Pretty Summer Sweets

In our house there’s a time for practical baking, the kind you pull together in a rush from mini muffins for lunchboxes or snack emergencies, and then there’s this. This is the sort of baking I dream of, in the time I also dream of, that asks for soft music, a free afternoon on the weekend and the patience to wait while something comes freshly baked from the oven. Fresh fruit, gentle layers, soft textures and cakes that are lovely to look at as well as to eat. 

Swedish Strawberry Summer Cake

First up, Swedish Strawberry Summer Cake; I make versions of this cake a few times each summer. It’s an old-school classic which my wife Sofie craves when we don’t make it back to Sweden this time of year. There’s something so charming about a tall, layered cake piled high with strawberries and soft custardy cream. If you’re new to making sponge cakes from scratch, this is a great place to start. Don’t skip the ice-cold whipped cream folded through the custard. It gives it that cloud-like texture that sits so beautifully between the cake layers. And serve it the day you make it- this cake is all about freshness.

Get the recipe HERE

Chocolate and Raspberry Devil Cake

For something chocolate lovers will love, the Chocolate and Raspberry Devil Cake brings rich, squidgy intensity. The sponge is flourless, relying on whipped egg whites and ground almonds for structure. Don’t overbake this, you want a slight wobble in the centre. The glaze is a glossy, ganache-like finish that firms up just enough to hold a layer of fresh raspberries. It’s a real showstopper, but it also keeps well, making it a smart make-ahead option if you’re entertaining.

Get the recipe HERE

Pistachio Cake with Pistachio Cream

Finally, the Pistachio Cake with Pistachio Cream is the one I make when I want people to ask for the recipe. The sponge is flavoured with both pistachio paste and blitzed nuts, giving it an earthy sweetness that’s balanced by a tang of yoghurt and lemon. The icing is generous, soft, rich and just structured enough to swirl. It’s topped with more chopped pistachios, raspberries and orange zest, which makes it look far more complicated than it is. If you’ve never baked with pistachio paste before, this is a great introduction and if you have, you’ll know it’s worth every spoonful.

Get the recipe HERE

Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell

• Blog