a cake to celebrate 🥕

Easter is just a week away, and this year I'm hosting the family gathering on Good Friday. ✨ Our day typically starts with a leisurely long lunch featuring a choice of traditional fish, either baked or BBQ'd, along with a selection of salads and sides (mums devilled eggs usually make an appearance). Dessert is carefully chosen to complement our dear friend's famous 'bowl of berries,' a huge and glorious bowl filled with perfectly sweet, slightly macerated, mixed fresh berries. Followed by black coffee, chocolates, and usually a nice long afternoon walk. The day then extends into a lazy evening spent snacking on a decadent cheese, antipasto, and dip board filled with everyones favourites.

I've been brainstorming this year's menu, and there are a few recipes that I believe would be perfect for the occasion, which I've highlighted in today's issue. Currently, I'm considering options like a baked salmon fillet or perhaps a whole snapper filled with lemon and fresh herbs, served alongside fresh salads and vegetable sides. I've also been inspired by my own 'what to make this week' list and might add the spaghetti vongole (clams) to the menu. It's a simple yet vibrant spaghetti dish that will be easy to whip up just before we sit down to lunch. In terms of desserts, I'm testing two recipes for our new DESSERTS eBook that we've started shooting. I'm thinking the tiramisu and a burnt baked Basque cheesecake with a gooey centre.

If you're still looking for a decadent dessert option, my Brownie Cheesecake Bars (linked below) are a perfect choice. They are rich yet somehow refreshing with the addition of fresh raspberries and a barely set cheesecake centre—highly recommended.

Also, perfect for baking over the Easter break is today's featured recipe: a new 'special occasion' Carrot Layer Cake with Cream Cheese Frosting and Roasted Walnuts. This one is perfectly moist with just the right amount of spice. Oh, and I also have this gorgeous linen tableware bundle featured in the cake imagery to giveaway. 🤗

THIS WEEK IN GATHERED: NEWSLETTER
🥕 Carrot Layer Cake with Cream Cheese Frosting & Roasted Walnuts
🧵 A linen tableware bundle GIVEAWAY
✨ Easter menu inspiration
🔪 Things I’m Loving - these vibrant chopping boards
🥰 From the Community

NEW 🥕 Carrot Layer Cake with Cream Cheese Frosting & Roasted Walnuts

Carrot Cake, a definite favourite! Whether it's a round single-layer cake, loaf cake, or layered cake, I love them all. On my website, you'll find a few variations, but this layered version is reserved for special moments like birthdays, celebrations, or those times when you're craving something extra special.

This cake is perfectly moist with just the right amount of spice. I love it topped with roasted walnuts and fresh orange zest for added texture and a burst of flavour, while also enhancing its appearance. Feel free to personalise the toppings based on your preferences and what's available.

Exciting news! I've teamed up with Bed Threads for a new giveaway—a linen tableware bundle of your choice. Up for grabs is a 100% French Flax Linen tablecloth, a set of placemats, and a set of napkins in your preferred size and colour. For entry details, head over to my latest Instagram post here. 🤗

• Here's a beautiful book for anyone who loves baking: 'Beatrix Bakes: Another Slice'

• These bright and vibrant chopping boards by Fat Tuesday or Pinchy 😍

• These Country Road 'Hazel' and 'Lexi' glassware

• These 'Barry' and 'Gaspard' classic cardigans by Sezane

• Here are a few of my fav Hot Cross Buns from bakeries across Melbourne:

  Falco - offers a classic and delicious version

  Bread Club - they offer a classic fruit and chocolate variety

  Baker Bleu - more of a chewy sourdough hot cross bun offering a raisin pecan version and a sour cherry dark chocolate version (so good)

That's it from me. Enjoy the recipes, have a lovely Easter break, and I'll see you online and in your inbox soooon.

🍋 Ash x