Place the butter in a mixer fitted with the paddle attachment and cream on medium speed until it becomes the consistency of mayonnaise. Sift in the remaining powdered sugar and vanilla. Mix on low to combine and then increase to medium and mix about 1 minute, until the mixture gets a little fluffy (scrape down sides if necessary).

Add the dry ingredients to the butter mix in 2 additions, mixing about 30 seconds after each addition. Scrape the bottom of the bowl, mixing in any dry ingredients. Add the egg and mix on low just until combined. Use a scraper to mix and make sure everything is incorporated. Divide dough into two round logs or bricks, double wrap in plastic wrap and refrigerate overnight or for at least 2 hours. Dough can be frozen up to 1 month.

When ready to use, remove one package of the dough and cut into 6 equal portions. Lightly dust your work surface (I love this mat) and roll each piece, one at a time, into a circle-ish about 5 ½ to 6 inches in diameter that will overlap the tart pans. If you like a thick crust, roll the dough 5 to 5 ½ inches in diameter.
Place in your tart pans, gently pressing in and up the sides. Run your rolling pin across the tart pan to cut the overhanging crust off. If you’d like a taller crust, use a sharp knife to cut the crust 1-2 millimeters above the tart pan. I put all the crust remains on the cookie sheet I bake the tarts on. My kids gobble them up. Gently shape the tops. Place in the fridge for 30 minutes (or freezer for 10) and preheat your oven to 325 degrees.

Remove tarts from the fridge and poke light holes in each tart shell with a fork. I don’t blind bake these shells as they don’t shrink or puff up very much, but you are welcome to! Place 6 tarts (and the crust remains) on a cookie sheet and bake for 10 minutes. Remove from the oven and brush egg wash on each tart shell gently with a pastry brush. This step will seal your crust, keeping it dry when you fill them. Return to the oven and bake about 10 more minutes, but keep a close eye on them–you’re looking for a nice golden brown. It will depend on how thin you rolled your pastry and ovens vary. Let them cool for 5 minutes before removing from the tart pans.

For the lemon cream:
Heat 2 inches of water in a medium saucepan to simmering, not boiling. Combine lemon juice, eggs, egg yolk, sugar, and salt in a stainless-steel bowl (I use my kitchen-aid mixing bowl). Whisk to combine and place bowl on pan of simmering water-making sure the bottom of the bowl doesn’t touch the water. Whisk the mixture constantly to avoid the sugar and egg reacting. When it becomes very thick and registers 180 degrees (this will take about 10 minutes), remove from the heat and let cool to 140 degrees, stirring from time to time.

Cut the butter into 1 tablespoon pieces. For this next step you can put the lemon cream in your blender or keep it in your mixing bowl and use an immersion blender. Add 1 piece of butter at a time and mix after each addition until incorporated. It will become pale and thick-and delicious. Keeps in an airtight container in the fridge for 5 days. You can use straight from the fridge or gently heat and soften in a stainless steel bowl set over simmering water.

To assemble the tarts:
Distribute the lemon cream between each sweet pastry shell and smooth the tops. I have found it easiest to put the lemon cream in a pitcher and pour into the pastry shells. Let sit for an hour or refrigerate for 30 minutes.

Melt the white chocolate and coconut oil in a microwave safe bowl in two 30-second increments, stirring after each interval. Remove tarts from the fridge and drizzle the white chocolate over the tarts using a fork or a plastic pastry bag with just a very tiny corner snipped off. Place in airtight containers and refrigerate until ready to eat or deliver. These keep well for a couple 5 days. Enjoy your beautiful creations!

In a medium bowl whisk together the flour, baking soda, salt, cinnamon, ground cloves and nutmeg. In a separate large bowl whisk together the vegetable oil, brown sugar, eggs and vanilla extract.

Add the dry mixture to the wet mixture in 3 intervals stirring just until combined. Add the apples and pecans stirring just until mixed. Spoon the batter into the prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before inverting.

In a small saucepan over medium add the butter, brown sugar, and cream. Bring to a boil while stirring to dissolve the sugar. Remove from the heat and stir in the vanilla. Drizzle over the warm cake.

Add the baking spread, sugar, eggs, flour, and baking powder to a large mixing bowl. Using an electric mixer on medium speed, beat together all your ingredients until blended and smooth.

Divide the cake batter between your two prepared baking tins. You can use your food scale to check if the batter is divided evenly. Spread the batter evenly, then bake for 25-30 minutes or until the cake spring bakes when you press it gently with your finger.

Leave the cakes to cool in the tin for about five minutes, then turn them out onto a wire rack to cool completely.

To assemble, just spread as much jam as you’d like onto one layer of cake, and then top with the other layer. You can sprinkle some powdered sugar over the top if you like. Serve with fresh whipped cream.

Preheat the oven to 350ºF and line two 8-inch round cake pans with parchment paper and grease with palm shortening.

Whisk all the almond flour, cassava flour, coconut sugar, baking soda and sea salt together in a large mixing bowl and in a separate bowl, mix eggs, ghee, almond milk, and vanilla extract then add to the dry. Mix until just combined then separate evenly into the 2 cake pans.

Bake for 28–32 minutes or until a toothpick or knife comes out clean from the center of the cake. Let the cakes cool in the pans for 10 minutes then let them cool completely on cooling racks.

For the caramel, simply mix date syrup, ghee, coconut cream, raw honey, vanilla extract and sea salt.

For the frosting, use a hand or stand mixer to mix the shortening and ghee together. Slowly add powdered sugar, vanilla and salt and whip until fluffy. Then drizzle in 3/4 cup of the caramel sauce while mixing. If further liquid is needed to achieve the desired texture and consistency, slowly add in almond or coconut milk.

After the cake has cooled and all components are made, slice each cake layer in half horizontally to create four layers. (see the tips section of this post for alternative options).

To assemble the cake, start with one layer of cake and frost it. Then drizzle 1/4 of the caramel sauce on top of the frosting. Follow this with the next layer of cake and repeat until each layer is frosted and drizzled with caramel.

As you can see in the picture, I left the sides without frosting. If you would like to frost the sides, I recommend making 1 1/2 times the frosting recipe.

Enjoy the caramel cake! Refrigerate any leftovers.

In a small bowl, combine rolled oats and boiling water. Cover and let it rest for 20 minutes.

In a large bowl, cream the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs and beat again. Fold in oatmeal.

In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Add to the creamy mixture and stir until just combined.

Pour the batter into the pan you are using and bake for 45–50 minutes or until cake feels firm to the touch and a toothpick inserted into the center comes out clean. DO NOT REMOVE THE CAKE FROM THE PAN.

Make the topping by combining the topping ingredients in a bowl. Spread the topping on top of the cake and put the cake back into the oven to broil for 2–3 minutes or until the topping becomes bubbly and the coconut is browned.

Let the cake cool slightly before carefully removing it from the tube pan. If you are using a 9×13 pan, just leave the cake in the pan to slice it.

Stir in flour a little at a time, alternating with buttermilk. Stir until just combined, do not over mix.

Pour into a greased 6 inch Bundt pan. Wrap in tin foil.

Pour water into Instant Pot. Install trivet, and place bundt pan on trivet.

Cook on manual high pressure for 30 minutes, then allow pressure to release naturally.

Whisk mango glaze ingredients together until smooth. Pour over cake. Allow to harden for at least 30 minutes.