We can’t deny a delectable dessert! In part two of this recipe series, Photographer, Food Stylist, and Recipe Developer Emma Duckworth is sharing more of her delicious recipes with us to wrap up the summer season. From a pretty pound cake to a tasty tart, she's got us covered for our next mouth-watering baking project.
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder, Dutch-processed recommended
1 tsp. baking powder
½ tsp. salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
½ cup brown sugar
2 oranges, zested, plus more for decorating
3 Tbsp. fresh orange juice
2 tsp. vanilla extract
Note: This cake can be stored in the refrigerator in an air-tight container for up to three days. Bring to room temperature before eating.
6 egg yolks
¼ cup granulated sugar
2 Tbsp. lemon zest
¾ cup freshly squeezed lemon juice (3 lemons for both zest and juice)
2 tsp. cornstarch
¼ cup heavy cream
½ cup unsalted butter, cut into small pieces
3 cups all-purpose flour
⅔ cup confectioners sugar
¼ tsp. salt
1 cup unsalted butter, cold, chopped into small cubes
1 egg and 1 egg yolk, beaten
2 Tbsp. ice cold water
Note: There will be a little dough left over from the overhangs that will be trimmed. The tarts will keep for 2-3 days in the fridge covered in plastic wrap. Don’t keep the tarts out at room temperature for longer than 2 hours.
For more of Emma’s recipes, follow along on Instagram (@emmaduckworthbakes) or on emmaduckworthbakes.co.uk.
Want more insight? Check out this interview with our Founder and Editor-In-Chief Molly My, where she discusses starting a magazine from scratch and celebrating every day.
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