This dessert made with medium-ground cornmeal is a great option if you’re looking for a cake soaked in a fragrant syrup. Each bite is packed with orange flower flavour, which makes it a great accompaniment to tea or for an afternoon snack. Best of all, it’s an easy dessert to make, and it's a great gluten-free dessert option.
Citrus bars are a delicious, creamy medley of lemon, lime and orange flavours. If you like to have a citrus tang that is mellowed by the taste of crushed crackers, brown sugar and toasted coconut, you've found a great recipe here.
Red velvet cake is moist, bright, and often times a great crowd pleaser as you cut into the white cream cheese frosting and reveal its scarlet interior promising great flavour and a hint of cocoa. On this occasion I made a naked cake, one that only has a hint of frosting on the sides, giving us a hint of what awaits inside.
Imagine biting into layers of sweet, caramelized apples, held together atop a buttery base made of short paste. This dessert transports me back to Paris, and its numerous bistros which would often carry an upside-down apple tart for dessert. I've prepared this dessert several times over the years and never tire of it. I hope you wont either.
We've all had pecan pie, but have you tried a walnut tart? Here is a great recipe that you can try out if you want to add some variety to your cooking. The walnuts have a more delicate flavour, and adding a hint of rum helps the flavours come out. The tart is also thin, so you won't get the excess sweetness that you may get with pecans.
Now here's something you won't see every day in baking sites: a combination of French and Caribbean ingredients to make a truly unique dessert. This tart starts with a sweet short paste, which is then filled to include pastry cream mixed with hazelnut pralin, and topped with fried sweet plantain. The end result is rich and satisfying.
