Blackberry Spelt Cake + Lemon Glaze
This blackberry cake may seem laborious, but it couldn’t be easier to make. And, if you caught our baking with Bundt pans tutorial earlier this week, you’ll be ready to create this stunning cake and relish in the flavours of ripe blackberries and zingy lemon.
Blackberries are at their peak of ripeness in August; when my family and I pick them, they practically melt in our hands as we pluck them from the brambles. They’re juicy beyond belief and have the most delicate floral-like flavour. Blackberries are, without a doubt, my favourite summer berry.
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Tutorial Tuesday: 8 Essential Tips for Baking with Bundt Pans
Did you know that ‘Bundt’ is a trademark? Aluminum ‘Bundt’ pans were originally created and trademarked in 1950 by the American cookware manufacturer, Nordic Ware. Trademark aside, Bundt cakes, or ‘Bundkuchens’ as they’re were traditionally called, have been around for centuries and likely originated in Germany or Austria. Despite legal ownership, the term ‘Bundt’ is…
Tutorial Tuesday: Shooting + Styling Frozen Treats
As the weather heats up, we’re loathe to turn the oven on. Enter, frozen treats: ice cream, popsicles, bombe cakes, frozen bars — we can’t get enough of them. But if you’re in the food photography (or styling) business, frozen foods can be really tricky to capture, as they have a tendency to melt away…
In The French Kitchen With Kids : Raspberry Financiers Recipe
Every once in a while a cookbook comes along that ticks all of the boxes – simple, delicious, clearly written recipes, a comprehensive list of required pantry items, tools, and equipment, charming tips and information in the sidebars, and gorgeous photography. To that mix, add a book that is written with the intent to involve…
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