About us
"We're thrilled to be part of ShareThyme. The project connects people through food, reminding us of how we met."
Our story started on the set of The Great British Bake Off – two excited, slightly nervous new contestants, both with a passion for food. It's that love of creating things in the kitchen that brought us together. We're from different generations, with different backgrounds, but we quickly bonded over baking.
Cooking is powerful. It sets you free. There's nothing like the feeling of creating something completely new, and seeing each ingredient and every step combine to work their magic. We're pretty experienced now, but the learning is never-ending. New recipes, new experiments, new ingredients, new influences – we're always hungry for more.
We're proud being ShareThyme teachers and to spread our love for baking. We can't wait to bake with the lucky winners to pass on our tips, tricks and secrets, and connect with them as we create (and eat!) our absolute favourite tart.
Stay tuned for some behind the scene pics on ShareThyme’s Twitter, IG or FB.
Our favourite cake
BRITISH
Serves: 12
40min
Airy light sponge, with a rich, gooey filling. This delicious tart is a joy to make – we'll show you how.
Ingredients
Sweet shortcrust pastry
125g plain flour plus a little extra for rolling out
25g icing sugar
Pinch of salt
75g unsalted cold butter
1 medium free range egg
15ml ice cold water
Zest of a half a lemon
Raspberry jam
250g crushed raspberries
250g granulated sugar
1 tbsp powdered pectin
Frangipani
200g ground almonds
200g caster sugar about 6 tsp extra for scattering over the tarts
4 large eggs
2 tsp almond or lemon extract
100g halved glace cherries
To decorate
50g caster sugar
75g glacé cherries chopped into halves
50g flaked almonds
If iced
400g sifted icing sugar
1 tsp almond or lemon extract
Few drops of pink food colouring gel
