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.