the weather gets colder. And the fruits and vegetables that we eat are hardier and can withstand some spice.

This post and recipe is indicative of that and I hope that North American friends will be flattered by my obsession with their Fall flavours and bakes, and that my recipe will secure a thumbs up from at least some of them.

A word of warning, however, this is a very wet dough to start with, so don’t be alarmed. I use the Bertinet method or “fold and slap” to work the dough, and in only 5 minutes, the dough is smooth and manageable. But this dough will be very happily made in a mixer with a dough hook, just remember to finish it off by hand and form it into a smooth ball of dough before it proves.


Sweet Dough

400g of Bread Flour

200ml of Milk (scalded but brought back to lukewarm or room temperature)

1 Large Egg

12g of Yeast (fresh or dried)

40g of Butter (if you can get Moose Maple Butter then it adds another delicious maple note)

8g of Salt

30g of Light Brown Sugar

  1. Put all of your ingredients (except for the milk and egg) in a large bowl and rub in the butter. Add the egg to the milk, gently whisk, then add to the bowl and work the dough. It will be very soft and wet: do not be tempted to add more flour. [If you worry about such a wet dough it can easily be made in a mixer with a dough hook. Add all the ingredients and mix on slow for 2 minutes, then medium for 5 or 6 until it forms a smooth dough. Finish by hand.]
  2. Scrape the smooth dough together and put back in the bowl and cover with a clean cloth for 45 minutes.
  3. After 45 minutes scrape the dough out onto a floured worktop, keeping the top worktop side and the bottom facing you. Flatten the dough with the palm of your hand and fold it in on itself, then turn over to form a neat ball of smooth dough again.
  4. Return to the bowl, cover and leave for a further 30 minutes.

Pecan and Pumpkin Filling

60g of Pecans (actually only 40g for the filling and the other 20g are for sprinkling on top of the finished buns.)

1 Large Egg Yolk

120g of Light Brown Sugar

50g of Soft Butter (again if you can get Moose Maple Butter then use that)

100g of Canned Pumpkin

2 Teaspoons of Cinnamon

1 1/2 Teaspoons of Nutmeg

1 Teaspoon of Ground Ginger

1/8 Teaspoon of Ground Cloves

These spices are probably the equivalent of 3 teaspoons of Pumpkin Spice, so if you have that and it’s easier to measure that out, then go ahead.


  1. Toast the pumpkins lightly in the oven at 180C for 5 minutes. Be careful as they burn very easily, as I found out to my cost.
  2. Once cooled, leave 20g of pecans to one side (to sprinkle on top at the end of the bake) and finely chop the remaining 40g.
  3. Put all of the ingredients in a bowl and whisk or mix together until well blended.


Now to assemble.

  1. Remove the dough from the bowl and de-gas with the flat palm of your hand as before, and fold into three as you would a letter.
  2. With a well floured surface and rolling pin, roll it out until it  measures approximately 12″ by 14″.dsc_0056
  3. Spread the pumpkin and pecan paste over the dough, leaving an inch gap along one of the long sides.
  4. Carefully roll it up. It is a very soft dough so handle gently.
  5. Once rolled, trim little off of each end, then cut into 9 evenly sized pieces. Lay them in a 3 by 3 pattern on a lined baking tray and prove for an hour under a cloth.dsc_0059
  6. Preheat your oven to 200C (180C fan) and give the now risen buns an egg wash before baking for 20 minutes.
  7. They are baked when golden in colour and sound hollow when tapped.dsc_0068

Maple Syrup Glaze

40g of Maple Syrup

40g of Icing Sugar

  1. Make the maple syrup glaze by mixing the maple syrup and caster sugar together.
  2. Drizzle the glaze over the buns once they have cooled a little (or it will simply run off) and scatter the remaining 20g of pecans, chopped as finely as you prefer.


These buns are pillowy soft, but not too sweet. The pumpkin and nuts bring them back from being too cloyingly sweet, as some cinnamon buns can be.


Enjoy them warm for a weekend late breakfast (you can easily put them in the fridge, covered in clingfilm, for their final prove and bring them back to room temperature for half an hour in the morning, whilst your oven heats up).


I hope that you enjoy them as much as I enjoyed inventing and testing them.


Truly Fallen


Despite all of my grumblings in the past about the American influence upon our traditional British Hallowe’en, I confess to having fallen head of heels with the way that North America embraces my favourite season, Autumn.

By the beginning of this month I found myself heading to TKMaxx (the British version of North America’s TJMaxx) in the hope that there were decorations in reds, browns and golds a plenty, and the greatest hope of all, to find a Nordic Ware “fall” baking pan, and at a bargain price.

As you can see from the photograph above, I was successful in finding a modest and seasonal wreath, but the pan was to prove elusive.

Enter Jersey Jackie: my dear, dear friend that I made on Instagram; lover of bread baking and pasta making; fellow food nerd; woman of curious mind; and demonstrator of precision skills in all that she does. We had planned for her to come to Scotland for a holiday. We would be meeting for the first time when she landed at Glasgow airport for a week filled with a million questions, comparisons, kitchen adventures, eating, sight seeing, and great laughter.

Jersey Jackie (her nickname in our house, but to most people she is just Jackie) arrived laden with the greatest array of American produce that I have ever seen; NJ hats, t-shirts and baseballs for the kids; and the most beautiful Nordic Ware fall-themed loaf tin. We were overwhelmed by her generosity and thoughtfulness.

She came with an assortment of baking chips, or morsels, which I had been keen to sample as most are not available here. I have so many recipe ideas for these ingredients, but the first I used were the Butterscotch chips, which leads me to today’s recipe. And I think it’s pretty autumnal.


Banana, Pecan & Butterscotch Loaf

190g of Self Raising Flour

1/2 Teaspoons of Baking Powder

1/2 Teaspoon of Bicarbonate of Soda (Baking Soda)

125g of Melted Butter

120g of Light Brown Sugar

2 Large Eggs

3 Large ripe Bananas, mashed.

80g of Pecans, toasted

1 Teaspoon of Vanilla Extract

150g of Butterscotch Chips

2 Tablespoons of Caramel

  1. Preheat the oven at 170C (150C fan) and line a loaf tin.
  2. Mix the Flour, Baking Powder, and Bicarbonate of Soda together.
  3. In a large bowl, whisk the melted butter and the sugar. Then add the eggs, one at a time, whisking in between. Now add the mashed banana.
  4. Stir in the vanilla extract, 60g of the Pecans, chopped, and the Butterscotch Chips.
  5. Fold in the dry mix, one third at a time, until fully incorporated.
  6. Pour into the lined loaf pan and bake for 1 hour. Test if it is ready by inserting a skewer: it should come out clean.
  7. Allow to cool for 15 minutes before turning out onto a rack and cooling completely.
  8. Decorate as you wish, but I drizzled over some warmed caramel (I used Carnation’s ready made, but you may prefer your own or buy Dulce de Leche) and sprinkled the other 20g of pecans over the top.

The loaf was very sweet and very moist.

I have to say, I was in two minds about the butterscotch: it was very nearly the peanut butter chips, which I think would make an excellent addition to any banana loaf. Maybe next time.

So, expect more recipes with some of these North American ingredients. Expect me to get a little bit giddy over pumpkin recipes (I have my cupboard stocked with canned pumpkin already). And expect me to praise the season that I most love, with its orchard fruits and berries, spices, nuts, caramel flavours, and hearty food. Before we can excited about Christmas, we have Hallowe’en and Bonfire Night to cater for; crisp, sunny (I hope) mornings for walks with our puppy; and the perfect excuse to enjoy a Sunday roast with the family. It all sounds pretty perfect to me.



Cookies and Cream for my boy


Some people call this Hump Day; others, Wednesday. But for me, it’s like Friday. It’s my last paid working day of the week working as a teacher. But I figured that some of you who work all the way through to Friday could do with a little cheer, so I thought I’d write up the recipe for this Cookies and Cream cake quickly.

I made it for my son’s 9th birthday on Monday. He asked for a Cookies and Cream Cake (I think because he loves that flavour of ice-cream), so I googled a few recipes, but, in the end, I went with our family favourite: Nigella Lawson’s Old Fashioned Chocolate Cake as the cake base and decided to come up with the icing myself. (I used half of her chocolate icing to sandwich the two cakes together, but you could easily make more of the cookies and cream icing and use that if you prefer).

Cookies and Cream Buttercream Icing

300g of Soft Butter

300g of Icing Sugar

80g of White Chocolate, melted

2 Tablespoons of Double Cream

4 Oreo biscuits, chopped finely (I was warned about processing them, as they can become mushy and lose their crunch)

  1. Cream the butter and the icing sugar until pale and fluffy then mix in the melted white chocolate. 
  2. Add the double cream and give a very short whisk.
  3. Finally add the Oreo crumbs and mix in with a spoon so as not to make the icing too muddy a colour.

I filmed some time lapse videos of me icing and decorating the cake for a bit of fun: I hope you enjoy them and find them useful. I chilled the cake for an hour once I had covered it in buttercream so that I had a firmer base for the glaze and piping.

Covering the cake in the cookies and cream buttercream.

Drizzling the chocolate glaze down the sides of the cake.

Piping and decorating with mini oreos.


Chocolate Glaze

50g of Dark Chocolate

30g of Butter

1 Teaspoon of Golden Syrup

  1. Melt all of the ingredients gently over a bain marie.
  2. Allow to cool to room temperature before using. As you will see from my video, I put my glaze in a disposable piping back and snip the tip off just before I am about to use it.


I decided to pipe and wiggle the nozzle at the same time to get this more ruffled effect. I also opted for the mini Oreo for the cuteness factor, though, of course, regular Oreos will do just as well. I have to say the kids took great delight in stealing them from the cake whilst I portioned it up for them.

My son loved the cake. I hope my icing and decoration inspires you to give it a try too.




Blueberry and Orange Breakfast Bread

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I have been desperately trying to find the time to make this recipe for a few months now. I had the idea after my son saw a similar tear and share bread in a book, but I wanted to come up with my own recipe using Gilchester’s Organic Unbleached Flour.

But we have been busy with school holidays and the important business of getting to know our new puppy, Florence.


The first time I attempted it, I made far to much, and the rolled up dough didn’t come close to fitting in a 10″ tin. So, I reduced the quantities and tweaked the ratios and came up with this. I really hope you like it.


250g of Bread Flour

125g of Milk 

1/2 Teaspoon of Orange Blossom

8g of Dried Instant Yeast (by all means use fresh if you have it but I know many people can’t get hold of it easily)

30g of Caster Sugar

25g of Softened Butter

5g of Salt

1 Large Egg, beaten.

Plus an beaten extra egg to glaze the dough.

For the filling:

40g of Softened Butter

50g of Caster Sugar

Zest of 2 Oranges

100g of Blueberries

To decorate:

The juice of half an Orange

150-200g of Icing Sugar

50-100g of Blueberries (it’s really down to personal choice how many you wish to put on the top).

A few strands of Orange Zest (leave a little of the oranges used in the dough ungrated and grate it now)

  1. Put all the dry ingredients in a large bowl and quickly rub the butter in, but don’t be too precise about it.
  2. Add the milk, eggs, and orange blossom water and start to mix. If you are using a mixer, allow the dough hook to do the work for you (it should take 6-8 minutes). If you are doing it by hand, slowly incorporate the ingredients together using a dough scraper before turning on to a surface in order to work the dough. It will be very sticky but do not add extra flour. Keep working the dough, using the Richard Bertinet method and it will become less sticky. Once it is springy and scraped together in a merely tacky ball of dough, allow it to rest, covered with a cloth, for 45 minutes.DSC_0005
  3. Scrape the dough on to a very lightly floured surface and fold it in on itself, before forming into a ball again and returning to the bowl, covering once more. Leave it to prove and develop for 1 hour.DSC_0001
  4. Flour your work surface and de-gas the dough (bashing it with the flat of your hands to remove any air bubbles). Roll it out to about 12″ by 6/7″.DSC_0828 (1).jpg
  5. Mix the soft butter, sugar and orange zest together and spread it evenly over the dough, leaving a half inch gap along the top (long) edge.DSC_0829
  6. At this stage most people would scatter the blueberries then roll up the dough and divide. But I find it easier to portion up the dough with a pizza wheel, then scatter the fruit and roll. You tend not to get in such a mess and the rolled up dough is more uniform (apart from the edge pieces). Use whatever method you are most comfortable with.DSC_0831
  7. Place the rolled up dough in a greased and lined baking tin. I used a 9″ but an 8″ would also accommodate the bread.
  8. Allow the bread to prove, under a cloth again, for another hour.DSC_0837
  9. Heat the oven to 190C (or 170C fan), glaze the bread with beaten egg and bake for 20-25 minutes. The bread will have risen and filled out the tin and be golden.
  10. Allow it rest in the tin for ten minutes before inverting on to a cooling rack. I then placed it on a serving plate, right way up, but this side is so pretty. 🙂DSC_0825
  11. You can leave your bread like this and serve warm. Alternatively, you can allow it to cool a little, make up the orange icing and drizzle it on to the bread with the fresh blueberries and extra orange zest.

The bread is soft and sweet, but not too sweet, so is a perfect breakfast and brunch bread.

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And the texture is light and fluffy (persevering with a much wetter dough and taking more time to allow the bread to prove pays off in this way).


If you are pushed for time (and not many of us can get all this done for breakfast time, even at the weekend) then start the bread the night before. When you get to the second prove (stage 3) cover the bowl with clingfilm and put in the fridge overnight. In the morning allow the dough to come up to room temperature, 30-60 minutes, then carry on with stage 4.


My chief taste testers, the kids, loved it, especially Gabriel, who had asked for a Blueberry and Orange bread all this months ago. I hope you like it too.

Pistachio and Chocolate Cake


I have a confession to make. Well, not so  much a confession but a disclaimer. This recipe isn’t entirely original and mine. To be honest, I am fed up of seeing people posting their alleged “new recipes” when they have clearly been reworked from someone else’s and have not given them credit.

So, I want to be clear, that this cake is a re-working and scaling of other people’s recipes, with a minor element being mine.

The sponges that make up this cake are a scaling up of Annie Bell’s Chocolate and Pistachio cake in her Baking Bible.  I have long been a fan of hers since I picked up a very reduced copy of her Gorgeous Cakes in a discount book shop. To this day I have no idea why she isn’t a household name: the woman knows her stuff and her recipes are great.

I opted to make my own filling of Pistachio Buttercream, mainly because I had some leftover. But I think it really works and adds to the pistachio flavour.

The chocolate icing over the cake is a scaled down version of Nigella Lawson’s icing from her Old Fashioned Chocolate Cake, which is a staple in my house.

As for the decoration on top, it came about by good timing on the part of the delivery guy who brought my first order from Sous Chef. I had ordered a few bits and pieces on top of the magnificent emerald Iranian pistachios (after seeing them on my friend’s Instagram feed), including some edible flowers.


When the order arrived I had literally just put the chocolate icing on top and had started to cut up my paler, supermarket pistachios. Once opened, I realised that I could use the edible Mallow flowers in my order as a great accent to the vivid green of the pistachios.


Anyway, enough of that. Here is the recipe:

Ingredients for the Sponge:

6 Medium Eggs

240g of Caster Sugar

1 1/2 Teaspoons of Baking Powder

120g of Pistachios, ground in a blender

250g of Ground Almonds

  1. Separate the eggs and whisk the whites until stiff. 
  2. In another bowl, whisk the yolks and sugar for only a minute.
  3. Fold the whites in to the yolk mixture in two parts, then fold in the baking powder and a teaspoon of Kirsch (or almond extract).
  4. Divide the mixture into one third and two thirds. Add the ground pistachios to the third, and fold in gently.
  5. Add the ground almonds to the two thirds, and fold in gently.
  6. Pour the respective mixtures into lined 8″ tins, at 200C (180C fan) and bake for 20 minutes (for the pistachio cake) and 25 minutes for the deeper cake. They should be springy when cooked and a skewer will come out clean.
  7. Allow to cool.

Ingredients for the Pistachio Buttercream:

40g of Pistachios, ground

75g of Softened Butter

120g of Icing Sugar

1 Teaspoon of Kirsch of Almond Extract

  1. Cream the butter and the icing sugar, tasting to check for a sweetness that is to your taste.
  2. Add the Kirsch and ground pistachios and mix again.

Ingredients for the Chocolate Icing:

50g of Butter

115g of Dark Chocolate

200g of Sieved Icing Sugar

2 Teaspoons of Golden Syrup

85g of Soured Cream

1 Teaspoon of Vanilla Extract or Paste

  1. Melt the chocolate and butter in a bain marie.
  2. Remove from heat and stir in the vanilla and golden syrup.
  3. Mix in the soured cream then add the icing sugar. I find it best to use a metal whisk to ensure there are no lumps in the finished icing.
  4. Put it to one side until it has firmed up enough to spread on the cake. Depending on the temperature of the day, this could take 30 minutes.

Whilst the chocolate icing is cooling down and firming up, turn your attention to the sponges. Split the almond sponge in two and place one half on a cake stand or plate.

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Spread one half of the Pistachio Buttercream on it, then place the pistachio sponge on top. Spread the rest of the buttercream on that. Top with the other half of the almond sponge.


Once you are happy with the chocolate icing’s consistency, spread it around the sides and over the top of the cake. I didn’t bother to be especially careful in creating a super smooth finish on this occasion, as I wanted a more natural finish, but do as you fancy. You may even want to pipe it.

I made a very small amount of water icing with a heaped tablespoon of icing sugar and enough water to make a fairly runny paste. I coloured it a vivid green with some paste food colouring, then put it in a small disposable piping bag. I snipped off the end and swirled the icing in loose circles shapes around the edge of the top of the cake.


I very carefully cut the pistachios in to slivers, which was actually quite easy given the quality of the ones that had just arrived in the post. I scattered these on top of the green circles of icing. I then sprinkled a small amount of the gold sugar from the supermarket that I use so often. Finally, I added a few of the deep purple Mallow flowers from Sous Chef. I was delighted with how it looked.

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Now, this cake is actually a sponge and has no butter in it. This, of course, means that it is light and airy, but has a much shorter shelf life than a cake made with a fat in it. Therefore, I suggest that this is one of those cakes that you make, assemble and eat on the same day. It really is at its best on the day it is made, and loses a lot of its light texture when left overnight.


Having said that, the flavours are still great, with a good balance between the rich chocolate and the boozy nutty interior.

I do hope you enjoy making this cake and eating it as much as I did.


Biscoff Macarons Heaven

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Put your hands up if you like Lotus Biscoff spread? That Speculoos flavoured spread that only found its way in to our supermarkets a couple of years ago. Maybe you have only tried the Lotus biscuits: a sweet and caramelised crunch that dunks very easily in to a cup of tea or coffee.

My daughter likes the biscuits, but *loves* the spread. It’s probably her all time favourite thing. She laughs in the face of Nutella but would give away her last colouring pencil for a spoon of “my favourite spread”.

Last week I made 250 macarons. You would think I would have had enough of the things. In fact, I thought I had had enough of them. But, as the task of producing this massive order was coming to an end, I had this idea of making Biscoff flavoured macarons after seeing an online tutorial to make Oreo macarons. It didn’t take long to work out how I was going to fill them. Last winter, BBC Good Food printed a recipe for a Gingerbread Cake that had the most divine icing made from Biscoff spread. I decided I would adapt that recipe for the filling.

Anyway, the whole venture proved a huge success, so I wanted to share the recipe with you. It makes approximately 22-25 macarons, depending how on big or small you pipe the shells.

Ingredients (for the macarons shells)

110g Egg Whites

75g Caster Sugar

80g Ground Almonds

170g of Icing Sugar

45g of Lotus Biscoff biscuits (about 6 biscuits)

  1. First whizz up the biscuits in a blender until they are fine crumbsDSC_0623 (1)
  2. Add the almonds and icing sugar to the blender and whizz it all up together for another minute or two.
  3. Sieve this mixture, discarding any large crumbs that don’t pass through.DSC_0625 (1)
  4. In a large and clean bowl, whisk the egg whites until they form soft peaks, then add the caster sugar a teaspoon at a time whilst still whisking. Keep whisking until the sugar is all incorporated and the mixture is thick and glossy.
  5. Add half of the dry mixture to the egg whites and fold in with a large spoon or silicone spatula. Add the other half and do the same. Cut and fold gently: do not beat the mixture. It should fall off the spoon without too much encouragement and settle to a smooth mixture after a few seconds in the bowl.DSC_0627 (1).jpg
  6. Fill a piping bag with the mixture and pipe the shells out on to silicone lined baking trays. You should be able to pipe 45-50 shells depending on how big or small you pipe.
  7. Drop or bash the oven trays on the table or worktop a few times to rid the shells of any air bubbles and encourage a smoother top. Don’t worry, you can be fairly rough.DSC_0628 (2)
  8. Allow the shells to become touch dry before baking them. Depending on the temperature and humidity, this can take anything from 30-60 minutes.
  9. I bake them in my fan oven at 150C for 15-17 minutes (they should be firm with their characteristic frilly “feet”) but it will take you a while to work out what temperature your macarons like to be baked in *your* oven. I had to completely change the length of time and temperature for baking them when I moved to the house that I currently live in. The oven was so different from my previous one. So keep a close eye, take note, and don’t be disheartened if you need to alter the timings of temperature to achieve the perfect result.DSC_0635 (1)
  10. Remove them from the oven once baked and allow to cool on the tray for 10 minutes then remove them to a cooling rack.

Ingredients (for the filling)

60g of Soft Butter

50g of Lotus Biscoff Spread

1 Teaspoon of Vanilla 

150g of Icing Sugar, sieved

75g of Cream Cheese (full fat)

  1. Cream the butter, spread and vanilla together, then mix in half of the icing sugar.
  2. Add the Cream Cheese and mix until smooth, then add the rest of the icing sugar and mix until incorporated.
  3. Keep it cool until ready to use (but it will firm up in the fridge, so remember to take it out to soften before piping).


When you are ready, match up your macarons shells in pairs of the same size (it’s amazing how they can vary when at a glance they all look the same). Pipe the creamy filling on to one side of each pair before gently pressing the partner shell on top.

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Chill to firm up and keep fresh until ready to be eaten. They are best made the day before, chilled, then allowed to return to room temperature.

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And they taste bloody good, even if I do say so myself. But then I do owe a big thanks to BBC Good Food’s Food Editor, Cassie Best, for her Biscoff icing recipe that I adapted for the macarons, and to Lotus for making such delicious biscuits in the first place, then having the decency to turn them into a spread for us to enjoy.








A few months ago I was asked by a friend of a friend to make some macarons for the evening reception of their wedding. I took on the task, not realising I’d be making 250 of the little blighters, in five different flavours. It also turned out to be the most humid and hot week of the year so far. It was quite the challenge and a macarons marathon.

She chose four flavours that I was familiar with: White chocolate; Pistachio; Chocolate; and Lemon.

Version 2

Raspberry and White Chocolate





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Lemon Buttercream with a Lemon Curd centre in production.

However, she asked for one I hadn’t made before: Mojito. So, I did my research and tried out a couple of filling ideas.


Mojito with fresh mint and lime.

I had wanted to make a sugar syrup with real rum, mint and lime, but it just didn’t work. I reduced it to a sticky mess and the rum flavour just wasn’t coming through. In hindsight, I think I should have used a dark rum for a more rounded flavour.

In the end, I used a rum flavouring. This is not the route I wanted to go down, but the real deal was curdling my buttercream the more I added to ensure a good enough hit of flavour. I chopped the mint and mixed it through the buttercream instead of making a syrup with it.


As always, I used Ruth Clemens’ macarons recipe for the shells, but here is my recipe for the Mojito filling.

Ingredients (fills 25-30 macarons):

75g of Butter, softened

150g of Icing Sugar

Zest of 2 Limes

Juice of 1 Lime

1 1/2 Teaspoons of Rum flavouring

3 Teaspoons of chopped fresh Mint

1 Teaspoon of Lemon Curd (if you have it handy, bit it’s not essential).

Cream the butter and icing sugar until fluffy then mix in the other ingredients.

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I have to say it was a big relief to see the 250 boxed up macarons heading out of the door. But this is a great summer flavour that I will definitely be making again.

Fresh Summer Berry Cake


Now that I am back in the blog writing saddle, as it were, it feels good to write this post and share the recipe that I created for this summery cake. It is a Blueberry and Lime cake, flavoured with a Lime and Mint sugar syrup, and I created it for the birthday of my partner’s youngest daughter.

I have been musing over a blueberry and lemon cake for a while. I have seen several recipes online but they all seem overly complicated. I also really wanted to use lime instead of lemon. And then I remembered the lime and mint sugar syrup that I made for my friends’ naked wedding cake two years ago. It’s such a wonderful and refreshing combination: the mint makes the berries zing. I just needed an excuse to experiment.

I usually make a cake for my partner’s children’s birthdays. We try to get together for a big blended family dinner with cake and candles. His youngest didn’t have a preference for what kind of cake she wanted, so I took the opportunity to make something that I fancied. And this is what I came up with.

Ingredients for the Cake 

230g of Butter, softened

400g of Caster Sugar

1 Heaped Tablespoon of Lime Zest (5-6 limes, depending on their size)

5 Tablespoons of Lime Juice

4 Medium Eggs, lightly beaten together

450g of Self Raising Flour

1 Teaspoon of Bicarbonate of Soda

300g of Buttermilk

400g of Blueberries 



A punnet of fresh Blueberries and Blackberries

Fresh Mint leaves

Purple and Gold Spinkles, plus gold sugar


  1. Preheat oven to 180C (or 160C for a fan oven) and grease and line three 9″ baking pans.
  2. Using two tablespoons of the flour, coat the blueberries (so that they don’t sink in the cake so much) and put to one side.DSC_0623
  3. Mix and sieve the flour and bicarbonate of soda.
  4. Cream the sugar, butter and zest until pale and fluffy.
  5. Add the beaten eggs a little at a time, with the addition of a dessert spoon of the flour mixture to prevent curdling.
  6. Mix through the lime juice.
  7. Add the flour and buttermilk in alternating thirds. [I did this by hand because my mixer is on the blink but a paddle attachment would do the trick if you wanted to use your mixer]
  8. Lastly, fold in the blueberries as gently as you can. I reserved a couple of handfuls to sprinkle on top of the batter to ensure a better distribution of the fruit in the finished bake.DSC_0628
  9. Split the mixture between the three pans and bake for 30-40 minutes until a skewer comes out clean. I had to rotate the pans in my oven and one was ready before the others, so start checking after 30 minutes. They should also be a light golden colour when baked.DSC_0629
  10. Allow to cool in their tins for 10 minutes before turning them out on to a rack to cool completely.

Lime and Mint Sugar Syrup

80ml of Lime Juice

80g of Caster Sugar

A bunch of fresh Mint leaves

  1. Roughly chop the mint leaves add to the juice and sugar in a saucepan. Gently bring the syrup to a simmer for two or three minutes then take off the heat and allow to cool.
  2. When you are ready to use it, strain off the mint leaves.
  3. Brush the cakes with the syrup once they are cool.


I decided to put a thin layer of Blueberry Jam, in addition to the Swiss Meringue Buttercream, between the layers, but, to be honest, the cake is so fruity and moist I am not sure it was really necessary. You can decide if you fancy using it or not.


I also made the decision to make a Swiss Meringue Buttercream because I thought it would allow me to achieve a particular coloured decorative technique on the side of the finished cake. I’ve seen an increasing number of cakes finished in this way and wanted to give it a go. Let me tell you, it’s not as easy as it looks. As with most random or haphazard effects, they actually require a lot of control *and* creativity. I made a double batch of Peggy Porschen’s SMB recipe from her most recent book Love Layer Cakes, colouring a small quantity an acid yellow and another deep purple.


I covered the cake in the plain SMB and chilled it down in the fridge, then gave it a second coat of plain with some blobs of the coloured SMB dotted around the sides. I then used my side scraper so smooth the sides and blend the colours. I wish I could say it took one swipe around the cake, but I wasn’t happy and touched it up here and there. I think I would definitely get a better finish next time, having tried this technique once before. I think the biggest danger is merging too many colours and ending up with a muddied finish. It was wise to start with two colours the first time, but if you want to see what you can really do with this technique then head over to Katherine Sabbath’s Instagram.

I decorated the top of the cake in a crescent of fresh blueberries, blackberries, mint springs, sprinkles and gold sugar. Edible gold leaf would also look terrific on this kind of cake.

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Unfortunately, the mint had become a little floppy by the time we ate it, so that was another lesson learned.

If you don’t fancy going to the trouble of making Swiss Meringue Buttercream then make regular buttercream or even a Cream Cheese Frosting (as many others pair with their blueberry and lemon cakes). This is a big cake that goes a long way, so save it for a party or other special occasion. Feel free to switch up the toppings: I think a crown of all kinds of summer berries would be equally delicious, in fact, serving extra fresh berries on the side would make for a great dessert and counter the sweetness of the icing a little more.


I am delighted to have come up with another recipe and hope that someone out there enjoys it too.

And Happy Birthday, Rosie. ❤