Sticky crumble topped gingerbread

Crumble-topped gingerbread / Grassmere gingerbread on Ink Sugar Spice

Searching for a gingerbread recipe can be a bit confusing - for a start gingerbread can be a rich loaf cake, a pain d'epices, or it can be a crisp biscuit for gingerbread houses or little iced biscuits (see my own recipe for Gingerbread foxes). This is neither! Inspired in part by Grassmere gingerbread (a… Continue reading Sticky crumble topped gingerbread

Pistachio and raspberry/bay Battenburg

Pistachio and bay batternburg recipe - Ink Sugar Spice

Something a little different from the traditional Battenburg, this cake incorporates pistachios and a fresh raspberry sauce which has been flavoured with bay leaf. I have made my own marzipan, and have included the ingredients but please don't think you have to do this - you can use shop bought (I do think it's inferior… Continue reading Pistachio and raspberry/bay Battenburg

Florentines

Recipe for chocolate covered almond, pistachio and cherry Florentines - plus make them extra special with a shortbread base

Paris-Brest with passionfruit crème diplomate

Paris-Brest choux

This Paris-Brest choux is another Daring Bakers' challenge. I have made Paris-Brest before on a few occasions and to follow the original recipe is to produce one large ring-shaped choux filled, decorated simply with toasted, flaked almonds and filled with crème mousseline. It's typically large enough that it can be sliced to serve a number… Continue reading Paris-Brest with passionfruit crème diplomate

Spiced beef and cheddar pasties

Spiced beef and cheddar pasties

These are roughly based on a traditional Cornish recipe - which I adore, but I've spiced them up a bit and added chunks of melty cheddar. So they're definitely not Cornish anymore, but they are nice! Makes about 5 - 6 Equipment Baking tray Large saucepan Saute pan Grater or microplane pastry brush Rolling pin… Continue reading Spiced beef and cheddar pasties

Chimney cake

Another Daring Bakers challenge - thanks to Swathi from Zesty South Indian Kitchen. Chimney cake (its anglicised name) or Kürtőskalács is a brioche/enriched dough treat from Hungary and Romania. It's name reflects the shape, caused by coiling dough round a wooden cylinder and baking the whole thing together. This cake is a legacy of medieval… Continue reading Chimney cake

Sachertorte

I've made Sachertorte before but found it to be a very adult-oriented cake, certainly one that my children wouldn't particularly enjoy. So, I set about making a sweeter, less bitter version. It still has all the essentials to be a Sachertorte-type cake with the melted chocolate in the mix, the Savoy-sponge method and the melted… Continue reading Sachertorte