If you do a quick search for "toscakaka" you'll find that it's a traditional Swedish cake comprising a light, buttery sponge with a crunchy almond and caramel top... Aaaaaand, that's pretty much it. While most classic...
Read MoreChristmas nosh
...because, let's be honest, any plans of baking up a non-Christmas-related storm disappeared the instant the countdown to our annual yuletide festivities started. As my family have a tradition of making presents...
Read MoreSustaining the festivities
So it's the second week of December already, and as the workloads, Christmas preparations, break-up celebrations and last-minute catch-ups begin to pile up it becomes quickly apparent that those plans to keep up with some decent, stress-free kitchen time were quite clearly delusional...
Read MoreIt's Dutch, baby
The disconcertingly-named Dutch baby is yet another of those transatlantic conundrums that sits squarely in the 'same thing, different name' corner of baked goods (as opposed to the 'same name, different thing' corner, of which biscuits are a prime example). Originating in Germany as pfannkuchen, the recipe was then popularised...
Read MoreBreakfast cake
Since baking this at the beginning of the week I've been contemplating how best to start this post but in truth, I actually have very little to say on the subject of banana bread. For one, it's not bread, so if you can't embrace the fact you're eating cake for breakfast then please move along, there's nothing to see here...
Read MoreFlours & Frills
Alice Medrich's newest work, Flavor Flours, treats non-wheat flours in exactly the way that they should be treated. Not as gluten- or wheat-free substitutes, or self-labelled "superfoods" that have "health benefit this" or "antioxidant that". Instead, they are treated simply as ingredients that add a different dimension to baked goods through their various and unique textures, colours and flavours...
Read MoreBrowned Butter & Bay
Browned butter is, without doubt, one of my favourite ingredients. The smell it creates is indecently good, and the complexity and depth of flavour it adds to any dish is a wonderful thing indeed...
Read MoreJune nosh
Cakes, pastries and breakfasts aplenty - a quick look at what else has been cooking in the June kitchen at Keeler & Spon...
Read MoreA simple loaf
Everyone needs a few reliable loaf cake recipes. The ones you look to when those bananas in the fruit bowl are on the turn, or you require something quick for that afternoon catch up with family or friends...
Read MoreA piece of autumn
Most of my time in the kitchen is fuelled by inspiration—the sudden abundance of a seasonal ingredient, or newly-discovered dish or technique—but not this week. For once my enthusiasm had come up short, and even my extensive "must try" list failed to reinvigorate a somewhat weary head. All I knew was I felt like cake, and so I made one...
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