Time: 1 hr 50 min
Serves: 8

Ingredients:

For prepping the cake pan-

• 2听tablespoons听unsalted butter, room temperature
• 1 tablespoon听plain flour听(all-purpose)

For the cake batter-

• 1听³鈦�₄听cups听(210 g) plain flour (all-purpose)听(plus up to 2 tablespoons to coat the blueberries)
• 2听¹鈦�₂听teaspoons听baking powder
• ¹鈦�₄ cup听(30 g) cornflour听(cornstarch)
• ¹鈦�₂ teaspoon听kosher salt
• 8 tablespoons听(114 g) unsalted butter, room temperature
• ¹鈦�₄听cup (60 ml) vegetable oil听(or neutral oil like canola)
• 1听cup (236 g) light brown sugar, packed听(or granulated sugar-free sweetener *See FAQs)
• 2 large eggs (about 115 g), room temperature
• 1 to 2 lemons听(you'll likely need 1 陆 lemons. If you have small lemons then use 2)
• 1听¹鈦�₂听tablespoons听lemon zest
• 3听tablespoons听lemon juice听(freshly squeezed)
• 1听¹鈦�₂听teaspoons听pure vanilla extract
• ³鈦�₄听cup听(180g) plain yoghurt听(or sour cream)
• 2听cups听blueberries, frozen but not thawed听(See *note 1.)

For the Rose Icing & Glaze-

• 3鈦�4 teaspoon rose powder (or beetroot powder)
• 4 tablespoons icing sugar (powdered sugar) (for dusting the top of cake)
• 1 tablespoon lemon juice

Directions:

Prep-

1. In a small bowl, add 3鈦�4 teaspoon of rose powder, and 4 tablespoons of icing sugar.
2. Whisk until incorporated and there are no lumps. Set aside separately with 1 tablespoon of lemon juice. We will use this for the rose icing and glaze.听
   
3. Preheat the oven to 350掳F (177掳C).
   
4. In a small bowl, mix the 2 tablespoons of butter and 1 tablespoon of flour, mix until the flour is blended into the butter. 听
5. Generously grease a cake tin or cake mould with the butter mixture, making sure to cover the sides of the cake tin/pan.
   

*Tip: Use a pastry brush to grease the pan, or with a small piece of baking parchment dip your fingers in the butter mixture and spread it in the pan with the baking parchment. 听

Making the cake-

1. In a medium mixing bowl, sift the flour, baking powder, and cornflour through a sieve. Add the salt, and use a whisk to mix (a light stir is fine). Set aside.听
   
2. In a separate large mixing bowl, add the butter, oil, and light brown sugar. Use a hand mixer on medium speed to cream together, until everything is incorporated, and the butter is creamy and light, about 2 minutes. Then, add each of the eggs to the bowl, one by one. Mix well between each time you add an egg to blend.听
   
3. Next, whisk in the lemon zest, lemon juice, vanilla extract, and yoghurt. Mix well until incorporated. 听
   
4. Using a silicone spatula, add the pre-sifted flour mixture to the bowl of wet ingredients (the egg mixture), do not over mix, fold in the ingredients until just incorporated. 听
   
5. Add 1 to 2 tablespoons of flour to a bowl of blueberries and toss them until they are evenly coated with flour. 听
   
6. Add 1 cup of the coated blueberries to the cake batter and gently fold once or twice with a spatula until combined, do not over mix. *(This will prevent the batter from changing color). 听
   
7. Pour the batter evenly into the prepared cake pan, gently using a spatula to ensure the batter is evenly dispersed. Then, place the remaining coated blueberries on top of the cake batter. With both hands holding the cake pan, tap the pan a couple times on a flat working surface (or kitchen counter) to get any air bubbles out before baking. Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the cake. 听
   
8. Remove the cake from the oven and allow it to completely cool for 45 minutes to 1 hour, before removing from the cake pan, or if using a springform cake pan, wait for at least 30 minutes before removing. 听

For the rose icing & glaze-

1. In a sieve or tea strainer positioned over the cake, add 1 tablespoon of the prepared rose sugar mixture to generously dust it over the top of the cake.
2. Now add the 1 tablespoon of lemon juice to the remaining bowl of rose sugar (powdered sugar) mixture.
3. Whisk until it鈥檚 smooth and a beautiful pink-reddish hue.
   
4. Use a spoon to drizzle the rose lemon glaze over the cake. Slice and serve the cake with your favourite coffee, tea, or with a scoop of ice cream.听

Notes-

1. If using frozen blueberries,听do not听thaw them out beforehand. Follow the recipe as described but leave the blueberries in the freezer until you get to step 6.听
2. If you don鈥檛 have beetroot power or rose powder, you can just dust icing sugar on top. I like to use both methods of icing sugar and the lemon-rose drizzle for taste and effect. This cake makes a very light lemon-rose glaze for a bold presentation since it鈥檚 also dusted with icing sugar (powdered sugar). If you want a thicker glaze, you may use less lemon juice, and/or more icing sugar to taste.

• 1 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup creme fraiche (room temperature)
• 3 eggs (room temperature eggs)
• 1 vanilla bean - seeds scraped
• 1/2 teaspoon vanilla extract
• 1/2 cup salted better (melted and cooled)

• 1/3 cup water
• 1/3 cup sugar

• 1 cups whipping cream
• 3/4 teaspoon rose water extract
• 1/4 teaspoon vanilla extract
• 6 heaping tablespoons powdered sugar

Ingredients-

• 6 large eggs, room temperature
• 8 oz (225 g) bittersweet or semisweet, good quality chocolate (60-70%), chopped
• 3/4 cup (180 ml) heavy cream
• Big pinch听of salt
• 录 cup (50 g) granulated sugar
• Powdered freeze-dried raspberries, optional

Directions-

1. Start by separating the eggs. This is easiest when they鈥檙e cold. Place the yolks in small bowl and the whites in a mixer bowl.
2. Heat up the chocolate and heavy cream either in the microwave doing short blasts or in a bain marie on the stovetop.听Be careful that the chocolate doesn鈥檛 get too hot or it will burn. Stir it frequently and stop heating when there are just a few pieces left.
3. Transfer to your serving dish and whisk in the egg yolks and a big pinch of salt. Let cool slightly.
4. Start whipping up the egg whites with the whisk attachment on medium-high speed. Slowly add the granulated sugar and whip until they are at a medium/firm peak.
5. Transfer 1/3 of the whipped-up whites to the chocolate mixture and whisk in completely. Then carefully fold in the remaining egg whites.
6. Smooth out the top, cover with plastic wrap and chill at least 5 hours, or even better overnight.
7. When ready to serve, decorate by dusting with freeze dried raspberry powder.
8. Lasts for 3-5 days in the fridge.
9. Enjoy!

Ingredients-

• Softened butter, for greasing the pan
• 3 eggs
• 100g/ 1/2c caster sugar
• Pinch salt
• 105g/ 3/4c flour
• 236ml/ 1c milk
• 118ml/ 1/2c heavy cream
• 1 tsp almond extract
• 1 tsp vanilla extract
• Zest of one lemon
• 170/ 6 oz raspberries
• Powdered sugar, for dusting

Directions-

1. Prepare an 多乐电竞 Heart Baking Dish by brushing it down thoroughly with softened butter. Set aside while you prepare the batter

2. Preheat the oven to 375掳F/190掳C. In a large bowl, thoroughly whisk the eggs, sugar, and salt together until smooth.听

3. Add the flour, whisking until no lumps remain, then repeat with the milk, heavy cream, both extracts, and lemon zest. You should have a very smooth, thin batter.听

4. Pour the batter into the Baking Dish, and scatter the raspberries over the top of the batter.

5. Bake for 35-40 minutes, or until the custard is set. It鈥檚 okay if the center still wobbles slightly, as it will continue to set as it cools.

6. Allow the Clafoutis to cool, before dusting with powdered sugar and serving.

Recipe by Marissa of

Ingredients-

• 700 g all-purpose flour听
• 300 g whole wheat flour听
• 20 g / 2 tbsp. coarse salt听
• 10 g / 1 tbsp. dry active yeast听
• 570 g warm water, 40掳C听
• 10 g butter for the baker听

Directions-

1. Heat the water to around 40掳C.听
2. Mix the flour, salt and dried yeast in a mixing bowl.听
3. Pour in the warm water and knead together into a smooth ball of dough.听
4. Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature.听
5. Grease and sprinkle flour over the inside of the loaf baker.听
6. Knead the dough again by hand to release the carbon dioxide.听
7. Shape it into a cylinder and place in the loaf baker.听
8. Put the lid on top and leave to rise for 60 minutes at room temperature.听
9. Pre-heat the oven to 240掳C / Gas mark 8.听
10. Brush the top of the loaf with water.听
11. Sprinkle flour over the shaped dough and make incisions in the surface about 陆 cm deep, without pressing down too hard.听
12. Put the lid on and place in the pre-heated oven.听
13. Bake for 45 minutes at 240-260掳C.听
14. Leave to cool for 5-10 minutes out of the oven, then remove from the loaf baker.听

Ingredients-

For the bechamel sauce:

• 30 g (1 oz) butter听
• 30 g (1 oz) flour听
• 250 ml (1/2 pint or 1 cup) full-fat milk听
• Fine salt and ground pepper听
• A pinch of nutmeg听

For the souffl茅:

• 60 g (2 oz) grated Emmental (or Swiss Gruy猫re)听
• 60 g (2 oz) grated Comt茅 (or a full-fat, hard cheese)听
• 20 g (3/4 oz) grated Parmesan听
• 5 egg yolks听
• 4 egg whites听
• 20 g (3/4 oz) soft butter听

Directions-

1. Pre-heat the oven to 180掳C (350掳F / Gas Mark 4).听
2. First, make the bechamel sauce: melt the butter in a saucepan over a low heat, add the flour and cook for 2 minutes, stirring continuously with a whisk. Pour in the cold milk all at once, season and turn off the heat as soon as it comes to the boil.听
3. Add the grated Comt茅 and Emmental, mixing well to make sure they melt. Add the egg yolks one by one.听
4. Grease the souffl茅 mould well with the softened butter.听
5. Beat the egg whites into a peak that is not too stiff, add a pinch of fine salt and fold carefully into the bechamel sauce. Fill the mould with the mixture and smooth the surface carefully. Gently sprinkle the Parmesan on top.听
6. Place in the oven for 35 minutes.听

Ingredients-

• 425 g / 15 oz / 3 戮 cups wheat flour T 45 (+ 1 tablespoon flour for the dish)
• 125 g / 4 陆 oz cocoa powder
• 200 g / 7 oz cane sugar
• 18 g / 陆 oz baking powder
• 12,5 cl / 4 fl oz olive oil
• 50 cl / 17 fl oz almond milk
• 2 cl / 2/3 fl oz cider vinegar
• 1 vanilla pod
• 1/4 tsp salt
• 3 pears, thinly sliced
• 50 g / 2 戮 oz hazelnuts, chopped
• 5 sprigs fresh thyme
• 10 g / 1/3 oz soft butter (for the dish)
• Juice of half a lemon
• 1 tbsp icing sugar (optional)

Directions-

1. Mix the almond milk with the cider vinegar. Set aside for 10 minutes.
2. Prepare the dish by lightly buttering it before sprinkling with the flour.
3. Preheat oven to 180掳C / 350掳F / Gas Mark 4 (fan assisted).
4. Meanwhile, wash the pears and cut into thin slices about 0,5 to 1 cm (0.2 to 0.4 in) thick. Sprinkle with lemon juice.
5. Crush the hazelnuts in a mortar.
6. Mix the flour, baking powder, cocoa, salt, sugar and vanilla seeds in a large bowl. Then add the liquids: olive oil and almond milk/vinegar mixture. Stir with a spatula until smooth. Pour the batter into the dish.
7. Garnish with pear slices on top. Sprinkle with hazelnuts and fresh
   thyme.
8. Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; it should come out dry when inserted in the middle.
9. Remove the cake from the oven and allow to cool completely before serving, straight from the dish.

Ingredients-

• 325 g / 11 陆 oz / 2 戮 cups T45 wheat flour + 1 tsp for the mould
• 250 g / 8 戮 oz / 1 录 cup brown sugar
• 24 cl / 8 fl oz olive oil
• 250 g / 8 戮 oz ricotta cheese
• 4 eggs
• Juice and zest of one lemon
• Seeds of one vanilla pod
• 15 g / 陆 oz baking powder
• 250 g / 8 戮 oz blueberries + 10 for dressing
• 250 g / 8 戮 oz cherries + 6 for dressing
• 3 sprigs lemon thyme + 2 for garnish
• 10 g / 1/3 oz soft butter for the mould

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 180掳C / 350掳F / Gas Mark 4 (fan assisted).
3. Wash the fruit thoroughly. Extract the lemon zest and juice. Pit and halve the cherries. Reserve 6 whole cherries for garnishing. Chop the lemon thyme.
4. In a large bowl, mix together the lemon zest and sugar then add the eggs. Whisk until frothy.
5. Add the lemon juice, olive oil, ricotta, thyme and vanilla seeds. Whisk until well combined.
6. Sift the flour and baking powder, then incorporate a little at a time into the mixture, stirring gently with a spatula. Add half the blueberries and cherries. Mix gently.
7. Transfer the mixture to the dish and smooth the top with a spatula. Sprinkle the remaining blueberries and cherries over the top and push them lightly into the batter.
8. Bake for 50 minutes. Insert the tip of a knife to check if it is cooked; it should come out dry when inserted in the middle.
9. Leave to cool, then garnish with a few cherries, blueberries and sprigs of thyme. Sprinkle with icing sugar and serve on its own or with vanilla ice cream.

Tip: adapt the recipe according to the season and the fruit of the moment: plums, apricots, raspberries..

Ingredients-

• 500 g / 1lb firm yellow peaches (approx. 3-4) + 1 for garnish
• 125 g / 4 陆 oz raspberries + 50 g / 1 陆 oz for garnish
• 2 untreated yellow lemons
• 250 g / 9 oz / 2 cups T45 wheat flour + 1 tsp for the mould
• 100 g / 3 陆 oz / 1 cup almond powder
• 160 g / 5 陆 oz / 戮 cup brown sugar
• 125 g / / 4 陆 oz / 陆 cup melted butter + 10 g for the mould
• 4 eggs
• 16 cl / 5 陆 fl oz ribot milk (fermented milk)
• 1 sachet baking powder
• 1 vanilla pod
• 2 sprigs rosemary
• 1 tbsp. icing sugar

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 170掳C / 340掳F (fan assisted).
3. Wash the fruit thoroughly. Cut the peaches into thin slices of about 1 cm / 0.5 in. Extract the zest and juice from the lemons. Chop 1 sprig rosemary very finely.
4. In a large bowl, beat the eggs with the sugar. Add the melted butter, lemon juice and zest. Mix well.
5. Add the flour, vanilla, baking powder and almond powder. Stir until smooth. Add the ribot milk and finely chopped rosemary while stirring.
6. Pour 1/3 of the batter into the dish and place 1/3 of the fruit on top. Pour another 1/3 of the batter, followed by 1/3 of the fruit. Finish by pouring in the remaining batter and placing a layer of fruit on top. Sprinkle with brown sugar.
7. Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; prick in the center of the cake, it should come out a little moist.
8. Remove the cake from the oven and leave to cool before garnishing with raspberries or peach slices and a sprig of rosemary.
9. Sprinkle with icing sugar and serve warm or at room temperature, straight from the dish.

Tip: adapt the recipe according to the season and the fruit of the moment: mangoes, apricots, blueberries or strawberries...

• 2 cups semi-sweet chocolate chips
• 1 - 14 ounce can sweetened condensed milk
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows, plus extra for topping
• 1/4-1/2 cup walnuts, roughly chopped
• Brown M&Ms from 2 packages, for topping
• Flaky sea salt, Maldon, for topping

Instructions:

1. Line a 8x8-inch pan with parchment paper.
2. In microwave safe bow, melt chocolate, milk and butter. Start with 30 seconds and then stir vigorously with a metal spoon to combine. Then microwave in 15-second intervals until mixture is smooth and creamy.
3. Add in extract and stir until evenly mixed in.
4. Fold in marshmallows and walnuts until evenly distributed.
5. Scoop into prepared pan and using a spatula evenly spread and distribute the mixture.
6. Immediately top with remaining marshmallows, M&Ms and salt.
7. Chill at least 1-2 hours before serving.
8. Cut into desired size squares and enjoy!

听

Recipe by Kelly Atlas of听 &

• 2 zucchini
• 2 yellow squash
• 1 eggplant
• 2-3 Yukon Gold potatoes
• 3 medium sized tomatoes
• 1 shallot
• 4 garlic cloves
• Olive oil
• Salt & Pepper
• Herbs de Provence

• 2 cups warm water
• 2 teaspoons sugar
• 1 tablespoon dry active yeast
• 4 戮 cups 铿俹ur
• 1 tablespoon salt
• 戮 cup olive oil
• 4 cloves garlic thinly sliced
• 1 sprig rosemary chopped
• 1 tablespoon Herbs de Provence
• 10 cherry tomatoes sliced lengthwise (optional)
• Additional salt and pepper to taste

Directions:

1. In a standing mixer with a dough hook, add the warm water, sugar and dry active yeast, stir well and let stand for 10 minutes until bubbly.
2. Add 铿俹ur, salt and mix on medium speed for 5 minutes until the dough comes together. It should look sticky.
3. Transfer dough into a large bowl that鈥檚 been drizzled with 录 cup of the olive oil.
4. Cover with plastic and let rest for 2 1/2 hours.
5. In a focaccia pan lined with parchment, drizzle another teaspoon of olive oil over the parchment.
6. Transfer the dough into the focaccia pan, spreading it out evenly. Cover with plastic again and let rest for 2 hours or until dough doubles in size.
7. Preheat oven to 450 degrees. Remove plastic from the pan and gently press dimples into the dough. Drizzle with more olive oil and generously sprinkle with salt. Bake for 20 minutes.
8. Remove from the oven, sprinkle partially cooked dough with the Herbs de Provence and rosemary. Place the garlic slices inside the dough dimples. Add cherry tomatoes.
9. Finish baking for another 15 鈥� 20 minutes until browned. Drizzle with olive oil and a light sprinkling of salt and pepper. Let cool slightly.
10. Enjoy!

Recipe by Katherine of