Flour and Stone: Baked for Love, Life and Happiness by Nadine Ingram

Search this book for Recipes »
    • Categories: Cakes, large; Frostings & fillings; Dessert
    • Ingredients: egg yolks; Champagne wine; caster sugar; rosewater; mascarpone cheese; double cream; eggs; raspberries; pure icing sugar; dried rose petals
    show
    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd
    • Ingredients: butter; caster sugar; eggs; almond meal; lemons; pure icing sugar
    show
    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd
    • Ingredients: dark chocolate; toasted hazelnuts; hazelnut meal; caster sugar; butter; eggs; sour cream
    show
    • Categories: Cheesecakes; Dessert; Cooking for a crowd; Italian
    • Ingredients: toasted hazelnuts; almond meal; cocoa powder; caster sugar; egg whites; dark chocolate; cream cheese; mascarpone cheese; ricotta cheese; vanilla beans; lemons
    show
    • Categories: Cakes, large; Dessert; Cooking for a crowd; Dairy-free; Gluten-free
    • Ingredients: cardamom pods; honey; unsalted pistachio nuts; ground almonds; fine polenta; caster sugar; rosewater; coconut milk yoghurt; pure icing sugar; raspberries
    show
    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd
    • Ingredients: white spelt flour; ground cinnamon; ground cloves; ground allspice; nutmeg; eggs; sunflower oil; caster sugar; carrots; toasted walnuts; desiccated coconut; cream cheese; pure icing sugar; honey; oranges; chipped coconut
    show
    • Categories: Pies, tarts & pastries; Main course; Cooking for a crowd; Vegetarian
    • Ingredients: plain flour; butter; leeks; Gruyère cheese; eggs; pure cream
    show
    • Categories: Cakes, small; Afternoon tea; Cooking for a crowd; Australian; Italian
    • Ingredients: eggs; caster sugar; self-raising flour; titanium-strength gelatine leaves; pure cream; vanilla pods; mixed frozen berries; oranges; dark chocolate; pure icing sugar; desiccated coconut; thread coconut
    show
    • Categories: Cakes, large; Dessert; Australian
    • Ingredients: eggs; caster sugar; self-raising flour; titanium-strength gelatine leaves; pure cream; vanilla pods; mixed frozen berries; oranges; dark chocolate; pure icing sugar; desiccated coconut; thread coconut
    show
    • Categories: Cakes, small; Afternoon tea; Cooking for a crowd
    • Ingredients: raisins; blood plums; oranges; caster sugar; bran; wholemeal flour; buttermilk; sunflower oil; ricotta cheese
    show
    • Categories: Cakes, small; Afternoon tea; Cooking for a crowd; French
    • Ingredients: milk; lemons; egg yolks; caster sugar; vanilla paste; rum; beeswax; clarified butter
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd
    • Ingredients: self-raising flour; ground ginger; butter; stem ginger in syrup; golden syrup; dark chocolate; Demerara sugar
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd; Australian; New Zealand
    • Ingredients: butter; golden syrup; plain flour; desiccated coconut; shredded coconut; rolled oats
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd; Cooking ahead
    • Ingredients: plain flour; rolled oats; dark chocolate; butter; light brown sugar; vanilla bean paste; dried sour cherries; rum
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd; Italian
    • Ingredients: almond meal; caster sugar; lemons; dried strawberries; pistachio nuts; egg whites; honey; almond extract; pure icing sugar
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd
    • Ingredients: honey; golden syrup; ground ginger; ground cinnamon; ground cloves; nutmeg; ground allspice; butter; plain flour
    show
    • Categories: Cakes, small; Frostings & fillings; Afternoon tea; Cooking for a crowd; Cooking ahead; French
    • Ingredients: butter; honey; lemons; caster sugar; pure icing sugar; orange blossom water
    show
    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking for a crowd
    • Ingredients: plain flour; butter; Parmesan cheese; ground cayenne pepper
    show
    • Categories: Cookies, biscuits & crackers; Cooking for a crowd
    • Ingredients: plain flour; butter; Demerara sugar; rolled oats
    show
    • Categories: Bread & rolls, savory; Cooking ahead; Cooking for a crowd; Middle Eastern
    • Ingredients: plain flour; caster sugar; flax seeds; sesame seeds
    show
    • Categories: Candy / sweets; Cooking for a crowd; Turkish
    • Ingredients: titanium-strength gelatine leaves; caster sugar; lemons; frozen raspberries; liquid glucose; rosewater; dried rose petals; snow sugar
    show
    • Categories: Candy / sweets; Cooking for a crowd
    • Ingredients: pure cream; thick cream; liquid glucose; maple syrup; caster sugar; vanilla paste; milk chocolate; toasted walnuts
    show
    • Categories: Candy / sweets; Cooking for a crowd
    • Ingredients: titanium-strength gelatine leaves; egg whites; caster sugar; liquid glucose; vanilla bean paste; dark chocolate; milk chocolate; Turkish Delight; roasted salted peanuts; flaked coconut; dried rose petals; freeze-dried raspberries
    show
    • Categories: Candy / sweets; French
    • Ingredients: edible rice paper; blanched almonds; unsalted pistachio nuts; egg whites; liquid glucose; honey; caster sugar; butter
    show
    • Categories: Pies, tarts & pastries; Breakfast / brunch; Cooking for a crowd; French; Vegetarian
    • Ingredients: fresh yeast; plain flour; butter; milk; baker's flour
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • The joy of a lemon drizzle cake

    • Prim on February 15, 2020

      Excellent cake with a strong lemon flavour.

    • nadiam1000 on April 09, 2020

      I cannot resist a lemon drizzle cake and I decided to try this one because it did not use much flour, which is in short supply right now. I did have almond flour, butter and lemons so this seemed like a good first recipe to try out of this gorgeous book. When I was making it, I had some doubts. I had trouble getting the egg to incorporate into the butter, had to keep stopping to scrape the bowl. It still looked a bit curdled when I added the lemon rind and lemon juice but came together once I added the almond and AP flour. I added 1/2 tsp of kosher salt since the the recipe did not include any salt. I made the smaller quantity option in an 8x3" cake pan. Baked at 300F for about an hour. There is a generous amount of glaze which needs to set for 4 hours - I cut into it after a couple of hours so the glaze was still soft. A very moist and creamy cake - almost pudding like in a good way. Different than a typical lemon pound cake but really nice and tart lemony flavor.

  • Dried strawberry and pistachio amaretti

    • lou_weez on January 07, 2020

      These were easy and delicious., soft in the middle and a little crunchy on outside.

    • lou_weez on December 19, 2020

      Made these again using sour cherries and almond extract, my favourite combination so far.

  • Panna cotta Lamington

    • Melyinoz on March 06, 2021

      Wow, these are very rich. Maybe a little too rich for me. I couldn’t eat a whole lamington.

  • Hot cross buns

    • ChelseaP on May 22, 2021

      Such a delicious recipe for hot cross buns! Are best the day they're baked but reheated pretty well in the oven for a couple of days after.

  • Banana, chocolate and walnut loaf

    • Lafro on April 25, 2022

      Delicious. The sugar on top gives it a nice crunch. Was pretty simple to make and is very tasty warmed slightly so the chocolate is oozy.

  • Ginger fluff

    • Lafro on March 26, 2022

      I have made this a few times. Love the addition of the cocoa nibs. Looks beautiful with edible dried flours sprinkled on top.

  • Cookie Couture original gingerbread

    • Lafro on March 26, 2022

      My go to gingerbread recipe. Makes a soft biscuit with crisp edges. Normally make it with the reccomended Icing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1925640892
  • ISBN 13 9781925640892
  • Published Oct 01 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Simon & Schuster Australia

Publishers Text


A luscious celebration of baking for life, love and happiness.

Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its pannacotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind.

Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen.

Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life.

"Beautiful recipes written by a master baker with care, skill, and that intangible 'something' that makes me want to bake every single cake and pastry" Belinda Jeffery

Foreword by Christine Manfield