#Overlapping Pattern

Fig, Grape, Almond Yoghurt Cake is right on time for the season! The combination of juicy fruit, yoghurt & almonds make it incredibly delicious. Best of all it’s so easy to make and even easier to eat!! @myfruitologist Ingredients  ½ cup unsalted butter  3 free range eggs  1 cup caster sugar  Zest 1 orange  ½ cup natural yoghurt  1 cup self-raising flour + 1 tbsp  ½ cup almond meal  Pinch salt  3 cups red grapes  3-4 figs, quarter  4 tbsp honey  To serve, extra 1 fig cut into thin wedges, natural yoghurt double cream Method Preheat an oven to 190C. Grease a 22cm cake tin and line the base with baking paper. First make the browned butter. Place the butter in a small saucepan and place over a medium/high heat. Cook, stirring often until it begins to foam, then constantly stir as it continues to cook and colour to a light brown. Remove from the heat once this happens and immediately pour this into a small bowl, getting all the browned milk solids out. In a mixing bowl, combine the eggs, sugar, browned butter, orange zest, yoghurt and whisk to combine well. Add in the 1 cup of flour, almond meal and salt and gently mix through. Keep 1 cup of grapes aside and toss the remaining grapes with the remaining 1 tbsp of flour, set aside. Spoon half the cake batter into the cake tin, scatter over half the floured grapes then spoon over the remaining cake batter. Top with the quartered figs and remaining grapes, press down into the batter, drizzle with half the honey and bake for 35-40 minutes, until a small knife comes out clean. Allow the cake to cool for 10 minutes then remove from the cake tin onto a plate. Drizzle with the remaining honey, scatter over the remaining grapes and figs and serve with your favourite yoghurt or cream. #cake #dessert #cakerecipe #homecooking

Raspberry Lemon Olive Oil Cake 🍋🍰 Nothing says summer quite like raspberry and lemon and this cake is so light and fruity perfect for this summer weather ☀️ Follow for more healthy, wholefood recipes Ingredients: - 2 1/2 cups almond meal - 1/2 cup tapioca flour - 1 tsp baking powder - Juice and zest of 2 lemons - 1 cup frozen raspberries - 2-3 punnets fresh raspberries to decorate - 3 eggs - 1/2 cup maple syrup - 1/2 cup Extra Virgin Olive Oil ( I used @its.olio) Method: 1. Preheat your oven to 180 degrees celcius 2. In a large bowl add in all your dry ingredients 3. Add your wet ingredients in to the bowl and mix everything together to combine 4. Add in your frozen raspberries and mix through 5. Line a cake tin with baking paper and then pour your batter in and spread evenly 6. Place in the oven to cook for 25-30mins or until a skewer comes out clean and the top is golden brown 7. Decorate with your fresh raspberries and a little extra lemon zest #raspberrylemoncake #glutenfree #glutenfreecake #wholefoodcake

Summer's not over until we say it's over! 🌞⁣ ⁣ Make the most of summer’s bountiful apricots with this easy and buutery upside-down cake. It has a beautiful tang and is best served with a luscious cream – perfect with an afternoon tea.⁣ ⁣ Get the full recipe via the link in bio, or comment ‘Recipe’ and we’ll send it straight to your DMs ✨⁣ ⁣ ⁣ 🎥 @foodie.lucy22 @Rebecca_buttrose⁣ ⁣ #delicious #apricotrecipes #upsidedowncake

Ever since planting some pear trees , baking Almond pear cake has become our yearly tradition at the end of summer My family start asking before the pears even ripen. So once they’re ready, this cake has to happen. Every year, without fail. Recipe ⬇️ 18cm cake tin (as a guide) Butter 80g Sugar 70g 2 eggs Almond flour 100g Plain flour 30g 1/2 tsp baking powder 2 pears +2tbsp lemon juice Mix all ingredients Bake at 180degrees 40minutes

The easiest healthy peach tart you’ll bake this season 🍑✨ A simple peach & cinnamon jam tart recipe made with a generous layer of @stdalfouraustralia peach fruit spread (100% fruit, no added sugar) and a rustic wholemeal shortcrust pastry — perfect if you love lighter desserts but still want real flavour. Pastry base I used: • 150g wholemeal flour + 100g plain flour • 1 egg • 90g butter (or 80 ml coconut oil) • 100g sugar (or 80–100g coconut sugar) • pinch of salt First, a generous layer @stdalfourfruitspread fruit spread. Then add juicy sliced peaches, cinnamon and almond flakes on top! Save it for your next bake 🍰 • • • • • • • #peachtart #healthydesserts #jamtart #homemadedessert #easybakingrecipe wholemealbaking australiafood

GOOD THINGS | Locally grown stone fruit has been off the hoooook this season - so much natural sweetness and so so juicy. I cannot get enough of it and when there is a glut, I love nothing more than baking up some goodies to share with friends & pop in the kids lunchbox 🥮 This Hazelnut & Plum Torte is my ‘Good Plate’ take on the iconic @nytcooking recipe by Marian Burros that famously goes to print every year 📰 I wanted to make it more accessible & slightly less sweet - letting the natural sugars of the plums shine through. My pal @ingridhaughton_collection would probably say I’ve ‘fockerised it’ 😆 but all I’ve done really is : 💜 Made it gluten free by switching in buckwheat flour & hazelnut meal for normal flour 🥥 Subbed in the more natural coconut sugar for normal refined sugar 🌰 Added some flaked almonds for more texture, good fats, fibre & protein��Call it what you will - but I think it’s pretty bloody tasty 🤤 The plums came from the backyard of the beautiful @katecarey.__ one of my @croftpilates girlies whom I adore and has been leaving these purple beauties in the studio for us to take home as part of the #withlovecroftpilates campaign ♥️ It only felt right to use these plums to bake a delightful torte for anyone to take a little slice of after their Friday morning @croftpilates session with Nat. I hope you gals all enjoyed eating it as much as I loved making it! 👩🏽‍🍳 It’s super dooper easy & I’ve popped my version up on my Good Plates recipe blog. I hope you find some beautiful stone fruit and make it too - plums, peaches, apricots - it would pretty much go with any variety, so long as they’re lovely and ripe 🍑 Want me to DM you the recipe? Pop a ❤️ in the comments below and I’ll send it straight through. After all - the best kind of cake is one that is shared 🫶🏽 Buon appetito 🍋 #nutrition #cake #fruit delicious

Perhaps the most sumptuous & delightful Fig Cake you’ll ever bake. Far from ordinary, yet oh so simple. My Marsala & Cardamom Spiced Fig Cake is the answer to every tea party, morning tea or luncheon. If you have guests over, dress it up & serve with my homemade vanilla bean custard - you’ll get so many compliments it’ll make you blush! A comforting yet grown-up flavour in every bite, this is sophisticated & easy baking at its finest. No complex recipes and ready in 1 hour (it’s a low & slow bake). DM for written recipe! www.heavenlymorsel.com ••• Figs @colonial_fresh @chadstone.au Jumbo coffee crystals @csrsugar Butter @westernstarbutterau ——————— #heavenlymorsel #figcake #melbournefoodie #spicequeen #melbournecookingclasse @provincialhomeliving @abclifestyle @cookingon7 @cantinepellegrino

Gluten-Free Strawberry Cake with Almond Flour & Olive Oil Soft, moist, and bursting with fresh strawberry flavor, this gluten-free cake is a bright and feel-good treat. Made with a blend of almond flour and gluten-free flour, each slice is naturally tender and rich with fruity goodness. Ingredients - 1 tablespoon vanilla bourbon paste (15g) - 1/3 cup olive oil (70g) - 2 large eggs (about 100g without shells) - 1 cup diced fresh strawberries (150g) - 3/4 cup gluten-free flour, King Arthur 1:1 recommended (115g) - 1/2 cup almond flour (50g) - 1/2 cup almond meal (50g) - 1/2 teaspoon baking powder (2g) - 1/2 teaspoon baking soda (2g) - 1/3 cup sliced strawberries, for topping (50g) Instructions 1. Preheat and Prepare: Preheat the oven to 175°C (350°F). Grease and line a 6”x3”x3” loaf pan with parchment paper. 2. Mix the Wet Ingredients: In a large bowl, whisk together the vanilla bourbon paste, olive oil, and eggs until smooth. Dice the strawberries and set aside. 3. Combine the Dry Ingredients: In a separate bowl, sift together the gluten-free flour, almond flour, almond meal, baking powder, and baking soda. 4. Bring the Batter Together: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the diced strawberries, being careful not to overmix. 5. Assemble and Bake: Pour the batter into the prepared loaf pan. Arrange the sliced strawberries over the top for a professional finish. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. 6. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired, slice, and enjoy. #foodie #instafood #foodstagram #baking #bakingrecipes

This is the cake I make when I want something elegant, foolproof, and not too sweet. Moist from olive oil. Tender from yogurt. Bright citrus glaze that makes it feel bakery-level. It keeps for a week and somehow gets better every day. Save this for Valentine's Day, Easter, brunch… or just because you need a really good cake. Recipe is in the caption, but if you comment RECIPE, I can also send it to your DMs. Or just go directly here: https://pamelasalzman.com/olive-oil-yogurt-cake-with-citrus-glaze-recipe/ YOGURT OLIVE OIL CAKE W/ CITRUS GLAZE CAKE 3 c AP flour 1 Tbsp aluminum-free baking powder 1 tsp sea salt 1¼ c cane or maple sugar 1 Tbsp mixed citrus zest (orange/lemon/grapefruit) 4 lg eggs, RT 1¼ c EVOO (+ more for pan) 1 c plain whole-milk yogurt, RT GLAZE 2–3 Tbsp strained citrus juice (blood orange is gorgeous) 1 Tbsp plain whole-milk yogurt 2 c powdered sugar INSTRUCTIONS 1. Heat oven 350°F. Grease Bundt pan well. 2. Whisk flour, BP, salt. 3. Rub sugar + zest until fragrant. Beat in eggs (med speed, ~3 min until lighter). 4. Slowly add oil, then yogurt. Mix to combine. 5. Fold in dry ingredients just until no visible flour. 6. Bake 45–50 min (47 min is perfect in my oven). Cool 10 min, invert, cool fully. 7. Whisk glaze (start w/ 2 Tbsp juice). Should be thick but pourable. Drizzle over cooled cake. GF: swap 1:1 GF flour (I like King Arthur) + 1 tsp xanthan gum. DF: use full-fat style DF yogurt (cashew works well). Egg-free: whip 9 Tbsp aquafaba + ¼ tsp cream of tartar to stiff foam; fold in at end.

Peaches are in season, so today I made an upside-down peach cake 🍑 Simple, easy and exactly the kind of cake you make with fruit that’s getting soft on the bench. Best eaten warm, preferably with a cup of tea and a second slice later. Upside-Down Peach Cake recipe: You’ll need: For the topping 2–3 ripe peaches, sliced 40g butter 2 tbsp brown sugar (or coconut sugar) For the cake 125g butter, softened ¾ cup sugar 2 eggs 1 tsp vanilla 1½ cups plain flour 1½ tsp baking powder ½ cup milk Pinch of salt Method: Preheat oven to 180°C. Line the base of a cake tin. Melt butter and brown sugar, pour into the base, then arrange peach slices on top. Cream butter and sugar until pale. Beat in eggs and vanilla. Fold in flour, baking powder, salt and milk until just combined. Pour batter gently over peaches. Bake 40–45 minutes, until golden and cooked through. Cool for 10 minutes, then flip. Enjoy 💖 #upsidedownpeachcake #peachdessert #seasonalbaking #summerdessert

A slice of this cake will make your day 🥹 a beautifully Spring themed cake that is vegan and gluten free to taste the season during these cold months. It’s made with fresh orange juice, zest, and brushed with an orange blossom syrup. The cake has this delicious blend of moist and that delectable texture of polenta. I served it with an orange zest whipped cream and it is one those desserts that truly melt in your mouth 🧡 ▢ 1 cup yellow corn polenta, fine ▢ 1 cup all purpose gluten free flour ▢ 1 cup almond flour, sifted ▢ 1 cup organic sugar ▢ 4 tsp baking powder ▢ ½ tsp salt ▢ 1/3 cup fresh orange zest, about 3 medium oranges ▢ ¼ cup fresh orange juice ▢ 1 cup oat (or any dairy free) milk ▢ ½ cup extra virgin olive oil ▢ 2 tsp vanilla extract ▢ 1 Tbsp apple cider vinegar Syrup — ▢ 100g organic sugar ▢ 20g filtered water ▢ 30ml fresh orange juice ▢ 15ml orange blossom water Topping — ▢ 2 Tbsp fresh orange zest ▢ Dairy free whipped cream, chilled 1. Lightly grease and parchment line a 6-inch cake pan. Preheat oven to 350F. 2. In a mixing bowl, add polenta, all purpose flour, almond flour, sugar, baking powder, salt, and orange zest. Whisk to combine. 3. Add orange juice, milk, oil, vanilla, and vinegar. Whisk to mix until just combined, careful not to over-mix it. 4. Pour into prepared cake pan. Bake for 45 minutes or until a toothpick can be inserted and come out clean. 5. Meanwhile while it bakes, make syrup. Add all syrup ingredients to a small pot. Place on a medium high heat. Bring to a light boil, whisking occasionally until sugar is dissolved. Remove from heat and let cool. 6. Remove cake and, using a skewer, make several holes in it. Brush on syrup until cake until completely covered and soaked through (you might have syrup left over). 7. Let cake cool while it soaks up syrup. Once cooled, carefully remove cake from pan. Fold in orange zest to whipped cream then dollop onto top of cake. Smear around to spread evenly then cut and serve. #orangepolentacake #vegancake #cakerecipe

This is your new favourite bake. We guarantee. Blood oranges, pistachios and polenta come together for a fragrant, seasonal cake, that also happens to be gluten free. A little tip - make sure you line the cake tin well and if you are using a clip tin, be sure the seal is nice and tight so your sugar syrup doesn't escape. Serves 8 You'll need: for the candied blood oranges: 3 blood oranges 100ml water 150g caster sugar 1 tsp orange blossom or rose water – optional for the cake 180g shelled pistachios 120g fast cook polenta 1 tsp baking powder (gluten free) ½ tsp ground cardamom seeds 1 blood orange, zested and juiced pinch of salt 200g soft unsalted butter 200g caster sugar 3 eggs Juice one orange into a large frying pan. Add the water and sugar and heat gently until the sugar has dissolved. Thinly slice the other 2 oranges, skin and all. Add them to the sugar syrup and simmer for 10-12 minutes. Remove the slices and simmer the liquid for another 5 mins or so, until starting to look syrupy. Grease and line a deep 20cm cake tin. Lay the orange slices in the bottom of the cake tin in an overlapping pattern. Pour the syrup over the top. Turn your oven to 180°C/Gas 4. Put the pistachios in processor and blitz until finely ground. Tip into a mixing bowl with the polenta, baking powder, cardamom, orange zest and a pinch of salt. Mix well. In a separate bowl whisk the butter and sugar until light, pale and fluffy. Whisk in the eggs, one at a time with a spoonful of the pistachio mix to help stabilize it, until well incorporated. Gently fold the wet and dry ingredients together, taking care to not overmix; stop as soon as you stop seeing any dry parts. Mix in a little orange juice until you get a dropping consistency. Spoon the mixture on top of the oranges and level it with the back of a spoon. Bake for 40-50 minutes until golden on top and a skewer comes out clean. Cool the cake in the tin for at least 30 minutes. Flip the cake upside down onto a plate and unclip the tin, so the oranges are at the top. Serve in generous slices. Perfect served with curd cheese, mascarpone or thick yoghurt. Garnish with some extra zest and chopped pistachios if you like.