Here's a pound cake recipe that's gluten-free, paleo, and dairy-free, so everyone can enjoy this tasty dessert. Let me know how you plan to serve it ...

Fill and Chill. Fully cool your pretzel crust before filling. Don't skip the chilling time. it needs every minute of it. Recipe Tips. Cut the cream cheese into cubes and spread them out on a plate ...

This is an over-the-top celebration cake, a happy-June-birthday cake, a congratulations-on-your-graduation cake, a happy-40th-anniversary cake. For me, it’s a cake with a story.

SERVES 12. 170g (5¾ oz) butter or coconut oil, plus extra for greasing; 300g (11oz) ground almonds (or gluten-free flour) 1 tsp baking powder; 170g (5¾ oz) coconut sugar or honey ...

1. Set the oven at 425 degrees. Line a large baking sheet with parchment paper. 2. In a bowl, whisk the flour, cornmeal, ...

Divide the cake mixture into the tins and bake for 20-25 minutes until risen. To check the sponge is cooked insert a cocktail stick if it comes out clean the cake is cooked. Cool on a wire rack.

Whip the cream until traces of the whisk appear. Drizzle in 1 tablespoon cooled (not warm) syrup and continue to whip until soft peaks form. 8. To store the cake, wrap in plastic and store at room ...

Make the cake In a medium bowl, mix the 1 pound of strawberries with 1/4 cup of the sugar. Cover and refrigerate overnight. Strain the berries through a fine-mesh sieve set over a small bowl.