So this cake was inspired by one of my favourite food bloggers – Thahmina, at Golden Tiffin. Seriously, check her blog out – her photography is unbelievable. Her blog is an amalgamation of lifestyle, review and recipe posts influenced by her Bengali heritage. She posted a picture of her rose, raspberry and pistachio bundt on Instagram a while ago and I knew I had to recreate it for my readers (even though hers looks like 300x better). The middle eastern flavours are stunning, and it pairs perfectly with a hot cup of tea. The flavours are light but there’s an earthy depth to rose and pistachio that makes this cake comforting and warm – a feeling we could all use as Winter draws closer.

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So years and years ago, I watched an episode of Nigella where she made ice cream with condensed milk and it produced the creamiest gelato-like ice cream all without an ice cream machine! It’s been in the back of my mind ever since but recently it’s hit the spotlight, with Buzzfeed Tasty and Tastemade often concocting similar types of ice cream with diverse flavours. It wasn’t until a family friend brought her version of the double cream/condensed milk ice cream round this summer that I finally got round to making it! Today, I’m sharing her recipe for the creamiest and tastiest Biscoff and salted caramel ice cream you could possibly imagine.

The condensed milk does something magical in the freezer. It stops ice crystals forming in the cream and allows the ice cream to achieve a homogenous texture which never gets too hard in the freezer. You can serve this straight out the freezer and it’ll scoop no problem, unlike regular ice cream where you need to leave it out to soften a bit. There is literally no other word to describe the texture other than creamy. If clotted cream came in a frozen version, this would be it. Like, I don’t even know how else to describe it. The biscoff taste is prominent but complemented by the salted caramel. This recipe uses tinned caramel which is essentially condensed milk that has been boiled in the tin – dulce de leche (you can buy tinned caramel at most supermarkets near the condensed milk). It uses a bit of biscoff spread also, and some lotus biscuits. The biscuits that are folded in to the ice cream soften slightly and become a little fudgy, whilst the ones on top retain their biscuit texture a bit more. Basically, you all need to hang on to the last minutes of summer and make this ice cream. You have nothing at all to lose and whole lot of ice cream love to gain.

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This is a proper tea party cake. You know; tea, coffee, scones and a slice of this brown butter whipped cheesecake topping cake. As much as that name is a mouthful, this cake is also a mouthful. A mouthful of buttery, cakey, creamy deliciousness. Sigh. Okay let’s talk about the brown butter situation. Browning the butter gives it a deep, nutty, caramel aroma that permeates the sponge and turns an ordinary butter cake into something quite special. It longs the process out somewhat but it’s totally worth it as you can really taste the difference. The whipped cheesecake topping is e v e r y t h i n g (omg). It’s super light and airy because you literally mix cream cheese with icing sugar and fold it in to a whole load of stiffly whipped cream. Ugh. Love.

Seriously though, the topping to cake ratio though. Let’s appreciate.

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I originally saw these floating around on instagram and immediately thought OMG BEST IDEA EVER! My mum’s all time favourite chocolate bar is Cadbury Flake and I just knew she would be all over these. I actually made them a few weeks ago for Eid and they went down a treat with everyone! They are the same size and shape as a flake so perfect for dunking or sharing. Not only do they look like Flakes but they also have crushed flake in them, a somewhat unusual addition to a soft biscuit dough! A quick google search showed me a vague recipe that I tried to quantify for you guys.

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