There isn’t a Sydneysider who hasn’t visited famed bakery Flour and Stone, and if they haven’t visited, they’ve heard tales from their family and friends of the innocuous slice-of-heaven in Potts Point, just on the fringes of the CBD. The little white shopfront, decorated only with a curly, cursive nametag, houses everything from creatively decorated gingerbread and shortbread biscuits (hello kangaroo!) to stacks of freshly baked lamingtons shedding desiccated coconut like powder snow, and crisp-bottomed custard tarts wearing crowns of fresh, plump raspberries.
In this recipe collection, founder Nadine Ingram has shared with us some of her favourite bakes. From a dense and delicious traditional Italian Easter tart, to a tried-and-tested Christmas cake, these are the treats to challenge yourself with at least one. And to round out this collection of Flour and Stone’s recipes, the crown jewel: the Lemon Dream cake. Two fluffy cakes sandwiched with a very generous layer of oozing, tart lemon curd and perfectly fluffy meringue. If you need a showstopper dessert, it really doesn’t get better than this lemon delight.
Whichever of these Flour and Stone recipes you choose, go forth and share the sugar with gusto.
Nadine Ingram’s passionfruit tart
Coconut bundts with mango, passionfruit and lime
Flour and Stone’s pink grapefruit sponge with strawberries and sesame frosting
Flour & Stone’s stollen with sour cherries
Flour & Stone’s blackberry and chocolate meringue roulade
Flour and Stone’s Italian Christmas cake
Flour and Stone’s trifle with madeleines, lemon curd and peaches
Flour and Stone’s salted caramel chocolate éclairs
Flour and Stone’s Italian Easter tart
Walnut, maple and milk chocolate fudge
Nadine Ingram’s saffron and sour-cherry brioche
Flour and Stone’s lemon dream cake
Flour and Stone’s Paris-Brest
Baci
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