King of Tarts

27/08/2026

Apple Normandy Tart

This tart brings together crisp buttery pastry, caramelised apples, brandy and a silky baked cream filling.

A few simple techniques make all the difference. Resting the pastry helps prevent shrinkage, par-baking keeps the base crisp, and pre-cooking the apples removes excess moisture while concentrating their flavour.

The creamy filling uses eggs, egg yolk and cornflour, which work together to create a smooth custard that sets beautifully without becoming too firm.

Once baked, let the tart cool completely, then finish with a light dusting of icing sugar.

A lovely dessert for afternoon tea, entertaining or simply enjoying with a good cup of coffee.

Baking for Every Table with smart ingredient swaps
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20/08/2026

Piedmont Dacquoise Chocolate Mousse Cake

This beautiful cake is all about layers and texture — crisp almond and hazelnut dacquoise, silky dark chocolate mousse, and a smooth chocolate ganache finish.

A little baking science makes all the difference. Whipped egg whites trap air to create the light structure of the dacquoise, while sugar helps stabilise the meringue. Gentle folding keeps that air in the mixture, giving the baked layers their delicate, lightly crisp texture.

Then comes the contrast — rich chocolate mousse between each layer and a glossy ganache over the top.

Crisp, nutty, creamy and deeply chocolatey.

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07/08/2026

Chestnut Torte — Light, Creamy & Beautifully European

There’s something very special about the flavour of chestnuts in a traditional layer cake.

This Chestnut Torte combines a beautifully light chestnut sponge with silky chestnut buttercream, a thin layer of rich chocolate ganache and softly whipped cream. It’s finished with chestnut rosettes and plenty of grated chocolate.

But how do you make a chestnut cake light rather than heavy?

It’s all in the baking science.

Chestnut purée naturally adds moisture and density, so the eggs are separated and the whites whipped to medium peaks. Those tiny trapped air bubbles expand during baking, helping create a much lighter sponge.

Passing the chestnut purée through a potato ricer also gives it a finer, smoother texture, while oil keeps the cake soft and moist even after it cools.

The most important step? Gently folding the egg whites through in three stages.This protects the air in the batter and gives the finished cake its lovely soft texture.

Then we layer it with chestnut buttercream and chocolate ganache before finishing with whipped cream, chestnut rosettes and grated chocolate.

Light sponge
Rich chocolate
Silky chestnut cream
Soft whipped cream

A classic combination and a beautiful cake for a special occasion.

Would you try baking with chestnuts?

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17/07/2026

17/07/2026

Chocolate Hazelnut Cake – A Family Favourite with the Science Behind Every Slice

Some recipes are too good not to share, and this Chocolate Hazelnut Cake is one of them.

Made with roasted ground hazelnuts, whipped egg whites for natural lift, creamy whipped egg yolks, rich dark chocolate and butter, this cake is beautifully light yet wonderfully rich. Once baked, the two layers are filled and covered with a silky dark chocolate ganache, creating a dessert that's perfect for any special occasion—or simply because you love chocolate.

I enjoy sharing not only my family recipes but also the food science behind them, so you'll understand why each step works and achieve consistently delicious results in your own kitchen.

Baking for Every Table

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