Lemon and poppy seeds are a well-known combination, and these cupcakes add a zesty flair to any tea table or picnic basket. The fresh thyme gives a lovely botanical flavour to the cupcakes, making them a little more sophisticated. The ratio of lemon juice to icing sugar adds just enough acidity to the recipe to balance out the sweetness and rounds the cakes off beautifully.
In summer, it’s always fabulous to have a dessert, but definitely not a warm one, even if it’s a baked version of some sort. I love to serve this frozen terrine, as it always looks so impressive. The combination of the vanilla cake, creamy ice cream, toasted macadamia nuts, berries and chocolate is popular with everyone.
In my house, lemon curd is an absolute favourite treat. There are so many ways we enjoy it – on a freshly baked scone, with fruit and berries as dessert or like in this recipe, on warm pancakes.
Chocolate truffles are a decadent treat and always have a sense of luxuriousness about them. Although there are a few important things to know when working with chocolate, these truffles are not too difficult to make.
I love Pink Lady® Apples and although they are not back in season yet, I am keeping this recipe on hand for the moment they are on shelf in May. And seeing that South Africans love to bake, I just have to share this delicious cake so long.
The moist cake with its soft texture is really special and similar to a typical Ukranian apple cake. Ian Sklarsky shared this family recipe with the Pink Lady® team and they were so excited about it, that they shared it with us at a lovely launch event a few years ago. The natural sweetness of the apples and the ability to hold their structure, even when baked, is just what you need for this cake.