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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 … 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 … 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
Chocolate and Rhubarb Tartlets
Aren't we really lucky that we have rhubarb all year round in Australia? It is one of my favourite things to add to desserts. Not only does it complement both dark and white chocolate equally well, like in these rhubarb tartlets, it adds a punch to any cake or crumble. Rhubarb compote is the best thing you can have in your fridge. Use it as a topping on yoghurt or porridge or as a filling in a tart. It's so versatile. These chocolate and rhubarb tartlets are heavenly to taste. I love making tart shells in this way as they are crunchier and look impressive. The shells can be stored in the freezer before baking and taken out just when you need a sweet treat. If you love rhubarb based desserts, you'd love this layered Rhubarb Cake with Pomegranate and Rosemary Buttercream Chocolate and Rhubarb TartletsTart shells Makes 8 200 g plain flour90 g icing sugar30 g almond flour30g cocoal powder (unsweetened)salt, a pinch110g unsalted butter, cold, cut into chunks1 egg (approx 50 g) Rhubarb Compote1 and 1/2 cups rhubarb, chopped1/3 cup castor sugar1/3 cup water1 tsp orange juice Chocolate ganche filling1/2 cup thickened cream 150 g dark chocolate, roughly chopped25 … Read More
Mini Blueberry Cakes
Summer has come to an end in our part of the world. The last couple of weeks have brought us so much rain that it was hard to notice the change of seasons. Muddy backyard, gloomy days and no sun. I thought I would make something pretty to uplift everyone's spirits. These are so easy. The cakes are made in a single bowl. For the outer design, any kind of silicone mold will work. If you don't have molds avilable at hand, you could use muffin liners. Just ensure you add enough white chocolate to make a sturdy coat. Mini Blueberry CakesMakes 8-10 mini cakes 1 and 1/4 cup plain flour2/3 cup castor sugar1/2 tbsp baking powder1 egg, lightly whisked1/2 cup milk1/4 cup vegetable oil1 tsp vanilla extract1/2 cup fresh or frozen blueberries1 cup white chocolate melts,meltedBlue colour Preheat oven to 190 degrees C. Lightly grease/spray 8 silicone molds. Place flour, sugar and baking powder in a medium bowl. Add the egg, milk, vegetable oil and vanilla extract. Whisk to combine. Fold in the blueberries. Pour batter into mold. Bake for 18-20 mins or until cooked through. Insert a skewer in the middle to check. If it comes out clean, it's ready. Remove from oven. … Read More
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