It’s apple season in Australia and when we’re not simply enjoying crunching into a sweet, crisp new season Kanzi, Pink Lady, Jonathon, Royal Gala or Jazz we’re celebrating it with a gluten-free Apple and Poppy Seed Tart ….

Chocolate, roses, nuttiness, spice and of course sweetness make this cake perfect for Valentine’s Day or any other day you’re looking to win a few hearts with a delicious and easy cake ….

We at the Coeliac’s Revenge love a party and a wedding offers the opportunity for a really big one! Luckily for us then, after 32 years of a very happy union, Jan’s beloved dropped to his knee recently and proposed ….

Made entirely in the food processor, our Quince and Vanilla Cake has two texturally different layers sandwiching vanilla-poached quinces in between. No quinces? No problem. Our Quince and Vanilla Cake can be made with any poached fruit or even your favourite jam ….

Roast almond meal gives a lovely nutty contrast to the lemon flavour of our Lemon, Roast Almond and Ricotta Cake. And the ricotta guarantees a moist texture which will last for a few days making it ideal to bake in advance ….

It’s walnut season in our wintry climes and we’re taking full advantage of their sweet freshness by showcasing them in this delicious Walnut and Apricot Jam Tart ….

Three ripe pears in the fruit bowl, a flan tin lined with our Revenge Almond Shortcrust Pastry sitting handily in the freezer and pretty soon I had a golden-brown Pear and Almond Tart cooling on the kitchen bench ….

Our Chocolate, Date and Orange Marmalade Cake uses meringue as its base and is enriched with dates and chocolate and flavoured with orange marmalade. Sounding a bit unusual? Not really, chocolate and orange make a great marriage and the dates …. well they add texture and a complex sweetness ….