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I’m sure it hasn’t escaped anyone’s attention that the Great British Bake off is back on our screens which is a sure sign that autumn is almost here! Seeing the bakers’ great cakes and their baking enthusiasm has woken me up from my summer baking slumber and I’m ready to get going again.

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This tart was initially supposed to be made to share at an end of year meeting but time (always time) ran out and I had to leave the pastry wrapped up in the fridge. A week later, I decided it had to be used. With nectarines and blueberries in the house I made this tart based on the same recipe as these Mazarines.

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This little delicate cake is sort of a Swedish version of the Bakewell tart. A crisp, melt in the mouth pastry case filled with soft, moist frangipane, topped with a simple dollop of icing. No jam. Just like that.

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This ice-cream cake is amazing! Really. It’s fresh and light and just perfect for a sunny spring party. Ok stop, I hear you say. What’s that? Ice-cream cake?? It only occurred to me as I was getting it out of the freezer to plate it up that ice-cream cakes don’t seem to exist here in the UK. Shocker.