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About
| With a moist, tender crumb and addictive salty-sweet crunchy crust, Isabella Palmer's blueberry cake is perfect plain with a cup of tea or as a pudding with runny cream. Hat-tip to Nicola Lamb for explaining in her Kitchen Projects substack how coriander seeds contain a large amount of linalool, the compound often used to synthesise blueberry flavour. So coriander seeds help blueberries taste even more of blueberry! |
Isabella likes baking this in a 20cm tin, which makes an appealingly tall cake - but does mean a long bake. If using a wider tin, reduce the oven time.
Makes 1 Cakes
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Method
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Extremely moreish muffins with a tender, cakey crumb and subtle grown-up smokiness. A unique bake by Isabella Palmer featuring Hodmedod's smoked quinoa, dark chocolate and tahini.
A comforting, creamy stew of carlin peas and pearl barley. Perfect for warming up on darker days, this dish uses blitzed pulses to create a rich texture.
This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.
