Dense, al dente, and drenched in fragrant, sticky sugar syrup. This cake is a corn-based cousin to one of my favourite treats: Arabic semolina cake (a.k.a. harissa, namoura, basbousa or revani). Continue reading
A cake for summer parties, when the sun is hot and there are many mouths to feed. a.k.a. going (almost) “full Martha Stewart”. Continue reading
No need to start months ahead.
Just add tinned fruit, and booze.
’Tis the season! Continue reading
Things that don’t look/taste like they’re full of vegetables: this cake. Continue reading
Dark, imposing, sultry, spicy. This is the dark ’n’ stormy of cakes. The George Clooney of cakes. A perpetual gateway to Christmas. Continue reading
One batter. One bake.
Three layers: crust, custard and sponge.
MAGIC! Continue reading
When your boss requests a unicorn cake for her birthday and cake-based sculpture isn’t part of your skill set, it’s time to whip out the colouring gels, whip up some cream-cheese frosting and go crazy with the sprinkles. Continue reading
Isobel usually has white-blonde hair ‘fading’ to dark blue at the ends. (She now has peachy-red hair ‘fading’ to same.) Isobel likes EasyWay iced tea and chocolate-covered sunflower seeds. (She also like dinosaurs.)
This is Isobel’s cake. Continue reading
Olive oil. Polenta. Greek yoghurt. Fruits of the Mediterranean. No butter. No machine-powered mixing. Perfect for breakfast. Continue reading
The PB cake is soft and creamy. The honeycomb frosting will hurt your teeth. The Butterfinger bars are an absurd textural necessity. This is not a cake for the faint-hearted. Continue reading