As much as I love my sweet potato brownies, I also enjoy blondies too, so when I picked up a couple of packs of reduced macadamia nuts from M&S I thought that they’d be the perfect nut to base a batch of blondies around. Continue reading
I think I was a teenager the first time I tasted red velvet cake and I remember thinking that it was out of this world because I love sweet cake that’s topped with cream cheese frosting. There’s just something about the contrast between sugary-sweet sponge cake and smooth, creamy and ever so slightly tart cream cheese frosting that really rocks my little world.
I baked this rhubarb cake with lemon sauce after I’d been given a couple of handfuls of fresh rhubarb stalks from my Dad. I had intended on making a rhubarb tatin (much like the quintessential apple tart tatin), but I couldn’t be bothered waiting for my gluten-free puff pastry to defrost, so I just made it into a cake instead. I’ll get around to the rhubarb tatin some time…
These lemon curd cakes were created because I’d been in TK Maxx a while ago and I picked up a mini sponge cake baking tray for the bargain price of £1 which bakes mini round sponge cakes (about the size of a macaron half). I was dying to try making mini victoria sponges, but I didn’t want to fill them with the usual standard whipped cream and strawberry jam. However, one of the staple jams I was brought up with is lemon curd and as a result there’s always a jar of it in my fridge.