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the perfect stone fruit season cake 🍑

the perfect stone fruit season cake 🍑

plus, a smokey cauliflower panzanella + this week's things I'm loving (these 'good morning' plates + mugs)

My kitchen is currently an exhibition of sweets! 🍫 From the simplicity of a Rustic Peaches and Cream Galette, to the unique flavours of a Miso and Toasted Sesame White Chocolate Brownie (just you wait!), and classic Blueberry Scones paired with Lemon Curd and Fresh Cream. Oh, and tucked away in the freezer, a batch of Turkish Delight, Pistachio, and Dark Chocolate Browned Butter Cookies.

'Why so many desserts?' Well, I'm knee-deep in recipe testing for my newest eBook, aptly named 'DESSERTS'. Apart from the sugar rush from all the taste testing, seeing these concepts come to life is super exciting. I can't wait to share this new project with you in just a few months' time! 😱

If you're in the area, please drop by and help yourself to some of these. 😁 For everyone else, today's featured recipe is also sure to satisfy your cravings - a new Plum, Ricotta, and Almond Teacake. Warm from the oven with a dollop of fresh cream, it's divine.

THIS WEEK IN GATHERED: NEWSLETTER
✨ Plum, Ricotta & Almond Teacake
🍃 Anyone who tries this salad asks for the recipe
🍞 Savoury French toast?! Yes please
☕️ Things I’m Loving - these fun 'good morning' plates + mugs
🥰 From the Community

✨ Plum, Ricotta & Almond Teacake

This tea cake is truly delicious when served warm with a dollop of fresh cream, although it's just as good plain, straight from the oven. The crispy top, jammy plums, and toasted almonds, combined with the lightly spiced ricotta cake, create a perfect mix of textures.

I've opted for these stunning dark queen garnet plums, but any large-fleshed dark plums work wonderfully. Alternatively, yellow peaches would be an excellent choice too.

Plum, Ricotta & Almond Teacake

DOWNLOAD RECIPE PDF

514KB

Smokey Cauliflower Panzanella with Goat Cheese & Currants

Every time I make this, everyone becomes obsessed and asks for the recipe. It's smokey and savoury with pops of creamy goat cheese and sweet currants. Trust me; it's a winner! You can find this + many others inside my SALADS eBook.

Savoury Thyme, Sage & Parmesan French Toast

This savoury French toast might just become a new favourite, served with a fresh, crisp green salad - the perfect lunch or lazy dinner. The combination of thyme, sage, and Parmesan creates the perfect savoury team.

Shaved Brussels Sprout & Walnut Salad with Manchego Olive Oil Dressing

The beauty of this dish is that it's all put together in one bowl; the dressing gets whisked in the serving bowl, and then the salad ingredients are placed on top, ready to toss before serving—perfect!

Pear, Dark Chocolate & Caramelised Pecan Cake

Here's a super easy one-bowl cake you just have to try. The olive oil keeps this cake light and moist, while the caramelised pecan topping, though a small and easy extra step, adds the most delicious flavour and texture.

These 'good morning' plates + mugs and 'I love you' plates + mugs by Anna + Nina.
Here's the gluten-free baking flour I use whenever I need to make a baking recipe gluten-free. Their egg replacer is also fantastic. It closely mimics the texture of traditional baking, unlike chia or flax eggs, which can be denser. I frequently used it when my daughter couldn't have eggs during her first two years.
My SALADS recipe eBook - if you haven't downloaded yours. 😉
These small and large tumblers by Made in Japan.
Next on my cookbook list from my fav bread maker here in Melbourne: 'Baker Bleu: Bake it till you make it'.

tag me if you make a recipe, I’d LOVE to see 😍 @gatherandfeast #gatherandfeast

send me your food-related memes! reply to this email or DM me 😁

Thanks for reading! In the next issue, stay tuned for a delicious new Carrot Layer Cake with Cream Cheese Frosting & Roasted Walnuts. 😍 Until then, enjoy the recipes, tag me if you make any @gatherandfeast, and I'll chat with you all soooon.

🍋 Ash x

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