This recipe has quickly become a firm favourite at Iris, our home in Andalusia, loved by both our friends and guests.
As with anything in this book, you can make and eat any of the recipes whenever you fancy but this does feel more like an ‘occasion’ cake.
A lemon tart is a beautifully delicate dessert. The silky, buttery filling is zingy and fresh and would be perfect for a springtime evening dessert. A lightly infused basil cream brings some fragrance and playfulness.
This dessert is our mash-up of a classic tiramisu and the much-loved Australian choccy ripple cake. It’s bogan meets Italy, kind of like driving through Portofino in a VL Commodore, with just as much impact.
Throughout the writing of this book, my husband, Miles, has been very concerned with the number of chocolate offerings (he worships chocolate). Don’t get me wrong, I like chocolate, too. Earthy and comforting, I find it’s a natural match for a pantry staple of mine: sesame oil.
