Hazelnut Chocolate Orange Macarons

I made these macarons as my edible Christmas gifts last year. The combination of chocolate and hazelnut is a well renowned match made famous of course by Nutella! The addition of orange zest adds a fresh twist and the decoration of dipped chocolate coated in crunchy hazelnut praline adds an additional layer of flavour and luxury….the perfect gift and indeed luxurious teatime treat! Enjoy!

Hazelnut Macarons with Chocolate Orange Ganache and Hazelnut Praline

Ingredients for the Hazelnut Macarons:

  • 50g hazelnuts
  • 50g ground almonds
  • 100g icing sugar
  • 100g caster sugar
  • 2 x 40g egg white

Ingredients for the Chocolate Orange Ganache:

  • 110g 70% dark chocolate
  • 100ml pouring cream
  • 10g caster sugar
  • 25g unsalted butter
  • finely grated zest 1 orange

Ingredients for the Hazelnut Praline Decoration:

  • 100g 70% dark chocolate, melted
  • 75g caster sugar
  • 75g skinned toasted hazelnuts, chopped

Step 1: To make the hazelnut macarons, preheat the oven to 170°C/315F.  .

Step 2: Place the hazelnuts on a baking tray and place in the oven for approx 10-15mins, shaking every few minutes to turn. Take care  not to burn. Remove from the oven and leave to cool slightly before placing in a clean tea towel and rubbing to remove the skin.

Step 3: Place the skinned hazelnuts, ground almonds and icing sugar into a blender and grind to a fine powder. Sieve into a clean metal bowl, discarding any large particles. Add 1 x 40g egg white and mix to form a paste (called the tant pour tant). Set aside.

Step 4: Clean the inside of the metal bowl of a food mixer and the whisk attachment with lemon juice or boiling water to remove all traces of grease. Wipe with paper towel. Place the second 40g egg white into the bowl.

Step 5: Place the caster sugar and water into a small saucepan and bring to the boil, swirling now and then to ensure even heating.

Step 6: Meanwhile whisk the egg white to soft peaks. When the temperature of the sugar syrup reaches 105°C, increase the speed and whisk to stiff peaks. When the syrup reaches 115°C, remove from the heat and pour the syrup in a thin stream into the egg whites. Whisk for approximately 10mins until thick and glossy.

Step 7: Add about a third of the meringue mixture to the hazelnut/almond mixture and fold in to loosen. Then add the rest of the meringue mixture, folding in until it has a ‘flow’ similar to consistency of lava.

Step 8:  Fit a piping bag with an 8mm round nozzle and pour in the batter. Pipe small well-spaced rounds of batter approximately the size of  a walnut onto a silicone baking mat on a baking sheet (if you don’t have a silicone mat use baking parchment and attach the corners to the tray with a small blob of the batter). Tap the trays on the counter 3-4 times to remove air bubbles. If any fail to pop use a cocktail stick to do so. Leave to form a ‘skin’ for approx 25-45mins depending on ambient temperature and humidity (test by touching gently with the tip of your finger, if skin has formed your finger should come away clean).

Step 9: Bake in the oven for 12-15mins, turning the tray half-way through. Leave to cool completely on the tray before removing.

Step 10: To make the chocolate orange ganache, place the orange zest and cream in a saucepan and heat gently until warm. Remove from the heat and allow the orange to infuse for 1hr. Pass through a fine sieve to remove the orange zest.

Step 11: Add the sugar to the cream and reheat.

Step 12: Meanwhile place the chocolate into a mixing bowl.

Step 13: Pour the cream over the chocolate and stir until chocolate is melted.

Step 14: Finally add the butter and stir to combine. Allow to cool and refrigerate for approximately one hour before filling the macarons

Step 15: To make the hazelnut praline, heat the caster sugar in a small saucepan until dissolved. Swirl gently to ensure even heating. When the syrup is a golden brown colour, remove from the heat and add the chopped hazelnuts. Stir with a spatula before transferring to a piece of baking parchment to cool. When cool, break into a food processor and pulse gently to form a medium coarse powder.

Step 16: To finish the macarons, dip half the macaron shells in the melted chocolate and place on a piece of baking parchment. Sprinkle with the hazelnut praline and leave to set.

Step 17: Using a piping bag fitted with an 8mm nozzle, fill the other half of the macaron shells with the chocolate orange ganache and place the chocolate praline coated shells on top. Place the macarons in the refrigerator. They are best eaten after 24 hours and within 72 hours of filling.

Mother’s Day Recipe-Orange Blossom Pistachio Shortbread with Pomegranate Glaze

I always love to have some cookie recipes up my sleeve, something that can be made quickly for an edible gift, or when expecting guests for an afternoon cuppa. For this recipe I adapted a simple shortbread base to incorporate the delicate flavour of orange blossom combined with pistachio, pomegranate and a sprinkling of rose petals..a favourite flavour combination! Delicate and pretty these would be perfect for Mother’s Day!

Orange Blossom Pistachio Shortbread with Pomegranate Glaze

Ingredients for the Orange Blossom Shortbread:

  • 150g icing sugar
  • 300g plain flour
  • 150g cornflour
  • 300g soft unsalted butter
  • 1tsp orange blossom water (or use finely grated zest 1 orange if you don\’t have this)
  • 100g shelled pistachios
  • 1 egg, beaten

Ingredients for the Pomegranate Glaze:

  • Juice from one pomegranate
  • Approx 300g icing sugar
  • 1/2 tsp orange blossom water (optional)
  • Rose petals to decorate (optional)

Step 1: To make the shortbread, Place the pistachios on a baking tray and place in the oven for approx 10-15 mins until lightly toasted, shaking every few minutes to turn. Take care  not to burn. Place in a processor and pulse until coarsely ground. Scatter the ground pistachios over a baking tray or sheet of greaseproof paper. Set aside.

Step 2: Sieve the icing sugar, flour and cornflour together and transfer into a food processor. Add the butter and orange blossom water and process until the mixture forms a ball of dough.

Step 3: Remove the dough from the processor and divide into 3. Roll each piece into a log shape approx 4cm in diameter.

Step 4: Brush each of the shortbread dough logs with beaten egg and roll in the ground pistachio to coat.  Wrap tightly in cling film and place in the fridge for 30 mins to chill. (Note: the dough can be stored in the fridge at this stage for up to 24 hours before proceeding with the next step if you wish to prepare in advance)

Step 5: Meanwhile, preheat the oven to 160°C/325F.

Step 6: Remove the shortbread from the fridge and unwrap the cling film. Using a sharp knife cut the dough into rounds. Place on a baking sheet lined with baking parchment or a silicone baking mat. Bake for approx 15 mins until lightly golden. Remove the tray from the oven and leave to cool for approx 5 mins before gently removing with a palette knife to a wire rack to cool completely.

Step 7: To make the pomegranate glaze, sieve the icing sugar into a medium size bowl. Remove the seeds from the pomegranate and pour any juice into a separate bowl. If the pomegranate is not particularly juicy simple pulse the pomegranate seeds in a small food processor and pass the pulp through a sieve, collecting the juice and discarding the seeds.

Step 8: Slowly add enough pomegranate juice to the sieved icing sugar to make a smooth icing that is spreadable but not too runny. Add the orange blossom water and mix.

Step 9: To finish the cookies, spread the pomegranate glaze over each of the cookies using a palette knife. Sprinkle with rose petals and any leftover ground pistachio. Store the cookies in an airtight container. Best consumed within 2 days.

Storage: The cookies keep well in an airtight container for up to 2 days.

 

Sharing the love-A Few of My Favourite Instagram Accounts

Instagram has to be the one social media outlet that I truly love. More than a social media channel or advertising domain, it can be a source of unending inspiration. From recipe writers to artists, food stylists to interior designers, not to mention fellow cake makers, I love to see beautiful imagery popping up in my feed. Today I thought I would share a few of my favourites with less than 5,000 followers.

@cakeatelieramsterdam

I only recently stumbled across the feed of Natasja Sadi (@cakeatelieramsterdam), a wedding dress designer turned cake decorator. Her Instagram feed is filled with beautiful images of her stunning lifelike sugar flowers, artistic cakes as well as little glimpses of her carefully curated interior style. Add to this pretty photos of one of my favourite cities, Amsterdam, and Natasja’s Instagram feed is a firm favourite!

@pippa_cakery

@pippa_cakery, based in Utah, is run by Tauri Tucker. Her Instagram feed showcases her seemingly effortlessly styled cakes, which are characterised by decadent touches such as caramel drips, gold leaf and fresh flowers. Most importantly however is how delicious they look..sure to spark a cake craving!

@designology.ie

Designology is an inspirational interiors and lifestyle blog by Moya Farrell. Her Instagram feed @designology.ie is a carefully curated collection of casually styled interiors, delicious food and everyday beauty…all in a serene and pretty colour palette…sure to calm and inspire, it is always a delight to see her photography in my feed   !

@marcylamont

Marcy Lamont of Cotton & Cream Studio makes THE cutest cake toppers! With the most intricate of details they always elicit an ‘aww how cute’ from both myself and my children when I show her images to them. A peek through her Instagram feed is sure to bring a smile to anyone’s face!

@cavistons

@cavistons is my amazing family-run local delicatessen. Providing me with much of my fresh fruit as well as more unusual ingredients for my cakes and recipe experiments, no matter how often I visit I always love to browse the heavily stocked shelves of artisan produce. But their Instagram feed is also worth more than a mere mention…with beautifully styled deli products and ingredients, as well as tips and recipes on how to use them, I always love to see their imagery pop up in my feed!

Custom Flavours for Chinese New Year

I adore Asian food and flavours, having visited various parts of the region over the last 10 years while my husband worked there. So I was thrilled to be asked to create custom flavours with a nod to Asia for a Chinese New Year event that took place here this week. The clients requested an assortment of macarons as well as a small dessert-style sweet to include flavours of lychee, green tea, rose and raspberry. The colour palette for the event was one of red, gold, green and deep pinks.

For the dessert option we made white chocolate mud cake bites, with green tea buttercream, toasted black sesame, raspberry curd and rose meringue kisses.

Topped with gold leaf of course!…

The macaron flavours were Green Tea and Chocolate, Lychee, and Raspberry and Rose…with decorative flourishes of chocolate drizzle, gold  and rose petals!

We are always happy to customize flavours to suit your wedding or event….simply contact us with your ideas!

 

January Newsletter

January can seem like a long, dark month in the Northern Hemisphere but it is one that I think is secretly relished as a slightly quieter month by all those working in the wedding industry! Sometimes a little time with few orders allows you to catch up, take stock, try new things and plan for the year of business ahead. Here is a little of what we got up to this month…

Sample boxes:

January was sample box month and we were delighted to send delicious tasting packages to many of our 2017 brides! This month’s boxes included some of our most popular flavours such as Lime, White Chocolate Pistachio; Champagne, Elderflower and Strawberry; and of course what has become a signature flavour, Guinness Chocolate with Roasted White Chocolate! Our next dispatch is scheduled for late March.

Classes:

Off-peak wedding season is a great time for us to host some classes. We offer private 1-2-1 tuition, allowing clients to pick exactly what they wish to learn. I had a lovely day with Melissa from the UK, teaching techniques including smooth chocolate ganache, semi-naked buttercream, macarons and overall styling. This was the result of the day! If you are interested in private tuition contact us directly to discuss options and available dates.

Press:

It was a pleasure  to collaborate with Orla Neligan of Cornershop Productions in a botancial themed photo shoot for the Spring Issue of Irish Brides which is on sale now. Shot in the beautiful surroundings of Cliff at Lyons by the talented Kataya Koliban, we loved the soft foliage, hints of gold and considered props. Our cake was a classic lace design which Orla styled with deep velvet green ribbon, white rose and foliage.

New Design:

Not one to put anything to waste, after our photoshoot for Irish Brides I reconditioned our lace cake for a new display model. Taking inspiration from the current trend for oversized bridal bouquets, I topped the lace design with an abundance of sugar flowers to include David Austin Roses, Garden Roses, Frilly Peonies, Freesia, Blackberries and lots of foliage. Perfectly in keeping with the Pantone Colour of 2017 we are a little bit in love with this one!

Recipes:

No month would be complete at Cove Cake Design without some time spent experimenting with recipes and flavours! Pink peppercorn has been on my list of ingredients to try for some time and makes a deliciously spicy addition to these Chocolate Raspberry and Pink Peppercorn cupcakes. Perfect for some Valentine’s Day baking this recipe will appear in the Febuary edition of TheTaste.ie .

…and here’s to Febuary!

Vegan Banana Bread with Miso Caramel

Banana bread is a firm favourite in our house, delicious for a lunchbox or teatime treat and also a great way to use up those overripe bananas! For everyday family baking I prefer to opt for this healthier version over traditional banana bread recipes, which are often laden with sugar.  Made with spelt flour, vegan and free from refined sugar, it is not too sweet and comes with a little less guilt….just what is needed in January!

This bread can be enjoyed on it’s own but I discovered a recipe for vegan caramel on Gather and Feast  and thought that it would be a lovely addition. The vegan caramel was delicious, with the coconut sugar adding a toffee-like flavour. Obviously in an experimental mood, I decided to try adding miso to the caramel as an alternative to sea salt to counteract sweetness. I first came across using miso in sweet dishes after seeing Nigella Lawson‘s miso ice-cream recipe in her book Simply Nigella. Having fallen in love with Japan and its cuisine on a family trip there last year, I jumped at the chance to extend my use of Japanese ingredients to  my baking.  If you don’t regularly use miso however, feel free to add a pinch of sea salt to the recipe for the same effect! For a final flourish I topped with toasted pecans….enjoy!

Vegan Banana Bread with Miso Caramel

Ingredients for the Banana Bread:

  • 250g wholemeal or plain spelt flour (or you can use regular flour)
  • 1tsp baking soda
  • 3/4 tsp baking powder
  • 1tsp cinnamon
  • 80ml milk of choice (I used almond milk)
  • 2tsp vanilla bean paste
  • 120ml maple syrup
  • 1tbsp lemon juice
  • 3 large ripe bananas

Ingredients for the Miso Caramel:

  • 35g coconut sugar
  • 15g coconut oil
  • 80g coconut cream
  • 1tsp white miso paste
  • handful of toasted pecans, chopped

Step 1: To make the banana bread, preheat the oven to 180°C/350F.  Grease and line a 1lb loaf tin with baking parchment.

Step 2: Place the bananas in an oven proof dish and roast in the oven for 10-15 mins while you are preparing the other ingredients. The roasting increases the sweetness and flavour of the bananas but if you don’t have time for this simply mash the bananas as they are.

Step 3: Sift the flour, baking soda, baking powder and cinnamon into a bowl

Step 4: In a separate bowl, mix the milk, vanilla bean paste, maple syrup and lemon juice.

Step 5: Add the wet ingredients to the dry and mix until just combined. Add the roasted/mashed banana and mix again.

Step 6: Pour into the prepared tin and bake for 30-40 mins.

Step 7: To make the miso caramel, place the coconut sugar, coconut oil and coconut cream into a small saucepan. Heat gently until ingredients are combined. Continue to heat for approximately 5 mins until the caramel has thickened enough such that it begins to coat the back of a spoon.

Step 8: When cooked, remove the banana bread from the oven and place on a wire rack. Using a skewer, pierce several holes along the top of the banana bread. While the bread is still warm, pour over the caramel sauce. (If sauce has cooled and thickened too much, either add a little boiling water or heat again gently). Top with chopped toasted pecans.

Five of our Favourites from 2016!

It is hard to believe that another year has passed! We have had a wonderful year of baking and creating cakes and are incredibly grateful for having the opportunity to work with our amazing clients. A big thank you to all who have supported us in 2016 and wishing you all a lovely festive period!

For our last post of the year we decided to have a look back at five of our favourite cakes from 2016.

1. Opulence

What started as a delicious towering blank canvas became a rich and sumptuous cake with the help of some beautiful deep blooms from Appassionata Flowers, gilded fruits and a splash of gold leaf. Set up in one of Virginia Park Lodge‘s cosy rooms, this cake formed the centrepiece for a delicious evening wedding buffet.

2. Blush Buttercream Roses

Sometimes simplicity speaks for itself. Classic smooth blush buttercream adorned with the most gorgeous of avalanche roses by Unique Flowers became one of our summer wedding favourites!

3. Dark and Decadent

Our client had a wonderful vision for this wedding cake, dark and rich to reflect the wild wintery surroundings of Connemara where the wedding took place. Three tiers of Guinness Chocolate cake coated in chocolate ganache, trimmed with gold leaf and adorned with dark winter fruits. This one begged to be eaten!

4. Rustic White and Green

This cake epitomises the effectiveness of a simple palette, a perfect setting and beautiful styling. A rustic white iced cake adorned with fresh greenery and accompanied by marshmallows and macarons, was surrounded by foliage and soft candlelight. Set against a rustic stone backdrop with those amazing floral hoops by the Wedding Festival, this cake table formed a classically beautiful centrepiece for the wedding reception.

5. Floral Monogram

I may be displaying a little bias in choosing this one, as this cake was made for my brother-in-law and his beautiful bride who were married in 2016. Designed around the monogram of their wedding invitations, I loved how the floral semi-wreath turned out. And I got to eat some of this one..!!!

Chocolate Gingerbread Mini Bundts with Irish Whiskey Orange Caramel Glaze

 

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As many know I am a huge fan of mini bundt cakes. Often requiring little in the way of adornment they are the perfect individual treat for guests. I wanted to make a festive version and this Chocolate Gingerbread cake recipe is deliciously light and fluffy so not too heavy for a Christmas dessert. Adapted from a recipe by Supergolden Bakes, I have paired it with an Irish Whiskey Orange Caramel glaze for a little extra indulgence!

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The recipe makes 10 mini bundt cakes but if you prefer to make one large cake, double the quantities for a large bundt tin and increase the baking time to 40-45 mins. The caramel recipe makes more than is needed but store any leftover in a clean jar in the fridge and feel free to pour over ice-cream, cakes and desserts over the festive season!

Chocolate Gingerbread Mini Bundt Cakes with Irish Whiskey Orange Caramel Glaze

Ingredients for the chocolate gingerbread bundt cakes:

  • 75g dark chocolate
  • 75g unsalted butter
  • 75 soft brown sugar
  • 60g self-raising flour
  • 30g ground almonds
  • 2 medium eggs, separated
  • 1/2 tbsp black treacle
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp bicarbonate soda

Ingredients for the Irish Whiskey Orange Caramel:

  • 75ml cream
  • 100g caster sugar
  • 50g cold butter, cubed
  • 2tbsp Irish (or other) whiskey
  • finely grated zest 1 medium orange

Step 1: To make the cake, preheat the oven to 160°C/315F.  .

Step 2: Melt the chocolate over a pan of simmering water and leave to cool.

Step 3: Beat the butter and sugar together until light and creamy.

Step 4: In the meantime whisk the egg whites in a clean bowl until stiff peaks form. Set aside

Step 5: Beat the egg yolks into the creamed butter and sugar mixture.

Step 6: Add the cooled melted chocolate and treacle and beat until combined.

Step 7: Fold in the flour, ground almonds, spices and bicarbonate of soda.

Step 8: Add a spoonful of egg whites to the mixture and fold in gently with a metal spoon before folding in the remainder of the egg whites

Step 9: Divide the batter between 10 silicone mini bundt moulds. Place on a tray in the oven and bake for approximately 15 mins or until top is springy to the touch. Remove from oven and leave to cool for 15mins before carefully turning out of the moulds.

Step 10: To make the caramel sauce, heat the cream gently in a saucepan.

Step 11: Put the sugar in a larger saucepan and heat on medium heat until the sugar starts to dissolve. Swirl to ensure it heats evenly.

Step 12: When all the sugar has dissolved add in the butter a cube at a time and stir until smooth.

Step 13: Slowly pour in the cream and stir again until smooth.

Step 14: Finally add the whiskey and orange zest and stir.

Step 15: While caramel sauce is still runny, pour over the mini bundt cakes. The cakes taste best warm but to my family taste testers they were also equally delicious cold!

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Image Brides Alchemy Editorial Shoot

Having always been a fan of the chic Irish fashion and lifestyle magazine, Image, it is no surprise that it’s sister magazine, Image Brides, has become my go-to read for following trends and finding inspiration in the wedding industry. It was hence a delight to have been invited to design a cake for an editorial in their current Winter/Spring edition.

The shoot took place at one of Ireland’s most exclusive wedding venues, Clonwilliam House, a gorgeous country house set amongst wooded hills in the Vale of Avoca in Co. Wicklow. Meticulously renovated and decorated, Clonwilliam exudes contemporary glamour in stunning period surroundings…I had serious house envy! (Image courtesy of One Fab Day).

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The theme of the shoot was ‘Alchemy’, with styling by Ciara O’Halloran of Style Serendipity, who specialises in beautiful wedding, interior and food styling.  Her brief and mood board were tantalising.  With inspiration taken from the earthy magic of crystal and mineral stones, the look was about capturing the simplicity and beauty of natural elements, with delicate jewellery , large blooming flowers and bohemian gowns in shades of ‘rose quartz, rich cream, shimmering gold and crystal grey’ creating an ‘effortlessly luxe’, romantic, mysterious and enchanting mood.

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The photographer for the shoot was the talented Christina of Brosnan Photographic. Having admired her light, relaxed photography for some time I was thrilled to finally get the opportunity to work with her. It was a delight to watch Ciara and Christina at work throughout the morning and the final photos from the shoot were undoubtedly stunning!….

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Love the colours and relaxed style of this flower arrangement by The French Touch!

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Beautiful amethyst rings by Juvi Designs

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And for the cake….Ciara briefed on a ‘luxe bohemian’ style, suggesting dripping caramel, fruits and blooms with additional elements such as gold leaf and macarons for added decadence. We opted for a natural blush buttercream finish, contrasting a smooth base tier with semi-naked upper tiers. A luscious caramel drip was complimented with simple yet elegant styling: gorgeous roses by The French Touch Flowers offset by contrasting blackberries..and of course those gold macarons for some luxury!

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Top cake view! Some detail of those roses, that drip and our macarons…

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It is always nice to see the different elements of the shoot come together and I think all credit to a great team who created this contemporary, romantic luxe beauty!

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Stylist: Ciara O’Halloran

Photographer: Christina Brosnan

Model: Sarah Tansey at Andrea Roche Model Agency

Hair: Inch Hair Design

Make-up: Elysian Brows

Jewellry: Juvi Designs

Flowers: The French Touch

Stationary: Kerry Harvey Designs

Cake: ME!

See more of this shoot and indeed lots more inspiration, supplier guides and real weddings in the gorgeous Winter/Spring edition of Image Brides, on shelves now!

 

Book Review-Clean Cakes

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I am a bit of a hoarder of cookbooks, finding it difficult to pass by the aisle in the bookshop. My mantra is you can never have too many, and since the start of my cake business I have now amassed cake books in equal measure to my general cooking books. I am particularly drawn to those that have something a little bit different, be it in style or in particular, flavours.

I discovered Henrietta Inman through her Instagram account, which showcases her cakes and desserts decorated in a colourful array of pretty flowers and berries. All of her cakes and bakes are made free from wheat, dairy and refined sugar. Her book ‘Clean Cakes’ was released earlier this year and while the name initially held me back (I don’t believe in classifying food as ‘clean’ or otherwise!), the delicious flavour combinations showcased on her blog left me too tempted!

The book gives an excellent introduction into alternative ingredients to make your bakes ‘free-from’ and is subsequently divided into chapters on cakes; muffins, loaves and breads; biscuits, brownies and bars; tarts and pies; raw desserts; and finally, chocolates and little treats.

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I was most tempted by the Courgette, Basil, Lime and Pistachio Cake with Avocado Lime Cream and Raspberry Jam. Yes, you did read all those ingredients together! It was an unusual combination which I tested on some dinner party guests. Although the recipe denotes making layers I made a single larger cake for simplicity.  Made with coconut flour and sugar, the cake was deliciously moist and incredibly nutty from the ground pistachio. The icing was a combination of avocado, lime juice, coconut yogurt and coconut sugar. Underneath the icing was a layer of raspberry jam. This was an unusual addition I thought, but actually added an amazing dimension to the final flavour.  To say the cake tasted divine was an understatement…it got a resounding thumbs up from my dinner party guests and the flavours and ingredients became a lovely talking point too! img_4231

Other recipes in the book which caught my eye were the savoury Roasted Root Vegetable Tarts with Spiced Sesame Crust, Purple Haze Loaf with Super-Berry Cashew Yogurt, and the Chocolate Hazelnut Torte with Honey Praline Ganache.

I did find that some recipes in the book had ingredients that were not readily available (despite me living in a capital city well-served by delis and speciality shops). Items such as palmyra nectar (which I had never heard of before!) and teff flour were not available in my local health food shop. However I did substitute honey for the coconut sugar in the icing of the Courgette cake and I imagine other simple substitutions are also possible.

For a baker interested in free-from cakes and treats and who likes to source and experiment with different ingredients I would highly recommend this book!

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