This is my first time making a cake for my friend’s birthday and I’ve decided to combine two of her favourite cakes into one. It took me slightly over an hour preparing the ingredients for the cake and my hands were sore from grating all that carrots. But the birthday girl loved the cake and everyone had a great time and that’s all that matters! Ingredients for the cake Preheat the oven to 160 degrees Preparation time: 1 hour Baking time: 30min or when the cake turns brown and the skewer comes out clean 200g self-raising plain flour 200g self-raising wholemeal flour 200g unsalted butter 160g brown sugar 4 eggs 2 tsp bicarbonate soda 2 tsp cinnamon powder 1 tsp nutmeg 180ml buttermilk 250g pitted dates 175ml hot water 300g grated carrots zest 1 orange 100g walnuts Ingredients for the frosting 300g cream cheese (I used Philadelphia light cream cheese) 70g icing sugar 1 tsp vanilla essence Nutrition per slice (one cake serves 12) Click on the images below for the baking instructions

I decided to make a slight twist to my blueberry lemon zest cupcakes recipe and bake a blueberry lemon loaf cake instead. I used butter instead of grape seed oil for a better textured cake. When the cake was baking, the whole house smelt like lemon and vanilla – what an aroma! Nutrition per slice (90g) One loaf cuts into 8 slices Ingredients 120g unsalted butter (at room temperature) 180g self raising flour 100g caster sugar 3 large eggs (at room temperature) 50ml of freshly squeezed lemon juice Zest 1 lemon 1 teaspoon of vanilla essence 3 tablespoon of non-fat yoghurt or greek yoghurt 100g frozen blueberries Directions Preparation time: 15- 20 min Baking time: 30 min Preheat the oven to 180 degrees Grease a loaf pan Cream the butter and sugar until light and fluffy Zest 1 lemon and squeeze 50ml of lemon juice Add in 3 tablespoons of yoghurt and continue to whisk Add in the eggs one at a time. Don’t worry if the mixture looks cuddled. After adding in the eggs, add in the …

This foolproof recipe is my go-to for brownies. I adapted it from BBC good foods and it is absolutely delicious. I love the chewy moist texture on the inside and the papery crust on the outside. Nom nom! What makes a good brownie is the quality of chocolate used – don’t skimp on this because there is a big difference in taste when you use lousy chocolate. I usually use Lindt 90% dark chocolate for all my chocolate recipes. It is more expensive but definitely worth it. Another thing to note is that brownies taste better the next day. Hence it is good to make them a day ahead for the taste to settle in. A tip for making this brownie is to be patient when whisking the eggs together with the sugar. It takes at least 10 minutes to form this thick pale yellow mixture that leaves a trail when lifted off the whisk. So don’t give up so quickly! My favourite brownie recipe Preparation time: 30minutes Baking time: 30 minutes (Once the crust …

Marble cakes are one of my favourite cakes growing up. As a kid, I was always amazed by the waved like patterns in the cake. Turns out it is really easy to make it – all you need is a spoon to swirl the mixture around and the best part is that now I get to decide the types of swirls I want in my cake! Ingredients 120g unsalted butter (at room temperature) 225g self raising flour 100g caster sugar 4 large eggs (at room temperature) 1 tablespoon of cocoa powder 1 teaspoon of vanilla essence 4 tablespoon of non-fat yoghurt or greek yoghurt (tastes better with greek yoghurt) 50g of grated dark chocolate (optional) Directions Preparation time: 20 min Baking time: 30-40 min Preheat the oven to 180 degrees Grease a loaf pan Beat the butter and sugar together until light and fluffy Add in the egg one at a time and continue to whisk Add in the yoghurt, one tablespoons at a time and 1 tsp of vanilla essence Sieve the flour into the …