This is an easy, no-fuss cake. Great for when you are craving a nice, dark dessert but don’t want to make too much of an effort. When you want something light, but which gives you comfort. Coffee and walnuts. In a light sponge. Happy days!
I first ate figs sometime in my twenties, as part of a salad at some hotel brunch. Yeah, quite late in the day, I know 🙂 Till then I had only seem them used on international cooking shows like Top Chef, MasterChef and so on. I liked that it was sweet yet not overly so and had seen how versatile an ingredient it could be. However, I somehow never got around to buying them to cook or bake with, till last year. I decided to give it a whirl, and obviously started with a simple dessert. This fig & honey loaf just amps up a regular vanilla loaf and is worth adding to your repertoire.
It’s the last mango dish for the year! Wrapping up this glorious season with a dessert of course 🙂 This cake is super easy to make but is very different from what you might be used to eating as a mango topped cake 🙂
It’s mango season! Time to devour all the delicious mangoes you can get your hands on!
It’s also quite hot and with everything going on, I didn’t really have the mind space for technical baking or being near an oven. But I still needed to fix my mango dessert craving 🙂 So I decided to make a mango cheesecake, the no bake version. Easy and delicious. The only downside is it takes a fair bit of time to get it ready (hello, fridge), but once it’s done, it’s worth it! 💛💛
It is the season for those lovely red carrots! Which means lots of carrot desserts 🙂 I usually end up baking a classic carrot cake or simple carrot muffins, but this time I decided to switch things up by trying a gluten free version, loaded with walnuts and chocolate chips. And oh my god! It is so good!
My Tuck Box 