Blackberry and coconut cake

Blackberry and coconut doesn’t sound like a classic combination, yet it works marvellously. Coconut oil is mild in flavour and you get a moist and light texture that you can’t quite get with butter, whilst blackberries bring soft pockets full of flavour. When you replace butter for coconut oil, you need roughly around 20% less…

Blackberry cake

Sweet and succulent blackberries are delicacies at this time of year on this side of the world. The best thing about blackberry season is that if you have the time and patience, you can hand pick them pretty much anywhere. We only had to walk a few hundred meters from our home to fill a…

Strawberries and cream cake

One of the best things of summer is the strawberry season. While summer weather in England can be hit and miss, English strawberries never fail to impress: they are always plump, juicy and sweet. We’ve grown some this summer in our little courtyard garden and harvested some delicious strawberries, just not enough to turn them into…

Orange cake 

We went to Marrakech a few weeks ago. It was our second time in this beautiful, busy and colourful city and my fourth trip to a country that doesn’t fail to amaze me from every point of view, but in particular from a culinary perspective. Moroccan food is as varied as its people, and despite…

Spicy tea loaf

I remember the first time I had a slice of tea loaf cake, I thought it was rich and dense, almost like a healthy version of a fruit cake. I was fascinated by the fact it actually had tea in it, I thought whoever came up with the idea was a genius. An actual cup…

Pear, rum and spices cake

Christmas is nearly here! The season of indulgent food, mince pies, sherry and mistletoe. The time of the year in which we can get away with incorporating spirits into our puddings without feeling too judged or worrying about the extra calories. While most desserts are quite heavy this season, I decided to incorporate some fruit into…

English rose cake

Before the Christmas flavours overload (after all it is the season in which absolutely everything seems to be ginger bread/cinnamon flavoured), I wanted to experiment with the refreshing, floral and exotic flavour of rose water. Used heavily and for centuries in Persian and Middle Eastern cuisine, it’s also a primary flavouring in a wide range…

The ultimate chocolate cake

For years,  I have struggled to find a great chocolate cake recipe, one that produces a cake that is moist yet not too dense, rich but not sickly. I found myself compromising flavour to get the right texture, and full of frustration because I couldn’t compete with shop bought chocolate cake. I found myself reminiscing…

Cherry cake

In England cherries are scarce, always imported and expensive. It doesn’t really make sense to cook with them when they are such a ‘delicacy’, but then pitted canned cherries are just perfect for baking. While they aren’t very exciting on their own, they are quite tasty and easy to use in cakes, and I have…

Lemon and blueberry cake

We are on the final stage of summer, in theory, and I just can’t believe that we have only had 10 days of real summer weather in Bristol. Our tomato plants are looking doomed and gloomed, the strawberries still all tiny and green; only the lavender, rosemary and thyme, all tough plants, seem to be…