Author: Ting-a-ling

Rosh Hashanah Honey Cake (gf, df)

I’ve always love to immerse myself in different cultures and religion. Each occasion is celebrated with a food with a special meaning behind it. Obviously I’m not Jewish, but a very special grandma told me how she grew up having honey cake every Rosh Hashanah. However, the honey cakes that she had in the past were often dry. Since I love to bake and eat, I’ve given the Rosh Hashanah honey cake a shot and made it moist and absolutely delicious! Dry Ingredients: 200g almond meal 25g gluten free flour 25g tapioca flour 1 tsp bicarbonate soda 1 tsp cinnamon powder 1/2 tsp nutmeg powder Zest 1 orange Wet ingredients: 1/2 cup soy milk + 1 tbsp lemon juice (leave it to rest for at least five minutes) 3 large eggs 1/2 cup honey 1/2 cup olive oil 4 tbsp kahlua 1 tsp vanilla essence Directions: Preheat the oven to 180 degrees Grease a 18cm bundt cake tin Mix all the dry ingredients into a bowl Whisk all the wet ingredients together until a smooth …

Classic flourless chocolate cake (gf, df)

The classic flourless chocolate cake! One of my favourites to make because it is moist and fluffy at the same time. I love decorating my cakes with fresh strawberries and since they are in season now, I definitely made full use of it. I didn’t get a chance to take any photos of the cake slices because it was meant for a house warming party. But before the end of the party, that cake was gone – says a lot about how delicious it was! Ingredients 85g nuttelex (or unsalted butter) 85g dark chocolate (I used Lindt 90% dark) 60g caster sugar 2 tbsp kahlua 3 eggs seperated 85g almond meal 1 pinch of salt 50g dark chocolate (70% Lindt dark) 1 punnet fresh strawberries Directions Preheat the oven to 180 degrees Grease a 18cm cake tin Melt the chocolate and nuttelex/butter in a bowl over a pan of hot water, remove from the heat, stir in the kahlua and leave to cool Whisk the egg yolks with the sugar in a large bowl until …

Roasted almonds beetroot dip (GF)

I’ve never had crackers and dips growing up but ever since I’ve moved to Australia, it’s has become one of my favourite go-to snacks. I was introduced to the roasted almond and beetroot dip by a friend of mine who buys the dip from Coles every week and has it everyday. I’ve made several attempts replicating the dip and I’m proud to say that I think I like my own homemade version better! It is such an easy dip to make and it’s so much cheaper than buying the commercial one. I used canned Beetroot because it’s more convenient and the secret ingredient is Kewpie Mayonnaise. Hope that you’ll enjoy it as much as I did! Ingredients 1 can 450g beetroot (sliced or diced) drained 100g roasted almonds 100g Kewpie Mayonnaise 1/4 cup lemon juice 2 cloves garlic 1 tsp onion powder 1 slice gluten free bread (or normal bread) 1 tsp pepper Directions Add all the ingredients into the food processor and process everything until smooth Place it in the refrigerator to cool for …

Orange and coconut cake (gf,df)

It has been two months since I’ve posted anything. It is really hard to find time to bake and post now that I am working almost full time. I finally had some time this week to catch up on the things that I love to do – that is of course baking. I like to bake according to the seasons and being in Australia, it means that I get one of the best fresh produce. Mandarins and oranges are in season now. Since I’ve made mandarin cakes before, I decided to make orange cakes this time round. The recipe is similar to the mandarin cake recipe, I’ve just added desiccated coconut for that extra flavour. I made this cake last week for a dinner party and I didn’t get much time to take good photos of it before it was devoured completely. Ingredients for the cake  4 large oranges 5 large eggs 100g caster sugar 200g almond meal 30g desiccated coconut 1 tsp vanilla essence Directions Preparation time: 80minBaking time: 40-45min or until the top is …