These coconut cupcakes were just for me. I mean, I had to have cake that I could eat. After all, it was A’s birthday, and he was busy devouring a lemon mousse cake. These cupcakes are light, moist and packed full of flavor. Unfortunately, both the cake and the curd is on the dark side due to the coconut crystals used. The coconut crystals seemed to also overwhelm the pineapple curd, and it tasted more like a tropical version of slightly tangy toffee sauce, which isn’t too bad.
I topped the cupcakes with coconut whipped cream. Continue reading
Oh. My. Word. This raw carrot cake is absolutely unbelievable. You will NOT believe that it is raw, nutritionally dense and packed full of all the good stuff. The good stuff being fruit, nuts and oats (gluten-free, of course!) There is no gluten, dairy, eggs, gums, refined sugar or weird flours that you cannot pronounce/have no idea where they come from. You will not have to switch on your oven, but you will need a food processor.
The cake is made from oats, dates, dried pineapple (note: not crystallized), coconut, cinnamon and carrots (d’uh); the frosting is made from raw cashews, lemon juice, coconut oil and maple syrup. The best part is, the longer you let this cake sit, the better it tastes. Continue reading
I have finally made my very first cheesecake! Ok, I lie, I haven’t just made it, I made it around Christmas time, last year. The draft of this entry was privately published on January 2, 2013. It’s quite embarrassing that I am only now getting around to posting it… over 4 months after it was made, but ho-hum.
This is a New York style baked cheesecake, which is infused with pumpkin puree and spices. It was so simple to make, and the flavour is absolutely fantastic. The filling is creamy, dreamy and light. Although it’s made with full fat cream cheese, it’s not heavy whatsoever. I can’t wait to make it again! Continue reading
Another year came around, and my birthday cake request this year was a flourless chocolate cake. Why? Mainly cos it is so damn good; secondly, and more importantly, I am now gluten-free (recommended by my naturopath). I did not want to cause any more problems in my body/digestive tract/gut, so refrained from making something with wheat flour alternatives and gums that create problems for me.
You can read more about my reasons for going gluten-free on my other blog “Living with Thyroid Problems“
This cake was perfect! And made by A. It’s the second year he’s baked me a birthday cake! Ok, last year, he actually baked me 2 birthday cakes, so it’s averaging out at 1 1/2 birthday cakes each year. Not bad going!
Just four simple ingredients makes this wonderful cake. Continue reading
My sister used to bake cakes a lot when we were growing up. She often decorated her cakes with buttercream, something I really didn’t like. It was made from a simple recipe, which called for equal amounts (mass) of butter and icing (powdered) sugar. It was just so dense and cloyingly sweet! What was worse, was that she used catering margarine instead of butter - eurgh…
It was only in the last year that I discovered meringue based buttercream, and even then the recipe did not convince me to try it. The only reason I tried was after we sampled a few cupcakes in Portland, and they were delicious. I was quite shocked!
This chocolate meringue based buttercream is packed full of flavour, barely sweet, light, creamy and oh so delicious! It also doesn’t form that horrible crust as many other frostings do. Continue reading
This was the second birthday cake for A (… this blog entry was delayed for 5 months). The ultimate chocolate cake was, ermm, just too chocolatey! I had to give most of it away because it was just too much. It was so rich, so dense, and it contained so much fat, so much sugar, so much everything!
This cake was completely the opposite. It was light, fluffy, lemony and we could have eaten the whole thing in one sitting (but we refrained). Any lover of lemony things will not be able to resist the light, tangy mousse sandwiched between two light sponge cakes. Continue reading
This is A’s xx birthday cake, and it’s truly THE ultimate chocolate cake. It consists of a dense three layer chocolate cake, sandwiched together with dark chocolate ganache. It’s the most chocolaty chocolate cake I’ve ever tasted. The cake is dark, chocolatey, incredibly rich and dense. It is not for the faint hearted! In fact, M. said that we have hidden a mini chocolate factory in each slice… she wasn’t wrong there.
It was so damn chocolaty, it nearly made us sick. Ok, it didn’t help that we had 1/8 th each. Continue reading
I was just sitting there minding my own business, when an ad came up for a recipe for “magic crust custard pie”. After reading the recipe, I suddenly had the urge to make and eat a lot of custard pie, albeit an English custard tart (… don’t get me started). Now the custard tarts I’m used to are English custard tarts; the ones that are speckled with freshly grated nutmeg, the ones that are fragrantly eggy, smooth on the tongue, lightly sweet and wobbly. We never had custard tarts for dessert, they were more like a ”cake” to be enjoyed with tea, and boy, do I miss Birds the confectioners!
Since the “magic crust custard pie” recipe was too easy to pass, I decided to make it the same day I saw it. I mean, why not? I had all of the ingredients at home, only the result was so bad, I felt sickened by the ingredients I had just wasted. For once, I followed the recipe to the tee, and the result was an abomination. Why on earth it had almost 300 Continue reading
I guess being British, I should call it courgette bread. But, courgette bread just doesn’t have the same ring to it! So for this recipe, I will refer to the courgette as a zucchini.
Zucchini bread is an interesting thing. I guess, it’s a little like pumpkin bread, that is, the zucchini or pumpkin doesn’t really give the actual bread/cake any flavor. But, curiously, both are relatively similarly spiced. Now, the question is, is it the same people who love zucchini bread who love pumpkin bread? Or are there people who prefer one over the other? Who knows? Continue reading
There was a tub of ricotta sitting in the fridge for a little while, and was due to expire soon. As you all know, I hate wasting food, so I thought I’d find a sweet recipe that would help me use it up. It surprised me how many people only thought ricotta was used in savory dishes, such as pasta! *shrugs*.
Anyhow, I stumbled across a seemingly simple recipe. It sounded easy, and I had everything already at hand. So, on Sunday, I decided to whip up a batch of this cake. Let me describe the taste and texture sensation: bursting berries full of tang are sandwiched between a light and zesty lemon sponge base, and a soft, lightly sweet and creamy custard-like topping. It’s seriously to live for! Continue reading
Ok, I just don’t get it. What? The whole hoo-ha about Meyer lemons. For many years, I’ve heard how great, wonderful and totally amazingly these lemons were. In a sense, this is why I put off using them for so long. I didn’t feel worthy enough to try such awesome lemons. However, when a net came my way, how could I decline?
Having not read that much into the Meyer lemon, I was uncertain of what to expect. I decided to make this recipe because it sounded fantastic. After all, it was called the “the best damn Meyer lemon cake”. On grating the zest of the lemons, I found that it had a slightly Continue reading
This was the first thing A. ever baked for me. There was a funny story about how long it took, but the result was great. We’ve made this recipe numerous times since (… without the drama).
The recipe is great way of using overripe bananas. The resulting loaf is incredibly moist, packed full banana-ry goodness, crunchy walnuts and delicious dark chocolate chips. Did I mention it’s moreish too? The banana bread freezes well, simply cut into thick slices and either freeze individually and place into a container, Continue reading