passover week 2023 - passover fig and berry crostata

30 Mar 2023

This fig and berry crostata was to have been a caramelised apple galette but when I passed by the fruit shop and saw figs, I rapidly changed my mind. Earlier in the week I'd seen a photo of a fig and raspberry crostata on Gourmet Traveller and the crostata looked so pretty I wanted to see if I could make a Passover version.

I turned to my faithful Passover shortcrust pastry recipe, which was adapted from an Aran Goyoaga recipe, and managed to roll it out without too many dramas. I made a few small changes to the frangipane recipe to make it Passover friendly, then topped it with the sliced figs and some caster sugar. Just before I put the crostata in the oven, I realised the frangipane filling was still in the fridge unused, so I hastily dolloped some of the filling around the sliced figs. Disaster averted.

If you'd like to make this Passover fig and berry recipe, here's the recipe for you which makes a 23cm tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover fig and berry crostata 
1 scant cup (125g) superfine matzo meal
¼ cup (25g) almond meal
2 tbs tapioca or potato starch
1 tbs caster sugar
pinch sea salt
110g unsalted butter, cut into 1 cm pieces.
1 egg yolk
2-4 tablespoons iced water

50g unsalted butter
50g caster sugar
50g almond meal
1 tsp tapioca or potato starch
pinch sea salt 
1 egg lightly whisked.
20 ml orange juice

8 figs, sliced
120 gm raspberries or blackberries (about 1 punnet), plus extra to serve
1-2 tbs caster sugar

To finish

1 egg white
1 tbs vanilla sugar

To serve
Double cream or vanilla ice cream 

Combine the first 5 ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until butter is the size of peas. Whisk together the egg yolk and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed. Knead the dough a couple of times and wrap it in plastic wrap forming a flat disc. Refrigerate for 1 hour.

Preheat oven to 190°C, conventional. Wipe out the bowl of the food processor, then process the butter until pale and fluffy. Combine the sugar, almond meal, potato starch and salt in a separate bowl. Add to the butter and mix until completely combined. Add the egg, mixing well to combine, then slowly add in the orange juice to form a soft paste.

Roll the dough on a sheet of baking paper to about 26cm in diameter (or about 5mm thick). Transfer the dough to a baking tray. Spread the frangipane over the prepared pastry, leaving a 3cm border. Lay the figs on top, cut-side up, sprinkle with 1-2 tbs of caster sugar, then fold in paper as support, pleating as you go. It’s ok if the dough cracks a bit – simply pinch it back together. Brush the pastry border with the beaten egg white then scatter the pastry border with the vanilla sugar. 

Place the tray on the centre rack of the oven and bake until the pastry is a light golden brown (25-30 minutes). Reduce oven to 170°C conventional, then scatter the figs with the berries and bake until golden brown, a further 20 minutes. Take the tray from the oven and transfer the crostata to a cooling rack. 

The crust is very tender when warm, so let it cool and settle before serving. Serve with extra berries and a dollop of cream or ice cream.

This is a very tasty treat, at it's best the day of baking and simply delicious topped with a dollop of cream.

See you all again tomorrow with the last bake for Passover week 2023.

Bye for now,



passover week 2023 - chocolate and hazelnut meringue cake

29 Mar 2023

Here's the showstopper dessert for this year's Passover week, straight from the queen herself, Martha Stewart. As the cake recipe was already flourless, I just needed to make a few tweaks to the meringue topping to make it Passover friendly.

I will say a few things. Buy skinned hazelnuts and save yourself the bother of removing the skins. It's what I did and I was eternally grateful. I followed the recipe to the letter and ended up overwhipping the egg whites that lighten the cake batter, resulting in a grainy texture so I've changed the instructions a little to avoid that happening. Whilst it didn't affect the finished cake, it made it much harder incorporating the egg whites into the batter. No such trouble with the meringue topping however.

You can not cut a clean slice with this cake, no matter how careful you are, so accept this and move on. I took the cake over to a friend's house and she used a cheese knife when she served the cake and the cheese knife certainly did a better job than the regular knife I used at home.

Here’s the recipe for you which makes a 17cm cake. If you'd like to make a larger cake, just double all the ingredients and bake in a 23cm tin. The bake time should stay the same. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Chocolate and Hazelnut Meringue Cake – makes a 17cm cake
1/2 cup hazelnuts (60g)
75g unsalted butter
75g light brown sugar
3 eggs, separated
160g dark chocolate, melted and cooled,
2 tps vanilla extract
Pinch of salt

60g roughly chopped dark chocolate
1½ tsp potato starch
2 egg whites
Pinch of salt
½ cup (110g) caster sugar

To serve
150 ml (⅔ cup) cream, whisked to soft peaks

Preheat oven to 190°C, conventional. Grease and line the base and sides of a 17cm springform pan with baking paper. Set aside.

Spread hazelnuts in a single layer on a rimmed baking tray. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, and the vanilla; beat until combined. Set aside.

In a clean mixer bowl, combine 3 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour the batter into the prepared tin and bake 25 minutes on the middle rack of the oven. I like to rotate the tin halfway through the bake.

Combine hazelnuts, chopped chocolate and potato starch in a small bowl, and set aside. Place remaining 2 egg whites and pinch salt in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add the sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.

Remove the cake from oven. Dot the meringue evenly over the cake and swirl the meringue on one cake to make a decorative top layer. Return to oven and bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool completely before serving.

The cake, despite the over beaten egg whites in the batter, was a triumph and the recipe sounds more fiddly to make than it really is. I've made a flourless chocolate cake before using olive oil and I'm positive you could do the same with this cake to make it dairy free. As the cake is plenty rich enough already, I chose not to serve the cake with cream.

See you all again tomorrow with another bake for Passover week 2023.

Bye for now,



passover week 2023 - passionfruit tart with a coconut crust

28 Mar 2023

The use of nuts and eggs are pretty much the hallmark of Passover
 baking. With nut allergies on my mind, I decided it was time to make a coconut crust. I've made a few coconut crusts in the past but they're not without their issues. Some crusts collapsed, others leaked and one memorable one refused to budge from the tart ring.

I found a Liz Prueitt coconut crust recipe on Instagram and decided to give it a try. The first one I made, I didn't use baking beans and the base puffed up alarmingly. The amount of crust was too great for the tin and I also had trouble unmoulding it when baked. I revised the recipe; learned from my mistakes and lined the tin with baking paper and weighed the crust down when baking. Second time round was a success but what kind of filling was I to make? When I saw some passionfruit in the shops I decided to make a tried and tested passionfruit filling.

Here's the recipe for you which makes a 4 cm deep 17cm tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover passionfruit tart with a coconut crust
Crust – adapted from
a Liz Prueitt recipe
110g (1¼ cups) desiccated coconut
55g (¼) cup caster sugar
20g (30 mls) potato starch 
pinch salt
40g (approximately 1½) egg whites
½ tsp vanilla
10 mls water
3 large passionfruit
20mls lemon juice 
4 eggs
120g caster sugar
3 tsp lemon rind
125 mls double cream

⅔ cup 
cream, softly whipped 
The pulp ½ passionfruit
1-2 tbs toasted coconut flakes

Preheat the oven to 180°C, conventional. Grease and line the base and sides of a 4cm deep 
17cm tart pan with baking paper. Mix all the crust ingredients together in a medium sized bowl then press into the prepared tin. Cover the base with baking paper then top with baking beans. Bake in the preheated 180°C for 20 minutes before carefully removing the baking beans and paper. Bake for a further 20 minutes or until the base is golden brown, then set aside to cool.

Place the passionfruit pulp and lemon juice into a small food processor. Blitz to loosen the pulp from the seeds, then strain the mixture through a wire sieve. You should have 75mls of juice. If not, then top it up with a little more lemon juice. Place the eggs, sugar, the juice and rind in a bowl and whisk until just combined, then whisk in the cream. You can do this step the night before, resting the covered custard mixture in the fridge.
Preheat the oven to 150°C, conventional. Heat the mixture in a saucepan over a medium heat for 5 minutes or until just warm, then pour through a sieve into a jug. Pour the strained custard mixture into the prepared case (it’s best to do this step with the pastry case already placed on a baking tray on the centre rack in the oven) and bake for 40-45 minutes or until the filling is firm around the edges but with a wobble in the centre when the tart is jiggled. 

Cool the tart on a cooling rack for 1 hour, before unmoulding. Serve topped with cream, passionfruit pulp and a few wisps
 of toasted coconut.

Coconut and passionfruit are a match made in heaven and I can't tell you how good this tart was. This tart recipe is a definite keeper.

See you all again tomorrow with another bake for Passover week 2023.

Bye for now,


passover week 2023 - brown sugar meringue roulade with caramelised apples

26 Mar 2023

When I saw this YouTube video of Yotam Ottolenghi making a brown sugar meringue roulade with burnt honey apples, I knew I needed to make a version for Passover. With a few small adjustments, I was able to make the recipe Passover friendly and instead of the burnt honey apple filling, I decided to adapt the caramelised apple filling from this Aran Goyoaga galette recipe.

You never quite know how things are going to work out when you combine 2 different recipes, but the roulade received rave reviews from my neighbours and workmates. Making the roulade is a little bit time consuming but you can prepare the apples and the cream ahead of time. Just remember once rolled, the roulade needs an hour in the fridge to firm up before serving.

Here's the recipe for you which makes a 30cm roulade. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover brown sugar meringue roulade with caramelised apples - serves 6
3-4 firm and juicy green apples (750g)
½ cup 
(110 g) caster sugar 
30g unsalted butter
1½ tbsp lemon juice
2 cinnamon sticks 
1 vanilla pod, halved lengthways, seeds scraped out and reserved with the pod
2 star anise (I'm unsure if star anise is kosher for Passover so they can be left out)

165g egg whites (from about 5 eggs)
65g light soft brown sugar
165g caster sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1 ½ tsp lemon juice
1 ½ tsp potato starch

375ml cold cream
15g caster sugar
1 tsp vanilla extract

Preheat the oven to 200°C, conventional. Peel, core and cut the apples into 6 pieces. Heat a large ovenproof pan over medium-high heat. Sprinkle the sugar evenly around the pan and cook until it turns a deep caramel colour. If the sugar is not melting evenly, stir it with a wooden spoon to incorporate any coarse areas into the melting ones. 

Once the sugar has turned into caramel, carefully stir in the butter, juice, cinnamon sticks, vanilla pod and star anise (if using) with a wooden spoon. The hot sugar may bubble up, so stand away from the pan if necessary. You may need to add a splash of boiling water to help dissolve the caramel. Remove 2 tbs of the apple caramel and set aside for later. Add the apples and reduce the heat to low. Swirl the pan so the apples are evenly distributed and in a single layer. Place the uncovered pan in the oven and cook for 20 minutes stirring the apples every now and then. Cover the pan and cook for another 10-20 minutes more or until the apples are tender but not mushy. Set aside to cool. Fish out the vanilla pod, the cinnamon stick and the star anise and set aside.

Preheat the oven to 220°C, conventional. Line a 20 x 30cm baking tray with baking paper.

Put the egg whites into the bowl of a stand mixer with the whisk attachment in place and beat on medium-high speed for 1 minute, until soft peaks form. Combine both sugars in a bowl and gradually add this to the mixer, a tablespoon at a time, whisking continuously on high speed for 5 minutes, until the mixture is a thick glossy meringue. Reduce the speed to low and add the vanilla, cinnamon, lemon juice and potato starch. Turn the speed to medium and whisk for a minute, to fully combine.

Spoon the meringue on to the prepared tray and use a spatula to spread it out. Transfer to the oven, place on the centre rack and immediately turn the heat down to 200°C conventional. Bake for 30–32 minutes, until the meringue is crusty on top and lightly brown. Set aside to deflate and cool completely.

Meanwhile, prepare the cream by putting the whipping cream,
sugar and vanilla into the cleaned bowl of the stand mixer with the whisk attachment in place. Beat on medium speed for until soft peaks form. 

Place a clean tea towel on top of the cooled meringue and quickly invert the whole thing on to a work surface. Lift the tin off and peel away the lining. Spread three-quarters of the cream evenly all over the meringue. Top evenly with the apples. Starting with the longest side closest to you and using the tea towel to assist you, roll the meringue up and over, so that the edges come together to form a log. Gently pull away the tea towel as you roll, then slide the meringue on to a long tray or platter, seam side down. Use a serrated knife to trim off 2cm from the sides to create neat edges if you like. Refrigerate to firm up, at least 30 minutes (and up to 3 hours if you’re getting ahead). 

To serve, spoon the remaining cream down the length of the roulade then top with the vanilla pods, the cinnamon sticks and the star anise. Just before serving drizzle over the reserved apple caramel.

This is definitely a showstopper dessert, that's for sure, and a fitting way to end Passover week 2023.

See you all again next week wirh some more baking from my kitchen.

Bye for now,



passover week 2023 - flourless lemon olive oil cake

21 Mar 2023

Welcome to Passover week 2023. Passover means baking without flour, so naturally flourless cake recipes are the bomb. This Charlotte Ree
flourless lemon olive oil cake caught my eye. The cake is made with hazelnut meal but as I didn't have quite enough hazelnut meal in the fridge I used a bit of almond meal in the recipe.

I did all my measuring the night before baking as well as lining the tin so I was able to put the cake together in no time. For decoration I used some candied lemon rind I had stored in the fridge plus a dusting of icing sugar.

Vanilla extract isn't kosher for Passover so if you'd like to make your own, here's a recipe from Ottolenghi.

Homemade vanilla essence - Ottolenghi
4 vanilla pods
500 ml water
125g caster sugar

Cut the vanilla pods lengthways, remove the seeds inside and put everything into a pan. Add the water and sugar, bring to a boil and cook until there is about one third of the liquid left. Let it cool before pouring into a sealed jar or bottle. Once opened, I would store this in the fridge. Let the pods dry out and you can put them into your sugar container to make vanilla scented sugar

Here’s the recipe for you which makes a 17cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Flourless lemon olive oil cake
50g hazelnut meal
50g almond meal
3 tsp finely grated lemon zest
pinch of sea salt
100 ml extra-virgin olive oil
135 g caster sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
icing sugar, sifted, for dusting
cream or yoghurt, to serve

Preheat the oven to 170°C, conventional. Grease a 17 cm springform tin and line the base with baking paper.

In a small bowl, combine the hazelnut and almond meals, lemon zest and sea salt. Set to one side.

Place the olive oil, caster sugar and eggs in a large bowl and beat with hand-held electric beaters on high speed for 3 minutes, or until the mixture is pale and resembles thickened cream.

Reduce the speed to medium–low and add the vanilla, beating continuously. Once combined, add the nut mixture and stir gently with a spatula. Pour the batter into the prepared tin and bake for 40–45 minutes. Cool in the tin for 10 minutes on a wire rack, then remove the cake from the tin and set aside to cool. 

Dust with icing sugar and sprinkle with a little extra lemon zest, then serve as is or with cream, yoghurt. Store leftovers in an airtight container at room temperature for 2–3 days.

The cake is just lovely, chewy and moist all at the same time and not particularly sweet. As the cake is flourless and dairy free, if served without cream or yoghurt, it's perfect for Seder night.

See you all again tomorrow with another bake for Passover week 2023.

Bye for now,



chocolate caramel bars with a salty sprinkle

19 Mar 2023

When I first saw this Beatrix Bakes recipe in a magazine, I thought to myself, do I really need another chocolate caramel slice recipe? I've been tweaking my recipe for years and I think it's pretty much perfect. It's also really popular with my workmates.

When I examined the recipe closely, it does vary a little from the classic recipe. 
Topping the slice with toasted nuts and sea salt is something I've done before, however the base and filling are a little different.

The base is a classic shortbread base without the addition of the usual coconut or almond meal. The caramel uses hard to find dark corn syrup with a little brown sugar rather than the usual golden syrup. I couldn't find dark corn syrup anywhere, so I used light corn syrup and added a little golden syrup. Molasses probably would have been better, but I didn't have any of that either. The recipe is butter heavy, so much so that I didn't have enough butter in the fridge to make a full batch. I made a half batch of the base and the chocolate topping but used the full amount of filling because can you really have too much caramel?

Here's the recipe for you which makes twelve (approximately) 2-inch x 3.5-inch bars. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Chocolate caramel bars with a salty sprinkle
180 g unsalted butter 
220 g plain (all-purpose) flour
50 g icing (confectioners’) sugar
¼ teaspoon fine sea salt

Caramel filling
380g sweetened condensed milk
50g dark brown sugar
75g corn syrup
25g golden syrup
100g unsalted butter
2g fine sea salt
1 tsp vanilla paste

25g pecans or natural walnuts
100g dark chocolate (60–70% cocoa), coarsely chopped
10g unsalted butter
pinch sea salt flakes

Preheat the oven to 160°C, conventional. You will need a 17cm/7-inch square tin. Cut two pieces of baking paper as wide as the tin and long enough to cover the sides, with some excess paper overhanging. Spray the tin with cooking oil spray and lay one piece of paper across the base of the tin and up the sides, then place the second piece on top (to form a crosshatch). The paper will allow you to lift the slice out of the tin easily.

Melt the butter and leave to cool a little. Put the flour, icing sugar and salt in a heatproof mixing bowl and stir to combine. Pour the butter into the dry ingredients and mix with your hands to form a sticky paste. Press the mix into the prepared tin and smooth it out with an offset spatula.

Bake for 45 minutes until the base is a tan biscuity colour. If any bubbles form under the base while baking, just prick them with a skewer to gently deflate them. Place the pecans (for the topping) on a baking tray and toast them, at the same time as the base, for about 20 minutes, or until deep golden brown.

Clean the mixing bowl. Choose a saucepan that will allow you to nestle the bowl on top, without it touching the water below. Fill the pan with 5 cm of water and bring to a gentle simmer on the stovetop.

Caramel filling
Put all the filling ingredients in the cleaned bowl. Place the bowl on top of the pan of simmering water over a medium–low heat, stirring well occasionally, until the butter has fully melted and emulsified. The consistency should be thick and gloopy and the colour just a shade darker – this will take about 10 minutes. Set aside at room temperature. 

Take the pecans out of the oven and cool to room temperature. As soon as the base is ready, remove from the oven and immediately scrape the caramel filling over the top. If the base cools too much, it will recede from the sides of the tin, which will leave the edges of the baked filling without a base underneath it (still delicious though!)

Return the filled base to the oven and bake for 15–20 minutes. If it starts to brown too quickly, reduce the oven slightly and continue to bake. When cooked, the middle will feel set and a little rubbery (be careful when you touch it – it’s caramel hot) and the sides should be starting to blister and turn light brown. Remove and leave to cool completely for 1–2 hours at room temperature.

Melt the chocolate and butter in a heatproof bowl over a saucepan of just-boiled water. Stir thoroughly and then pour over the top of the caramel. Smooth lightly with an offset spatula or simply tilt the tin to distribute the chocolate. Crush the walnuts with your hands over the top and sprinkle over the salt flakes.

Cool the slice until the chocolate is set to your liking – glistening and runny (about 15 minutes) or firm (about 45 minutes). Take hold of the excess paper on the sides, then shimmy and lift the slice out of the tin and place onto a chopping board. Peel the paper away from the sides. Dip a serrated knife in hot water, dry and chop into 12 bars.

Keeps for one day at room temperature in an airtight container, then refrigerated for 1–2 weeks. Best eaten at room temperature.

I haven't had any of the slice yet and I'm not bringing it into work until Tuesday, so I'll let you know next week how my workmates found it. (edit - my colleagues loved, loved, loved this version and one colleague even asked for seconds!)

It's snuck up on me, but Easter isn't too far away which means that Passover is just around the corner. Next week is Passover week on the blog, a full 5 days of tasty treats made without flour and artificial raising agents but with loads of eggs, nuts, butter, fruit and vanilla. I hope you enjoy what I've made for you.

See you all again next week with some more baking from my kitchen.

Bye for now,


ricotta and orange olive oil cake

13 Mar 2023

Sometimes what I bake is determined by what's in my fridge. I bought some ricotta to make baked pasta shells with a spinach and ricotta filling and didn't want the leftover ricotta to go to waste. I looked through my recipe books and came across this Julia Busuttil Nishimura recipe 
from her latest cookbook, Around the Table. When I realised I had all the ingredients on hand, the decision was made.

The cake is designed to be served without adornment but I felt like gilding the lily, so I topped the cake with some whipped ricotta cream then served it with some orange syrup.

Here’s the recipe for you, adapted from a Julia Busuttil Nishimura recipe. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Ricotta and Orange Olive Oil Cake 
165g caster sugar
Zest of 2 oranges
2 eggs
60 ml freshly squeezed orange juice
100ml extra-virgin olive oil
165g fresh full-fat ricotta
165g self-raising flour

Ricotta Cream
100g ricotta, well drained
100 ml whipping cream (35% fat)
20g caster sugar
½ tsp vanilla paste

Orange Syrup
⅓ cup (75g) caster sugar
⅓ cup water
1 strip orange peel
½ (used) vanilla pod (optional)
40ml orange juice

Preheat the oven to 180°C, conventional. Grease and line a 17cm round cake tin.
Place the sugar and orange zest in a large bowl. Rub the orange zest into the sugar until it is damp and fragrant. Whisk in the eggs until combined. Add the orange juice and pour in the olive oil. Add the ricotta and whisk it all together, then gently mix in the flour until just combined.

Pour into the prepared tin and bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then remove from the tin and continue to cool on a wire rack. 

Ricotta Cream
Whip the ricotta with half the sugar until very smooth and creamy. Gently whip the cream with the remaining sugar and the vanilla seeds or paste until soft peaks form. Fold a third of the ricotta into the whipped cream mixture, then fold the whipped cream mixture back into the ricotta mixture until just combined.

Orange syrup
Place the sugar, water, orange peel and vanilla pod (if using) in a saucepan over medium heat and stir until just combined. Bring to the boil, then simmer for a few minutes until thickened. Carefully add the orange juice and stir to combine. Set aside to cool slightly. Remove the peel before using.

To serve
Once the cake has cooled completely, top with the ricotta cream and serve with the orange syrup. The cake will keep in an airtight container for 3 to 4 days.

Easy to make and as expected, the cake was beautifully moist and packed with the flavour.

See you all again next week with some more baking from my kitchen.

Bye for now,

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