Little lemon polenta cakes

There’s a lot of baking going on around here these days, you may have noticed it if you’ve been following on instagram. Biscotti, breads, pastries and the like. Ever since talking about our family going wheat-free, I’ve had people ask if any of it is gluten-free and unfortunately the answer is not much, as I’m doing some rather specific recipe testing for a project that will be revealed all too soon! So I thought that I better... Read More

Pistachio, polenta and olive oil pound cake

I was quite amused the first time I heard Italians talk about, “plum cake”, even more so when I realised that the cake in question was not made with plums at all but was actually a pound cake (as romantic as it sounds, actually, little, mass-produced, packaged “plum cakes” are commonly found in the supermarket as a breakfast item). To me, it always seemed as though this erroneous translation was a matter of someone mishearing “pound cake”. It’s... Read More

A summer cake: plum and ricotta tart

A neighbour’s plum tree hangs over into our courtyard. By a lot. Dark plums, with a matte grey-blue coating a sometimes dark blue, sometimes pinkish-purple skin. Inside they’re sweet yellow, but when picked a little early, like I did to beat the birds (they wait until that crucial moment when the plums are just ripe – somehow they know – then they strip the tree at the blink of an eye before you’ve even had a chance to get out... Read More

Ricotta & Fig Tiramisu

What are the recipes that you have at your fingertips, those ones that aren’t even recipes, strictly speaking, but a familiar orchestration of ingredients coming together in that way that you like best? I pondered this when I was asked recently about which recipe I could make in my sleep. A recipe that I don’t need to measure, or if I do, one that I don’t need to refer to a book or notes for. A recipe that is also adaptable, changeable... Read More

The big day

I’m not sure I really thought things through when I offered to make my brother’s wedding cake. I’ve never made a wedding cake before, or even anything that required more than one cake pan, and I was also pregnant at the time so was quite oblivious to what making a wedding cake would be like with a ten month old baby in tow. I’d also offered to do the wedding photos. I know, two massive projects in themselves, which meant I... Read More

Ricotta & Dark Chocolate Cake for Zita

There are times when I’m struck by the urge for a piece of cake. Nothing fancy, or too rich or indulgent, just a simple cake that can turn a lonely cup of tea into the perfect morning or afternoon treat, a pick me up and a good excuse to invite a friend over to share it with. This is just that cake. Despite the rich-sounding ingredients in its title, this is a rather humble, plain cake, with a soft crumb, a slight denseness to it thanks to... Read More

An idea for a wedding cake

I have a confession to make. I rarely cook the recipes out of food magazines, even though I’ve been collecting and reading them (devouring is probably a good word here too) since I was about sixteen.  I have always just like looking at the pretty pictures and getting inspiration to make my own things. This is true even more so now, I tend to buy mainstream magazines less and less and turn to historical cookbooks for real recipes. What do I... Read More

Artusi’s Semolina Cake

There are times when something sweet, comforting, even old fashioned, is exactly what the doctor ordered. For me, it could be a sponge cake with fresh whipped cream and strawberries, an apple and rhubarb crumble or a short, crumbly crostata with homemade jam. But some Italians might find that a torta di semolino, semolina cake, brings a smile of nostalgia as they recall their grandmothers making this delectable yet simple, humble cake. This cake’s... Read More

Persimmon cake: The winter fruit

Persimmons for me have that special nostalgic power that certain foods or smells or tastes imprint onto children’s brains. For me, it takes me back to Japan, to my grandparent’s house just outside Tokyo. I can see these plump, orange fruits lined up along the wide windowsill, ripening, with the heater burning away underneath. They were taken off the tree before the crows got to them and would be eaten only once they had become jammy and you could... Read More