Notes about Recipes in this book

• Carrot and tahini cake

  • CourtneyT on February 20, 2026

    Lovely moist, dense cake. I subbed ground cardamom for orange zest as I don’t care for orange flavor unless it’s an actual orange. I also cut back the seed topping by half as it seemed like a crazy amount, but having made it, I’d be happy to use the full amount next time. Depends on how much you like seeds! However, the two small changes worked well for us and I would definitely make again.

• Cinnamon walnut coffee cake

  • CourtneyT on February 04, 2026

    The original recipe seemed quite large for two so I scaled down by half. The resulting cake is still bigger than I expected. However the flavours are nice- classic vanilla cake with a brown sugar and walnut ribbon. Took a long time to bake. Husband loves this so I will try again with a different pan next time.

• Italian pumpkin cake (Torte di zucca barucca)

  • CourtneyT on February 07, 2026

    I decided to try this recipe as I still have butternut squash needing to be used. I made a few minor tweaks- I roasted the pumpkin without oil and I drained the resulting purée to remove the excess moisture. I was also impatiently waiting for my husband to get back from the store with the oranges so I soaked the raisins in orange liqueur rather than orange juice. The “cake” is dense, moist and has a consistency similar to bread pudding. This is not a cake in the traditional sense at all but if you like pumpkin pie, you’re probably going to enjoy this.

• Citrus lavender syrup cake

  • Anea25 on November 02, 2024

    Couldn't taste the lavender but the citrus flavour was delicious. Very crumbly and difficult to cut.

• Chocolate, almond and pear cake

  • Anea25 on October 10, 2024

    great recipe - gluten free