Episode 21: Gorgeously Golden Turmeric Sugar Cookies

I’m not really superstitious but 21 is my birthday date and for some reason I just like it as a number. My prep for episode 21 didn’t disappoint, and it only took me one try to get these cookies right, thanks to a great recipe. Turmeric is earthy, citrus-y, fragrant and really hard to describe.Continue reading “Episode 21: Gorgeously Golden Turmeric Sugar Cookies”

Episode 20: Getting Carried Away with Caraway Seed Cake

There seem to be two schools of thought when it comes to seed cake recipes: fewer seeds, less sugar and a bit drier – sort of a more austere approach – or sweeter, strongly flavoured, and more moist. I prefer the latter! This delicately aniseed cake has been around for literally hundreds of years. SomeContinue reading “Episode 20: Getting Carried Away with Caraway Seed Cake”

Episode 19: Pink Peppercorn and Ruby Chocolate Shortbread #SpiceIsNice

I first came across pink peppercorn in sweet baking in Benjamina Ebuelhi’s fab book The New Way to Cake, which has in it a recipe for pink peppercorn madeleines. Pink peppercorns have a warm spice at the back of your palate, and at the front they taste sweet and sour. They are derived from aContinue reading “Episode 19: Pink Peppercorn and Ruby Chocolate Shortbread #SpiceIsNice”

Episode 18: Three Cheers for Tres Leches! Spice-How-You-Like #Tintastic

I really like to spiced this with cardamom (an idea I got from the fab Benjamina Ebuehi), but it goes equally well with cinnamon and nutmeg. Heed my advice, here: do not bake this cake in a rush. Make it the day before, leave it to soak overnight and add the topping just before serving.Continue reading “Episode 18: Three Cheers for Tres Leches! Spice-How-You-Like #Tintastic”

Episode 17: Feeling Fruity? Fruit Cocktail Cake with Crunchy Coconut Topping #Tintastic

This week, Kate was talking about Scandinavian semlor, crumpets and this delightful cake. A tin of fruit cocktail may not sound that appetising, but it really works in this light, brown-sugar-flavoured cake. Perfect with a cup of tea or coffee and a drizzle of cream over. Cake ingredients: 420g can of fruit cocktail 180g lightContinue reading “Episode 17: Feeling Fruity? Fruit Cocktail Cake with Crunchy Coconut Topping #Tintastic”

Episode 16: Feeling Peachy? Juicy Peach and Dark Chocolate Muffins (Vegan, too!) #Tintastic

Tinned peaches are delicious and unctuous but really sweet, which is why I’ve used dark chocolate here. By all means, use this recipe as a base and experiment by adding different ingredients from the peach, chocolate and vanilla. Ginger could be interesting, as could cinnamon. You could press a fresh raspberry or blackberry into theContinue reading “Episode 16: Feeling Peachy? Juicy Peach and Dark Chocolate Muffins (Vegan, too!) #Tintastic”

Episode 15: Ooh, what a lovely pear! Pear, Ginger and Almond Cake #Tintastic

In this episode I gave a run down of lots of things that go well with pears in baking, before talking about this simply delicious (and easy to make) pear, ginger and almond cake. It’s very easy, and has lots of textures and gorgeous flavours that go well together, including the correct level of ginger.Continue reading “Episode 15: Ooh, what a lovely pear! Pear, Ginger and Almond Cake #Tintastic”

Episode 14: Choux can do it: Are éclairs easier than you think?

This week I made éclairs according to Ruby Tandoh’s recipe, available via the Guardian or the Elle website (not Vogue as Kate said in the podcast!). I forgot to add the water and therefore found I needed to add more egg to get the right consistency, but it actually worked out fine! The consistency needsContinue reading “Episode 14: Choux can do it: Are éclairs easier than you think?”

Episode 13: A Tale of Two Birthday Cakes… Saffron Almond Log

This week I was the driver of the Struggle Bus, attempting to make the Saffron Almond Log from Bronte Aurell over at Scandikitchen. You’ll have to listen to the episode to see how it turned out and what I would’ve done differently. These are the best two recipes I have settled on (for now) butContinue reading “Episode 13: A Tale of Two Birthday Cakes… Saffron Almond Log”

Episode 12: Nutty But Nice: Really Simple Nut Biscuits (Cookies)

This week, I wanted to keep things simple in advance of baking a lavish lockdown birthday cake next week. Please excuse my British brain; to me a biscuit is a more catch-all term whereas a cookie is a specific type of biscuit, usually chewy or gooey, and involving a high fat content, flour and chocolate.Continue reading “Episode 12: Nutty But Nice: Really Simple Nut Biscuits (Cookies)”