Coconut and lime cake

February may be the shortest month but it certainly feels the longest if you live in the Northern hemisphere. By February, not only have you completely run out of impetus -and Christmas snacks- but also the cold is fierce and constant. You have chapped lips, don’t remember what sun looks like and have had enough looking at tree…

Mocha cake

Coffee and chocolate is a pretty amazing combination. Nutty, caramel and warming.  Two bitter and rich flavours that really compliment each other. So for when you want options to the classic coffee and walnut, or the indulgent tiramisu, this cake will give you a subtle double caffeine kick. The sponge is made with olive oil, making it very light and fluffy….

Cinnamon and sultana muffins

After two rich birthday cakes in 4 days, I felt like I couldn’t really justify eating any buttercream for a couple of days, but demand for baked goods is high in our household, and so I had no option but to attempt making something that would kill the cake craving without a huge butter and sugar intake. These…

Date and honey cake

It’s cold, I am cold and I’ve got a cold. I want to eat and drink sweet treats, to temporarily soothe my sore throat, and I want warm and comforting food, so I feel like I am getting fixed. I have dates and honey, and I want to make something rich with them. And I want it to…

Tiramisu cake

It’s nearly the end of 2014 and what a year! No better way to celebrate it than with this rich and boozy cake: an ode to tiramisu, which won’t require hours in the kitchen but will make a very special dessert. It’s quite simple: a basic sponge cake, soaked in coffee, sugar and rum, then topped with fluffy…

Pear, rum and spices cake

Christmas is nearly here! The season of indulgent food, mince pies, sherry and mistletoe. The time of the year in which we can get away with incorporating spirits into our puddings without feeling too judged or worrying about the extra calories. While most desserts are quite heavy this season, I decided to incorporate some fruit into…

English rose cake

Before the Christmas flavours overload (after all it is the season in which absolutely everything seems to be ginger bread/cinnamon flavoured), I wanted to experiment with the refreshing, floral and exotic flavour of rose water. Used heavily and for centuries in Persian and Middle Eastern cuisine, it’s also a primary flavouring in a wide range…

Double chocolate cookies

Double. Chocolate. Cookies. And I am ALL in. These cookies are extra chocolatey and satisfying, but not super sweet.  Thank you dark chocolate! The batter is quite liquid, almost like cake mixture, but that’s how it’s meant to be, don’t panic. You just scoop it out on to the baking parchment, and bake. No shaping with your hands,…

Lavender shortbread biscuits

I came across shortbread biscuits with rose petals and lavender flowers a while back. I thought they were buttery, crumbly and perfect in texture but perhaps a little bit too pungent. I thought I could just make some shortbread with a little hint of lavender that wouldn’t mask the great butter flavour. Shortbread isn’t too hard to make,…

Double chocolate brownies

I hadn’t made brownies for quite a while, mainly because I had been baking other things. Last weekend, I made a small batch of peanut butter and honey muffins for brunch, and they were light and full of flavour. I then decided to make a second batch on Sunday, failing massively: these muffins were dense, stodgy and…