Aka Persian “Love at first bite” Cake. This cake exudes the rich, nutty, feminine flavours of the Middle East like rosewater, pistachios and almonds. The crumb is moist and sticky, with sides that caramelise lusciously in the baking process.
One.. two... five... but who’s counting? Truffles make a great festive season treat for any time of day, and these ones come flavoured with the warm aromatic spice of chai. Wrap them in some metallic paper for a festive shimmer, and an ideal gift.
If you’re after a dark, moist and luxurious chocolate cake - but without gluten - this recipe is for you. The richness comes from ground roasted pecans and olive oil, and because this cake also lacks dairy, it can be served to balance out other meat or dairy-heavy courses.
Layers of crisp, chewy cashew meringue and a creamy, boozy rum buttercream come together in this Filipino classic.
Liquorice may be a love-it-or-hate-it flavour, but these meringues are ever-so-softly hinted with the sweet and exotic aroma of the divisive herb. The pairing with clouds of luscious chocolate cream and tart berries is bound to win over any doubters; plus, how many Icelandic desserts have you served?
This cake needs little introduction, nor does it need much convincing to make: it’s charmingly easy and reliably pleasing. This version is light and moist, with burnt caramel flavours thanks to jaggery (Sri Lankan palm sugar), spice from the star anise, a nicely textured crumb from the polenta, and the characteristic zingy hit of pineapple.
The good old chocolate crackle gets a modern makeover with the use of coconut oil in place of cocoa, and an air of refinement with the addition of cardamom and topping of crushed pistachios and rose petals. These are chocolate crackles all grown up.
8. Honey, almond and ginger semifreddo with a hint of thyme (semifreddo di mandorla e miele, con zenzero e timo)
While semifreddo may be the name many of us give to that ice cream that doesn’t quite set, this softly frozen dessert is an Italian classic. In this version, salted roasted almonds, spicy ginger and herbaceous thyme give savoury and textural dimensions to the sweet, smooth honey ice-cream.
You may have a shortbread recipe passed down through generations and by no means do we want to mess with that - but if you’re up for trying something different, mastiha is a musky, woody, incense-like spice used in Mediterranean cooking that brings a mysterious and exotic element to this shortbread.
Meaning fragile in Danish, this elegant cake features layers of delicate hazelnuts meringue and silky mocha buttercream.
This cake is wonderfully straightforward to make, combining whole boiled and blitzed oranges with remaining batter ingredients. Incorporating the oranges in this way gives the cake a marmalade-like appeal, and the polenta provides a deliciously grainy texture and golden flavour of corn.
Figs are in season during the festive season in Australia, and this elegant dessert is a great way to showcase them. It can be made up to two days in advance, so it's great if you want to get ahead with your party prep, and if you want to double the fig compote, it makes a great addition to a cheese platter.
Want to make a dish look and taste festive? Sprinkle it with pomegranate seeds; these crimson seeds glitter like gemstones and burst with a sweet and tart juice. Here they provide the perfect contrast to a creamy baked custard flavoured gently with rosewater for a light and elegant dessert.
This gluten-free and dairy-free recipe, with its subtle lemon flavour teamed with an aromatic rosewater icing and light nutty texture, is the perfect afternoon-tea cake.
Often gluten-free muffins have little substance – they lack not only flavour but also texture. These ones however, thanks to a clever combination of gluten-free flours, along with three forms of coconut and loads of fruit, will not disappoint.
Vietnamese iced coffee is made with a delicious, chicory flavoured coffee, plenty of condensed milk, and ice – hugely refreshing in the humid Vietnamese climate. #BringBackTheClassics
This tropical take on Australia’s much loved lemon delicious pudding sees finely diced pineapple, coconut and zesty lime take centre stage. #BringBackTheClassics
These mouthfuls of chocolate sweetness are simply too cute for words!