The Italian baker15 recipes
The Italian baker. Nobody puts flavour in a corner. Real flavours. Seriously good bakes, Ha! #ButFirstFlavour
Peach upside down cake
If an upside down cake can only be made by using fruit, that definitely sounds like my type of cake.
Rum, raisin and pine nut cookies
In collaboration with Brixton Windmill and using their organic wholemeal flour Plus orange, oats and wholemeal flour, but the title would have been too long.
Christmas apple strudel - The Italian baker
In collaboration with Brixton Windmill and using their organic wholemeal flour Strudel is a traditional layered pastry that originated in Austria (or around that area) some time ago during the 18th century (but someone says even earlier than that).
Chestnut and pear cake (gluten free) - The Italian baker
There are some smells and flavours that immediately remind us of a season.
Apple and salted caramel tartlets - The Italian baker
Can one ever get tired of apples? I love apples, they are one of my favourite fruits and give me any dessert with apples in it, and I am a happy guy.
Blueberry and almond frangipane tart - The Italian baker
In collaboration with Brixton Windmill and using their organic wholemeal flour For those who don’t know it, I have a lot of love for wholemeal flour (and wholemeal ingredients in general).
Raspberry and lemon white chocolate mousse tart - The Italian baker
Happy birthday to me! I mean, seriously, happy birthday to me.
Rhubarb-filled orange biscuits - The Italian baker
A few days ago, a friend gave me some stalks of fresh rhubarb from their allotment.
Apple curd tart with crème fraîche whipped ganache - The Italian baker
We all know that winter months offer limited options in terms of seasonal fruit to play with, unless you spent the previous summer making preserves and jams (or you live in the Caribbean).
Kiwi fruit tart (‘crostata’) with creamy English custard - The Italian baker
The humble “crostata” is one of Italy’s most classic and recognisable bakes, which is eaten throughout the country in all sorts of variations, shapes, sizes and fillings.
Rainbow chard and smoky mushroom savoury tart - The Italian baker
Springtime brings back to the table a huge variety of seasonal fresh fruit and vegetables that are usually not available during wintertime (or well, most of the times they’re available anyway but don’t really taste as good as they do when they’re in.
Rhubarb, orange and pink peppercorn yoghurt tart - The Italian baker
It’s spring and with spring comes rhubarb season in the UK.
Apple and peanut financier traybake cake - The Italian baker
Apple cake is one of my childhood memories.