Adding a gluten-free version to the traditional favourite I had an abundance of carrots in my fridge over the long weekend and it seemed fitting that a carrot cake was in order, given that it was Easter weekend. After baking the usual carrot cake however, which is probably one of the most popular recipes on my blog, I decided I want to create a gluten-free version. I am less skilled…
These delicious bite size treats have a wonderful balance of nuttiness and fruitiness, thanks to the both the hazelnuts and figs If you are unfamiliar with what a friand is, you are not alone! I too only learnt of the concept recently. They are really just little cakes, traditionally made with ground almonds, include some fruit and are baked in an aspic mould. Apparently popularised in Australia by a French…
This is a super soft bundt, with a fruity undertone from the olive oil, tang from the lemon and sweetness from the white chocolate ganache I recently ate an ice cream which was lemon, poppyseed, olive oil and white chocolate flavoured. It sounds like a lot of flavours, but worked surprisingly well. The olive oil really enhances the fruitiness of the lemon and the white chocolate cuts through the tang.…
A cheat version of the usual South African classic, with a more rustic flare My motto for 2022 is to focus on more time for myself and slow down a bit. I still want to explore my passion for creating delicious dishes in the kitchen, but not always having to spend hours slogging over them. Custard slices evoke memories of summer picnic desserts as you devour these hand-held delights, not…
This featherlight cake gets dressed up with some sweetened whipped cream and strawberries If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. Please also leave a comment below to let me know how you got on with the recipe. FOR THE ANGEL FOOD CAKE 120g cake flour 1 tablespoon cornflour 275g caster sugar, divided into two parts 420ml egg…
Make a batch of these when passionfruit are in season and use them in a multitude of different ways Much like lemon curd, when passionfruit are in season, I always have a batch of passionfruit curd in my fridge. It is really simple to make, with just five ingredients! Eat it on everything from toast and yogurt for breakfast, to icing for cupcakes, filling for a cake or the perfect…
This post is sponsored by McCain How do I like my vegetables, you ask? In cake, of course! You can then imagine how excited I was when McCain approached me to team up with them to create a few exciting recipes. I grew up eating McCain – being a family of five with a working mom meant quick freezer to table dinners. Whilst my mum used them in dinners, I…
This is a showstopping cake, inspired by the Raffaello pralines. A delicious coconut sponge sandwiched with layers of white chocolate ganache and almond whipped cream. Who does not love a Ferrero Rocher?! I must admit, I can eat half a box at a time (not something I should brag about, I know!). A similar equally delicious invention from the same company is the Raffaello Pralines, as they are referred to.…
This sorbet is fruity and fresh (and vegan!) Litchi was always a prominent feature of my childhood and I would wait for the season when my dad with return with a bunch, literally a bunch of litchis on their branches with leaves, bought fresh from a roadside vendor. He also had the unenviable task of peeling them for me – all that was left for me to do was relish…