Pies, tarts, cakes, slices and custom-designed treats to cater for every sweet tooth
There are many types of cakes and I do enjoy making them. Below are some of our most popular – also see our range of chocolate cakes!
Almond and ‘buttery’ cake
Alternate layers of apple slices and batter.
Banana and walnut cake
Caramel butter-crunch cake with all things nice
Yoghurt, sour cream and crunchy swirls of cinnamon, sugar and walnuts. Caramel sauce (optional).
Date cake with chocolate glazing
The Italian sponge made with a sugar syrup
Lemon and poppy seed cake
My mother’s lemon cake
Maggie’s Fruit & Nut cake
Brazil nuts, walnuts, turkish figs, dates, glazed peaches or apricots or combination of both
Meringue cake with almonds – Gateau Progres
Almond-flavoured meringue filled with mocha cream and garnished with toasted flaked almonds. Served in slices as a sweet or smaller pieces with coffee/tea. A very popular cake
Orange cake [flourless] & poppy seed
Pineapple and macadamia upside down cake
This is a beautiful cake very popular with all age groups!
A firm moist cake, the subtlety of walnut oil echoes and complements the walnuts in the cake: pumpkin adds illusion of richness.
Crumble made a little grated ginger and/or cinnamon.
Apples and pear crumble
Caramelised pears served with fresh pear ice-cream
Pear and chocolate cake — a flourless cake
Quite a rich cake.
Upside down pear and pecan cake
Served warm with ice-cream or lightly whipped cream.
Little caramel apple puddings
Served with toasted flakes almonds and caramel syrup.
Rhubarb and white chocolate tartlets
Here the sharpness of the rhubarb breaks down the sweetness of the chocolate.
Slow oven cooked quinces with mandarin zest, honey & rosewater
Served with cream or either vanilla or mandarin ice-cream.
Lovely macadamia and honey tart
Crunch from the roasted nuts combined with light and clear honey, quite yummy. Served with vanilla bean ice-cream or lightly whipped cream
Tangy lemony lemon tart – this is great favorite every winter!
Served with glazed lemon slices and cream.
Lemon cassata semifreddo
A light texture made with a mixture of fruits and nuts including pistachios for that wonderful green color.
Pistachio lemon or lime syrup cake
Topped with pomegranate seeds when the latter are in season. Served with lightly whipped cream
Rolled pavlova with rose cream and strawberries
Meringue cake with almonds – Gateau Progres
This wonderful cake never fails to please the palate. ‘A cake made with an almond- flavoured meringue filled with mocha cream and garnished with toasted flaked almonds. Eaten in small pieces with a cup of coffee, this gateau is simply delicious.’
Date and walnut
Orange and sultanas or raisins, lemon juice
Hazelnut torta fregolata
The Italian name for this means ‘jaw breaker cake’, not nearly as hazardous as the name suggests! It is dense and crumbly. In Italy, it is served in chunks. Superb flavour: spicy with cinnamon and rich with hazelnuts, vanilla. I cannot cook enough of this for my family!
Lemon, walnut slice
There is a variety of tarts that can be made from the following list. Some can be made with almond pastry and others with puff pastry. All can be served with crème anglais (custard sauce).
Apple or Pear Tatin
Upside-down caramelised apples or pears with a pastry base. Served with Maggie’s vanilla icecream or cream.
Pears & Lavender tartlets or Large tart Poached pears
Served with lavender flavoured patissiere.
Pear, Cranberry and Almond Tart
Almond shortbread base filled of fresh or thawed cranberries, pears, almond slivers.
Various fruit tarts, almond frangipane filling.
This recipe can be adapted to whatever is in season. Poached quinces in winter or plums in summer, or omit the fruit altogether during cooking and serve the tart/tarts topped with fresh berries.
Warm ricotta, honey and orange tart
Ricotta cheese,honey and finely choped orange zest, vanilla extract.
Orange yoghurt pannacotta
Oranges in toffee syrup
These go very well with the above two sweets.
Strawberry flan with almond shortbread base
Lemon or lemon/lime tart
Pastry base with couverture chocolate filling.
Our variety of hot soufflés includes:
- Praline (nut and caramel)
- Prune and armagnac crepe souffles
- Grand Marnier
- Goat’s cheese and thyme
I inherited my love of baking biscuits from my mother who, on our sheep property, baked them several times a week. Also my father loved them.
- AnzacsChocolate chip
- Lemon shortbreads biscuitsOrange/oatmeal
- Sesame seeds
- Oat bars
- Almond crescents
- Roasted pecan, coffee and chocolate biscotti
Beautiful Royal Nougat form Ben @Royal Nougat
Who doesn’t like a good muffin? Here are some suggestions
Blueberries, strawberries, apple walnut and sultanas, banana, rhubarb, bacon