This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is usually associated with heavy dense bread, but this gingerbread is surprisingly light and delicate, while still being comforting.
Tereza's delicious sweet spiced pumpkin crumble is a British take on the American Thanksgiving classic pumpkin pie. Serve warm with vanilla ice cream on a cold autumn or winter evening.
Cakes and sweet bakes are often overlooked as an opportunity to add diversity to our diets, but Tereza's recipes always challenge this misconception. Her recipes are always rich in a diversity of seeds, grains and nuts, low in refined sugars and creative in their flavour combinations.
This cheesecake from Tereza is super delicious and a perfect autumn/winter bake. It's best if it's made a day ahead, so it has time to set and all the flavours can shine!
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 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!
Try making this wholesome cake from Sarah Cotterell and Aitana Infante, which can be baked straight away or left to ferment for a couple of days. This cake would be great with whatever fruit is in season.
Made with whole fava beans, this surprising cake from Tereza Pospíšilová is light and mousse-y, as well as being absolutely delicious, naturally gluten-free and full of fibre and protein.
Inspired by her travels in Argentina, Eden's empanadas have a rich flaky YQ wheat flour pastry and a deliciously savoury carlin pea, potato and olive filling.
