Dying to make the cheesecake like the one featured on the cover of our latest issue?
Here is a recipe for you to try.
This cake is in honour of all of those endless, bright, summery golden days. It is packed with ground almonds, fresh lemon, amaretti biscuit pieces, and apricots, and covered in dreamy vanilla bean cream cheese icing.
The Monday Morning Cooking Club have generously shared a couple of their recipes from their latest book – Now for Something Sweet.
The humble cake has come a long way since its origins in Egyptian times; its uses are multi-faceted. Cakes are accountable for revolutions.
Stone fruit season is upon us and peaches are at their prime. I adore peaches in all forms, but especially in this recipe where their juicy flesh melds into the buttery, almondy cake. Topped with whipped cream enhanced by Greek yogurt, you won’t be able to stop at one slice.
