Blood Orange and Ginger Celebration Cake

This ode to the fruits of winter will brighten any grey day with it’s sticky layers of spiced sponge, fresh ginger mascarpone cream and smooth blood orange curd. Decorate with pomegranate seeds, candied blood orange slices and chopped pistachios for a welcome explosion of colour during these colder months.


For the cake

  • 250g golden syrup
  • 3 tbsp ginger syrup
  • 190g butter
  • 3-4 lumps stem ginger, diced
  • 175g dark brown soft sugar
  • zest 1 orange
  • 375g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1 1/2 tsp bicarbonate of soda
  • a pinch of salt
  • 3 eggs
  • 260ml milk

For the blood orange curd

  • juice and zest 2 blood oranges
  • juice and zest 1 lemon
  • 2 eggs
  • 2 egg yolks
  • 100g caster sugar
  • 100g butter, cubed

For the ginger mascarpone cream

  • 1tbsp icing sugar
  • 1tbsp ginger syrup
  • 300ml double cream
  • 250g mascarpone

Garnish ideas (optional)

  • pomegranate seeds
  • chopped pistachios
  • candied orange slices
  • shards of tuile or ginger biscuit


  1. Start off with the ginger cake. Grease and line two 7 inch cake tins and preheat the oven to 180c.
  2. Place the golden syrup, ginger syrup, butter, diced stem ginger, dark brown sugar and orange zest in a saucepan and melt over a low/medium heat. Once the ingredients are melted bring to the boil and leave to bubble for about a minute, then set aside to cool a little.
  3. Meanwhile, in a large bowl stir together the flour, ginger, cinnamon, bicarbonate of soda and salt. Make a large well in the centre and tip in the melted butter mixture. Whisk the wet and dry ingredients together until smooth and flour lump free. In a jug whisk the eggs and milk together with a fork and add those into the mixing bowl. Whisk once more to combine then split the batter between the prepared cake tins.
  4. Bake for 30-35 minutes or until a skewer comes out clean when inserted.
  5. While the cakes are baking make the blood orange curd. To do this simply place the blood orange zest and juice, lemon zest and juice, eggs and egg yolks and caster sugar into a heatproof bowl. Whisk together to combine then set over a pan of simmering water (without the water touching the bowl). Add the butter cubes one at a time, constantly whisking. Once all the butter has been added and is melted, continue to whisk until the curd has thickened to a coating consistency (this will take between 5-10 minutes). Once the curd is ready, set aside to cool in a clean bowl with cling film flat across the surface (this will prevent a skin from forming).
  6. When the cakes are ready leave them to cool completely in the tins. Once cool, even the tops off if necessary then slice each horizontally (so you are left with 4 even cake layers).
  7. Now make the mascarpone cream; tip the double cream, icing sugar, ginger syrup and mascarpone into a bowl (or bowl of a stand mixer) and whisk until thickened and smooth.
  8. Once all your components are cool it’s time to assemble the cake. Place one layer on your chosen serving plate and pipe dots of mascarpone cream around the edge then fill the centre with blood orange curd. Repeat until you’ve used up the cake layers and decorate the top as desired.



Spelt Banana Pancakes with Honeyed Pecans

With Pancake Day looming I thought I’d share my recipe for the best fluffy banana pancakes (even if I say so myself). The combination of spelt flour and banana makes for a nutty but naturally sweet flavour and they work really well with nut butters, maple syrup and winter produce such as forced rhubarb and pear.

Ingredients (serves 6-8)

For the pancakes

  • 175g spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 ripe bananas
  • 175ml milk
  • 1 large egg
  • 1 tsp vanilla extract
  • knob of butter for frying

To serve

  • 100g pecans
  • 3-4tbsp honey
  • 1tsp sea salt
  • maple syrup or honey
  • either fresh banana, winter berries, finely sliced apple or pear, orange segments or poached rhubarb
  • either almond, peanut or cashew butter


  1. Preheat the oven to 180c. Line a baking tray with baking paper. Toss the pecans in the honey and salt and evenly distribute on the prepared tray then bake for 10 minutes.
  2. Meanwhile, place the flour, baking powder and bicarbonate of soda in a bowl. Stir together and make a well in the centre.
  3. In a jug whisk together the milk, egg and vanilla extract then mash the bananas and add them in. Tip the contents of the jug into the dry ingredients and whisk together until you have a smooth, lump-free batter.
  4. Once the pecans are sticky and toasted set aside.
  5. Now you’re ready to cook the pancakes. Heat a large frying pan and add a knob of butter. Once the butter is gently foaming add 3 or 4 mounds of the pancake batter and cook on the first side until bubbles start to appear on the top, then turn over and cook for a couple more minutes. Continue cooking the pancakes in batches until you’ve used all the batter up.
  6. Serve with fresh banana, maple syrup and the honeyed pecans.


Rhubarb and Ginger Cake with Cardamom Creme Fraiche

It’s hardly surprising that a combination of some of my very favourite ingredients (brilliant pink forced rhubarb, fiery stem ginger and warming cardamom) have married together to form my perfect cake (aside from fudgy, rich chocolate cake- that space in my heart will never be replaced). The recipe is super easy and the result is a moist, fruity bake packed full of flavour. Serve up with pistachio praline and additional poached rhubarb to brighten up the miserable grey that is January…

Ingredients (serves 8-12)

For the cake

  • 250g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp bicarbonate of soda
  • pinch salt
  • 175g golden syrup
  • 3tbsp ginger syrup (from a stem ginger jar)
  • 125g butter
  • 4 balls stem ginger, diced
  • 125g dark soft brown sugar
  • 2 eggs
  • 250ml milk
  • 200g forced rhubarb

For the cardamom creme fraiche

  • 300ml creme fraiche
  • 10 cardamom pods, seeds removed and ground to a fine powder
  • 1tbsp icing sugar

Optional extras

  • poached rhubarb pieces (just pop 125ml water and 125g caster sugar in a saucepan and heat to melt the sugar- once it’s dissolved, bring to the boil and add 200g sliced rhubarb. Remove from the heat and leave for 5 minutes or until the rhubarb is tender but not mushy, then drain and use as desired)
  • pistachio praline (put 100g caster sugar in a heavy bottom pan and leave it to melt, swirling occasionally. Once completely melted add in 100g pistachios and swirl until the syrup has reached a deep golden colour. Scrape onto some greaseproof paper to set hard then break into a mixer, blitz and use as desired)


  1. Preheat the oven to 180c. Grease and line a 20cm cake tin.
  2. Stir together the flour, ginger, cinnamon, bicarbonate of soda and salt in a large bowl. In a saucepan melt together the golden syrup, ginger syrup, butter, diced stem ginger and sugar. Bring to the boil for a minute then make a well in the dry ingredients and add the melted mixture. Stir together to eliminate any lumps then whisk the eggs and milk in a jug and add those in too and beat once more.
  3. Slice the rhubarb into 2 inch lengths and stir through, then tip the batter into the prepared tin (the mix is quite loose but don’t worry, it bakes beautifully and the rhubarb levels out within the cake during baking and doesn’t end up sinking to the bottom!)
  4. Bake for 1 hour- 1 hour 10 minutes or until the cake has reached a deep golden colour and a skewer comes out clean when inserted (it’s quite a long cooking time but this is necessary as there is a fair amount of liquid in the fruit- if the cake starts colouring a little too much before it’s cooked through, just cover it in foil for the remaining cooking time).
  5. While the cake is baking make the cardamom creme fraiche topping. To do this simply whisk together the creme fraiche, ground cardamom and icing sugar.
  6. Once your cake is baked, allow it to cool completely in the tin before removing it and presenting it on your chosen plate. Dollop on the creme fraiche just before serving and decorate with rhubarb and pistachios. I like to be quite free with this presentation but you can make yours more refined if you like.



Dark Chocolate and Salted Tahini Cookies

Tahini, a thick sesame paste commonly used in Middle Eastern cooking, is my go to ingredient for when I want to  add a deep, nutty and slightly bitter flavour to a dish. I don’t usually think of incorporating tahini into my baking (for some unknown reason), and more often than not I’ll just pop it into baba ganoush, add it into a yoghurt dressing or drizzle it neat over slow cooked lamb and roasted roots to balance out a sweet date syrup glaze. This being said, yesterday I fancied making some cookies (someone put a stop to my wild and spontaneous lifestyle please…) and decided to bring tahini into the mix alongside sea salt and rich dark chocolate- the major players in my cookie game. The resulting cookies are absolutely delicious with a good balance of sweet, savoury, nutty and salty flavours; one hundred percent give the recipe a go, it’s a real winner.


  • 115g tahini
  • 110g unsalted butter
  • 125g caster sugar
  • 150g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 2tsp sea salt
  • 300g plain flour
  • 300g coarsely chopped dark chocolate, plus 50g extra for decoration (optional)
  • 2tbsp toasted sesame seeds (optional)


  1. Preheat the oven to 180c. Line 3 large baking trays with greaseproof paper.
  2. Place the butter, tahini and both sugars in a large bowl (or bowl of a stand mixer) and beat until light and fluffy. Add in the eggs one at a time, beating well between each addition. If the mix curdles or you’re worried about curdling, add 2tbsp of the flour with each egg.
  3. Once the eggs are well incorporated add the bicarbonate of soda, salt and flour then mix to combine. Finally, add in the coarsely chopped chocolate and very briefly mix once more just to distribute through the dough.
  4. Pop the dough in the fridge for half an hour to firm up a little, then line even balls onto the prepared trays leaving room for spreading (I like to use an ice cream scoop for this). Bake for 12-15 minutes or until the edges of the cookies are turning a light golden colour but the middles are still very soft (they will firm up during cooling).
  5. To finish the cookies melt the additional dark chocolate and drizzle over the tops, then sprinkle with toasted sesame seeds.



Coffee, Chocolate and Cardamom Cake

Moist coffee and hazelnut sponge, rich cardamom-spiked ganache and smooth espresso buttercream make up this delicious twist on an old favourite; I love the classic combination of coffee and chocolate (painfully predictable- I am addicted to both caffeine and cacao) but the cardamom adds a welcome aroma of spice which makes this cake an altogether more decadent one than your standard coffee and walnut. Enjoy on an Autumnal evening for a proper grown-up treat.


For the cake:

  • 350g softened butter
  • 250g soft light brown sugar
  • 5 eggs
  • 350g self raising flour
  • pinch salt
  • 12 cardamom pods, emptied and ground
  • 4tbsp coffee granules mixed with 3tbsp boiling water
  • 3tbsp milk
  • 100g chopped hazelnuts

For the cardamom ganache:

  • 200g dark chocolate
  • 250ml double cream
  • 8 cardamom pods, cracked open

For the coffee buttercream:

  • 200g softened butter
  • 400g icing sugar
  • 3tsp instant coffee dissolved in 2tbsp boiling water
  • 2-3tbsp milk


  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  2. For the coffee hazelnut sponge, place the butter and sugar in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until pale and thick. Add the eggs one at a time, beating well between each addition to ensure the ingredients are well combined (add about 1tbsp of the flour with each egg if you’re worried about curdling).
  3. Next fold in the flour, salt and ground cardamom with a large metal spoon then finally stir in the coffee, milk and hazelnuts.
  4. Split the cake batter between the prepared tins and level off. Bake for 35-40 minutes.
  5. While the cakes are baking make the chocolate cardamom ganache. Place the cream and cracked cardamom pods in a saucepan over a medium heat. Bring to the boil then switch off and leave to infuse for 20 minutes. Meanwhile, chop up the chocolate and tip into a jug. Once the cream and cardamom has infused place back on the heat, bring to the boil then pour it over the chocolate through a sieve (to catch the cardamom pods). Let the cream melt the chocolate for a couple of minutes then stir to create a smooth ganache. Set aside for later.
  6. Now make the buttercream. To do this just cream together the butter and icing sugar with either electric beaters or a stand mixer with paddle attachment until very light and pale (about 10 minutes). Now add the milk and coffee and beat again to combine.
  7. Once the cakes are baked leave to cool completely in the tins, then turn out and slice each in half horizontally (leaving you with four layers).
  8. To assemble the cake stack up the layers sandwiched with chocolate cardamom ganache. Cover the whole cake in the coffee buttercream and decorate with piped buttercream peaks and a dusting of espresso powder.



Sticky Fig Cake with Pistachio Praline

Ripe, pink fleshed figs are one of my very favourite fruits and pair brilliantly with so many other ingredients, from goats cheese and honey to cured hams and walnuts. In this cake I have used dried figs soaked in tea ( a method commonly used with dates to make sticky toffee pudding) to flavour the spiced sponge, then added a salty sweetness with the caramel drizzle and finished it off with a tangy mascarpone cheese icing, earthy pistachio praline and slices of fresh fig. Though the finished cake makes for a really beautiful centre piece, you could also enjoy it as a warm pudding with the salted caramel and a big scoop of vanilla ice cream.


For the sponge:

  • 300g dried figs, chopped
  • 325ml hot black tea
  • 185g soft butter
  • 275g light brown soft sugar
  • 1tsp vanilla extract
  • 4 eggs
  • 375g self raising flour
  • 1 1/2 tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • pinch black pepper
  • pinch salt

For the salted caramel (this is a sort of cheats caramel- a bit like butterscotch sauce):

  • 50g butter
  • 50g golden syrup
  • 50g light brown soft sugar
  • 50ml double cream
  • pinch sea salt

For the pistachio praline:

  • 150g caster sugar
  • 200g shelled pistachios

For the mascarpone icing:

  • 200g mascarpone
  • 300ml double cream
  • 3-4tbsp icing sugar

Toppings (optional)

  • fresh figs and herbs


  1. Preheat the oven to 170c fan (325F/ gas mark 3). Grease and line a deep square tin (around 22x22cm).
  2. Place the chopped dry figs in a bowl or jug and pour over the hot tea. Leave to infuse while you start making the cake batter.
  3. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter and sugar along with the vanilla until light and fluffy. Add in the eggs one at a time, beating well between each addition.
  4. Once the eggs are incorporated, sift in the flour, bicarbonate of soda, spices and salt. Fold until the batter is smooth and all the ingredients are well combined then tip in your soaked figs (along with the tea) and fold once more.
  5. Tip the mixture into the prepared tin and level off. Bake for 45-50 minutes or until a skewer comes out clean with just a few moist crumbs attached when inserted.
  6. While your cake is baking, make the salted caramel. To do this simply pop the butter, syrup, sugar and cream in a saucepan and melt together. Once melted bring to the boil and let it bubble for a couple of minutes, then remove from the heat, add the salt to taste and leave to cool.
  7. Next, make the pistachio praline topping. Line a tray with greaseproof paper and put the sugar and pistachios in a heavy bottom pan. Heat gently until the sugar starts melting. Swirl the pan occasionally to coat the pistachios and prevent burning. Once the sugar has completely melted increase the heat and turn the pistachios with a wooden spoon until the caramel reaches a deep golden colour, then tip onto the prepared tray and leave to set hard.
  8. Lastly, make the mascarpone icing. In a large bowl (or bowl of a stand mixer with whisk attachment) whisk together the mascarpone, cream and icing sugar until you have a spreadable (but not overly whipped) consistency.
  9. Once your cake is baked, prick lots of holes all over the surface and pour on about 2/3 of the salted caramel, allowing it to sink into the sponge. Leave to cool in the tin.
  10. When your cake is completely cool you’re ready to decorate. Spread the mascarpone icing in an even layer all over the top and sides (or just the top if you like, it’s up to you!) and smooth with a palette knife. Use the remaining cooled caramel to drizzle down the sides then crush up the praline and sprinkle around the edges. Arrange the fresh fig slices on top and add some woody herbs (such as rosemary) for colour.



Chocolate Honeycomb Celebration Cake

Whenever I bake a chocolate cake (the layered kind, not the flourless, fudgy sort) I’m looking for a sponge which actually tastes of chocolate, is really moist without being overly dense and isn’t too sickly sweet. I’m always tweaking my go to chocolate cake with these characteristics in mind and think I’ve pretty much cracked it with this recipe. I’ve teamed the light chocolate layers with honeycomb toppers, salted toffee cream filling and a rich ganache coating here, but you could definitely fill it with chocolate buttercream if you want a pure chocolate fest.

Note: this cake is so extra and is definitely one for a special occasion- you could half the recipe and just coat with ganache if you’re after something indulgent but a little more modest

Ingredients (makes a tall 8 inch celebration cake- feeds 12-14 people)

For the cake:

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee granules

For the toffee cream filling:

  • 325g soft light brown sugar
  • 225ml double cream
  • 175g butter
  • pinch sea salt

For the ganache:

  • 200g dark chocolate
  • 150g milk chocolate
  • 300ml double cream

For the honeycomb (this makes more than enough- I use about half and store the rest in a jar for my many weak snacking moments):

  • 60g butter
  • 120g caster sugar
  • 60g golden syrup
  • 1 1/2tsp bicarbonate of soda


  1. Preheat the oven to 170c (325F / gas mark 3). Grease and line two 8 inch cake tins.
  2. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short stints, stirring often). Set aside.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 45-55 minutes (until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.

  1. While your cakes are cooking and cooling you can get on with the filling, ganache and honeycomb toppers.
  2. For the filling, place the cream and sugar in a saucepan and gently heat until the sugar has dissolved and you are left with a smooth caramel coloured cream. Set aside, add the salt (to taste) and cool completely. Once your cream has cooled take the butter and whisk (in a stand mixer or with electric beaters) until it reaches a light, whipped consistency then gradually add your cream mixture. Keep whisking this until it has thickened and is spreadable. Set aside for later.
  3. For the ganache chop up the chocolate and scrape into a heatproof bowl or jug, then heat the cream until it just reaches boiling point and pour directly on top. Leave for a couple on minutes then stir to make sure the chocolate has melted into the cream leaving you with a smooth ganache. Set aside to cool and thicken.
  4. For the honeycomb line a baking tray with some lightly oiled baking paper then place the butter, sugar and golden syrup in a saucepan. Gently heat until all the ingredients start melting together then stir to combine. Turn up the heat and leave to bubble until it reaches a deep golden colour then add the bicarbonate of soda and briefly mix to make sure it’s evenly distributed- it should now start bubbling up and becoming lacy in appearance. At this point pour it quickly onto the lined baking tray and leave to set hard.
  5. Once you’ve made all your elements and they’ve cooled to room temperature you’re ready to assemble the cake. To do this slice any uneven tops off your sponges then slice in half horizontally, leaving you with four layers.
  6. Sandwich the layers on top of one another, filling with the toffee cream as you go. Once stacked, spread any remaining toffee cream all over the cake and then chill for 10 minutes (this setting time makes it easier to cover the cake neatly in ganache).
  7. After chilling the cake spread the ganache all over its surface. I used a palette knife to create a line pattern on my cake to tie in with the honeycomb theme but you could make it super sleek and smooth or go for a really rustic look- it’s up to you. To finish it off break up the honeycomb and use as decorations; I also made some toppers by setting melted chocolate over bubble wrap, but it really isn’t necessary!

I hope you all enjoy this recipe- my family and friends went absolutely mad for it so it’s definitely worth the effort if you’re up for a little bit of a baking project!