A gluten-free take on a classic French dessert, a fraisier cake. I’ve swapped the genoise for a chiffon and crème mousseline for a crème diplomat. The result is a super light and fluffy cake with notes of sweet vanilla and fresh strawberries.
Another dessert inspired by my trip to Japan. This time, it’s a gluten-free yuzu tart with a crisp shortcrust pastry, silky citrus filling and dollops of softly whipped cream.
This is a rich and creamy, double-layered basque cheesecake. Originating from San Sebastián in Spain’s Basque Country, this version is a twist on the classic, flavoured with sweet vanilla and earthy matcha.
We went on a 12-day cruise around Japan during July, one of the hottest and most humid months of the year. The cruise gave us the opportunity to explore some smaller towns outside the major cities, even stopping in Busan for a day.
These cookies are flavoured with matcha’s underrated cousin, hojicha. When combined with white chocolate and studded with bits of sesame toffee, they deliver a delicious balance of sweet, toasty flavours and a texture that’s both crisp and chewy.
This is an elevated, gluten-free take on the classic chouquette, a mini choux pastry coated in pearl sugar. I’ve made them into éclairs filled with crème légère and macerated strawberries.
This is my first time making a dome cake – I’ve been seeing them all over my feed lately. Whilst it’s not perfect, I’m still pretty pleased with how it turned out.
I was in between recipe testing a hojicha basque cheesecake and banana cake (both of which were unsuccssful), and wanted to revisit this tart which I made several years ago.
