CAKES

Vanilla Custard Slice

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Vanilla Custard Slice

A baked dessert that naturally forms three textures while cooking: a soft base, a creamy custard center, and a light sponge top.

Prep Time: 15 minutes
Bake Time: 45–50 minutes
Chill Time: Minimum 3 hours
Yield: 12 squares

🧾 Ingredients

• 4 large eggs, separated (room temperature)
• 150 g (¾ cup) granulated sugar
• 125 g (½ cup) unsalted butter, melted and slightly cooled
• 115 g (¾ cup) all-purpose flour
• 500 ml (2 cups) whole milk, lukewarm
• 1 tablespoon vanilla extract or vanilla bean paste
• Pinch of salt

For topping:
• Powdered sugar, for dusting

👩‍🍳 Instructions

1. Prepare the Pan and Oven

Preheat oven to 160°C (325°F).

Grease an 8 × 8 inch (20 × 20 cm) baking pan.
Line with parchment paper, leaving excess paper hanging over the sides to help lift the dessert out later.

2. Beat the Egg Whites

Place egg whites and a pinch of salt in a clean, dry bowl.

Beat with a mixer until stiff peaks form (the whites should stand upright when the whisk is lifted).

Set aside.

3. Mix Egg Yolks and Sugar

In a separate large bowl, beat egg yolks and granulated sugar together for about 2 minutes, until:
• Pale in color
• Thickened slightly
• Smooth in texture

4. Add Butter and Vanilla

Add melted butter and vanilla extract to the yolk mixture.

Beat for 1 minute until fully blended.

5. Add Flour

Sift flour into the bowl.

Mix gently until just combined and no dry flour remains.

6. Add Milk

Slowly pour in the lukewarm milk while mixing on low speed.

The batter will be very thin and liquid-like — this is expected.

7. Fold in Egg Whites

Add the beaten egg whites in 2–3 portions.

Using a spatula, gently fold them into the batter.
Do not mix until fully smooth — small lumps or “clouds” of egg white should remain floating.

These help create the light top layer during baking.

8. Bake

Pour batter into the prepared pan.

Bake for 45–50 minutes, until:
• Top is light golden
• Center jiggles slightly when shaken
• Surface is set, not wet

If the top browns too quickly, loosely cover with foil during the last 10 minutes.

9. Cool and Chill

Let the pan cool completely at room temperature.

Then refrigerate for at least 3 hours (overnight is best) so the layers can fully firm up.

10. Finish and Slice

Lift the dessert out using parchment paper.

Dust generously with powdered sugar.

Slice into 12 even squares using a sharp knife.

⭐ Helpful Tips

✔ Eggs should be at room temperature for smoother mixing
✔ Milk should be lukewarm, not hot
✔ Do not overmix after adding egg whites
✔ Chill fully before cutting for clean layers

🧊 Storage

• Store covered in the refrigerator
• Best within 2–3 days
• Serve chilled

Lemon Blueberry Cream Cheese Pound Cake

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Spring has definitely arrived with this Lemon Blueberry Cream Cheese Pound Cake! This recipe balances zesty citrus with a rich, protein-friendly almond flour base for a dessert that feels indulgent but stays light.

Lemon Blueberry Cream Cheese Pound Cake

Zesty, moist, and perfectly topped with a tangy cream cheese frosting.

Prep time: 15 mins | Cook time: 35–40 mins | Yields: 1 loaf cake

Ingredients

The Cake Base

  • 4 Large Eggs

  • 4 oz Cream Cheese: Softened to room temperature.

  • 4 tbsp Unsalted Butter: Softened.

  • 2 tsp Vanilla Extract

  • 1 Lemon: Both the zest and the juice.

  • 1 ¼ cups Almond Flour

  • 3–4 tbsp powdered monk fruit or your preferred sugar-free sweetener.

  • 2 tsp Baking Powder

  • Pinch of Salt

  • ½ cup Blueberries: Fresh or frozen.

Tangy Lemon Frosting

  • 4 oz Cream Cheese: Softened.

  • 3 tbsp butter: softened.

  • ¼ cup Sweetener of choice

  • 1 tsp Vanilla Extract

  • 1–2 tsp Lemon Juice

Instructions

  1. Mix the Wet Base: In a large bowl, whisk together the eggs, softened cream cheese, butter, vanilla, lemon juice, and zest until the mixture is creamy and smooth.

  2. Incorporate Dry Ingredients: Add the almond flour, baking powder, salt, and sweetener one at a time. Stir gently until just combined.

  3. Prepare the Berries: Toss your blueberries lightly in a teaspoon of extra almond flour. This “secret” step keeps the blueberries from sinking to the bottom of your cake! Gently fold them into the batter.

  4. Bake: Pour the batter into a buttered loaf pan. Bake at 175°C (350°F) for 35–40 minutes until the top is golden and a toothpick comes out clean.

  5. Cool: Allow the cake to cool fully before frosting; otherwise, the cream cheese topping will melt!

  6. Frosting and Garnish: Beat the frosting ingredients until fluffy. Spread generously over the cake and garnish with extra blueberries and lemon zest for a professional finish.

Success Tip

For the best texture, ensure your cream cheese and butter are truly softened before mixing. This prevents lumps and ensures that beautiful, even crumb seen in the photo!

Sourdough Apple Fritter Bread Recipe

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Sourdough Apple Fritter Bread 🍎 Prep: 15 mins | Bake: 50-60 mins | Yields: 1 Loaf

INGREDIENTS: The Batter:

  • 1 cup All-Purpose Flour

  • 1 cup Sprouted Wheat Flour (or more AP flour)

  • 1/2 cup Sourdough Discard (or active starter)

  • 1/2 cup Granulated Sugar

  • 2 Eggs

  • 1/4 cup Melted Butter

  • 1/4 cup Milk

  • 2 tsp Baking Powder + 1 tsp Baking Soda

  • 1 tsp Cinnamon + 1/2 tsp Salt

The Apple Filling:

  • 2 large Apples (peeled & diced)

  • 1/4 cup Sugar + 1 tsp Cinnamon

  • 1/4 tsp Nutmeg (optional)

The Glaze:

  • 1 cup Powdered Sugar + 2-3 tbsp Milk

INSTRUCTIONS: 1️⃣ Apples: Toss diced apples with sugar, cinnamon, and nutmeg. Let it sit for 10 mins. 2️⃣ Dry Mix: Whisk flours, baking powder, soda, cinnamon, and salt in a large bowl. 3️⃣ Wet Mix: In a separate bowl, whisk eggs, sugar, discard, melted butter, and milk. 4️⃣ Combine: Gently fold wet ingredients into dry. Do not overmix! Fold in the apples and their juices last. 5️⃣ Bake: Pour into a greased 9×5 loaf pan. Bake at 350°F (175°C) for 50-60 mins until a toothpick comes out clean. 6️⃣ Glaze: Let cool, then whisk glaze ingredients and drizzle over the top.

Enjoy warm with a cup of coffee! YUMM! 😋

💡 Pro-Tip for the Baker

If you want that authentic “fritter” crunch on top, sprinkle a little bit of coarse turbinado sugar or a simple streusel (flour, butter, brown sugar) over the batter right before you pop it in the oven. It adds a beautiful texture contrast to the soft bread!

Oil-Free Orange Cranberry Loaf

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Oil-Free Orange Cranberry Loaf
This soft and flavorful loaf gets its moisture from applesauce instead of oil, making it light, tender, and perfect for tea time or holiday baking.

🧾 Ingredients

  • 2 cups all-purpose flour (or 1:1 gluten-free baking blend)

  • 1 cup fresh or frozen cranberries

  • 1 cup orange juice (freshly squeezed for best flavor)

  • 1 tablespoon orange zest

  • ¾ cup granulated sugar (or coconut sugar)

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsweetened applesauce

Optional topping:

  • Sliced almonds or rolled oats

👩‍🍳 Instructions

1. Prepare the Oven and Pan

Preheat your oven to 175°C (350°F).

Line a standard loaf pan with baking paper or lightly grease it with a small amount of butter or non-stick spray to prevent sticking.

2. Mix the Dry Ingredients

In a large bowl, add:

  • Flour

  • Sugar

  • Baking powder

  • Baking soda

  • Salt

Whisk well until evenly mixed.

Add the cranberries to the dry mixture and gently toss them in the flour. This helps keep them evenly distributed while baking.

3. Mix the Wet Ingredients

In a separate bowl, combine:

  • Orange juice

  • Orange zest

  • Applesauce

  • Vanilla extract

Whisk until smooth.

4. Make the Batter

Pour the wet mixture into the dry mixture.

Using a spatula or spoon, mix gently until just combined.
Do not overmix — this keeps the loaf soft and tender.

The batter will be thick.

5. Bake

Pour the batter into the prepared loaf pan and smooth the top.

Sprinkle almonds or oats on top if using.

Place in the oven and bake for 50–60 minutes, or until:

  • The top is lightly golden

  • A toothpick inserted in the center comes out clean

If the top browns too quickly, cover loosely with foil during the last 10 minutes.

6. Cool

Remove from the oven and let the loaf rest in the pan for 10 minutes.

Carefully transfer to a wire rack and allow to cool completely before slicing.
This helps the loaf hold its shape.

🍽 Serving Suggestions

Serve:

  • Plain

  • With tea or coffee

  • With a light dusting of powdered sugar

  • With a simple orange glaze (powdered sugar + orange juice)

📦 Storage

  • Store covered at room temperature for 2 days

  • Refrigerate for up to 5 days

  • Freeze slices for up to 1 month

⭐ Helpful Tips

✔ Use unsweetened applesauce
✔ Fresh orange juice gives better flavor
✔ Do not overmix the batter
✔ Frozen cranberries can be used without thawing

Easy & Delicious Oatmeal Apple Cake

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Easy & Delicious Oatmeal Apple Cake

🧾 Ingredients

  • 200 g oat flakes

  • 250 ml milk

  • 3 eggs (room temperature)

  • 2 ripe bananas

  • 1 apple

  • Cinnamon, to taste

Optional (for extra flavor or texture):

  • 1 tablespoon honey or maple syrup (only if bananas are not sweet)

  • A handful of chopped walnuts or pecans

👩‍🍳 Instructions

1. Soak the Oats

Place the oat flakes in a large mixing bowl.

Pour in the milk and stir well.

Let the mixture rest for 10 minutes so the oats soften and absorb the liquid. This helps create a moist and tender cake texture.

2. Prepare the Fruit

Peel the bananas and mash them with a fork until smooth.

Wash the apple, remove the core, and slice it into thin, even slices. Set aside for topping.

3. Make the Batter

Add the mashed bananas to the soaked oats.

Crack in the eggs.

Add cinnamon according to your taste.

Mix everything thoroughly with a whisk or spoon until the batter is smooth and evenly combined.

If using honey or maple syrup, stir it in now.

4. Prepare for Baking

Preheat your oven to 180°C (350°F).

Grease a round cake pan or line it with baking paper.

Pour the batter into the pan and spread it evenly.

Arrange the apple slices neatly on top in a circular or decorative pattern.

If using nuts, sprinkle them over the top.

5. Bake

Place the pan in the preheated oven.

Bake for 35–40 minutes, or until:

  • The cake feels firm in the center

  • A toothpick inserted into the middle comes out clean

  • The apple slices on top are lightly golden

Remove from the oven and let the cake cool in the pan for about 10–15 minutes.

🍽 Serving Suggestions

Serve:

  • Warm or cold

  • With tea or coffee

  • With yogurt or a light drizzle of honey

  • As a breakfast cake or snack

⭐ Helpful Tips

✔ Use ripe bananas for natural sweetness
✔ Thin apple slices bake more evenly
✔ Do not overbake to keep the cake soft
✔ You can add raisins or dates for extra sweetness

📦 Storage

  • Store covered at room temperature for 1 day

  • Refrigerate for up to 3 days

  • Can be frozen in slices for up to 1 month

Grandma’s Chocolate Yogurt Marble Cake

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Grandma’s Chocolate Yogurt Marble Cake
This soft and moist cake combines rich chocolate batter with creamy yogurt filling, creating a beautiful marbled look and a tender texture in every slice.

🧾 Ingredients

For the Cake Batter:

  • 3 eggs (room temperature)

  • 150 g (¾ cup) sugar

  • 110 ml vegetable or sunflower oil

  • 110 ml milk

  • 250 g (about 1⅔ cups) all-purpose flour

  • 15 g baking powder

  • 20 g cocoa powder

  • 2 tablespoons milk (for cocoa mixture)

  • A dash of vanilla extract

  • A pinch of salt

For the Yogurt Filling:

  • 300 g thick yogurt or Greek yogurt

  • 1 egg

  • 50 g sugar

  • 1 tablespoon cornstarch

👩‍🍳 Instructions

1. Prepare the Base Batter

In a large mixing bowl, add:

  • Eggs

  • Sugar

  • Salt

  • Vanilla extract

Whisk well until the mixture becomes pale and slightly thick.

Slowly add:

  • Oil

  • Milk

Whisk again until fully combined.

Sift in:

  • Flour

  • Baking powder

Fold gently using a spatula until smooth and lump-free. Do not overmix.

2. Make the Chocolate Batter

Transfer about one-third of the batter into a separate bowl.

In another small bowl, mix:

  • Cocoa powder

  • 2 tablespoons milk

Stir to form a smooth paste.

Add this cocoa paste to the smaller portion of batter and mix until dark and well blended.

3. Prepare the Yogurt Filling

In a bowl, combine:

  • Yogurt

  • Egg

  • Sugar

  • Cornstarch

Whisk until smooth and creamy. Set aside.

4. Assemble the Cake

Preheat oven to 180°C (350°F).

Grease a round cake pan or springform pan.

Pour the chocolate batter into the pan and spread evenly.

Pour the plain batter over the chocolate layer.

Use a skewer or knife to gently swirl the batters together to create a marble effect.

Spoon small dollops of the yogurt mixture on top. They will sink slightly during baking and create creamy pockets inside the cake.

5. Bake

Place the pan in the oven and bake for 35–45 minutes.

Check doneness by inserting a toothpick into the cake portion (not the yogurt spots). It should come out clean.

Remove from oven and let the cake cool completely in the pan before removing.

🍽 Serving

Slice and serve:

  • Plain

  • With tea or coffee

  • Lightly dusted with powdered sugar

  • With fresh fruit

⭐ Helpful Tips

✔ Do not overmix the batter
✔ Use thick yogurt for best texture
✔ Let cake cool fully before slicing
✔ Add chocolate chips for extra richness

📦 Storage

  • Store covered at room temperature for 1 day

  • Refrigerate for up to 3 days

  • Can be frozen for up to 1 month

Classic Moist Vanilla Sheet Cake

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Classic Moist Vanilla Sheet Cake

Ingredients

  • 2 1/2 cups All-purpose flour

  • 1 3/4 cups Granulated sugar

  • 1 1/4 cups Whole milk (room temperature)

  • 1/2 cup (1 stick) Unsalted butter (softened)

  • 1/2 cup Vegetable oil

  • 4 Large eggs (room temperature)

  • 1 tbsp Vanilla extract

  • 2 1/2 tsp Baking powder

  • 1/2 tsp Salt

Instructions

1. Prep and Preheat

  • Preheat your oven to 175°C (350°F).

  • Grease a 9×13 inch baking pan and line the bottom with parchment paper to ensure the cake releases easily, as seen in the provided image.

2. Mix Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.

3. Cream Butter and Sugar

  • In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy (about 3 minutes).

  • Pour in the vegetable oil and mix until well combined.

4. Add Eggs and Vanilla

  • Add the eggs one at a time, beating well after each addition.

  • Stir in the vanilla extract.

5. Combine Everything

  • Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk, starting and ending with the flour.

  • Mix just until combined; do not overmix, or the cake may become dense.

6. Bake

  • Pour the batter into the prepared pan and smooth the top with a spatula.

  • Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve

  • Place the pan on a wire rack and let the cake cool completely before frosting.

Pro Tip for the Best Texture

Using room temperature milk and eggs is essential! It allows the ingredients to emulsify properly, creating a uniform, velvety crumb that doesn’t crumble when sliced.

Simple Homemade Oatmeal & Fruit Bake

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Simple Homemade Oatmeal & Fruit Bake
This baked oatmeal is naturally sweet from fruit and rich in fiber, making it a wholesome option for breakfast or a light dessert.

🧾 Ingredients

  • 1 cup oats (quick oats or rolled oats)

  • 250 ml milk

  • 1 egg

  • 1 apple

  • 1 ripe banana

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla sugar OR vanilla extract

  • 50 g nuts (walnuts or pecans, chopped)

Optional Add-ins:

  • 1 teaspoon ground cinnamon

  • A pinch of salt

  • Raisins or chopped dates

  • A little honey or maple syrup (if you want extra sweetness)

🥣 Instructions

1. Prepare the Fruit

Peel the banana and place it in a bowl. Mash it well with a fork until smooth.

Wash the apple and grate it (you may keep the peel for extra fiber). Add the grated apple to the mashed banana and mix well.

2. Mix the Wet Ingredients

Add to the fruit mixture:

  • Egg

  • Milk

  • Vanilla sugar (or vanilla extract)

Whisk everything together until well combined.

3. Add the Dry Ingredients

Stir in:

  • Oats

  • Baking powder

Mix until evenly combined.

Let the mixture rest for 5 minutes so the oats absorb the liquid. This helps create a soft and moist texture.

4. Prepare for Baking

Lightly grease a small baking dish with oil or butter.

Pour the oatmeal mixture into the dish and spread it evenly.

Sprinkle chopped nuts over the top for a crunchy finish.

5. Bake

Preheat the oven to 180°C.

Bake for 30–35 minutes or until:

  • The center is firm

  • The top is lightly golden

  • A knife inserted comes out mostly clean

🍽 Serving

Let it cool slightly before cutting into squares.

Serve:

  • Warm for breakfast

  • Cold as a snack

  • With yogurt or a drizzle of honey if desired

🌟 Flavor Tip

Add 1 teaspoon cinnamon to the batter for warm flavor that pairs beautifully with apple and banana.

📦 Storage

  • Store in the refrigerator for up to 3 days

  • Reheat in microwave or oven

  • Can be frozen in slices for later use

Easy Moist Date Cake

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Easy Moist Date Cake

A rich, tender cake naturally sweetened by dates with a warm hint of spice.

  • Prep time: 20 minutes

  • Bake time: 35–45 minutes

  • Servings: 8–10

Ingredients

The Date Base:

  • 1 cup (150g) Pitted dates, chopped

  • 1 cup (250ml) Hot water (boiling)

  • 1 tsp Baking soda

The Batter:

  • ½ cup (115g) Unsalted butter, softened to room temperature

  • ¾ cup (150g) Granulated sugar (or brown sugar for a deeper caramel flavor)

  • 2 Large eggs

  • 1 tsp Vanilla extract

  • 1 ½ cups (190g) All-purpose flour

  • 1 tsp Baking powder

  • ½ tsp Ground cinnamon

  • ¼ tsp Ground nutmeg (optional)

  • Pinch of salt

Detailed Instructions

1. Prepare the Dates

In a heat-proof bowl, combine the chopped dates and the baking soda. Pour the boiling hot water over them. Stir gently and let the mixture sit for about 15 minutes. The baking soda will soften the date skins and break them down, creating a thick, jam-like consistency that ensures the cake is incredibly moist.

2. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan (or a square pan) with butter and lightly dust with flour, or line the bottom with parchment paper for easy removal.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer until the mixture is pale, light, and fluffy (about 3 minutes).

4. Add Wet Ingredients

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. If the mixture looks slightly curdled at this stage, don’t worry; it will smooth out once the flour is added.

5. Sift Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

6. Combine

Gradually add the dry ingredients to the butter mixture, alternating with the date mixture (including the liquid). Stir with a spatula or use the mixer on low speed just until combined. Avoid overmixing, as this can make the cake tough rather than tender.

7. Bake

Pour the batter into your prepared pan and smooth the top. Bake for 35 to 45 minutes. To check for doneness, insert a wooden skewer or toothpick into the center—it should come out clean or with just a few moist crumbs attached.

8. Cool and Serve

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Serving Suggestions

  • Classic: Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.

  • Toffee Style: Drizzle with a warm caramel sauce while the cake is still slightly warm.

  • Tea Time: This cake pairs beautifully with a strong cup of black tea or coffee.

Easy & Healthy Oatmeal Apple Loaf

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Easy & Healthy Oatmeal Apple Loaf

No Refined Sugar • No White Flour • Naturally Sweetened

This wholesome oatmeal apple loaf is soft, moist, and naturally sweet from fruits alone. It’s perfect for breakfast, tea time, or a healthy snack. Packed with oats, apples, bananas, dried fruits, and nuts, it’s both nourishing and satisfying.

🥧 Ingredients

  • 1 cup fine rolled oats (or oat flour)

  • 3 medium apples, peeled and grated or finely chopped

  • ½ cup water

  • 1 ripe banana, mashed

  • 3.5 oz (100 g) dried blueberries

  • 3.5 oz (100 g) raisins

  • 2 large eggs

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon powder (optional, for warmth and flavor)

  • ½ cup mixed nuts, chopped (almonds, walnuts, or your choice)

🥣 Instructions

  1. Prepare the Oats
    If using rolled oats, blend them into a fine flour using a blender or food processor. Set aside.

  2. Cook the Apples
    Add the grated apples and water to a saucepan. Cook on medium heat for 5–7 minutes until soft and slightly thick. Remove from heat and let cool slightly.

  3. Mix Wet Ingredients
    In a large bowl, mash the banana. Add the eggs and whisk well. Stir in the cooked apples.

  4. Combine Dry Ingredients
    Add oat flour, baking powder, cinnamon, dried blueberries, raisins, and chopped nuts to the wet mixture. Mix until fully combined.

  5. Prepare for Baking
    Line or lightly grease a loaf pan. Pour in the batter and smooth the top. Sprinkle extra nuts on top if desired.

  6. Bake
    Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool & Serve
    Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

🍽 Serving Suggestions

  • Serve warm with yogurt and fresh blueberries

  • Enjoy plain with tea or coffee

  • Store in the refrigerator for up to 5 days

Simple 10-Minute Prep Apple Sponge Cake

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Simple 10-Minute Prep Apple Sponge Cake

This recipe is prized for its “high rise” and the way the sugar creates a slightly crunchy meringue-like top.

Ingredients

  • Apples: 3–4 large (Tart varieties like Granny Smith or Honeycrisp work best)

  • Eggs: 3 large

  • Sugar: 200 g

  • Butter: 120 g (melted and slightly cooled)

  • All-Purpose Flour: 200 g

  • Baking Powder: 1 tsp

  • Vanilla Extract: 1 tsp

  • Cinnamon: 1 tsp (optional, for tossing with apples)

  • Pinch of salt

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Line a baking pan (approx. 9×9 inch or similar) with parchment paper, just like in your photo.

  2. Prepare the Apples: Core and slice the apples into bite-sized chunks or thin wedges. Spread them evenly across the bottom of the lined baking pan. If you like extra flavor, toss them with a little cinnamon beforehand.

  3. Mix the Batter:

    • In a large bowl, beat the eggs and sugar together with a mixer for about 3–5 minutes until the mixture is pale, thick, and has doubled in volume. This is the secret to the “husband-approved” fluffiness!

    • Slowly pour in the melted butter and vanilla, whisking gently.

    • Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined so you don’t deflate the eggs.

  4. Bake: Pour the batter over the apples (as shown in your image), ensuring it seeps down into the gaps. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

  5. Serve: Let it cool for at least 10 minutes before slicing. It is excellent served warm with a scoop of vanilla ice cream.

Dreamy Cream Cheese Chocolate Pound Cake

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Dreamy Cream Cheese Chocolate Pound Cake

 

Ingredients:

For The Pound Cake:

  • 2 ounces dark chocolate, chopped
  • 3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
  • 1 teaspoon kosher salt
  • 3/4 cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder, add 1/8 teaspoon baking soda)
  • 16 tablespoons (224 grams) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar, plus more for sprinkling
  • 9 ounces (252 g) eggs (from about 5 large eggs), at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (2 fl. oz.) brewed coffee (or milk—but really consider the coffee!), at room temperature

For The Chocolate Glaze:

  • 4 ounces dark chocolate, chopped
  • 1/4 cup (2 fluid ounces) heavy whipping cream
  • 1 tsp pure Vanilla

PREPARATION:

Preheat your broiler to 325°F. Oil or line with material paper a standard 9-inch x 5-inch portion skillet and put it away.

In a little intensity safe bowl, place the slashed chocolate and dissolve in 30-second rushes in the microwave at 60% power until liquefied and smooth (or over a twofold evaporator).

Put the bowl to the side to momentarily cool. Into a medium-sized bowl, filter together the flour, thickener, cornstarch, and cocoa powder, then add the salt and speed to join well. Put the bowl away.

In the bowl of a stand blender fitted with the oar connection (or an enormous bowl with a hand blender), beat the margarine and sugar until the combination tumbles from the mixer in a lace when the oar is lifted (around 3 minutes).

Add the eggs, each in turn, and the vanilla, and beat again until all around consolidated. Then, add the chocolate and the fermented espresso, beating to join after every option.

At long last, with the blender on low, add the flour and cocoa powder combination gradually. Beat momentarily until recently joined. The player ought to be smooth and thickly pourable.

Empty the hitter into the pre-arranged dish, and smooth the top with a wet spatula. Place in the focal point of the preheated broiler and prepare until a toothpick embedded in the middle emerges without any than a couple of clammy scraps connected (around 60 minutes). Eliminate from the broiler and permit to cool in the prospect minutes prior to turning out onto a wire rack to totally cool.

Make the coating. Place the hacked chocolate in a little, heat-safe bowl. Place the cream and vanilla in a little pot and bring to a stew over medium-low intensity. Pour the hot cream over the cleaved chocolate and permit to sit until the chocolate starts to dissolve (around 1 moment).

Blend until the chocolate is dissolved and smooth. Pour the frosting over the cooled pound cake and spread into an even layer with a little counterbalanced spatula or huge blade. Permit to sit at room temperature until the coating is set. Cut thickly and serve.

Idea and styling propelled by Donna Hay. Adjusted from my Gluten Free Starbucks-Style Chocolate Cinnamon Pound Cake recipe.

Enjoy!

Quick Jam-Swirl Sponge Cake

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Quick Jam-Swirl Sponge Cake

Ingredients

  • The Batter:

    • 3 Large eggs

    • A pinch of salt

    • 150 g (4/5 cup) Sugar

    • 120 ml (1/2 cup + 2 tbsp) Milk

    • 120 ml (1/2 cup + 1 tbsp) Vegetable oil

    • 2 tsp Vanilla extract

    • 250 g (1 cup + 2/3 cup) All-purpose flour

    • 15 g (3 tsp) Baking powder

  • The Topping:

    • 150 g (approx. 1/2 cup) Jam of your choice (cherry, apricot, or strawberry work beautifully)

    • Powdered sugar for dusting

Instructions

1. Prepare Your Setup

  • Preheat your oven to 350°F (180°C).

  • Line a rectangular baking pan (approx. 8×11 inches) with parchment paper or grease it thoroughly with oil or butter.

2. Beat the Eggs and Sugar

  • In a large mixing bowl, combine the 3 eggs, salt, and sugar.

  • Using a hand mixer or whisk, beat the mixture for about 3–5 minutes until it becomes pale, thick, and doubles in volume. This step ensures the cake is light and fluffy.

3. Add the Liquids

  • Pour in the milk, vegetable oil, and vanilla extract.

  • Mix on low speed just until combined.

4. Sift in Dry Ingredients

  • Sift the flour and baking powder into the wet mixture.

  • Gently fold or whisk the batter until smooth and no flour pockets remain. Do not overmix, as this can make the cake dense.

5. Add the Jam Swirl

  • Pour the batter into your prepared baking pan and smooth the top with a spatula.

  • Drop small spoonfuls of jam onto the surface of the batter, spacing them out evenly.

  • Use the tip of a knife or a toothpick to gently swirl the jam into the batter for a marbled effect.

6. Bake and Finish

  • Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  • Remove from the oven and allow it to cool in the pan for 10 minutes.

  • Once cooled, dust the top generously with powdered sugar before slicing into squares.

Pro Tip

If your jam is very thick, stir it in a small bowl with a teaspoon of warm water before adding it to the cake; this makes it much easier to create those beautiful swirls!

Simple Oat & Seed Bread (No Yeast, No Flour)

by

Simple Oat & Seed Bread (No Yeast, No Flour)

Prep Time: 10 minutes
Bake Time: 40–50 minutes
Total Time: About 1 hour
Yield: 1 small loaf

This bread is dense, hearty, and made with oats and seeds instead of flour. It is best sliced and toasted before serving.

📝 Ingredients

Base

  • 280 g rolled oats (regular oats, not instant)

  • 2 large eggs

  • 200–250 ml plain yogurt

  • 10 g baking powder

Texture & Flavor

  • 50 g pumpkin seeds

  • 50 g sunflower seeds

  • Salt, to taste

  • Black pepper, to taste

For Baking

  • Olive oil (for greasing the pan)

  • Extra rolled oats (for topping)

👩‍🍳 Instructions

Step 1: Prepare the Pan and Oven

Preheat the oven to 350°F (180°C).
Lightly grease a loaf pan or small baking dish with olive oil.
You may line the base with parchment paper for easier removal.

Step 2: Mix the Wet Ingredients

In a large bowl:

  • Whisk the eggs until smooth.

  • Add the yogurt and mix until creamy and fully combined.

Step 3: Add Oats, Seeds, and Seasoning

Add to the bowl:

  • Rolled oats

  • Pumpkin seeds

  • Sunflower seeds

  • Baking powder

  • Salt and black pepper

Mix with a spoon or spatula until all oats are evenly coated.

Tip: Let the mixture rest for 5 minutes so the oats absorb moisture and the texture improves.

Step 4: Transfer and Top

Pour the thick batter into the prepared pan.
Smooth the top with a spatula.
Sprinkle extra rolled oats over the surface for texture.

Step 5: Bake

Bake for 40–50 minutes, until:

  • The top is golden brown

  • The loaf feels firm when pressed

  • A knife inserted in the center comes out mostly clean

Step 6: Cool

Let the bread cool in the pan for 15 minutes.
Remove and place on a wire rack to cool completely before slicing.

Cooling helps the loaf hold its shape and slice neatly.

🌟 Tips for Best Results

  • Oats: Use rolled oats, not quick or steel-cut oats.

  • Texture: This bread is naturally dense and works best toasted.

  • Flavor options: Add herbs (oregano or rosemary) or a little garlic powder if desired.

  • Serving ideas: Toast and top with avocado, cheese, or serve alongside soups and salads.

📦 Storage

  • Store in an airtight container in the refrigerator for up to 5 days.

  • Slice and freeze for up to 3 months.

  • Best enjoyed toasted after storing.

Banana Carrot Raisin Bread

by

Banana Carrot Raisin Bread

Prep Time: 15 minutes
Bake Time: 50–60 minutes
Yield: 1 standard loaf (9×5 inch pan)

This bread is soft, naturally sweet from bananas and carrots, and dotted with juicy raisins. It’s perfect for breakfast, tea time, or a light dessert.

📝 Ingredients

Wet Ingredients

  • 2 medium ripe bananas, mashed well

  • 1 cup grated carrots (about 2 medium carrots)

  • 2 large eggs, at room temperature

  • ½ cup (120 ml) vegetable oil

  • ½ cup (100 g) brown sugar, packed

  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1½ cups (190 g) all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

Mix-ins

  • ½ cup (80 g) raisins

👩‍🍳 Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).
Grease a 9×5 inch loaf pan with oil or butter, or line it with parchment paper so the bread can be removed easily after baking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl:

  1. Mash the bananas until smooth.

  2. Add grated carrots.

  3. Add eggs, vegetable oil, brown sugar, and vanilla extract.

  4. Whisk everything together until well blended and smooth.

Step 3: Mix the Dry Ingredients

In a separate bowl:

  • Add flour, baking soda, baking powder, salt, and cinnamon.

  • Whisk or sift them together so the leavening agents and spices are evenly mixed.

Step 4: Combine Wet and Dry

  • Gradually add the dry ingredients into the wet mixture.

  • Stir gently using a spatula or spoon until just combined.

  • Do not overmix; overmixing can make the bread dense instead of soft.

Step 5: Add the Raisins

  • Fold in the raisins gently so they are evenly spread throughout the batter.

Step 6: Bake

  • Pour the batter into the prepared loaf pan.

  • Smooth the top with a spatula.

  • Bake for 50–60 minutes.

  • Check doneness by inserting a toothpick into the center:

    • It should come out clean or with a few moist crumbs.

Step 7: Cool

  • Let the bread cool in the pan for 10 minutes.

  • Remove it and place it on a wire rack to cool completely before slicing.

🌟 Tips for Best Results

  • Carrots: Use the fine side of a grater for a smoother texture.

  • Extra texture (optional): Add ½ cup chopped walnuts or pecans along with raisins.

  • Sweetness: You may reduce sugar slightly if your bananas are very ripe.

  • Storage:

    • Keep in an airtight container at room temperature for 3–4 days.

    • Refrigerate for up to 1 week.

    • Freeze slices for up to 2 months.

Easy Homemade Recipes

by

Moist Persian Date Cake with Honey Glaze

A rich, aromatic dessert featuring Middle Eastern spices and a glossy finish.

Ingredients

The Database

  • 200 g Dates: Pitted and chopped (Medjool dates work best for moisture).

  • 120 ml Milk: Full cream is preferred for richness.

The Batter

  • 120 g Unsalted Butter: Softened to room temperature.

  • 150g Granulated Sugar: White or light brown sugar.

  • 3 Large Eggs: Room temperature.

  • 1 tsp Vanilla Extract: High quality for the best aroma.

The Dry Mix

  • 150 g All-Purpose Flour: Sifted.

  • 1 tsp Baking Soda: To ensure a good rise.

  • 1 tsp Ground Cinnamon: For warmth.

  • ½ tsp Ground Cardamom: The “secret” Persian aromatic.

  • ¼ tsp salt: to balance the sweetness.

  • Optional: ½ cup raisins or chopped walnuts for texture.

The Finish

  • 1-2 Tbsp Honey: Warmed slightly for the glaze.

Instructions

  1. Soak the Dates: Combine the chopped dates and warm milk in a small bowl. Let them sit for 10 minutes until soft. For a smooth cake, blend this mixture into a purée; for a rustic feel, leave it chunky.

  2. Cream the Base: In a large bowl, cream the softened butter and sugar until the mixture is light, pale, and fluffy.

  3. Emulsify: Add the eggs one at a time, beating thoroughly after each addition to prevent curdling. Stir in the vanilla and your date/milk mixture.

  4. Fold the Dry Ingredients: In a separate bowl, whisk the flour, baking soda, spices, and salt. Gradually fold this into the wet batter using a spatula. Do not overmix! Stir in the nuts or raisins now if using.

  5. Bake: Pour the batter into a greased and floured 8-inch round pan. Bake at 350°F (175°C) for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean.

  6. The Honey Glaze: While the cake is still warm from the oven, brush the top generously with warmed honey. This creates that signature professional sheen and locks in moisture.

  7. Cool & Serve: Let it cool in the pan for 10 minutes, then move to a wire rack.

Pro Tips for Success

  • The Saffron Twist: Though not in the base list, a pinch of crushed saffron threads added to the milk while soaking the dates will elevate this to a truly traditional Persian flavor profile.

  • The Temperature Secret: Always ensure your eggs and butter are at room temperature. This creates an emulsion that traps air, resulting in a lighter, more “velvety” crumb.

  • Serving: This cake is divine served warm with a dollop of unsweetened whipped cream or a side of vanilla bean ice cream to cut through the richness of the dates.

Pineapple Coconut Dream Cake

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Pineapple Coconut Dream Cake

Yield: 10–12 slices
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Assembly Time: 15 minutes
Total Time: About 1½ hours
Course: Dessert

This cake is soft, moist, and packed with tropical flavor from pineapple and coconut. It has fluffy layers, creamy coconut filling, and a smooth coconut frosting with toasted coconut on the outside.

🧾 Ingredients

For the Pineapple Cake:

  • 2½ cups all-purpose flour

  • 2 cups granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 large eggs

  • 1 can (20 oz / 565 g) crushed pineapple with juice

  • ½ cup coconut milk (full-fat recommended)

  • ½ cup vegetable oil

  • 1 teaspoon vanilla extract

For the Coconut Cream Filling:

  • 1 cup heavy cream (cold)

  • 1 cup powdered sugar

  • 1 cup sweetened shredded coconut

  • 4 oz (115 g) cream cheese, softened

For the Coconut Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 2 tablespoons coconut milk

  • 1 teaspoon vanilla extract

  • 1½ cups toasted coconut flakes (for coating)

👩‍🍳 Instructions

1️⃣ Bake the Cake Layers

  1. Preheat oven to 175°C (350°F).

  2. Grease and flour two 9-inch round pans.

  3. In a bowl, whisk together:

    • Flour

    • Sugar

    • Baking soda

    • Salt

  4. In another bowl, mix:

    • Eggs

    • Crushed pineapple (with juice)

    • Coconut milk

    • Oil

    • Vanilla

  5. Combine wet and dry ingredients. Mix until smooth.

  6. Divide batter evenly between pans.

  7. Bake for 30–35 minutes or until a toothpick comes out clean.

  8. Cool completely before assembling.

2️⃣ Make Coconut Cream Filling

  1. Beat heavy cream with powdered sugar until stiff peaks form.

  2. In a separate bowl, beat cream cheese until smooth.

  3. Stir shredded coconut into cream cheese.

  4. Gently fold whipped cream into coconut mixture.

3️⃣ Make Coconut Frosting

  1. Beat butter until creamy.

  2. Gradually add powdered sugar.

  3. Mix in coconut milk and vanilla.

  4. Stir in ½ cup toasted coconut (reserve rest for coating).

4️⃣ Assemble the Cake

  1. Place one cake layer on a plate.

  2. Spread coconut cream filling evenly on top.

  3. Place second cake layer on top.

  4. Frost entire cake with coconut frosting.

  5. Press remaining toasted coconut flakes onto sides and top.

Optional garnish:

  • Pineapple slices

  • Cherries

  • Extra coconut flakes

🍽 Serving

Serve chilled or at room temperature.

💡 Tips

✔ Use pineapple with juice (do not drain)
✔ Let cake cool fully before frosting
✔ Toast coconut lightly for best flavor
✔ Chill cake 30 minutes before slicing

Almond Cream Cake (Yeast-Based Almond Cake)

by

Almond Cream Cake (Yeast-Based Almond Cake)

Yield: 12–16 slices
Prep Time: 30 minutes
Rising Time: 1 hour 20 minutes
Bake Time: 35–40 minutes
Total Time: About 3 hours
Course: Dessert

This soft, buttery yeast cake is topped with a sugar-butter crust, soaked with cream, and finished with almond flakes for a rich and tender texture. It’s similar to European bakery cream cakes and perfect for tea or special occasions.

🧾 Ingredients

For the Dough:

  • 200 ml (¾ cup + 1 tbsp) warm milk

  • 2 teaspoons active dry yeast

  • 2 tablespoons sugar

  • 2 large eggs (room temperature)

  • ½ teaspoon vanilla extract (or 2 g vanillin)

  • Pinch of salt

  • 120 g (½ cup) butter, melted and cooled

  • 470 g (about 4 cups) all-purpose flour

For the Topping:

  • 120 g (½ cup) sugar

  • 50 g (¼ cup) cold butter

  • Almond slices or almond flakes (as needed)

For the Cream Finish:

  • 125 ml (½ cup) heavy cream

👩‍🍳 Instructions

1️⃣ Activate the Yeast

  • Warm milk to about 43°C (110°F) — warm, not hot.

  • Add sugar and sprinkle yeast on top.

  • Stir gently and let sit 15–20 minutes until foamy.

✔ This step ensures a light, airy cake.

2️⃣ Prepare Wet Ingredients

In a large bowl, combine:

  • Activated yeast mixture

  • Eggs

  • Melted butter

  • Vanilla
    Whisk until smooth.

3️⃣ Make the Dough

  • Sift flour and add gradually to the wet mixture.

  • Add salt.

  • Knead for 10–15 minutes until soft and elastic.
    The dough should be smooth and slightly tacky, not sticky.

4️⃣ First Rise

  • Place dough in a greased bowl.

  • Cover and let rise in a warm place for 1 hour until doubled in size.

5️⃣ Prepare the Sugar-Butter Topping

  • Mix sugar with cold butter using fingers until crumbly.
    This creates a light crust during baking.

6️⃣ Shape and Second Rise

  • Grease a 9×13 inch (23×33 cm) pan.

  • Spread dough evenly into the pan.

  • Cover and let rise 20–30 minutes.

  • Preheat oven to 180°C (350°F).

7️⃣ Add Topping

  • Make small indentations with fingers across the dough.

  • Sprinkle sugar-butter mixture evenly on top.

8️⃣ Bake

  • Bake for 25–30 minutes until lightly golden.

9️⃣ Cream & Almond Finish

  • Remove cake from oven.

  • Pour heavy cream evenly over hot cake.

  • Sprinkle almond flakes on top.

  • Return to oven for 10 minutes.

✔ The cream soaks into the cake, making it moist and rich.

🔟 Cool and Serve

  • Cool completely in pan.

  • Cut into squares and serve at room temperature.

🧠 Helpful Tips

✔ Milk must be warm, not hot
✔ Use room-temperature eggs
✔ Bake on center rack
✔ Don’t skip second rise — it improves texture
✔ Let cake cool before slicing for best structure

🔁 Variations

  • Lemon version: Add 1 tsp lemon zest

  • Almond flavor: Add ½ tsp almond extract

  • Spiced: Add cinnamon or cardamom

  • Nut-free: Use coconut flakes instead of almonds

  • Dairy-free: Use plant milk, vegan butter, and coconut cream

  • Gluten-free: Use gluten-free baking flour blend

❄️ Storage

  • Room temperature (covered): 2–3 days

  • Refrigerator: Up to 5 days

  • Freezer: Up to 1 month (wrap tightly)

🧮 Nutrition (Approximate per slice)

  • Calories: 350–400

  • Fat: 18–22 g

  • Carbohydrates: 40–45 g

  • Protein: 6–7 g

Flourless Chocolate Banana Oat Loaf

by

Flourless Chocolate Banana Oat Loaf

Prep Time: 10 minutes
Bake Time: 35–45 minutes
Servings: 6–8 slices

A soft, rich loaf made with oats, bananas, and cocoa. It contains no flour and has a naturally sweet flavor from ripe bananas.

🧺 Ingredients

  • 120 g oat flakes (use certified gluten-free if needed)

  • 250 ml hot milk (dairy or plant-based)

  • 2 medium ripe bananas

  • 2 eggs

  • 4 tablespoons (45 g) cocoa or carob powder

  • 1 tablespoon baking powder

  • A small pinch of salt

  • 40 g chopped nuts (walnuts, pecans, or almonds)

  • Sugar-free dark chocolate, melted or finely chopped (for topping)

👩‍🍳 Instructions

1️⃣ Soften the Oats

Place the oat flakes in a mixing bowl.
Pour the hot milk over them and stir gently.
Let them rest for about 10 minutes, so the oats absorb the liquid and become tender.

2️⃣ Prepare the Banana Mixture

Peel the bananas and place them in a separate bowl.
Mash them with a fork until smooth and creamy.

Add the eggs and whisk gently until the mixture looks evenly blended.

3️⃣ Combine the Batter

Add the cocoa powder, baking powder, and salt to the banana mixture.
Stir until smooth and well mixed.

Add the softened oats and milk to the bowl.
Mix gently until everything is evenly combined.

Fold in half of the chopped nuts, keeping the rest for the top.

4️⃣ Bake the Loaf

Lightly coat a loaf pan with oil or line it with parchment paper.

Pour the batter into the pan and spread it evenly.

Sprinkle the remaining nuts over the surface.

Bake in a preheated oven at 350°F (180°C) for 35–45 minutes, until:

  • The top looks set

  • The center feels firm

  • A toothpick inserted comes out clean

5️⃣ Finish and Serve

Allow the loaf to cool slightly in the pan.

Drizzle melted dark chocolate over the top.

Let the chocolate firm up before slicing and serving.

🍽️ Serving Ideas

  • Enjoy warm or cooled

  • Serve with yogurt or fruit

  • Pair with tea or coffee

  • Lightly dust with cocoa powder if desired

💡 Helpful Tip

For a finer, more cake-like texture, you can blend the dry oats briefly to make oat flour before adding the hot milk.

Flourless Chocolate Oat & Banana Cake

by

Flourless Chocolate Oat & Banana Cake

A naturally sweet, rich chocolate cake made with oats and bananas instead of flour or refined sugar.

Prep Time: 10 minutes
Bake Time: 35–40 minutes
Servings: 6–8 slices

This cake has a soft, fudgy texture and a deep chocolate flavor, making it a satisfying dessert or snack made from simple, wholesome ingredients.

🧺 Ingredients

Base

  • 1½ cups (150 g) oat flakes (rolled or quick oats)

  • ⅔ cup (150 g) milk (dairy or plant-based)

  • 2 large ripe bananas, mashed until smooth

  • 2 eggs

Flavor & Rise

  • ¼ cup (30 g) cocoa powder

  • 1 teaspoon (5 g) baking powder

  • 1 g sweetener (optional: stevia or monk fruit)

Crunch & Topping

  • 1 oz (30 g) walnuts, chopped

  • 1 oz (30 g) dark chocolate, melted or finely chopped

👩‍🍳 Instructions

1️⃣ Soften the Oats

Place the oat flakes and milk into a medium bowl.
Stir gently and allow them to rest for 10 minutes so the oats absorb the liquid and become tender.

2️⃣ Prepare the Batter

In a large bowl, mash the bananas until smooth.

Add the eggs and whisk until evenly blended.

Sprinkle in the cocoa powder, baking powder, and sweetener (if using).
Stir gently until the mixture looks smooth and well combined.

Add the softened oats and milk to the banana mixture.
Stir until everything is evenly incorporated.

Fold in most of the chopped walnuts, saving a small amount for the top.

3️⃣ Bake the Cake

Lightly coat a small cake pan or silicone mold with oil, or line it with parchment paper.

Pour the batter into the pan and gently smooth the surface.

Place in a preheated oven at 350°F (180°C) and bake for 35–40 minutes, until:

  • The top looks set

  • The center feels firm

  • A toothpick inserted comes out clean

4️⃣ Finish the Cake

Allow the cake to cool slightly in the pan.

Melt the dark chocolate and drizzle it gently over the top.

Sprinkle the remaining walnuts over the chocolate while it is still soft.

Let the topping set before slicing.

🍽️ Serving Ideas

  • Enjoy warm or chilled

  • Serve with yogurt or fruit

  • Pair with tea or coffee

  • Lightly dust with cocoa powder if desired

💡 Helpful Tip

For a smoother, more cake-like texture, you may blend the oats, milk, eggs, and bananas together in a blender before mixing in the cocoa powder and walnuts by hand.

Dual-Flavor Ring Tea Cake

by

Dual-Flavor Ring Tea Cake

Prep Time: 5 minutes
Bake Time: 35–40 minutes
Pan: Round cake pan with heat-safe glass in center

A soft vanilla and chocolate cake baked together in a beautiful ring shape, perfect for tea time or light dessert.

🧺 Ingredients

For the Base Batter

  • 3 large eggs

  • 1 cup (200 g) granulated sugar

  • 1 cup (200 ml) milk

  • ½ cup (100 ml) vegetable oil (or any neutral oil)

  • 2¾ cups (350 g) all-purpose flour, sifted

  • 2 teaspoons (10 g) baking powder

  • 1 pinch (1 g) vanillin or 1 teaspoon vanilla extract

  • Butter, for greasing the pan

For the Chocolate Batter

  • 2 tablespoons cocoa powder

  • 2 tablespoons water

👩‍🍳 Instructions

1️⃣ Prepare the Base Batter

Mix Eggs and Sugar
In a large mixing bowl, combine the eggs and sugar. Whisk until the mixture becomes pale and slightly airy in texture.

Add Liquid Ingredients
Pour in the milk, vegetable oil, and vanillin or vanilla extract. Whisk until fully blended and smooth.

Add Dry Ingredients
Gradually add the sifted flour and baking powder.
Stir gently using a whisk or spatula until the batter becomes smooth and free of large lumps.
Mix only until combined to keep the cake soft and tender.

2️⃣ Create Two Flavors

Divide the Batter
Transfer half of the batter into a second bowl so you now have two equal portions.

Prepare Cocoa Mixture
In a small cup, mix the cocoa powder with the water until it forms a smooth paste.

Make Chocolate Batter
Add the cocoa paste to one bowl of batter. Stir gently until the color is even and rich.

Now you have:
✔ One vanilla batter
✔ One chocolate batter

3️⃣ Prepare the Pan & Create the Pattern

Grease the Pan
Lightly coat the inside of a round cake pan with butter.

Place the Center Glass
Butter the outside of a heat-safe glass or jar.
Place it gently in the middle of the pan to create the ring shape.

Pour the Batters
Slowly pour the vanilla batter on one side of the pan and the chocolate batter on the opposite side at the same time.
The batters will meet in the center while remaining mostly separate, creating a two-tone effect.

4️⃣ Bake the Cake

Preheat Oven
Set oven to 350°F (180°C).

Bake
Place the pan in the oven and bake for 35–40 minutes, until the cake is fully cooked and lightly golden.

Check for Doneness
Insert a toothpick into the thickest area of the cake.
If it comes out clean, the cake is ready.

5️⃣ Cool & Remove

Let the cake cool in the pan for about 10 minutes.

Gently twist and lift the glass from the center.
Run a knife carefully around the edge of the pan and turn the cake out onto a serving plate.

Allow to cool completely before decorating.

🍽️ Serving Ideas

  • Dust the vanilla side with powdered sugar

  • Drizzle the chocolate side with melted chocolate or ganache

  • Serve with tea, coffee, or warm milk

💡 Helpful Tips

✔ Add orange or lemon zest for fragrance
✔ Use yogurt instead of milk for extra softness
✔ Keep batters thick so the pattern stays defined
✔ Stores well for 2–3 days in an airtight container

🍞 Stovetop Fluffy Rice Bread

by

🍞 Stovetop Fluffy Rice Bread

Prep time: 10 mins (+ 1 hour proofing) | Cook time: 20 mins | Yields: 1 Loaf

Ingredients

  • Rice Flour: 2 cups (fine white rice flour works best)

  • Warm Water or Warm Milk: 1 cup (approx. 110°F / 45°C)

  • Sugar: 2 tablespoons (helps the yeast and adds flavor)

  • Instant Yeast: 1 teaspoon

  • Salt: ½ teaspoon

  • Vegetable Oil: 1 tablespoon (plus extra for greasing the pan)

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm water (or milk), sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes slightly foamy.

  2. Mix the Batter: Add the rice flour, salt, and 1 tablespoon of oil to the yeast mixture. Whisk until the batter is smooth. It should be thicker than pancake batter but still pourable (like a thick heavy cream).

  3. First Rise: Cover the bowl with a damp cloth or plastic wrap. Let it rest in a warm spot for about 45 to 60 minutes, or until the batter has doubled in size and looks bubbly/aerated.

  4. Prepare the Pan: Grease a non-stick frying pan with a little oil. Pour the aerated batter into the cold pan and spread it out evenly.

  5. Second Rise (Optional but Recommended): Cover the pan with a lid and let the batter sit in the pan for another 15 minutes before turning on the heat.

  6. The “Bake”: Place the pan over very low heat. Keep it covered with a tight-fitting lid. Cook for about 10–12 minutes. The top should look set and dry to the touch, and the bottom should be golden brown.

  7. Flip: Carefully flip the bread over (you can use a plate to help). Cook the other side, uncovered, for another 5–8 minutes until golden.

  8. Cool: Transfer to a wire rack. Let it cool for at least 10 minutes before slicing to allow the internal structure to set.

💡 Pro-Tips for Success

  • Low Heat is Key: Because rice flour is dense, high heat will burn the outside before the middle is cooked. Keep the flame as low as possible.

  • Don’t over-mix: After the batter has risen, try not to deflate all the bubbles when pouring it into the pan; those bubbles make it “fluffy.”

  • Flavor Boost: Add a pinch of garlic powder or dried herbs to the batter for a savory sandwich bread.

Naturally Sweet Oatmeal, Apple & Carrot Bake

by

Naturally Sweet Oatmeal, Apple & Carrot Bake

No Sugar • No Flour • Wholesome & Nourishing

Description

This Oatmeal, Apple & Carrot Bake is a naturally sweet, nourishing dish made without refined sugar or flour. The sweetness comes entirely from fruit—apples, carrots, apricots, and raisins—making it perfect for those following a clean-eating or sugar-free lifestyle. It’s soft, lightly spiced, filling, and ideal for breakfast, snacks, or a healthy dessert.

Ingredients (Serves 6–8)

  • 2 cups (200 g) rolled oats, chopped in a blender
  • 1 tsp baking powder
  • 1 cup (240 ml) milk of your choice
  • 1 carrot, grated
  • 1 apple, grated (with peel for extra fiber)
  • 9 dried apricots, rinsed with hot water and chopped
  • 4 tbsp raisins, rinsed with hot water

(Optional additions: cinnamon or vanilla—optional, no sugar)

Instructions

  1. Preheat oven to 180°C (350°F). Lightly grease a baking dish.
  2. Prepare oats
    Blend rolled oats briefly until coarse (not flour).
  3. Mix dry ingredients
    In a bowl, combine oats and baking powder.
  4. Add wet ingredients
    Stir in milk, grated carrot, grated apple, chopped apricots, and raisins.
  5. Combine well
    Mix until evenly combined. Batter will be thick but moist.
  6. Bake
    Pour into the baking dish and bake for 35–40 minutes, until set and lightly golden.
  7. Cool & serve
    Let cool slightly before slicing.

Chef’s Notes

  • Rinsing dried fruit in hot water softens them and enhances natural sweetness.
  • Texture improves after cooling—don’t cut too early.
  • This bake is mildly sweet and designed for sugar-free diets.

Tips for Best Results

  • Use unsweetened milk only.
  • Grate apple and carrot finely for even moisture.
  • Store in an airtight container to keep it soft.

Serving Suggestions

  • Enjoy warm or cold
  • Serve with yogurt or nut butter (optional)
  • Perfect for breakfast, snack, or lunchbox

Health Benefits

  • 🌾 Whole oats support digestion and heart health
  • 🥕 Carrots & apples provide vitamins and antioxidants
  • 🍑 Dried fruit offers natural energy and sweetness
  • 🚫 No added sugar or flour—clean and balanced

3-Ingredient Yogurt Cake

by

3-Ingredient Yogurt Cake

Yield: 1 round cake (8 slices)
Prep Time: 10 minutes
Bake Time: 45–55 minutes

This cake is soft, creamy, and lightly sweet. It’s perfect for tea time or as a simple dessert when you want something comforting with very few ingredients.

🧾 Ingredients

  • 500 g (2 cups) plain yogurt
    (Greek yogurt or any thick yogurt works best)

  • 4 large eggs

  • ½ cup (100 g) sugar

✔ Optional for flavor (not counted as ingredients):

  • 1 teaspoon vanilla extract

  • Powdered sugar for dusting

👩‍🍳 Instructions

1. Prepare the Pan and Oven

Preheat the oven to 170°C (340°F).
Line a round cake pan with parchment paper, allowing some paper to rise up the sides. This helps remove the cake easily after baking.

2. Mix the Batter

In a large bowl, add the yogurt and sugar.
Whisk until smooth and creamy.

Add the eggs one at a time, whisking well after each addition until the mixture is fully blended and silky.

3. Pour and Level

Pour the batter into the prepared pan.
Gently tap the pan on the counter once or twice to release air bubbles.

4. Bake

Place the pan in the oven and bake for 45–55 minutes, until the top is lightly golden and the center is set.

The cake should look firm around the edges and slightly soft in the center.

5. Cool

Remove from the oven and let the cake cool completely in the pan.
As it cools, it will gently settle and become more compact.

6. Serve

Lift the cake out using the parchment paper.
Dust with powdered sugar if desired.
Slice and serve chilled or at room temperature.

🌟 Helpful Tips

  • Use thick yogurt for the best texture.

  • Do not overbake; this keeps the cake creamy inside.

  • Refrigerate for 2–3 hours for clean slices.

  • Store in the refrigerator up to 3 days.

No-Bake Coffee Mousse Cake

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No-Bake Coffee Mousse Cake

Yield: 1 round cake (8–10 slices)
Prep Time: 20 minutes
Chill Time: 4–6 hours

This dessert has a soft, creamy texture with a light coffee flavor. It sets beautifully in the refrigerator and can be sliced like a cake without baking.

🧾 Ingredients

For the Coffee Mousse

  • 2 cups heavy cream (cold)

  • 2 tablespoons instant coffee or espresso powder

  • 3 tablespoons hot water

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2 teaspoons unflavored gelatin

  • 3 tablespoons warm milk

For the Base (optional, but recommended)

  • 150 g crushed biscuits (tea biscuits or digestive)

  • 5 tablespoons melted butter

👩‍🍳 Instructions

1. Prepare the Coffee

In a small bowl, dissolve the coffee in hot water.
Set aside to cool to room temperature.

2. Prepare the Base

Mix crushed biscuits with melted butter until evenly combined.
Press mixture firmly into the bottom of a lined cake ring or springform pan.
Refrigerate while preparing the mousse.

3. Activate the Gelatin

In a small bowl, mix gelatin with warm milk.
Stir gently until completely dissolved.
Let cool slightly (not hot).

4. Whip the Cream

In a large bowl, whip cold cream until soft peaks form.
Add powdered sugar and vanilla extract.
Continue whipping until smooth and fluffy.

5. Combine

Slowly pour the cooled coffee into the whipped cream while gently folding.
Add the dissolved gelatin and fold carefully until fully mixed.

6. Assemble

Pour the mousse over the chilled base.
Smooth the top with a spatula.

7. Chill

Refrigerate for at least 4–6 hours, or until fully set.

8. Serve

Carefully remove from the mold.
Slice with a warm knife for clean cuts.

🌟 Helpful Tips

  • Use cold cream for best volume.

  • Let coffee cool before mixing to avoid thinning the cream.

  • You can flavor with cocoa powder or caramel if desired.

  • Store in refrigerator up to 3 days.