Elisabeth Bouynot

Oldie but goodie. I remember my gran making this back in France, so it is truly international. Here, I use the BBC Website recipe, and it hasn’t failed me yet…

I have dozens of pictures of this, because I never decorate it the same twice, and I have a faithful client who orders it almost every week. Two layers of dark brown demerara sugar sponge, soaked with salted butter caramel sauce, sprinkled with fleur de… Read More »Salted butter caramel cake

This is recipe by starred chef Sally Abé, published on the website Great British Chefs. It is lemon sponge, soaked with a concentrated lemonade syrup, then assembled and covered with a lemon and sherbet buttercream, and decorated with candied lemon slices. How’s that for a… Read More »Lemonade cake

I baked this one for the wedding of a colleague a few years ago – choux puffs filled with rich vanilla custard, stuck together with caramel, and assembled with a lot of nougatine.

What more is there to say?

Battenberg cake is a purely British thing, and since it is rarely homemade, often a disgustingly sweet one. I liked the idea of battenberg – two flavours of cake, jam, marzipan – but not the Mr K. version. I also had a glut of thin-cut… Read More »Orange marmalade battenberg

In France, we celebrate (i.e. eat cake) for Kings’ day, or Epiphany, 6th of January. Usually, one large cake contains a token, and the winner becomes ‘king’ for the day. The preferred cake in most of the country is the galette des rois, a puff… Read More »Galette des rois

Rich with butter, tangy with soured cream and lemon juice, fragrant with lemon zest.

A bit of spring cleaning.