Photograph © David Loftus
Hello Baking Heaven friends and welcome to the March issue. Spring is in the air; I love this time of year it feels really hopeful and just at the start of a lovely period of better weather! And also, we have Easter and Mother’s Day to look forward to.
For this month’s issue, first off, I’ve given you my delicious almond and polenta lemon drizzle cake. It’s divine – the texture is wonderful, it’s zingy and not too sickly sweet, and it’s naturally gluten-free too which is an added bonus. I’ve used some dried organic edible flowers to give it a springtime feel. I love using edible flowers to decorate my bakes, I would definitely recommend visiting Maddocks Farm Organics to browse their online selection of seasonal edible flowers! I love to press lots and also dry them too, so that I can use them all year round.
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March 2021
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