Wednesday, April 8, 2015

Black Cherry Cake with Ricotta Cream

9 April

We all need a little escapism every now and then. Sometimes that can be as simple as baking a cake (look no further than Dish Food Editor Claire Aldous' moist Black Cherry Cake with Ricotta Cream). David Parker took time off from reviewing cookbooks this week to harvest apples in Oratia, his hazy autumnal photos are ample escapism. I quite literally escaped last week on a food adventure to Melbourne, and share one of my favourite dining experiences below. 
Online Editor,

Black Cherry Cake with Ricotta Cream

This simple one pot cake is beautifully moist from using oil instead of butter and can be topped with a variety of fresh or tinned fruit.

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Crunchie Bar Shortbreads

An instant bestseller when it was first published in 2009, charity cookbook 'A Treasury of New Zealand Baking' is now available with a soft cover. It features over 100 classic baking recipes from a star-studded list of food writers, including Dish's very own Food Editor Claire Aldous.

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Roast Spiced Chicken with Pain d'Epice

Allyson Gofton's latest cookbook 'Recipes from my French Kitchen' documents her experiences of uprooting a family of four to rural France, alongside recipes inspired by the local culture, like this warming roast chicken dish.

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