Results for‘seed seed cake © or thyme’

Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.

The use of precious honey and fresh thyme in this recipe lends a slightly floral note to these delicious gluten-free friands. 

I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavours from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below.

Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140°C fan oven before you tuck in, which brings it back to life.

Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.

Discover Tait's top tips for wild cooking in our journal here.

This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.

This is the only carrot cake you need in your life! Layers of super soft cake are warmly (but not overly) spiced and studded with nuts, then coated in the dreamiest lemony cream cheese frosting.

Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)

Recipe from Simply Good For You by Amelia Freer.

The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.