This cake combines quite a few of my favourite things – pistachios, rhubarb, and a hint of rose – and is also in my favourite colour-way, green and pink. Because who doesn’t feel cheerful in the face of pink icing?

The Plain-Cake Appreciation Society {edition 45}, Hazelnut & Chocolate Cake. 

This week’s bake is a light, fluffy cake – for when the world feels heavy. Make it, share it with a neighbour, take one to a friend who’s feeling low, or sit in the sun with your kids and eat a big slice – because the world seems a little lighter when we share. x 

I have one final sweet offering for you before I sign off for Christmas and a few weeks of eating too much and doing too little – a rather impressive Rhubarb & Raspberry Trifle (if I do say so myself).

These meringues are exactly what I want to be eating at the moment. The weather has finally warmed up here and I feel like clouds of whipped cream, syrupy strawberries and crisp meringue. 

Fruit mince pies are one of the items on my mandatory Christmas cook-list (along with gingerbread and meringues) – my mum always makes them in the days leading up to Christmas and it is a tradition I have adopted also.

The Plain-Cake Appreciation Society {edition 34}, Cardamom, Rose & Poppy Seed Cake.
I don’t know about you, but I find cake with pink icing inordinately cheering. Even more so at the end of a wet and windy week, when everyone feels more than a bit harried.

The Plain-Cake Appreciation Society {edition 30} – a Passionfruit Cake and playing favourites.

A simple, sturdy drizzle-cake that can be made with whatever citrus you have on hand. I’ve made versions with lemon, lime and bergamot (after impulse buying a glorious box of bergamots online…) and all work beautifully.

The Plain-Cake Appreciation Society {edition 22}, Pistachio and Rose Cake.

The Plain-Cake Appreciation Society {edition 15}, Burnt-butter Sheet Cake with Blackberry Buttercream.