Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
Once cooked, allow to cool before cutting into squares.
Still obsessed with rhubarb. It’s in peak season now—tart, sturdy, and showing up in everything. We made a classic rhubarb tart today, no frills, just letting the fruit do its thing & omg it was delish!!
Also practiced French omelettes (the kind where one second too long ruins everything) and made a fresh chicken stock that’s going to carry half the meals this week.
This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!
To serve:
Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt
Ingredients checklist
50gslightly stale white breadcrumbs
100galmonds, ground
100gpistachios
1tspbaking powder
4eggs
150gcaster sugar
125mlsunflower oil
200mlnatural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1star anise
1cinnamon stick
Instructions
Pre-heat the oven to 190°C / Gas 5.
Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.
In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.
In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.
Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into the prepared cake tin and into the pre-heated oven.
Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.
Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.
Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt
Camellia japonica 🌸 Also known as the winter rose, this evergreen shrub flowers in late winter and early spring, adding colour when little else is in bloom.
Freshly picked for a natural, seasonal touch on cakes and desserts.
Place the flour, powdered sugar and butter in the bowl of a food processor and pulse 8-10 times.
Add the egg and the almond extract and pulse until dough ball just starts to form.
Remove from the bowl and form into a disc. Wrap dough in plastic wrap and chill for 1 hour.
Preheat the oven to 375°F.
On a lightly floured surface, roll dough into a 10-inch circle and place in a 9-inch tart pan. Flatten crust on the bottom and mold excess crust along the sides of the pan. Poke holes all over with a fork and bake for 20-25 minutes or until golden brown.
Cool crust completely.
Filling Instructions:
Place the mascarpone cheese, whipping cream and powdered sugar in a bowl. Whip until stiff peaks form. Stir in almond extract.
Spoon mixture over cooled crust and smooth the top.
Arrange the fruit on top of the filling as desired and refrigerate for 2 hours.
When ready to serve, slice into wedges and garnish with fresh mint sprigs, if desired.
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