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.
A perfect tart to celebrate summer. Warm, sunny days are the best time to pick elderflowers as the flowers' scent will be as its best. Gently shake away any insects but don’t be tempted to wash them, as you’ll the pollen and aroma.
This show-stopping cake is wonderfully simple to make. It’s also very forgiving, making it a great bake for playing around with different wholegrain flours. Sarah and Aitana use a 50:50 mix of stoneground white flour and a wholegrain flour such as rye, barley or emmer. Add whichever dried fruit or nuts or seeds you fancy, just keep their weight roughly the same.
