Spring Baking
Bright & Breezy Bakes: Easy Spring Treats for Laid-Back Weekend Joy
Spring is in the air here in Ireland and I have a new weekend routine of baking with the kids. Spring baking is less about decadence and more about brightness. The kind of bakes that are happy to be served with a dollop of crème fraîche and a cup of tea in the garden (or at least by a window that opens) and make that a strong coffee. These three recipes are all about that energy. They’re celebratory, but not fussy. The kind of bakes you can pull together without requiring too much expertise, needing seventy-five bowls and a blowtorch, and yet still feel like you’ve pulled off something a bit special.
Limoncello Cake
If there’s one cake that sums up this time of year for me, it’s this Limoncello Cake—zesty, boozy, and bright. It’s made with ground almonds and polenta, so it’s got a gorgeous crumb and just the right amount of density to soak up a sharp lemon-limoncello syrup poured over while it’s still warm. The result is a cake that manages that fine line between dessert and a sunshine booze-soaked aperitif, perfectly sliced thick and served with crème fraîche and a heavy-handed dusting of icing sugar. It also happens to improve after a day or two.
Raspberry & White Chocolate Cheesecake Bars
For something a bit more indulgent - but absolutely not requiring any major kitchen skills- try these Raspberry & White Chocolate Cheesecake Bars. A simple buttery biscuit base gets topped with a silky, no-bake cheesecake filling made with mascarpone, cream cheese, and melted white chocolate. It’s as rich and creamy as you'd hope, but the swirl of tangy raspberry purée stops it all from being just that bit too much. It sets in the fridge with zero faff and you can slice it into bars.
Mini Meringue Kisses Sandwiched with Mango & Passionfruit
Last but by no means least, there’s the Mini Meringue Kisses Sandwiched with Mango & Passionfruit, which are exactly the sort of thing you’d imagine seeing in the window of a French patisserie, but they’re surprisingly simple to make. Once baked and cooled, the meringues get filled with a whipped white chocolate ganache and a spoonful of mango and passionfruit, turning them into the kind of two-bite wonder that disappears in seconds. Ideal for parties, picnics, or standing at the counter, popping them into your mouth one after the other!
Whether you’re looking to impress, indulge, or just bake something bright and beautiful these three recipes have you covered!
Photography Credit: Donal Skehan
Food Styling Credit: Charlotte O’Connell