We’re midway through February and I’m so happy to be back at the market stalls and experimenting with exciting, seasonal flavours!
We attended the Real Food Ilkley Market on 4th February and had such a lovely day. Our cakes went down a storm, particularly with the return of our pear and cardamom bundt cakes which were such a hit in November.
Our next market is on Saturday 17th February at Knaresborough Farmer’s Market. We’re also attending Otley Farmer’s Market for the first time on Sunday 25th February, we’d love to see some familiar faces amongst our new audience!
If you missed our Ilkley market or can’t wait to see what will be on offer in February, take a look at our menu below.
Pecan and Parsnip Cake with Fennel and Orange
For Christmas I received the ‘Sweet’ recipe book as a gift from my partner and was dying to try out some of the recipes. The parsnip and pecan cake recipe really caught my eye. I love carrot cake and so I’ve always wanted to try another vegetable cake to see how it compares.
This cake is to die for! The sponge is super moist and fruity with a lovely crunch from the roasted pecans. I love the added touch of fennel and orange, such beautiful flavours. You can find out more about this recipe in my recent blog post.
Sticky Gingerbread Cake with Speculoos Spiced Biscuit Buttercream and Chocolate Ganache
During the Christmas period, M&S started stocking this incredible speculoos spread by Le Comptoir De Mathilde. I bought some knowing it would taste incredible in a buttercream but had no plan on how to use it.
I came across a recipe for a gingerbread sponge in the ‘Sweet’ recipe book, originally intended as a dessert seved with a hot apple sauce. Its my favourite kind of gingerbread; sticky, soft and made with black treacle… it tastes SOOO good! As soon as I spotted this recipe I knew I had a purpose for my speculoos spread and decided to make a gingerbread sponge with speculoos French buttercream and dark chocolate ganache.
For those who haven’t tried French buttercream, it’s made using egg yolks and has a gorgeous, creamy, custardy texture, which is the perfect acompaniment for the luxury taste of speculoos spread.
We sold out of this cake pretty fast at the Ilkley market which is always a good sign! I’m looking forward to making this again.
Raspberry and Pistachio Friands with a Rosewater Syrup
Originally made for a Valentines special, these raspberry and pistachio friands are staying on the menu for the remainder of February as they just taste so god damn good!
For those who haven’t tried friands before, they are dreamily light thanks to the addition of icing sugar, egg whites instead of whole eggs and very little flour. Ground almonds and pistachios are used to keep the little cakes beautifully chewy and moist.
Fresh organic raspberries and crushed pistachios are baked into the tops of these friands, which taste so delicious when served warm.
Blood Orange and Grapefruit Citrus Bundts
I made this recipe for Mother’s Day last year and absolutely loved it, as did everyone who tried it. These bundts have delicious chunks of fresh blood orange and grapefruit, which turn sweet and jammy when baked in the cake mixture. As it’s blood orange season, I decided to bring these back with a little twist.
Recently I’ve been sourcing my organic fruit from Abel and Cole and they are stocking ‘Citrus Beldi’ lemons which I was really curious to try. They taste so different to the traditional lemons you find in a UK supermarket! Originating from Morocco, Citrus Beldi lemons are wonderfully fragrant and sweet, making them the perfect lemons to use in the glaze covering these citrus bundts.
The results is a zesty, fragrant and fruity bake which is packed full of flavour! If only blood oranges had a longer season, these bundts would be perfect going into Spring/Summer!
Pear and Cardamom Bundts with Brown Butter Glaze
Last but certainly not least are the pear and cardamom bundt cakes with brown butter glaze. I decided to bring these back after such wonderful feedback from previous markets, plus they are one of my favourite cakes to date.
They are so soft and fragrant and the pear is so delicate when grated into the mixture. The best part of these has to be the brown butter icing, I could eat it all on its own! Find out more about these gorgeous bundts on my blog post from last year.
We’re really excited about our menu for this month and can’t wait to share our bakes at the Knaresborough and Otley farmer’s markets, we hope to see you there!