Fruity Kitchen Projects for Winter

Rhubarb! Citrus! We see you!

Though the colours pink and orange might conjure up images of sunsets or relaxing on the beach, for me, they signify one thing and one thing only: Bleak midwinter.

Why? Well, rhubarb and citrus, of course! The seasonal cycles of fruit (and, indeed, this newsletter) have become a bit of a meditation for me. It's a happy reminder of time gently passing, like getting out my thermals or digging around the drawers to work out which gloves still have their pair. And, with the grey backdrop of London (simply the worst in February), how encouraging are those fluorescent pink streaks and orange orbs on our kitchen shelves?

So, I dug into the newsletter archive and put together this list of all the bakes that should be on your radar this season. Shall we dive in?

FUN IN THE SUMMER SUN

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Btw, in case you missed it, my lovely friend Milli Taylor and I are hosting a culinary retreat in Málaga this August 13-17. You can find details of it on www.ranchoretreat.co.uk - we are taking bookings from today

Fruity Kitchen Projects for Winter

From marmalade choc chip ricotta loaf cakes to fancy rhubarb choux, a cake stuffed with six oranges or your classic drizzle, here are the best ways to enjoy all that winter fruit.

Ultimate guide to curd

If you’ve ever been puzzled by fruit curds - how they thicken, why some set firmer than others, or the secret to getting that perfect zing - this is the deep dive you need. I tested 26 different curds, experimented with eggs vs. yolks, explored the science of acid, and even ran pH tests to crack the mystery of grapefruit curd. Plus, I’m sharing two game-changing recipes: Lemon Drizzle Supreme (curd in the batter and piped in warm) and Really, Really Good Grapefruit Curd. Want the best curd of your life? Click here to read it.

Classic Marmalade

Are you looking for a worthy activity this weekend? Camilla Wynne’s Marmalade will be right up your street. From it’s mediaeval history to getting the best set, she’s got your back. Click here for the recipe.

Marmalade, Ricotta & Chocolate Chip Loaf

One of my most favourite recipes in SIFT is the Marmalade, Hazelnut & Ricotta cake with chocolate chips - it’s like a dense, creamy, nutty cheesecake (Find it on pg 147). But let’s be honest, not everyone can eat (or enjoys) nuts and this loaf cake version takes about 5 minutes to whip up (promise) and is MUCH lower lift despite soaring sky high in the oven. It’s the softest and most heavenly cake, and I can’t wait for you to try it . Click here for the recipe.

Ricotta, Hazelnut cake from SIFT! pg. 147

All About Rhubarb

So you’ve hauled home a bag full of rhubarb from the market and now you’re thinking, what possibly could I do with all this? Well, THIS ‘everything rhubarb’ newsletter is for you. From poaching to roasting, jamming to compote-ing, plus the difference between the forced yorkshire rhubarb and the produce grown elsewhere, look no further! OH: and these rhubarb choux buns. Click here for the recipe.

Rhubarb & Cream Cake with Rhubarb bows

A beautiful little cake that would sit centerstage at any afternoon tea. Fluffy sponge, custardy cream, gooey compote. Rhubarb bows optional! Click here for the recipe

Six Orange Cake

This cake started as a fantasy, really. After receiving a photo of a cake, I took a journey to find it and quickly realised the original didn’t live up to my expectations whatsoever. So, I started a mission to will this fantasy cake, brimming with orange flavour, into existence. Spoiler alert: I did it! Click here for the recipe.

Lemon Drizzle

The lemon drizzle cake has been my favourite for a long time. This is my ultimate version, spiked with little juicy lemon segments to have enough tang to mitigate the sugar, or give the lemon drizzle supreme a go, a version stuffed with curd. Boom! Click here for the recipe.

Ultimate citrus layer cake

A birthday cake for the citrus lovers in your life: Zesty genoise, marmalade, whipped olive oil cream cheese, fresh mandarins, and salty vanilla buttercream come together in the ultimate citrus celebration. A version of this also exists in my book (pg. 241!) in a stunning dome shape with rosemary & burnt honey buttercream. Go forth and bake Click here to make it, or

Tangerine Marmalade & Brown Butter Cakes

If baby oranges are more your thing, or if youve ever wondered how to tell the difference (and what the differences are) between satsumas, clementines and tangerines are, this is the newsletter for you. Plus you’ll get to make these adorable brown butter marmalade cakes, which are just fantastic. Click here for the recipe

Blood Orange Creme Caramel

This silky, deeply flavored custard skips the bain-marie and sets with cornstarch for a smooth, dreamy texture. Blood orange caramel adds a bright, tangy finish, while infused cream and brown sugar bring warmth and depth. Not traditional, but absolutely delicious. Click here to make it.

Rhubarb & Jelly Custard Slice

This is the ultimate wobbly, creamy, tangy dream. Yes, they’re a bit finicky (cutting is cursed), but they’re absolutely worth it. I tweaked the custard to be extra rich and yolky, found a trick using freeze-dried fruit powder for better jelly adhesion, and tested a few finishing touches - feathered icing or a simple dusting. The result? Pure magic. Click here to make it (and for classic custard slice, click here!)

White choc cheeecake with Blood orange

This is such a low effort, high payoff recipe: Cheesecake Tarts with Blood Orange Jelly. Crisp pastry, silky white chocolate cheesecake, a layer of blood orange jelly, and beautifully segmented oranges on top—it’s simple but stunning. Plus, you’ll learn a forever skill: the art of segmenting citrus. Click here to read it.

Lemon meringue pies

Lemon Meringue Pie can be too sweet, too weepy, or just too much - but this version is balanced, sharp, buttery, and dreamy. Silky Swiss meringue that never weeps, flaky pastry for the perfect contrast, and a face-puckering lemon curd set just enough with a touch of starch and finished with grassy olive oil. Click here to make it.

Fancy Rhubarb Tart

This newsletter wouldn’t be complete without this outrageous fancy rhubarb tart in SIFT. With a bit of technique and coaxing, you’ll be rewarded with a total showstopper. Swap the pistachio frangipane for regular, or your favourite mousse or custard filling. Get sift here.