Berry and Coconut Cake with Lemon Curd Cream

5 November

Hello One of the best parts of the warmer months is switching frozen berries for fresh – Claire's baking recipe for this week which makes the most of the beautiful fruit that's now available. Below you'll also find a recipe perfect for showing off the asparagus that's so abundant at the moment. Speaking of abundant produce, Deputy Editor Alice Galletly and I are heading to the Hawkes Bay for the Food and Wine Classic this weekend – keep an eye on our Instagram and Facebook page to see what we get up to during the festival.  Online Editor,

RECIPE

Berry and Coconut Cake with Lemon Curd Cream Layers of moist coconut sponge are filled with luscious lemon curd cream and topped with juicy fresh berries – perfect for a special occasion or a treat for friends. I have made the recipe twice to get four layers but two layers are just as delicious. View Recipe Not Your Grandma's Orange Cake This is a super-simple but beautifully moist and dense gluten-free cake, packed with whole oranges and almonds, with a mellow chocolate flavour thanks to the addition of Dutch cocoa. Topped with candied oranges and a drizzle of orange syrup it makes for a perfect dessert or late afternoon treat. View Recipe Asparagus and Vegetable Tart A fabulous tart that doesn’t involve pastry! Use the drier fleshed, red skinned kumara in the base as other varieties are too moist. View Recipe Sweet, Spiced Pumpkin Scones with Whipped Cinnamon Butter These light scones are brimming with the sweet and spicy flavours of Halloween. Serve them slathered with the whipped cinnamon butter for a weekend treat.  View Recipe