I am back! After months of recipe testing, months of photo shooting, weeks of constant writing, days of proofreading more than 125 recipes, I can definitely say I am back with a vengeance. Thank you for sticking around while I was preparing my new cookbook. Continue reading
I love yogurt in cakes. It gives moisture and a nice tang. So, this was inevitable. This time of year, take one stroll at any fruit market in Cyprus and you will taste the best, sweetest, firmest, juiciest cherries, bursting with freshness and flavour. I must admit it was hard for me to pit them instead of eating them all, but one has to sacrifice one’s cravings for the potential of a great cake. Continue reading
This is one of THOSE cakes. The memorable ones. The ones you will be making again and again. You will take it to a friends house as a gift, bake it when your in-laws come for tea, or lock the door and keep it all to your self with a large jug of coffee. Its tender, aromatic, flavourful and as fresh as a summer’s breeze. Continue reading
Just as I thought I was running out of chocolate cake experiments, here comes this one. This dense, moist, chocolate oblivion. It’s deeply chocolatey, with big chunks of walnuts and melted dark chocolate chips. I love covering cakes with ganache or syrup and this one is no exception. This topping however is something between ganache and syrup. Continue reading
You can definitely say I’m going through an orange phase. With so many juicy oranges and mandarins this season, it’s hard to resist not experimenting with these lovely citrus fruits.
I wanted to make a really “orangey” orange cake. One that doesn’t just have the aroma of orange zest but a more substantial, intense orange flavour. So I boiled a whole orange. Continue reading
Every Christmas I bring out my Christmassy Nordic ware cake pan and try to think of a creative way to use it. This year’s inspiration comes from the first snow on Troodos Mountains in Cyprus. After a very long summer (too long for my taste) I finally got to light up my fire place and sit by the fire while waiting for my oven timer to beep. I used white chocolate for this tender, velvety cake and flavoured it with lemon zest. Continue reading
I don’t really know whether this should be called bread or cake. But considering I eat it for breakfast, I feel less guilty calling it bread. There are so many ways to make banana bread/cake. Some make it with butter, others with oil. I chose olive oil for my version, again for less guilt. But olive oil really works and keeps this cake moist and flavorful. Walnuts have a nice crunch and if you are not too keen on using cinnamon, zest it with some orange or lemon zest. My guess, you’ll be eating it for breakfast too. Continue reading