Lemon + olive oil + polenta cake with rosemary syrup.

Dense, al dente, and drenched in fragrant, sticky sugar syrup. This cake is a corn-based cousin to one of my favourite treats: Arabic semolina cake (a.k.a. harissa, namoura, basbousa or revani). Continue reading

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White chocolate, lemon and blueberry lamingtons.

The lamingtons of my childhood were often the size of a Rubik’s cube… and drier than the Australian outback. These bright, sweet gems are about a quarter of the size, and the sponge alone is something magic. Add white chocolate, blueberry jam and lemon curd and you’re subverting tradition in the most delicious way. Continue reading