Blueberry Muffins

 

IMG_3447For a person who didn’t grow up eating blueberries, I have been a huge fan of this little fruit which stains everything blue. Even cake batter. I always have blueberries in the freezer so these muffins were inevitable. They are buttery and lemony and fluffy and everything they should be. Enjoy them every day and twice on Sunday 😉 Continue reading

Lemon, Poppy seed, Yogurt cake

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I love a cake with some crunch. A little crunch. Like this lemon cake, baked with these small, black speckles, filling your mouth with the right amount of flavor and “bite”. It’s as if you want something to interrupt the tenderness of a cake, but not too much. Poppy seeds are great in sweets and this cake is no exception. Lemon is the right partner in flavor and yogurt adds moisture and tang. Finish it with a light drizzle of lemon syrup and start texting friends to come over for coffee. Continue reading

Lemon, Almond and Mastic Cake with lemon glaze

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You can call this my “lemon addiction”. Since it’s lemon season here in Cyprus I decided to bake my favourite lemon cake and eat it almost by myself over a cup of tea. I was gathering my ingredients while humming Ed Sheeran’s “photograph”, when suddenly there I was, face-to-face with one of my worst nightmares: NO VANILLA EXTRACT! I remained quite calm, considering the seriousness of the situation, and then suddenly it hit me: Mastic! The unbelievable aroma and taste of mastic works so well with the lemon and almonds. Of course, you can use vanilla if you can’t get a hold of mastic but if you can, give it a try. Continue reading

Olive-Oil Carrot Cake with Mascarpone Frosting

carrot cake.jpgI was so tempted to call this “best-ever carrot cake”, but I thought it sounded vain. Having said that, this IS the best ever carrot cake (I guess, if I just call it best-ever in the introduction, it doesn’t sound too vain, no?). Carrot cake has so many variations. Some make it with butter, others with oil. Some use canned pineapple in the batter, others use coconut. I tried many versions and I think this one is the best. Since I live in the mediterranean, I find it more appropriate to use olive oil instead of sunflower oil. I don’t like using coconut as I think the taste is overpowering. Instead of raisins, I grated an apple which gives it extra moisture and taste. Continue reading