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Strawberry and Cardamom Cake with Rosewater Glaze
A cake like this is always remembered. Fragrant, pretty on account of a beautiful bundt shape and refreshing with a combination of juicy strawberries and subtle tones of cardamom, this strawberry, cardamom and rosewater bundt cake is something that can be whipped up any time. A sour cream … Read More
Mini Pistachio Cakes
Nothing beats the beautiful colour and unforgettable flavour of pistachios. Paired with rosewater, it can create a treat that is divine. The Mini Pistachio Cake recipe involves creating the pistachio cakes first, then coating them in white chocolate that gives it the lustrous shine and gorgeous … Read More
Blueberry Ricotta Cake
Cake or Cheesecake, which one do you love? What if you could have something in between? This blueberry ricotta cake is just that. It has a soft, moist texture dense enough but not creamy like a cheesecake. Fresh blueberries add a burst of sweetness while the addition of citrus zest adds flavour and … Read More
Blood Orange Olive Oil Cake
It's probably a good thing that blood oranges aren't available all year or I would be baking three blood orange cakes every week. They are just the most beautiful citrus fruits to cook/bake and eat, not to metion how beautiful they are to look. This blood orange olive oil cake is light, bright and … Read More
Blood Orange Cheesecake
It's blood orange season in Australia. The best time of the year since it's also beginning to look like spring. How bloody amazing are blood oranges! I wish they didn't have such a short season and I could come up with a hundred recipes. That may be difficult but this one recipe of Blood Orange Cheesecake makes up for everything. It is absolutely DIVINE to taste. This is a baked cheesecake with a biscuit crust a blood orange infused filling and blood orange jelly on the top made from freshly squeezed oranges. The smooth and creamy filling is balanced out beautifully by the strong citrus notes in the jelly. And for an outcome so amazing, there is barely any effort. All the layers can be made ahead and assembled later. The cheesecake takes a bit of time in the oven (first cooking, then cooling) and you need loads of patience to not slice it already. Needless to say, if blood oranges are not in season, you could go with regular oranges. The only thing to be mindful of is the sweetness of your oranges. Adjust the sweetness in the jelly as required. If you love blood oranges, don't forget to check out my Blood orange Olive Oil Cake Here is a fabulous Ricotta … Read More
Caramilk and Strawberry Madeleines
Wow! Two back to back madeleine recipes. You might be wondering if there is a madeleine obsession happening here. Well, let me tell you that once you start baking these dainty Madeleines/french cakes aka caramilk cookies and strawberry cookies, you're going to make them over and over again. So easy to flavour and decorate but thats not even the best part. The best bit is that the batter can be made ahead and stored in the fridge for upto 3 days. When you want them fresh, just bake them with your favourite fillings. I filled half my batch with caramel sauce, then coated them in caramilk which is nothing but roasted white chocolate. The other half were filled with strawberry jam and coated in white chocolate (colored red). I used these Madeleine molds to make them that make for easy release of the cookies. The caramel sauce I used was was store bought and thick, almost the texture of dulce de leche. A thinner sauce might not hold up and get lost in the batter. That's the only thing to be mindful of. Otherwise they are very simple and very delicious. If you love Madeleine cookies, you'd love these Rosewater and Cardamom ones Caramilk and Strawberry … Read More
Homemade Madeleines with Rosewater and Cardamom
There is something so delicate, dainty and special about homemade Madeleines. These little french cakes are not only delicious and buttery, but they are also pretty easy to make. I've always enjoyed them with classic flavours like vanilla and chocolate dusted with a bit of icing sugar, This time around, I decided to give a them little makeover and use some of my most favourite flavours. Rosewater and cardamom. Typically one would brown the butter for that rich buttery taste, but in this case we want the rosewater to shine through in these homemade madeleines. It also means we skip the browning step making the recipe as simple as ever. It is winter where I live and I'm counting days until spring. I created this setup to resemble spring in my own kitchen. That is the best part about the job I do. I can recreate seasons and scenes right in my studio and kitchen. Who doesn't like to have spring all year round? Dont forget to check out these Caramilk and Strawberry Madeleines is you love these adorable cookies. The molds for making these Madeleines effortlessly can be found here Homemade Madeleines with Rosewater and Cardamom Makes 18 3 eggs1/2 cup caster … Read More
Shiraz Chocolate Cake with Shiraz Wine Poached Pears
Easter is somehow perceived to be a grand occasion for kids. Sure, I have two kids of my own and I love creating egg-citing treats for them. But I absolutely don't forget the adults and the fact that it is a 4 day long weekend in Australia amidst a beautiful Autumn weather. So more reasons to enjoy a decadent cake with red wine poached pears. We enjoy a warm Christmas in December, unlike the rest of the world. So this is basically our season to indulge in warm, spice infused cakes. A bit of wine is so welcome in cake. This one is a showstopper, bothin looks and taste. The cake tastes rich an moist on account of the wine and I don't think i need to say much about the pears. If you're a fan of poached pears, you have to try them when they're cooked in red wine. I used Shiraz as it complements the cocoa very well. Overall, it's such an easy cake to make with barely any effort. But the rewards are in the expressions on the faces of your family and friends. If you love wine infused desserts, don't forget to check out Moscato and Raspberry Cheesecake Shiraz Chocolate Cake with Shiraz Poached pearsMakes a 7 inch round cake 1 and 3/4 cups plain flour 3/4 … Read More
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