This recipe is from the lovely food writer and cooking teacher Elise Pascoe, and I've made it time and again. It’s a gorgeous, simple cake – light and lemony, and so eye-catching with its pale green hue and mantle of pistachios.

This recipe is from the lovely food writer and cooking teacher Elise Pascoe, and I've made it time and again. It’s a gorgeous, simple cake – light and lemony, and so eye-catching with its pale green hue and mantle of pistachios.

Dessert can be tricky on weeknights, when time is short. Don't worry, we've got cheats and hacks to sort you out.

Dessert can be tricky on weeknights, when time is short. Don't worry, we've got cheats and hacks to sort you out.

Sometimes dessert cravings aren't fully realised until after dinner. Don't let the fact that it's last minute get in the way of something sweet tonight. We're liberating puddings, crepes and even Nutella jaffles for all to enjoy, any and every night of the week.

Sometimes dessert cravings aren't fully realised until after dinner. Don't let the fact that it's last minute get in the way of something sweet tonight. We're liberating puddings, crepes and even Nutella jaffles for all to enjoy, any and every night of the week.

We loved this roundup of seven recipes the editors at Food52 remember their mothers making (including this delectable-looking almond-topped coffee cake).

We loved this roundup of seven recipes the editors at Food52 remember their mothers making (including this delectable-looking almond-topped coffee cake).

The pure pistachio flavour in this slice comes from an easy homemade pistachio milk, which is perfect with the fudgy cacoa base.

The pure pistachio flavour in this slice comes from an easy homemade pistachio milk, which is perfect with the fudgy cacoa base.

After our original gin and tonic tart went viral last year, food editor Warren Mendes decided it was time to update the old recipe. Here, he's kept the classic flavour combinations of gin and tonic and added candied citrus for a true showstopper worthy of 2016.

After our original gin and tonic tart went viral last year, food editor Warren Mendes decided it was time to update the old recipe. Here, he's kept the classic flavour combinations of gin and tonic and added candied citrus for a true showstopper worthy of 2016.

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