Pumpkin spice macarons

Pumpkin coloured shells with a delicious spiced buttercream filling.
Perfect for your Hallowe’en celebrations!

Pumpkin spice macarons

Makes 30 filled macarons
Preparation: 20 minutes
Resting: 20 minutes
Baking: 2 x 18 minutes
Cooling: 30 minutes +
Filling: 10 minutes
Maturing: up to 24 hours


The shells

140g ground almonds
140g powdered (confectioner’s) sugar
100g egg white (from approx. 3 eggs), room temperature, divided 50/50
100g granulated (white) sugar
40g water
orange gel or powder food colouring (optional)

The filling

125g (1/2 cup plus 2 tsp) butter, room temperature
250g (2 cups unsifted) powdered (confectioner’s) sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves


The shells

Prepare 2 parchment lined baking sheets. They need to be big enough to hold 30 x 4cm / 1 1/2” diameter shells each.

Mix the ground almonds and powdered sugar together in a bowl, then grind in a food processor until you have an extra fine texture. You may need to do this in batches, depending on the size of your food processor.

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

Add 50g egg whites and mix thoroughly into the almond mixture. At this point, you can add food colouring, if desired – the quantity will depend on the brand and shade you want, but bear in mind that it will become significantly paler when you mix in the meringue. Set aside.

In another bowl, or the bowl of a stand mixer fitted with a balloon whisk attachment, scrupulously clean and free of any oil or egg yolk, beat the other 50g egg whites to stiff peaks.

Meanwhile, put the granulated sugar and water into a small heavy-based saucepan and heat on medium-low to 118°C / 244°F, without stirring.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl. You’ll get a bit of it hardening on the side of the bowl, but that’s okay – just leave it there.

Whisk at high speed until the mixture is cool, about 3 minutes. The mixture should increase in volume and become firm and shiny, and you should get a beak when you lift the whisk.

Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula until you have a homogeneous batter that runs from the spatula in a thick ribbon.

Transfer the mixture into a piping bag fitted with a 7 – 9mm / #10 – #12 plain round tip (this is best done in two batches, so you don’t overfill the bag). Pipe 60 equally sized rounds, about 4cm / 1 1/2”, in staggered rows onto the prepared sheets. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles, so the batter comes out in a round blob around the tip, and give a little sideways flick at the end to break the stream.

Tap the baking sheet firmly on the bench several times to release air bubbles and obtain a smooth surface. If you have any tips sticking up, press them gently down with a damp fingertip. Leave the tray to rest at room temperature for at least 20 minutes until a slight skin forms. If you gently touch it, it should be only just tacky.

Meanwhile, preheat oven to 150°C / 300°F / Gas Mark 2.

Bake the macarons in the centre of the oven for 18 minutes, one sheet at a time, turning the sheet half-way.

Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling rack for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.

If not filling straight away, store in an air-tight container at room temperature.

The filling

Using an electric mixer, beat the butter until light and fluffy, about 2 minutes.

Add spices and powdered sugar and mix on low speed until sugar is incorporated, then beat on high until smooth, another 2 to 3 minutes. Add a bit more powdered sugar or a few drops of milk to adjust consistency if necessary, but you want it quite thick for piping.

Pipe or spoon a generous blob of filling onto the flat side of half the shells, top with the remaining shells and press gently until the filling reaches the edges.

Store in an airtight container in the fridge to mature for 24 hours before eating, or at least overnight. Remove from fridge an hour before eating to allow the filling to soften.

Posted in biscuit, cookie, dessert, macaron, sweet | 1 Comment

Caramelised apple and pear cake

Beautifully fluffy cake with a crisp sugar crust on top and a soft, moist fruit filling.

Caramelized apple and pear cake

Caramelising the apples and pears before adding them to the batter gives this cake a huge hit of flavour, plus the rich taste of wholemeal flour, muscovado sugar and a hint of nutmeg bring it all together for perfect autumn fare.

Caramelized apple and pear cake

Makes 1 x 23cm / 9″ cake
Preparation: 30 minutes
Baking: about 60 minutes


For the fruit

30g (2 Tbsp) muscovado sugar
30g (2 Tbsp) butter
2 medium (approx 300g / 10oz) apples (I used firm Golden Delicious)
2 medium (approx 300g / 10oz) firm pears

For the batter

200g (1 cup, lightly packed) dark brown (muscovado) sugar
150g (1 1/3 sticks or 2/3 cup) butter, room temperature
2 large eggs
240g (2 cups, spooned and scraped) wholemeal flour
2 tsp baking powder
pinch of salt
pinch of ground nutmeg, to taste
30g (2 Tbsp) raw sugar for sprinkling


Preheat oven to 160°C / 325°F / Gas Mark 3, and butter a 23cm / 9″ cake tin.

Peel, core and dice the apples and pears into pieces about 1.5cm or about half an inch. Heat 2 Tbsp muscovado sugar and 2 Tbsp butter in a large, heavy frying pan over medium-high heat, stirring until the sugar melts. Add apples and pears, then toss frequently as they cook for 5 minutes. Set the pan aside to cool.

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter until fluffy.

Add the eggs one at a time and beat in well.

In a separate bowl, whisk together the flour, baking powder, salt and nutmeg. Add to the butter mixture and stir together until well combined – the batter will be thick.

Stir in the apples and pears and caramel sauce from the pan, then scrape into the cake tin. Smooth the top with a spatula and then sprinkle with raw sugar.

Bake in centre of oven for about 60 minutes, until a toothpick inserted into the centre comes put clean.

Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Posted in cake, dessert, sweet | 4 Comments

Greek chickpeas with spinach

This is Greek comfort food at its rustic best. And, for those with dietary restrictions, it’s naturally gluten free, vegan and low fat! A tasty meal in itself, or a delicious side dish.

greek chickpeas and spinach

Serves 4
Preparation: 40 minutes


1 Tbsp olive oil
2 medium onions, roughly chopped
3 cloves garlic, finely chopped
2 x 400g (14oz) cans chickpeas, rinsed and drained
3 large ripe tomatoes, roughly chopped
2 tsp paprika
1 tsp ground cumin
300g (about 10oz) baby spinach, washed and dried
juice of 1 lemon
1 Tbsp finely chopped flat-leaf parsley
sea salt and freshly ground black pepper
olive oil and lemon wedges for serving


Heat the oil on medium-low in a large, heavy casserole and sauté the onions until softened, about 5 minutes, then add the garlic and cook until fragrant, about 3 minutes.

Add the chickpeas, stir through the paprika and cumin, and cook for 3 minutes to lightly toast the beans.

Add the tomatoes and simmer for about 10 minutes, stirring occasionally, until the tomatoes start to break down.

Add the spinach by handfuls and, once it’s all added, cook about 5 minutes longer, until wilted. If there is a lot of liquid in the pan, simmer for a further 5 – 10 minutes to allow it to reduce.

Stir through the lemon juice and parsley, and season generously with salt and pepper.

Serve hot with additional olive oil and lemon wedges.

Posted in greek, lunch, side, starter, vegan | 5 Comments

Autumn pudding

Autumn pudding (or Fall pudding, for my North American friends) is full of fruit which has been lightly stewed with warm spices, and layered with thick slices of rich, buttery brioche.

It’s an easy, no-bake, make-ahead dessert that will delight your family and wow your guests!

Autumn (Fall) pudding

Serves: 8
Preparation: about 40 minutes
Resting: at least 8 hours, up to a day


~ 1.5kg or 3 1/3 lb mixed autumn fruits (see below)
500ml (2 cups) unsweetened apple juice
200g (1 cup) granulated sugar (or to taste)
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
about 12 thick (about 1.5cm or 2/3″ thick) slices brioche, not too fresh, crusts trimmed

Notes: I used 400g / 14 oz (2 large) Golden Delicious apples, 600g / 21 oz (6 small) Conference pears, and a 550g (1 1/4 lb) potimarron (a.k.a. Red kuri squash, Japanese or Hokkaido squash), as well as 60g (1/2 cup) raisins. Brioche comes in all sorts of shapes and sizes, but you’ll need enough to make three layers in your pan.


Peel and core the apples, pears and squash, and cut everything into 1cm (about 2/5″) slices.

Combine apple juice, sugar and spices in wide, heavy-based saucepan, and bring to a simmer over medium-low heat, stirring until sugar dissolves.

Add dried fruit if using, then the squash and cook for 5 – 10 minutes until starting to soften, then add the apples and cook for 5 minutes, and finish with the pears, stir together gently, cover and cook for a further 5 – 10 minutes. The cooking time will depend on the type, variety and ripeness of the fruit used – it should be tender but not mushy.

Remove from heat and allow to cool for about 30 minutes.

Drain fruit in a colander set over a bowl, reserving the juice.

Meanwhile, line a 24cm (9 or 10″) round springform cake pan with a couple of large sheets of plastic wrap, leaving enough overhang to cover the top completely.

Cover the base of the pan with slices of brioche. Triangles are generally easiest to fit together, with odd bits cut to fit the gaps.

Drizzle about 1/4 cup of the reserved juice all over the bread, covering it completely.

Spoon in half the drained fruit, packing it tightly without crushing it.

Cover the fruit with a second layer of brioche, press it down then and drizzle more juice over the top.

Spoon in the remaining fruit, packing it in carefully, then top with another layer of brioche. Spoon enough juice over it that the top is quite wet.

Cover the pudding with the overhanging plastic wrap, then put a plate, pie dish or the base of another springform pan on top of it, and weigh it down with a couple of big cans of fruit or similar, so it presses down on the pudding.

Refrigerate any remaining juice for serving, and refrigerate the pudding for at least 8 hours, up to a day. I put mine on a plate in the fridge because I noticed a little leakage of the liquid – my plastic wrap wasn’t quite wide enough to come all the way up the side of my pan so it wasn’t completely watertight.

Note: If desired, any remaining juice can be brought to a rapid boil to thicken to a syrup for serving, before refrigerating along with the pudding.

To serve, remove the weights and plate and the side of the pan, open the plastic wrap on the top of the pudding, invert a serving plate on top and flip the whole thing over onto the plate, remove the base of the pan and the plastic wrap.

Drizzle any remaining juice over/around the pudding.

Cut with a serrated knife and serve with a dollop of double cream, or a scoop of ice cream.

Posted in breakfast, cake, dessert, pudding, sweet, tart&pie | Leave a comment

Hrapoćuša – Croatian almond and walnut cake

This cake is super high in protein, has no added fats or oils, and is naturally gluten free… but I’m afraid there’s just no getting away from the astonishing amount of sugar it has in it! Small slices, please😉

Hrapoćuša - Croatian almond and walnut cake

This recipe was made for the Daring Kitchen September challenge, hosted by the super cool Jason of Daily Candor. As with all his traditional Croatian recipes, this was a winner!

Makes 1 x 20cm (8″) cake
Serves up to 16
Preparation: 45 minutes
Baking: 35 minutes and 15 minutes
Cooling: 90 minutes
Note: the original recipe called for a cherry liqueur but I didn’t have any – I’d seen rum in other recipes, so I used that instead


For the base layer

1/2 orange
1/2 tsp vanilla extract
1 1/2 Tbsp rum (or cherry liqueur)
200g (1 cup) granulated sugar
6 large egg yolks
2 large egg whites
250g (2 2/3 cups) ground almonds

For the top layer

400g (3 1/2 cups) walnut halves
4 large egg whites
400g (2 cups) granulated sugar
1/2 lemon
1/2 tsp vanilla extract


For the base layer

Preheat the oven to 250°C / 480°F / Gas Mark 9 1/2, and line the base and sides of a 20cm (8″) springform cake pan with parchment.

In the bowl of a stand mixer or large mixing bowl, combine the zest and juice from 1/2 orange, the vanilla extract, rum and sugar.

Add the egg yolks and mix to combine well.

Transfer to a separate bowl and clean out the stand mixer bowl, or use a clean bowl, and beat the egg whites to firm peaks.

Add half of the egg white and half of the ground almonds to the batter, fold in to incorporate then stir gently until smooth. Add the remaining half of the egg white and half of the ground almonds, folding in and stirring gently as before.

Pour the batter into the prepared pan and put it in the centre of the oven.

Immediately reduce the oven to 200°C / 390°F / Gas Mark 6 and bake according to this schedule:
• 5 minutes at 200°C / 390°F / Gas Mark 6
• 15 minutes at 175°C / 350°F / Gas Mark 4
• 15 minutes at 160°C / 320°F / Gas Mark 3

Begin checking the cake about 5 minutes after lowering the temperature to 160°C / 320°F / Gas Mark 3 (or 25 minutes after beginning to bake). When a toothpick inserted into the middle comes out clean, remove the cake from the oven.

For the top layer

While the bottom cake is baking, place the walnuts, egg whites and sugar in a heavy-based saucepan over medium heat and stir for about 10 minutes, making sure the bottom of the pot doesn’t scorch. Stop when the liquid takes on a beige colour. Don’t cook it too long, or it will pass “pourable” and move to “crumbly”.

Add the zest and juice of 1/2 lemon and the vanilla extract to the walnut mixture.

Pour the walnut mixture over the warm base layer and smooth the top with the back of a wooden spoon.

Place the cake back in the oven (should still be at 160°C / 320°F / Gas Mark 3) and bake for an additional 15 minutes, until the top is golden.

Transfer to a cooling rack and allow to cool for 90 minutes in the pan. Remove from pan, peel off the parchment paper, and serve.

Keeps well in an airtight container at room temperature for a week, or may be wrapped in plastic and frozen for up to three months.

Posted in cake, daring kitchen, dessert, sweet | 2 Comments

Roquefort, fig and raspberry salad with honey dressing

Creamy, soft, crisp, crunchy… sweet, tart, earthy, sharp… this salad is an incredible combination of textures and flavours, all coming together in perfect contrast.
It’s a meal in itself for 2, or share it between 4 as an appetiser.

Roquefort, fig and raspberry salad with honey dressing

Serves 2 as a main course, 4 as a starter
Preparation: 10 minutes


100g (3 1/2 oz) mesclun (mixed young salad leaves)
100g (1 cup) raspberries
50g (1/2 cup) walnuts
100g (3 1/2 oz) roquefort
3 – 4 figs


30ml (2 Tbsp) olive oil
30ml (2 Tbsp) honey
15ml (1 Tbsp) cider vinegar
small pinch salt


Break the walnuts into pieces and toast in a dry skillet over medium-low heat until fragrant and lightly browned, about 3 minutes.

Wash and dry the meslcun and pile it onto serving plates. Scatter the raspberries and walnuts over the top, then crumble the roquefort over it. Quarter the figs and arrange them around the plate.

Whisk together the ingredients for the dressing and drizzle over the salad.

Serve with some crusty bread, if desired.

Posted in appetizer, dressings&sauces, lunch, salad, starter | Leave a comment

Pear and gorgonzola tart

The approach of autumn means the approach of pears.
And any time is a good time for gorgonzola.

Pear and gorgonzola tart with sour cream and toasted walnuts

The medley of tastes in this tart – the sweetness of the pears, the bite of the gorgonzola, the tang of the sour cream and the earthiness of the walnuts – come together in a simply amazing flavour bomb! Yum!

Serves 8 as an appetiser or 4 as a main with salad
Preparation time: 10 minutes
Baking time: 2 x 15 minutes
Note: Non-mushy pear is called for – you want a variety with a firm flesh, e.g. Concorde.


1 sheet puff pastry, approx. 42 x 26cm (17 x 10″) (thawed, if frozen)
1 egg yolk beaten with 1 tsp water for egg wash
50g (1/2 cup) walnuts, broken
200g (7oz) gorgonzola
1 small-medium ripe pear
60g (4 Tbsp) sour cream
pinch sea salt
freshly ground black pepper


Preheat oven to 220°C / 425°F / Gas Mark 7 and line a baking sheet with parchment.

To blind bake the puff pastry, place it on the parchment-lined baking sheet and prick it all over with a fork, lightly score a 2.5cm (1″) border around the edge of the pastry and fold it over so you have a double-thickness border all the way round. Cover the whole thing with another sheet of parchment and spread a layer of dried beans or rice over the centre part of the pastry sheet inside the border. Bake in centre of oven for 10 minutes, remove from oven and remove the top parchment with the beans/rice. Brush the centre part of the pastry inside the border with egg wash and return to oven for a further 5 minutes.

Meanwhile, toast the walnuts in a small skillet over medium heat for a few minutes until fragrant.

Set the pastry aside to cool a little and allow the centre of the pastry to collapse if it has puffed up too much (use a spatula if you need to help it collapse down).

Use your fingers to dollop little pieces of the gorgonzola all over the pastry, inside the border.

Halve, core and slice the pear lengthwise, about 3mm (1/8″) thick, and arrange over the cheese.

Use a small teaspoon to spread the the sour cream over the pears, then sprinkle with the toasted walnuts and a little black pepper and sea salt.

Brush the border with the remaining egg wash.

Bake in centre of oven for 15 minutes, until the border of the pastry is deep golden brown and the filling is melty and lightly browned.

Serve immediately.

Posted in lunch, tart&pie | Leave a comment