Bake with Anna Olson
Peach Raspberry Custard Tart

Peach Raspberry Custard Tart

Makes: one 9-inch (23 cm) tartServes: 6 to 8Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Ingredients 1 recipe Pate Sablée, chilled 1 cup (250 mL) 2% milk 1 tsp (5 mL) vanilla extract or vanilla bean paste 1 tsp (5 mL) finely...

Opera Torte

Opera Torte

Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Opera torte is a classic torte created in Paris, made of thin layers of sponge cake with a coffee buttercream and chocolate ganache. Traditionally it is cut into rectangle portions...

Meringue Mushrooms

Meringue Mushrooms

Makes: about 12 mushroomsIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Go traditional and decorate your Yule log with meringue mushrooms - too cute! These cute meringue garnishes are a classic garnish to a yule log, but can also...

Meringue Birds’ Nests

Meringue Birds’ Nests

Makes: 6 individual dessertsIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 A dessert such as this can be made a full day ahead and assembled right before serving. Meringue nests make a lovely shell to hold whatever fruit are in...

Lovely Lemon Pound Cake

Lovely Lemon Pound Cake

Makes: One 6-cup (1.5 L) Bundt cake OR one 9x5" (1.5 L) loaf panIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 IngredientsCake: 1 cup (250 mL) unsalted butter (at room temperature) 1 cup (250 mL) sugar 1 tbsp (15 mL) finely grated...

Lemon Meringue Pie

Lemon Meringue Pie

Makes: 1x 9-inch (23 cm) pieServes: 8 to 10Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 There’s something so friendly and welcoming about lemon meringue pie, especially as a springtime dessert. Perhaps the yellow and white...

Key Lime Cheesecake

Key Lime Cheesecake

Makes: 1x 9-inch (23 cm) cheesecakeServes: 16-20OR, Cut al proportions in half to make 1 8-inch (20 cm) cheesecakeServes 8-12Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 This decadent cheesecake is a melding of the tartness of...

Hot Cross Buns

Hot Cross Buns

Makes: 12 bunsPrep Time: 30 minutes, plus risingCook Time: 30 minutesIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 What sets these hot cross buns apart is the hot glaze that gets poured over the buns right when they come out of...

Grand Plum Pudding

Grand Plum Pudding

Makes: one 8-cup puddingServes: 12 to 14Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Ingredients 1 cup raisins 1 cup dried currants 1 cup walnut pieces ½ cup candied orange peel 2 tsp ground cinnamon 1 tsp ground clove 1 tsp...

Frosted Vanilla Cupcakes

Frosted Vanilla Cupcakes

Makes: 24 cupcakesIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 These sweet, delectable cupcakes have no dairy or eggs in them, but they are not short on flavor!IngredientsCupcakes 2 ¼ cups (335 g) all-purpose flour 1 ¾ cups (350...

Fresh Berry Crème Brûlée

Fresh Berry Crème Brûlée

Makes: 8 – 4oz individual desserts.Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Serving fresh berries under a rich crème brulee custard requires using a stovetop method, so as to keep the berries fresh and...

Frasier Torte

Frasier Torte

Makes: one 9-inch cakeServes: 12-16Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 This French-inspired strawberry torte involves a sponge cake base with a strawberry mousse - very refined!IngredientsSponge Cake: 3 large eggs, at...