A moist bake with a deep carrot and cinnamon flavour, plus a showstopper of crisp meringue, strawberry and chocolate fudge sauce
Carrot cake is heaven at any time of year, but especially around Easter. Thanks to a generous glug of olive oil and heaps of finely shredded carrots, this single-layer version stays moist for days. A supple crumb, deep carrot flavour, a halo of cinnamon: it’s as close to divinity as I’ll ever get. For something more unexpected, meanwhile, I love this Neapolitan-inspired pavlova: a crisp, strawberry meringue piled with bittersweet fudge sauce, tangy vanilla cream cheese whip and bright strawberry compote. It’s impressive yet simple, and a raucous pleasure to devour communally with spoons.
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