Mont blanc blondies
My take on this classic recipe is a cross between a Mont Blanc dessert and brown butter blondies. A brown butter blondie base with a meringue topping that is crisp on the outside, pillowy on the inside.
Spanakopita ruffled milk pie
Spanakopita is the iconic traditional Greek spinach pie encased in layers upon layers of golden, buttery and flaky filo pastry.
My take on this classic Greek spinach pie recipe is a cross between spanakopita and galatopita - a savoury ruffled milk pie with spanakopita flavours.
Florentines
Florentines are a thin, lacey biscuit containing nuts and candied or dried fruit bound together in a rich caramel that is baked until golden. The base is coated with a fine layer of chocolate that is traditionally scored in a wave pattern.
Best sourdough hot cross buns
Sourdough hot cross buns are an all time classic, traditionally eaten at Easter time. I bake these sourdough hot cross buns every year, often more than once. This recipe has been tested and retested and works like a charm.
Hummingbird cake
This vintage classic recipe for Hummingbird cake draws inspiration from the Southern Living recipe of the 1970s. My version of hummingbird cake is a sheet cake – because more surface area means more cream cheese buttercream!