If you have a tree overflowing with lemons, this recipe is a great way to use them up. You will need about four lemons for this recipe. I love the tartness and the silky texture of this lemony tart, and the crust is a versatile gluten-free beauty.
Roasted strawberries are really delicious. I especially love them with orange juice and rosewater, and they are prefect with this hazelnut sponge cake.
This sweet potato and macadamia cream cake makes a great dessert, but really, there’s no need to save it for a special after-dinner occasion – I keep coming back for a sneaky slice every time I have a cup of tea.
It’s hard to beat a great carrot cake with lemony cream cheese frosting. The ‘naked’ method used here is quick and easy, with spectacular results. Decorate the cake with edible flowers from the garden, if you have them.
Peach jam is often overly sweet, so to counteract this I like to add soft herbs to balance the sweetness.
