For the Focaccia:

• 4 cups (500g) bread flour 
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together. 
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil. 
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of

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 of salt
• ¼ cup (50 g) granulated sugar
• Powdered freeze-dried raspberries, optional

Directions-

1. Start by separating the eggs. This is easiest when they’re 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. Be careful that the chocolate doesn’t 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!

For the Cake:

• 14 tbsp (200 g) salted or unsalted butter, melted
• ¾ cup (150 g) granulated sugar
• ¼ cup (60g) light brown sugar, packed
• 4 large eggs, room temp
• ½ tsp vanilla extract
• 1 2/3 cup (210 g) all-purpose flour
• ½ tsp baking powder
• Pinch of salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup (185g) peeled pears (not overly ripe) chopped into cubes, about 1-2 pears

For the Frosting:

• 1 ½ cups (250g) mascarpone (or cream cheese), room temperature
• 1/3 cup (40g) powdered sugar
• ½ tsp ground cinnamon, plus more for decoration

Note: This recipe calls for a 1.25 lb or 1.25 quart loaf pan (about 9x5”). If using a larger pan (2 quart) increase the recipe by 1.5 and increase the cooking time by about 10 minutes.

Directions:

1. Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
2. Preheat your oven to 350F (175C). Butter and flour a 1.25 lb or 1.25 quart loaf pan (about 9x5”) Set aside. 
3. In a large bowl, whisk together the sugar and eggs, then the vanilla extract as well, whisking for about 30 seconds. 
4. Mix together the flour, baking powder, salt, and spices in a bowl. Then whisk it into the egg mixture in two additions.
5. Carefully whisk in the cooled melted butter in two additions. Then, fold in the chopped pears.
6. Pour into the prepared pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
7. After removing it from the oven, let cool completely.

For the glaze, whisk or stir together all ingredients and then spread on top of the cooled cake. Finish with a dash of cinnamon!

Recipe by Molly J. Wilkinson of