Sour Cherry & Chocolate Heart Crust Buns
The Polka Dotter
by Salma
1y ago
It would appear to me that every year as Easter rolls in, the world is divided. Not by religion as one may assume, but by the humble hot cross bun. The hot cross bun lovers and the hot cross bun haters. I’ve never been partial to the traditional sultana studded buns, perhaps as a result of growing up in world where cheap imitations are ubiquitous, masquerading around all the local supermarkets often as horrifyingly early as January. Well this year, I discovered I was not alone in my disdain for the hot cross bun. And if you’ve found your way to this recipe, I’m guessing you too have been a li ..read more
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Roasted Plum Swirl Ice Cream
The Polka Dotter
by Salma
1y ago
This ice cream was created as a celebration of autumn. Vividly coloured with rich, swirled shades of plum, and spicy cinnamon and cardamom notes to match, this ice cream captures the essence of autumn in a simple single scoop. The deep crimson hue and intense plum flavour is imparted by Queen Garnet plums, a local Australian favourite, but if you can’t source these, substitute with an alternative variety of deeply flavoured and coloured plum. And if you aren’t a cardamom enthusiast like myself, or don’t care much for cinnamon or cloves either for that matter, feel free to omit the spices and ..read more
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Blackberry & Chocolate Cupcakes
The Polka Dotter
by Salma
1y ago
Rich chocolate mud cake pairs beautifully with the fresh burst of sweet blackberries and luscious blackberry cream cheese frosting in this decadent treat. These cupcakes would make the perfect offering at your next autumnal picnic or afternoon tea. A flourish of dried cornflower petals gives them a luxury touch, but feel free to skip them or substitute with rose petals or a few extra fresh blackberries on top if you prefer. Baking Notes 1) These cupcakes will keep well unfrosted in an airtight container at room temperature for 1-2 days. Once frosted, they should ideally be served immediately ..read more
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Honey Lavender Ice Cream
The Polka Dotter
by Salma
1y ago
This deeply flavoured honey ice cream is infused with the sweet floral fragrance of lavender, in a dreamy combination inspired by the most charming and picturesque visit to a local lavender farm. As the dawn broke on a balmy summer’s day, I had the privilege to welcome in the new year in a field of purple blooms set against the rugged mountains. The air was thick with the scent of fresh lavender and the gentle hum of hundreds of bees, while burnt orange monarch butterflies flitted elusively amongst the buds in their wondrous dance. I watched in wonder and amazement as the rising sun gentl ..read more
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Maple Yoghurt Loaf Cake
The Polka Dotter
by Salma
1y ago
This lovely loaf cake is laced with a subtle yet fragrant blend of spices, and the perfect balance of semolina, almond meal and yoghurt, giving it texture while staying deliciously moist. It is then smothered in maple cream cheese frosting and dotted with fresh seasonal fruits. The frosting pairs beautifully with the cake and elevates it to a dessert that stands proud for an elegant afternoon tea, but it can equally be left unfrosted and enjoyed as a casual easy midweek bake. This recipe has been adapted from a much-loved copy of a Vogue Entertaining and Travel magazine. I’ve chosen figs and ..read more
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Rosewater Panna Cotta + Fresh Figs
The Polka Dotter
by Salma
1y ago
I adore rosewater and cardamom. I imagine if you’ve found yourself here, you feel the same way. Rosewater and cardamom infused together in milky drinks and desserts conjure up so many comforting childhood memories. Growing up, innumerable variations existed in my little world, each with their own nuances. Rosewater creations came in every form, from beverages slurped out of a glass, thick custard-like creations best served in bowls and eaten with a spoon, to my favourite kind, a milky kind of jelly with a good wobble. Almonds and pistachios featured heavily, whether ground, slivered, flaked ..read more
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Chocolate Macadamia & Black Sesame Cake
The Polka Dotter
by Salma
1y ago
This fudgy chocolate layer cake has a deliciously decadent brownie-like texture with nutty undertones of macadamia butter and black sesame. Freshly roasted macadamias are dotted throughout the layers, providing a lovely crunch and contrast against the rich chocolate, while a dash of honey lends a delicate sweetness. Adorned with crisp shards of macadamia black sesame praline, this teeny tiny cake would make the perfect offering from one chocolate and macadamia lover to the next. This recipe is a sponsored post created for Australian Macadamias, representing and supporting Australian farmers i ..read more
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Gingerbread Cookies + Lemon Icing
The Polka Dotter
by Salma
1y ago
These classic gingerbread cookies with lemon icing are my absolute favourite cookies of all time. The aroma and flavour conjure up so many memories and feelings of nostalgia. The baking process is a labour of love, a gentle kindness to gift yourself. And there’s something inherently special about sharing these cookies with others. There’s an unmistakable twinkle in the eye when someone spies a gingerbread cookie, that seems to surpass one’s age, race, religion, ethnicity or propensity for sweet treats. And the joy that lights up their face as they take their first bite, is surely one of life ..read more
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Macadamia Gingerbread & Raspberry Trifle
The Polka Dotter
by Salma
1y ago
A modern Australian take on the popular retro dessert, this classic trifle is perfect for the holiday season. Roasted macadamia butter imparts a delicate nuttiness to tender portions of gingerbread cake, which are then drizzled with spiced orange syrup and complemented by the pleasing crunch of roasted macadamia nuts. These fragrant flavours mingle with sweet raspberry jelly, lashings of vanilla ginger custard and tart fresh raspberries to create a delicious twist on a classic dessert that stimulates all the senses. This recipe is a sponsored post created for Australian Macadamias, representi ..read more
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Blood Orange + Earl Grey Bundt Cake
The Polka Dotter
by Salma
1y ago
Blood orange season is a beautiful yet fleeting one, boldly emerging with the spring blossoms. As the most vibrant member of the citrus family, the rosy blood orange is a welcome change to the fading grey of winter. Blood oranges are paired with earl grey in this simple yet elegant bundt cake; a showstopper infused with heady bergamot undertones, then soaked in earl grey syrup to intensify the tea flavour and aroma. A gorgeous candy-coloured blood orange glaze perfectly complements the citrus notes, while lemon glaze stripes add a playful tangy twist. This recipe was created for and sponsored ..read more
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