Green Tea Cake with Lemon Cream



It is a fact of my life that if it is raining outside, I will invariably be baking. Is there anything more soothing and comforting for a cook on a rainy day? (To be honest, off the top of my head having a massage, a hot bath, watching a movie, napping, reading are probably right up there before baking). Read more

Boozy Autumn Spice Cake

Boozy Autumn Spice Cake


It’s 9:15pm, the night before my kid’s birthday / Halloween party.  30 kids are coming over tomorrow, with parents in tow, MAKING OVER 75 PEOPLE SHOWING UP!! I haven’t even started on the 60 cupcakes I’m supposed to be making, nor the two birthday cakes for the kids, but I’ve just made something so delicious and sexy, that I feel I have surpassed myself and must tell you all. Read more

Chocolate Coconut Cake or How to Use Up Those Easter Eggs

Chocolate Coconut Cake 

Or How To Use Up Those Easter Eggs

My son’s eagle eyes netted him a small mountain of Easter eggs which we are struggling to get through. While both of us like chocolate, it tends to be in small doses over a long period of time and 50+ eggs is just too many for us to handle.  I admit, I am also a chocolate snob and turn my nose up at anything less than 70% cocoa. So how to use them all up in one go?  First, get yourself invited to neighbour’s shindig (optional), or throw one of your own, make a chocolate bundt cake. A big one. Read more

Chocolate Sin Cake


Amongst the many traits my father and I share, a sweet tooth is one that brings us together, like a secret gang – the Famous Five, the Secret Seven – the Dessert Duo.  If i ever feel like baking, I bake a lot, knowing my dad will readily take any cakes or biscuits off my hands.  He is also a great critic, helping to add ideas to my recipes.

Over the last 18 months, I have made excellent use of my lovely red kitchen, with its big oven. In the summer, HK’s heat and humidity can make  baking feel like you’re cooking in Hell.  But I love my dad, and I’ll willing put up with inferno-like conditions for  him.  For Father’s Day J and I made a beautiful breakfast with an enormous chocolate cake to round off the meal.

Yes.  We sometimes eat cake for breakfast.

It’s awesome.

Back to the cake, who doesn’t love chocolate cake? I’m always suspicious of people who say they don’t like it.  What’s not to love?!  So many different kinds, from gooey, sticky, oozy, fudgey, fairy-light, crumbly, crumby, crispy, crunchy, moussey – there’s bound to be one to suit your taste.This was adapted from a recipe in Taste Magazine Australia, minus the frosting. But I have a confession to make. I totally didn’t follow the original recipe, and I had a foot-high chocolate Easter bunny to get rid of. Don’t judge. We couldn’t eat our way through our Easter chocolate trove, so it had been sitting in our fridge waiting to be used up in this recipe.  I’m not the only one who does this, surely?!

The original recipe didn’t have any chocolate in, just cocoa powder, and I accidentally creamed the butter and sugar first. In a slight panic, I melted them with the chocolate and added it to the mix afterward. The result? Rich, moist and incredibly light. Next time I will add fruit to the mix – mangoes, or blueberries would be amazing. Perfect for picnics or garden parties. Try it and see…


  • 1 1/3 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/3 cup cocoa powder
  • 1/2 cup caster sugar
  • 1 cup buttermilk
  • 2 eggs
  • 160gms butter
  • 250gms dark chocolate (yes, you read that right)
  • 1 teaspoon vanilla essence

1. Preheat your oven to 180c, and grease your cake tin well. A springform tin is the best.

2. Melt the chocolate, butter and sugar in a bowl over a pan of very hot water (Bain Marie).

3. Put the dry ingredients into a large bowl, making a well in the bottom before adding the buttermilk, vanilla essence and eggs. Mix well.

4. Make sure the melted chocolate is only just melted and warm, not hot, before adding to the mix. Use an electric whisk to beat the mixture. It should be thick and creamy.

5. Pour mixture into tin and put in the oven. Bake for 35-50 mins. I went for 40 mins, checked with a skewer to make sure the middle was just cooked and came out clean. The result was more moist brownie texture, rather than really cakey… Cake perfection!

6. Turn it out onto a wire rack to cool.

7. Serve with a dollop of creme fraiche or if feeling decadent, marscarpone.

Cardamom Love Cake


 Cardamom Cake

I had a massive craving for this cake after reading “My Bombay Kitchen”, an Indian/ Persian cookery book I picked up from my library. This was way back in March, when the weather was cooler and I needed to do some baking to relieve stress. I was so intrigued by all the spices… It sounded mystical and exotic, like the book I was reading at the time – ‘The Twentieth Wife’ about Mehruhnissa, the wife of Jahangir, 16th century Moghul emperor of India. I took it into work the next day and it was eaten with gusto and delight.

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