Rhubarb Carrot Cake with Vanilla Mascarpone Frosting

A lightly spiced rhubarb carrot cake recipe with a creamy, dreamy frosting that’s perfect for any spring celebration.

This sophisticated snacking cake features winter carrots and the first rhubarb of the year in a marvellous merging of two seasons.

I’m so excited to bring you this recipe after many rounds of testing. Part spiced carrot cake and part rhubarb coffee cake, this is the springtime dessert mashup you need as winter melts away.

It’s scented with cinnamon and nutmeg and generously frosted with a decadent whipped mascarpone. But it’s those jammy nuggets of baked rhubarb inside that really make this carrot cake unique.

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Victoria Sponge Cake with Strawberry Rhubarb Jam

A light-as-a-feather vanilla-orange cake, layered with whipped cream and a tangy homemade jam. This simple dessert is a perfect teatime accompaniment.

The classic Victoria Sponge cake is a dessert for any season, however, after my last trip to London I tend to associate this layer cake with spring.

Ah, those were the days. Danny and I tripped around from Greenwich to Pimlico, pausing for tea and cake anytime it was necessary – and a few times when it was not.

So it made perfect sense to bake a Victoria Sponge cake with strawberry rhubarb jam to celebrate our anniversary last weekend.

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Sour Cream Panna Cotta with Strawberry Compote

My decision to serve panna cotta at our recent Canada Day party was influenced by a culinary lesson learned in London: the simple goodness of panna cotta should not be discounted in lieu of flashier desserts.

Creamy, light-as-air-panna cotta is scrumptious on its own and even better when served with a seasonal fruit compote. These days I have all the local strawberries I could wish for, both in my backyard garden and at the markets.

Hence a patriotic red and white dessert made the final menu on July 1, but on merits far worthier than colour alone.

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Blood Orange Panna Cotta

Here’s a dessert I’ve never written about but has been a favourite of mine since I first learned to make it in a small bistro kitchen: Panna Cotta. Ironically, it was a French chef who taught me this classic Italian dessert, during my short stint as a pastry chef in my twentes.

I’ve always loved the Panna Cotta for it simplicity. It was one of the items on my daily prep list that I could breeze through and let my mind drift out of the cramped kitchen in the process. I’d open carton after carton of heavy cream, warm it slowly with sugar and vanilla bean and then whisk the hot cream into bloomed gelatine. From there I would pour the vanilla-scented cream into dozens and dozens of martini glasses and set them on racks in the refrigerator to chill.

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Fresh Strawberry Pie

What do you do when a kind neighbour gives you a morning’s work with his trusty backhoe, helping out with your backyard landscaping mess project? You make him a fresh strawberry pie, of course.

We started prepping for this dessert back in March when we learned how to blind bake a pie crust. I knew June would bring small local strawberries that were red to the core and as sweet as can be, and when that time came, I wanted to be able to serve them up in a fresh strawberry pie. I wanted it to be uncomplicated – no gelatine or cornstarch – just our beloved strawberries in pie form.

And what is the fun of making a pie or two if you can’t share them? So I did with my neighbour; and again, here with you today.

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