If you like your cake loaded with fresh berries, you’re going to love this Blueberry Lemon Cake! The blueberries literally burst in your mouth with each bite, which is a glorious feeling. I’m relishing everything that has to do with Spring at the moment, and that includes eating slice after slice of this Blueberry Lemon…
Dessert
Raw Caramel Slice
If I know one thing, that is surely sweet treats. And you and your family are going to go crazy for this raw caramel slice.
I have had quite the love affair with the caramel slice over the years. I know exactly what constitutes a great one, and unfortunately a lot of them don’t make the cut: Too sickly. Gritty caramel. Not using quality chocolate. The list goes on.
The caramel slice I grew up with was typically made with condensed milk, which would bake in the oven (or still in the can, on the stovetop) until a rich, golden caramel was achieved. It was then poured on top of a coconut shortbread base. Once the caramel was set, melted dark chocolate was poured over the top. True decadence. But sadly, if you’re eating healthy and try to steer clear of sweet treats, it’s not an option for many people. A life without caramel slice?! How depressing. But fret no more! If you want a healthy version of this classic treat, then you have to make this.
Cherry Poppy Seed Loaf
Is anybody else in disbelief that the summer is drawing to an end?! I feel like it only just started. Summer is definitely my favourite of all the seasons. I live for the beach, swimming pools and dining al fresco. I couldn’t let the summer pass without baking a cherry recipe. Cherries are one of my most-loved summer fruits and I can never get enough of cherry desserts. I love this cherry poppy seed loaf because it’s not overly sweet and has a lovely lemony flavour that goes so well with the poppy seeds. The sugar and lemon zest are rubbed together with your fingers to release the oil in the zest, which in turn gives a richer lemon flavour. This cake is just the thing to use up the last of your summer cherries. If you don’t have fresh cherries, you can substitute frozen ones. You could also use different fruits in this recipe, such as plums or raspberries.
Blueberry Lime Bundt Cake with Cream Cheese Icing
I’m so excited that Summer is almost here, and all the beautiful berries and other Summer fruits are coming into season. I just wish this crazy NYC weather would sort itself out! One day it’s hot and sunny and the next (like today) it’s a lot cooler and raining. There is so much fog today…
Lemon Drizzle Cake
If you’re looking for the perfect, no-fuss cake to serve with tea or coffee to your houseguests, look no further! This lemon cake is packed full of flavor, isn’t too sweet, and has an irresistible lemon syrup poured over it instead of icing. It’s quick, easy to make and your guests will love it.
Dulce De Leche Brownies
In the brownie world there are two distinct types: the fudge kind and the cake kind. If you are like me, and fudge brownies are your thing, then you are going to need to make this recipe! Over the years I’ve tried all sorts of brownie recipes, and had issues such as the brownies being too flat, too dry, or not chocolatey enough. This recipe has none of these issues, and the addition of gooey dulche de leche really takes these brownies over the top, into new territory.
A traditional dessert that originated in South America, dulce de leche directly translates to ‘sweet of milk’ in English. It can be used as a filling, a topping or enjoyed straight from the jar. Because who doesn’t enjoy sneaking spoonfuls of caramel while nobody is looking?!
Peach Pecan Crumble
Every summer my Mum says the same thing: “This year is going to be the last year the peach tree has peaches!” And so far, thankfully, she’s been wrong. Our one & only peach tree has been in the backyard ever since my Mum bought the house in the early nineties. And its been pumping out the juiciest, most succulent peaches ever since. Every year, without fail. (Touch wood!!) I better not be jinxing myself here. They really are the best peaches I’ve ever had, and I love coming home in Summer & getting to eat scores of peaches.
Growing up, my Mum used to make apple crumble and we would always eat it with a healthy dose of freshly whipped cream. It was the best! Since we’re in peach season here, I figured I’d make peaches the star of the crumble this time around. It’s even quicker to prepare than apple crumble, as unlike the apples, you don’t need to remove the skins of the peaches. I mean, it’s a personal preference, but I really don’t find it’s necessary. And since the yellow peaches I use are already sweet on their own, this recipe doesn’t need a lot of sugar.
Italian Almond Cake
Ahh Italian Almond Cake! If you’ve had the pleasure of eating it, then you will know just how aromatic it smells. I once made it for my boss who served it at his dinner party. The next day he told me that before being eaten, the cake was passed around the table for everybody to inhale the intoxicating almond scent. It’s like almond heaven! I didn’t have too much trouble buying almond paste when I was in New York. But here in Auckland, it was a different story. I called every specialty store close to home and nobody had it. I tried looking online but the shipping made it far too expensive. In the end, the easiest (and also cheapest) way was to make it myself with a food processor. I have attached a link with the recipe I used. Keep in mind that almond paste is not marzipan. Marzipan has twice as much sugar as almond paste and is not as delicate. So to get the best bang for your buck, I definitely recommend making your own. Almond paste gets better after sitting in the fridge, so I suggest making it at least a day or two before you want to make the cake. Then let it come to room temperature before using it. Another thing to note is the sliced almonds that go on top of the cake: the first time I made this, most of the almonds sunk inside the cake while baking and very few were left on top. I rectified this by only placing half of the almonds on before putting it in the oven, then sprinkling the rest of them on in the last 10 minutes of baking. Best enjoyed with a hot cuppa. Enjoy!
Coconut & Mango Chia Pudding
We’re almost at the end of 2017! It’s been a very dramatic year for me, I can only hope 2018 will be a lot calmer. Still, I am very thankful to be ending the year on a high, and with my beautiful Mum by my side. The past week has been super indulgent for me,…
Lemon Poppy Seed Loaf
Can you believe we’re almost at the end of November?! I am glad it will soon be Summer here in New Zealand though. I miss NYC but I really don’t miss the bitter winters they have there! Last weekend I took a trip to a strawberry farm in Clevedon. Even though it’s not Summer yet, the strawberries were sweet and delicious. I got my mum one of the frozen yogurt cones blended with strawberries, which she really enjoyed. I will definitely be making more trips back there before the season is over. Check out my Instagram feed for photos.