Strawberry Swiss Roll

Sometimes the hardest looking desserts are the easiest to make! This Swiss roll base has only 3 ingredients and can be filled with whatever you like. Amazing recipe by @maryberrybakeoff:


What you need:

4 eggs
100 grams sugar
100 grams self-raising flour
1.5 cup whipped cream and fresh strawberries to fill and decorate.

Preheat the oven to 220 degrees. Grease tin(I used a silicone one) and line with baking paper.
Whisk the eggs and sugar together in a large bowl until mixture is light and frothy.
Sift the flour into the mixture, carefully folding it in. Pour the mixture into the tin and spread evenly. Bake for 10 minutes or until golden brown.
While the cake is baking, place a piece of baking paper bigger than the size of the cake and sprinkle it with caster sugar.
Once the cake is cooked, invert it into the sugared paper. Quickly loosen it and peel it off. Trim the edges of the sponge. Leave to cool slightly then spread the cream and strawberries. Roll up the cake firmly.
Sprinkle with icing sugar, cream and strawberries!


Nothing beats these creamy, dreamy Tiramisu cups. I was at a food tasting event once and an Italian chef was demonstrating how to make traditional Tiramisu and someone almost gave him a heart attack by asking if we can add alcohol to it. (i.e: Kalua coofee Liqueur/Baileys). So I’ve kept this recipe PG and just use good old coffee:-)


What you need:

  • 500 g mascarpone cheese
  • 1 cup powder sugar
  • 4 eggs separated
  • Salt and vanilla
  • 4 teaspoons of Nescafe mixed with warm water in a mug (you might need two mugs)


Mix the egg whites with a pinch of salt until creamy. Mix the egg yolks with cheese, sugar and vanilla (but don’t over mix). Then add the egg whites mix with the cheese mix.

Place lady fingers in pan, then soak it with diluted Nescafe then put one layer of cream on top of it. Repeat this step so that you have 2 layers of biscuits and 2 layers of cream.

Finally, sprinkle cocoa powder just before serving.

Salted Caramel Banana Cake

Layer upon layer of goodness…enjoyed every bit of making this cake, and eating it!

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  • 3 cups (425g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups mashed bananas (from about 4 medium bananas)*
  • 1 tsp lemon juice
  • 1/2 cup butter , softened
  • 1/4 cup vegetable oil
  • 1 cup (100g) granulated sugar
  • 1/2 cup (60g) packed light-brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups buttermilk

Caramel sauce

  • 1 cup (210g) granulated sugar
  • 1/4 cup water
  • 3/4 tsp Morton Fine Sea Salt
  • 1/4 cup (2 oz) unsalted butter, diced into 1 Tbsp pieces
  • 2/3 cup (160 ml) heavy cream
  • 2 pinches Morton Coarse Sea Salt , for topping


  • 3/4 cup (6 oz) unsalted butter
  • 3 cups (360g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce (from above)
  • 1/2 cup chopped pecans or walnuts , for garnish (optional)
  • 2 bananas , diced, for topping (optional)
  • Semi-sweet chocolate shavings , for garnish (optional)


  1. Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
  2. For the caramel sauce:
  3. Have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt. Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally. Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
  4. For the frosting:
  5. Whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla. Mix until well combined and slightly fluffy. Chill until it becomes a more firm consistency if needed.
  6. To assemble cake:
  7. Spread about half of the frosting over first layer of cake then drizzle and spread a fair spoonful of the caramel sauce over the frosting. Top with the second layer of cake then add remaining frosting. Just before serving top with the bananas and nuts if using*. Then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.

Recipe source: Cooking classy 

Marble Cake

Why choose between Vanilla and Chocolate when you can have the best of both worlds?

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What you need:
175 grams butter
175 grams caster sugar
3 eggs, beaten
175 grams self-raising flour
25 grams cocoa powder, sifted
6 tablespoons orange juice
Grated rind of one orange

Preheat the oven to 170 degrees. Lightly grease a 10” pan. In a mixing bowl, cream together the butter and sugar with an electric whisk for about 5 minutes.
Add the beaten eggs a little at a time, whisking well after each addition.
Using a metal spoon, fold the flour into the creamed mixture carefully then spoon half the mixture into a separate mixing bowl.
Fold the cocoa and half of the orange juice into the mixture in one of the bowls and mix gently.
Fold the remaining orange juice and orange rind into the mixture of the other bowl and mix gently. Alternate spoonfuls of each in the pan and then with a wooden tip, pass along the mixture to create a marbled effect. Bake for about 25 minutes.


The ultimate apple crumble

This apple crumble recipe is no-fail and sure to please everyone. Crunchy, buttery and a bit citrus-y- top that with a bit of vanilla ice cream and you’re good to go!


What you need:

Apple filling:
– 4 red apples
– A handful of blueberries(optional)
– 3 tablespoons butter, melted
– 2 tablespoons flour
– 1 tablespoon lemon juice
– 3 tablespoons milk
– 1/2 teaspoon vanilla
– 1/4 cup brown sugar
– 1/2 teaspoon cinnamon
– Dash of salt

– 1/2 cup flour
– 1/2 cup oats
– 1/2 cup brown sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– Dash of salt
– 1/3 cup butter, diced

To prepare the apple filling, peel the apples and cut them into wedges, add all the ingredients and mix until combined. Set aside. For the topping, mix all ingredients with your fingers until combined and sprinkle on the apple filling. Bake in a preheated oven(180 degrees) for about 25 minutes.

(Note: not my recipe) 

Carrot Cake with cream cheese topping

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What you’ll need:

  • 1 cup self-raising flour
  • 1 cup plain all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon bicarbonate of soda
  • 1 cup oil
  • 1 cup soft brown sugar
  • 4 eggs
  • 1/2 cup golden syrup
  • 2 1/2 cups grated carrot
  • 1/2 cup chopped pecans or walnuts(optional)

Lemon Icing:

  • 175 grams (6 oz) cream cheese, softened
  • 60 grams(2 oz) butter, softened
  • 1 1/2 cup icing sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon juice

preheat the oven to warm 160 degrees. Lightly grease a 23cm(9 inch) round cake tin and line the base with baking paper. Sift the flours, spices and soda into a large bowl and make a well in the center.

Whisk together the oil, sugar, eggs, eggs and golden syrup until combined. Pour the wet ingredients into the flour mixture and gently fold in.

Fold in the grated carrots until incorporated and bake in the oven for around 30 minutes or until inserted toothpick comes out clean.

For the icing, mix the cream and butter until combined, then add the sifted icing sugar gradually. Add the vanilla essence and lemon juice and beat for around 2-3 minutes until fluffy.

Top the carrot cake with the icing and enjoy!

Brownies topped with raspberries


What you need:

  •  1 cup sifted flour
  • ¾ cup(170 grams) butter
  • 1 ½ cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 4 tablespoons cocoa
  • 1 teaspoon salt
  • ½ teaspoon bakingpowder
  • ½ cup chopped walnuts(optional)

Pre-heat the oven to 170 degrees. Mix the butter and sugar until creamy, then add the eggs and vanilla. Once combined, add the sifted flour, white sugar, cocoa, salt and baking powder. Once mixed, add the walnuts if you’re using them.

Pour the mixture into a square 8”pan and place into the oven for about 25 minutes, or until an inserted stick comes out clean. Top with raspberries for decoration. Enjoy!

Raspberry Cheesecake Brownies

Yep, you read that right! Raspberry? Good! Cheesecake? Good! Brownies? Gooooood! (Please tell me you got my reference to Joey in Friends!)

This triple layer has so many flavors that just go together so well, and I promise you, isn’t hard to make.

Raspberry cheesecake Brownie

What you need:

For the brownie base: 

  • 200 grams chopped dark chocolate
  • 200 grams unsalted butter, room temp
  • 250 grams icing sugar
  • 3 eggs
  • 110 grams flour

For the cheesecake: 

  • 400 grams cream cheese
  • 1/2 teaspoon vanilla extract
  • 150 grams Icing sugar

Raspberry topping: 

  • 300 ml whipping cream
  • 100 grams icing sugar
  • 150 grams fresh raspberries


Put the chopped dark chocolate in a heatproof bowl over a pan of simmering water and leave until melted and smooth. In a separate bowl, beat the butter and the icing sugar until incorporated. Add 3 eggs, one at a time, then beat in 110 grams of flour and mix again until smooth, then add the melted chocolate, and gently mix until combined. Pour into a rectangular baking tray.

For the cheesecake, combined the cream cheese, vanilla and sugar until smooth and pour on top of the brownies. Bake for around 30 minutes at 160 degrees. Leave to cool completely then cover and refrigerate for 2 hours.

For the cream topping, mix the whipping cream until thick, add the icing sugar and raspberries. Spread onto the brownie cheesecake and enjoy!

Recipe from Hummingbird’s cooking book 


Banoffee Pie

There are few words that can describe the yumminess of banoffee pie. I tasted this dessert during my honeymoon in Mykonos and my life was never the same:-p

The combination of digestives biscuits, caramel, bananas and cream is heavenly and my favorite part when I make it is watching the reaction of people enjoying it- there’s no better feeling.

I was at my friend’s house the other day and brought it with me and as soon as everyone tried it, I had people come and hug me:-)  Funny how food brings people together in a way other things can’t.

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What you need:

  • 175 grams digestive biscuits
  • 85 grams butter
  • 2 caramel cans(I use Nestle)
  • 4 ripe bananas, chopped
  • 1 teaspoon vanilla
  • Juice of half a lemon
  • 1 sachet of Dream Whip

Combine the digestive biscuits and butter and place in a 9″pan or divide into 10 small cups. Chop the bananas and mix them with the vanilla and lemon juice. Then layer the bananas, caramel and top with the cream.

You’re welcome.



Lemon & Blueberry Muffins

I’ll tell you a secret…I’m not really into blueberries. When I buy muesli from the coffeehouse next to where I work(yep, I don’t do this full time, I actually work in Marketing!), I always put the blueberries on the side.

But when those same blueberries are baked, it’s a WHOLE different story. I can’t resist a blueberry muffin, cupcake, french pastries, you name it!


Alright, so here’s what you need:

  • 200 grans unsalted butter
  • 300 grams sugar
  • 4 large eggs
  • 400 grams all-purpose flour, sifted
  • 3 teaspoons baking powder
  • 1/2 tsp salt
  • 2 cups(480 ml) heavy cream
  • 3 tbsp fresh lemon juice
  • 2 tsp freshly grated lemon zest
  • 2 teaspoons vanilla bean paste or extract
  • 250 grams fresh or frozen blueberries
  • 2 tablespoons corn starch

Preheat oven to 180 degrees and line 24 cupcake cases. Sift flour, sugar, baking powder, and salt in a bowl, twice. Set aside. Sprinkle the blueberries with cornstarch and set aside. Cream butter until light and fluffy.

All at once, add the remaining ingredients(except for the blueberries) to the butter mix and beat slowly until incorporated, but no more than 1.5 minutes. Using a silicon spatula, gently fold in the blueberries. Scoop the batter into the pans, using a standard ice cream scoop, filling about 3/4 full. Bake the muffins for 20 minutes or until cake tester comes out clean.

Original recipe from Passion For Baking’s book. Website: