As we are spending quite so much time at home, we are doing lots of family baking together. Butterfly cakes are basically small Victoria sponges. Today’s recipe is for our Easter Bird’s Nest chocolate cakes ready for next weekend.
This deliciously moist flourless cake is a little like something you might have with a coffee in Italy. It is gluten-free and made with polenta and plenty of ground almonds. We also used the delicious local lemons and Jersey butter, eggs and cream.
This is the time of year for the arrival of the first game if you are lucky enough to live near a shoot, and for foraged wild mushrooms, but please don’t pick any without suitable advice. It is also the season for shellfish mussels, oysters, and scallops, and we are lucky the waters around Jersey are perfect for all of these as they are some of my favourite ingredients.
Hot Cross Bread and Butter Pudding. This is a really easy way for you to make bread and butter pudding. You don’t need any extra dried fruit just what’s in the Hot Cross Buns and some of our fantastic local dairy produce.