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cardamom & orange rhubarb cake

Every spring I get a sudden hankering for rhubarb, get excited when I spot some in a shop or market, buy one or two bunches of pretty pink stems, eagerly bring them home... and then proceed to wonder what exactly to do with them. The answer is often cake — and this year was no different. You don't have to be über-precise when it comes to home baking (the same cannot be easily said for...
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cardamom-spiced lemon madeleines with a blood orange glaze

For whatever reason, I seem to get an annual urge (always in the spring) to make madeleines — and then savour/devour said madeleines in an impressively brief amount time. The fun part about making them yourself, of course, is that you can be as playful as you want with the flavours and ingredients. Last year I decided to make madeleines with brown butter and honey, and this year I opted to make...
baked pear with vanilla ice cream, by allosimone
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cinnamon baked pears

Much like this “recipe”, the post below is short and sweet.   how to bake a pear* Slice a pear in half. Remove its seeds. Sprinkle with cinnamon. Bake in a tray, cut face up, at 180°C for about 30 minutes (until soft and juicy). Serve warm, with a cool scoop of vanilla ice cream. Makes enough for two.   *likely to work just as well with apples or quinces, and with ginger or other...