Almond Orange Cake with Poached Pears
A moist almond and orange cake topped with tender poached pears and flaked almonds—perfect for sharing over tea.
Fluffy Belgian Waffles with Fresh Strawberries and Cream
These Belgian waffles are light inside and crisp at the edges, made with pantry staples and a quick batter that comes together in minutes. Fresh strawberries add brightness while softly whipped cream keeps every bite indulgent.
Great for weekend brunch or a breakfast-for-dinner treat, this recipe is easy to scale and simple to customize with your favourite fruit, syrup, or nuts.
Method
15m20m35m
- Preheat the waffle iron according to manufacturer instructions. If needed, lightly grease with neutral oil or melted butter.
- In a large bowl whisk together flour, baking powder, caster sugar, and salt.
- Separate the eggs. In a jug whisk egg yolks with milk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- In a clean bowl whisk egg whites to soft peaks, then fold into the batter in two additions to keep it airy.
- Cook waffles in batches, adding enough batter to just cover the grid. Close the lid and cook 3 to 5 minutes until deeply golden and crisp.
- Transfer cooked waffles to a wire rack in a low oven while you finish the remaining batter.
- Serve hot topped with sliced strawberries, whipped cream, and maple syrup or a dusting of icing sugar.
Ingredients
- 75 g Unsalted butter melted, cooled slightly
- Icing Sugar optional, for dusting, to serve
- 2 tsp Baking powder
- 2 Large Eggs separated
- 2 tbsp Caster Sugar
- 250 g Plain Flour sifted
- 200 ml Double cream lightly whipped
- 300 ml Whole Milk room temperature
- 1 tsp Vanilla extract
- Maple syrup optional, to serve
- 250 g Strawberries hulled and sliced
- 1/4 tsp Salt
Notes
Preheat the waffle iron fully before cooking the first waffle for the best browning.
Do not overmix the batter; a few small lumps help keep the waffles fluffy.
Keep cooked waffles warm on a rack in a low oven so they stay crisp.
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