Another delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.
This version of wholegrain, eggless Anzac Cookies is nom nom nom good! I can have nibble them all day long. They are nice, chewy if you like them them that way, and crisp if you bake them longer! I love the flavours trapped within – brown sugar and butter create some delightful butterscotch like magic, while walnuts and oats lend it great texture!
A collage of images I’ve taken over the years. It’s a random selection of things close to my heart – food styling, food photography, creating desserts, collecting bric-a-brac, traveling, exploring India, chocolate, coffee, seasonal produce … COLOUR!
Ombre Coffee Chocolate Panna Cotta brings together two things I love the most – panna cotta and ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on it’s own as well. Creamy, deep flavours, satisfying.
Petite Eggless Triple Chocolate Orange Cakes … and a virtual walk through Old Delhi. These little cakes are as delightful and flavourful as can be. Deep, moist, chocolaty and quite pretty, they also brought alive memories of Old Delhi.
Dark Chocolate Prune Orange Truffles… dried prunes soaked in fresh orange juice with a dash of zest, finely chopped toasted walnuts {optional}, a dash of crystallised ginger powder, then a sprinkle of Grand Marnier … & we have these little beauties. Perfect for the dessert platter, also gifting this season. better still, they are vegetarian & gluten free & EASY to make.
