I baked this simple pistachio cake so as to use up some leftover pistachios I had hanging out in the pantry, and I was surprised at how lovely it turned out, so I thought I’d share the recipe here. It’s a very unfussy affair – wholesome and light. I love it for breakfast or as an afternoon pick-me-up, slightly toasted, with a dollop of creamy ricotta, a drizzle of honey and some chopped pistachios on top.
It really doesn’t seem like springtime at all just yet. This means that I am still in the mood for winter comfort food and for nice teas in front of the fireplace. With sweet, cuddling cakes – rich and buttery. Like this lemon pound cake.
A happy experiment with the host of pumpkins my parents’ plot produces in the Autumn.
I love it on simple toasted sourdough smeared with good butter – it makes for the most delightful and decadent of breakfasts.
I have a real passion for banana bread, a passion that has definitely increased ever since I started to hang out with American friends. Now, I really didn’t know about its existence until a few months ago – I need to get around more, you might think, and yes, that’s quite right; though at least I can say I know Italy quite well. Anyway, that’s pretty much all I am baking these days, and I am constantly up for trying out new recipes and variations on the theme – turns out, there are a lot of them.
A classic of Tuscan biscuit, and of Siena in particular, cantucci are a wonderful treat to finish off a meal. This is my personal version of these biscotti, with a handful of hazelnuts thrown in. For a more traditional take, swap the hazelnuts with equal amounts of almonds.