Almond and Raspberry Cake

Raspberry-and-almond-cake-RoseHartSweets

Raspberries are have such a short season you really need to make the most of them. I know you can get most of our summer berries out of season now, but they are so much nicer in season and I do tend to go a little crazy trying to make the most of all our seasonal fruits. Continue reading “Almond and Raspberry Cake”

Blueberry Cheesecake

Blueberry-Cheesecake-RoseHartSweets

I ran out of biscuits for the base for my cheese cake so I made my oaty base. You can of course use crushed biscuits as normal but this base does add a different dimension to the cheesecake. This base does need cooking but the cheesecake does not. Continue reading “Blueberry Cheesecake”

Elderflower Drizzle Scones

Elderflower-Drizzle-Scones-cutting-RoseHartSweets

With elderflowers in season at the moment and I have been making Elderflower and Lemon Cordial I have been experimenting with different recipes to use my cordial in. I have used my own Cordial in this recipe, however you can use whatever is available to you. I do find shop brought Cordial sweeter then mine.

This recipe will make 6 x 65mm scones or 4 x 75mm scones or a large round cut into 8 wedges. Continue reading “Elderflower Drizzle Scones”

Lemon Meringue Cake

Lemon-Meringue-Cake-2-slice-RoseHartSweets

We all love lemon meringue pie, but what about a cake version? The idea was suggested by my youngest daughter and it is incredible.

I used Italian meringue to cover the cake, as this does not require baking and used a cooks blow torch to enhance the piping. I used a rosette nozzle to pipe the meringue, however any swirly finish will look and taste fantastic. Continue reading “Lemon Meringue Cake”