It’s rice flour that makes this ‘Aztec’. Guatemalan versions are sometimes thickened with corn, the rice flour is from a Nicaraguan version.

Atolillo ready to eat

The first (forced) crop of rhubarb is out, and this blueberry rhubarb pie goes really well with custard. Patsry can be hit and miss, but this recipe made enough for a 6″ circular pie dish with a lattice top. It doesn’t need blind baking and holds together well despite the liquid in the filling.

With Easter approaching and a hatred of Simnel cake, I wanted to try something unusual. The rum in this goes well with the stickiness of the ginger cake, though you could leave it out.

Gingerbread Cake

A layer cake sandwiched together with Creme Patissiere and coated in ganache. The ingredients here make enough for 4x12cm layers of chocolate and 2x12cm layers of vanilla sponge.

Chocolated and sprinkled with mini eggs

Almond shortbread base with caramel, sliced almonds and chocolate. 10″x8″ of 0.5cm thick shortbread (I split over two pans as 8″ is the biggest I had).

Finished Twix bars

A crunchy biscuit with nuts and chocolate. The type of nuts and chocolate can be swapped to match taste.

Chocolate Biscotti

Red velvet chocolate cake, filled with cream cheese frosting, coated in ganache, then sprinkled and topped with a cherry.

These won’t last long…

A crunchy caramel tart filled with juicy cranberries and swimming in caramel. Served with Creme anglaise. The only thing I’d change is that next time I’d use less caramel and try an almond shortbread base.

Finished tart

Bananas are one of the few fruits you can’t just throw in a pan with some sugar and turn into jam. This is a great excuse to use up overripe bananas if you’re tired of banana muffins.

Finished Granola

• 135g (1 1/2c) rolled oats
• 600g mixed nuts/seeds
• 3 bananas, very spotted and ripe
• 3 tbsp maple syrup
• 2 tbsp tahini/almond butter
• 1 tbsp coconut oil/honey
• 1 tsp ground cinnamon
• Dash of salt

The oats can be gluten free for anyone (me) with a gluten intolerance. The nuts can be any combination. Hazelnuts and pecans work well. I used an even split of hazelnuts, pecans, peanuts and brazil nuts. The last 50g was cacoa nibs, which I mixed in after baking.

Directions

• Preheat oven to 175C/350F, grease a baking sheet with greaseproof paper.
• Chop and mix all nuts/seeds to combine. Try not to leave any pieces larger than a peanut, or half a hazelnut.
• Blitz bananas, maple syrup, coconut oil and tahini in a food processor.
• Add the seeds to the bananas, stirring to combine evenly, then spread evenly on a baking sheet.
• Bake for 15 mins, stir well to break up clusters, then bake for another 10-15 mins until golden brown.
• Cool completely, then break up large chunks and store in an air tight container at room temperature for a couple of weeks.

So tasty I put my face on it!

The texture of this is similar to focaccia bread in that it’s fairly dense, but is well complimented when sandwiched together with mascarpone filling. The coconut flakes were a twist which I’d do again.

Tripple sponge, mascarpone and cream cheese