So far, pineapples, oranges and pears have been turned upside-down in my kitchen. I have no idea why the same hasn’t been done with bananas sooner. Because hello, bananas and caramel? Meant to be. All sweet and sticky and gooey and so perfect! This cake is incredible. That upside-down fruit aside, the cake itself is super…
Flourless Chocolate Orange Cake (Gluten-Free)
I’ve decided what you need today is a slice (or three) of the fudgiest, gooey-est chocolate cake in the history of the world. And we’re throwing a little orange in there because of course we are. Then we’re dolloping whipped cream on top and calling it a day. You guys, this is actually a pretty…
Coconut Flour Almond Cake (Gluten Free)
Ok, new plan. We don’t eat an entire batch of cookies in one setting, and instead, make a tiny little cake which is full of the good stuff and eat that in one go. All aboard? Good. I give you a mini loaf cake with coconut flour, ground almonds, honey aaaaand dark chocolate (because I’m…
Rosemary Olive Oil Shortbread (Eggless)
As with the first Smitten Kitchen cookbook, I’m going through the new one, Smitten Kitchen Every Day like it’s going to evaporate from my hands in the next four minutes. So, so hard deciding what to bake first! The recipes are fun, approachable and most important, always delicious. I’ve followed Deb and her amazing writing…
Strawberry Pancakes with Buckwheat & Rye
I have just discovered toasted pancakes. And by that I mean, if you make a batch of these today, keep them in the fridge for a couple of days and pop one in the toaster when the hunger strikes, they taste REMARKABLE. I don’t know if this is the world’s oldest fact, but I now…