hello SUMMER! We’ve had a really really HOT summer so far, the highest the mercury hit has been 49C. A little respite and now we’re back into the 40’s and it’s ‘fry and egg on the sidewalk’ heat! The upside however is that we’ve been blessed by a great crop of stone fruit, summer produce that will make your heart sing, which means delicious summer desserts.
When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
When colours, textures and flavours come together to scream delicious, delicious, delicious! A crisp biscuit base, juicy cherries, then a smooth white chocolate cheesecake filling topped with a sweet slightly tangy cherry jelly from scratch. It might look involved but it's far from it. Makes 3 X 220ml servings
Eggless Nobake Mango Cheesecake… Hello mango season, my favourite season of all! Summer arrived almost overnight this year, the temperatures hitting 40C already, spring long gone. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.Makes a 6" Cheesecake
Fresh Mango Cherry Layered Cake … with a white chocolate lace collar.
Light, refreshing, creamy and so satisfying, one of those must make at least once in a season cakes!
Makes 1 8″ layered cake
Best consumed within 24 hours since it has fresh fruit.
GF Peach Cherry Quinoa Crumbles…. that’s how my quinoa crumbled and we loved it! With peaches and cherries falling off carts this year, and my quinoa obsession, the options are unlimited! Honestly, this was my best crumble to date! Gluten free, wholegrain and addictive good! Also a great way to use whole foods, something that fits in with my current obsession #makehalfyourgrainswhole
Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream
Flourless and wholegrain cakes generally have heavier crumbs, and it’s all a matter of taste. We love the bite and luxury whole grains offer. This Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream is a simple one bowl cake. Topped with luscious whipped cream and seasonal cherries makes it a great tea or birthday cake. Recipe can be easily doubled.
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up’ the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl sponge makes the base for this cake, a recipe I’ve developed over time and use often. Mangoes and phalsas, the quintessential Indian summer berry, make this super easy Eggless Mango Phalsa Tres Leches Cake a real treat!
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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