If you like me crave a little something sweet every now and then, my dessert recipes are simple and jam packed with fruit! Celebrate each season with beautifully elegant tarts or cozy pies and cakes, feeling less guilt with every spoonful. I’m sure you will love every single bite! Enjoy!
A rustic spelt galette with a nutty, flaky crust, a layer of milled flaxseed to help keep the base from going soggy, sliced fresh figs and crunchy pistachios. Serve each slice with a drizzle of balsamic glaze.
These sourdough lemon ricotta pancakes have become the thing I make on slow weekend mornings. The ricotta keeps them tender and almost custardy in the middle. Pile some blueberries on and you get the softest, most pillowy blueberry lemon ricotta pancakes you’ve ever dreamt of.
This light and airy Pan di Spagna comes from my mum’s recipe repertoire and is one of the few cakes I can make by heart. Made without butter, the sponge keeps soft and moist, with a gentle cocoa swirl through the middle and toasted pecans on top.
Sweet tyropita made with crisp filo pastry and a lightly sweet cottage cheese filling scented with lemon zest. These golden Greek cheese filo pies bake in just 20 minutes and disappear quickly.
These buttermilk crepes are thicker than classic crepes, slightly tangy, and easy to flip. Perfect for sweet toppings or savory fillings.
These apple sourdough muffins are soft, gently spiced with a pinch of cinnamon and orange zest, and crammed with juicy pockets of baked apple (which by the way gives you pectin-rich fibre). If, like me, you get sad to throw away any spare sourdough starter …
Apple and blackberry crumble is our end-of-summer staple, especially when a neighbor keeps offloading her extra apples on us. This version uses store-bought fruit, and it works brilliantly with frozen too.
Every summer, our family orchard turned gold. The apricot trees in my grandparents’ farm ripened all at once, their branches heavy with fruit. I’d climb the old gnarled tree, eating apricots still warm from the sun – sticky fingers, sweet juice, and that floral fragrance that only fresh apricots have.
These apple rhubarb muffins have become a seasonal staple in my kitchen: tender, tangy, and just sweet enough with a crunchy sugar top. They’re the kind of treat you’ll want to make on repeat, especially with fresh rhubarb in season.
These sourdough banana pancakes are my go-to when I want a sweet homemade breakfast that also puts sourdough discard to good use. The ripe bananas give them natural sweetness, balancing out the slight tang of the sourdough. They are absolutely fail proof and always a weekend favorite!
