I’ve been busy in the kitchen once again developing recipes for Bake with Stork and have a couple more to share with you today.
The first is a delightful Maple Apple Pecan Cake, just the perfect cake for a slice with your afternoon cuppa, plus its a quick and easy one to make too. If you fancy giving it a go then the recipe is right here – it’s baked at 160c (fan), Gas Mark 4 for 40 minutes in case you can’t spot that in the recipe.
Next up is heaven on a plate….otherwise known as a Raspberry Ombre Cheesecake
Shaded layers of light whipped raspberry cheesecake on top of a chocolate biscuit base – yes please line me up a slice! You can find the recipe plus my step by step pics just here