This Raspberry Ricotta (cheese) cake is a cake with a cheesecake texture – that’s why I put “cheese” between parentheses. It could be both: a cake and at the same time a crustless cheesecake! You still have the rich taste of cheesecake without missing the calorie laden crust. The colourful raspberries add a boost of freshness and flavor too. Continue reading
This is the perfect summer cake to serve – with a refreshing layer of watermelon sandwiched between layers of fluffy almond angel food.
The strawberries suspended in the fruit gelatine on top give it added freshness and color. I adapted this recipe from the well known Australian pastry chef, Christopher The’, and his strawberry and watermelon cake. Continue reading
This chocolate banana nut cake is different from the usual banana cakes and breads in that you can actually taste and see the chunks of banana. A very moist and healthy chocolate cake – with all the healthy ingredients and less sugar it would be great for a special breakfast and all it needs is a light dusting of powdered sugar to top it off. Continue reading
This Zucchini Lime Pistachio Loaf can be easily turned into an egg-free version by using aquafaba. Naturally sweet zucchini makes this cake extra moist and full of healthy fiber while reducing a lot of the sugar used in most recipes. Pistachios and limes pair well in this loaf by adding extra crunch and tanginess. Healthy enough for an energising special breakfast. Continue reading
My favorite brownie recipe got even better with aquafaba! Switching to aquafaba instead of eggs gave these brownies a lighter and fudgier texture. The way of mixing the ingredients might sound complicated, but it really isn’t. The idea is only to carefully mix without deflating the fluffy aquafaba. Continue reading
Can you make a classic brownie any better? Better in the sense healthier and tastier? Well, I think I might have succeeded in this recipe. Try it and I can guarantee you won’t be disappointed! I substituted organic coconut sugar for the regular sugar to reduce the glycemic index and also I used part coconut oil for the butter. Continue reading
Now you can have your cake and pudding at the same time! This recipe makes its own pudding on the bottom with a chocolatey cake layer on top. Handy for a last minute dessert. Continue reading
This Apricot Quick Bread requires only a few ingredients but the result surely doesn’t fall short of taste. You wouldn’t believe that this bread has no eggs, sugar or butter and still comes out with a tender crumb and rich apricot flavor. This has become my go to breakfast bread – great toasted too! Continue reading
These Chestnut Orange Cheesecake Bars are vaguely reminiscent of “Castagnaccio”, a classic Italian chestnut dessert which comprises one of the two layers. The orange flavoured cheesecake layer really goes together well and a sprinkling of orange rind gives them a carnival air. Continue reading
This St. Louis Light Cheesecake I have to admit was adapted from the celebrated St. Louis Ooey Gooey Butter Cake. I took the Ooey Gooey out (which meant removing loads of butter and sugar) and pared it down to this lighter version which turned out surprisingly delicious – a light cake layer with a ricotta cheesecake topping. The calories are down to a minimum and you shouldn’t feel guilty (or have the stomach!) to enjoy a second piece. Of course if I ever get down to St. Louis Missouri I won’t disdain to try the original! Continue reading