I’m so happy that Spring is here and the days are getting warmer and longer! Somehow I’ve always craved for fruity, light cakes during Spring and Summer so I created this recipe to satisfy my cravings. Hope that you’ll enjoy this cake as much as I did. Nutrition per slice (16 servings) Ingredients 150g plain self raising flour 100g wholemeal self raising flour 100g butter 80g caster sugar 150g white chocolate 150ml milk Zest 1 lemon 2 tsp vanilla extract 2 large eggs 250g raspberries Directions Preparation time: 15 min Baking time: 40min or when skewer comes out clean Preheat the oven to 160 degrees Grease a 20cm square cake tin Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes Beat 2 large eggs together with 2 tsp of vanilla essence and lemon zest Add vanilla and eggs to chocolate mixture and stir until well combined …

I must admit, I have an obsession for banana breads. I had an experiment on the different kinds of methods for making banana bread (click here to read more about the battle of the banana bread) but nothing beats this recipe by Curtis Stone. It is now my go-to recipe for banana breads. One thing to note about banana bread – the more ripe the banana, the more fragrant the bread will be. So don’t worry if the banana that you are using looks over ripe, so long as it is not rotten, it’s perfect for baking! I like to use yoghurt or buttermilk in my recipes because it makes the cake moist and light. In this recipe I used vanilla yoghurt but sometimes I substitute it with buttermilk. There is actually no difference in texture or taste. The ultimate banana bread Preparation time: 15 min Baking time: 40min or when skewer comes out clean Nutrition per slice (8 servings) Ingredients 100g plain self raising flour 100g wholemeal self raising flour 100g caster sugar 1/2 tsp cinnamon …