These cupcakes start with a gluten-free chocolate base, filled with a Toblerone ganache and finished with a toasted swiss meringue buttercream. They’re wonderfully chocolatey without being overly rich.
Toblerone Cupcakes
Chocolate and Salted Caramel Semifreddo
Semifreddo is Italian for “half-cold”. Its texture is similar to ice cream, but made without an ice cream machine. This is a salted caramel version, sandwiched between layers of flourless chocolate cake.
Lemon and Blueberry Cake
This cake is inspired by a blueberry traybake my mum used to make. I’ve created mini individual cakes here, but you can just as easily bake it in a round or square tin.
Gluten-free Paris-Brest
A gluten-free take on the classic French pastry, the Paris-Brest. This dessert involves several components, but it is well worth the effort for its the crisp choux and rich praline filling.
Gluten-free Marble Loaf Cake
This isn’t the prettiest of cakes, but it is simple and delicious – the kind of comfort baking everyone needs once in a while. It’s a variation on my gluten-free butter cake recipe, which I developed a few years ago and have shared many times since.
Gluten-free Matcha Tiramisu
A Japanese twist on the classic Italian dessert, tiramisu. The coffee soak is swapped with matcha and, when paired with the vanilla marscapone cream, offers a gentle earthy flavour.
Paris
Paris has always held a special place in my heart. Our journey began and ended in this city, so it feels only right that my final post about Europe is dedicated to Paris.
Gluten-free Chocolate and Raspberry Cake
This recipe is a twist on one of favourite desserts, a chocolate and raspberry roulade. I’ve reimagined it into a layered cake with a tender chocolate sponge, whipped cream and raspberry filling, and smooth swiss meringue buttercream.
