Delightful Desserts: From Rose Almond Cake to Cardamom Cheesecake

Rose & Raspberry Almond Cake

• 1 cup almond flour

• ½ cup plain flour

• 1 tsp baking powder

• ½ cup butter, softened

• ¾ cup sugar

• 2 eggs

• ½ tsp rose water

• 1 cup fresh raspberries

• Preheat oven to 175°C. Cream butter and sugar until pale. Beat in eggs one at a time. Fold in almond flour, plain flour and baking powder. Stir in rose water.

• Pour into a lined tin and press raspberries gently into the surface. Bake 30–35 minutes until golden and set. Cool before slicing.

Lemon Ricotta Soufflé Pancakes with Blueberry Thyme Syrup

• 1 cup ricotta

• 3 eggs, separated

• 2 tbsp sugar

• Zest of 1 lemon

• ½ cup flour

• ½ tsp baking powder

• Butter for cooking

• Blueberry Thyme Syrup

• 1 cup blueberries

• 2 tbsp honey

• 1 sprig fresh thyme

• Whisk ricotta, egg yolks, sugar and lemon zest until smooth. Fold in flour and baking powder. In a separate bowl, beat egg whites to soft peaks, then gently fold into batter.

• Heat a non-stick pan over low and spoon batter into tall rounds. Cover and cook slowly until golden underneath, then flip carefully and cook through.

• Simmer blueberries, honey and thyme until thickened. Spoon warm syrup over pancakes.

• For the mum who loves a long lunch

Burrata with Roasted Peaches, Pistachio & Hot Honey

• 2 balls burrata

• 2 ripe peaches, halved

• 2 tbsp olive oil

• ¼ cup pistachios, crushed

• 2 tbsp honey

• ½ tsp chilli flakes

• Fresh basil leaves

• Sea salt

• Preheat oven to 200°C. Toss peaches in olive oil and roast cut-side up for 8–10 minutes until caramelised.

• Arrange burrata on a platter. Add warm peaches. Stir chilli flakes into honey and drizzle generously. Scatter pistachios and basil. Finish with a pinch of sea salt. Serve with toasted sourdough.

Pistachio-Crusted Salmon with Citrus Fennel Salad

• 4 salmon fillets

• ½ cup pistachios, finely chopped

• 1 tbsp Dijon mustard

• 1 tbsp olive oil

• Salt and pepper

• Salad

• 1 fennel bulb, thinly shaved

• 1 orange, segmented

• Handful rocket

• Juice of ½ lemon

• Brush salmon tops with mustard. Press pistachios firmly onto surface. Season and drizzle lightly with olive oil.

• Bake at 190°C for 10–12 minutes until just cooked through.

• Toss fennel, orange, rocket and lemon juice. Serve alongside salmon.

Cardamom & White Chocolate Basque Cheesecake

• 500g cream cheese, room temperature

• ¾ cup sugar

• 2 eggs

• ½ cup cream

• 150g white chocolate, melted

• ½ tsp ground cardamom

• Line an 8-inch tin with baking paper.

• Whisk cream cheese and sugar until smooth. Add eggs one at a time. Stir in cream, melted white chocolate and cardamom.

• Pour into tin and bake at 200°C for 40–45 minutes until deeply caramelised on top and slightly wobbly in the centre. Cool completely before slicing.