Category: Cakes

Cherry Clafoutis

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There is not a single time I see big black cherries and they don’t bring memories of my childhood. We had this large cherry tree in our summer villa, and every year, it would give us the juiciest and largest black cherries! They were heavenly delicious and just pretty to watch! I was one of those girls who would climb up trees as much as the branch could carry my light weight! You can imagine how far up I could climb! It was my ritual to pick the cherries from this tree every years until I came to Canada where I find very similar cherries coming from Okanagan!

Watching these cherries when in season truly connect my every summer to the past! Now that I know much about cooking, I not only indulge in fresh picked ones, I use them in baking too!

This week we picked some wild black berries from an alley near our house. I thought they would be a perfect match with mixed cherries to make my summer time clafoutis! This dessert was heavenly delicious and hope you bake it and enjoy it as much as my family and I did!

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400-600g fresh whole cherries or other summer fruits cut into pieces
60g powder sugar, extra for dusting

Some sugar for sprinkling over the baking dish
3 tbsp concentrated (evaporated) orange juice (optional)
60g butter, melted, plus extra to grease
100g pastry flour
Pinch of salt
4 eggs, beaten
250ml whole milk
3 tbsp almond meal
Grated zest of one lemon (optional)

 Preheat the oven to 400 F. Grease a medium baking dish (wide enough to hold cherries in one single layer) with some butter, and sprinkle sugar. Spin the dish round to coat the inside with sugar, then set aside.

Wash the cherries and remove the stalks. Place them in a bowl and lightly crush to pop the cherries’ skin. If you like, you can remove the stone, but it is better not to do. Place them at the bottom of the greased baking dish.

Sift the flour into a mixing bowl and add a pinch of salt. Set aside.

Place the eggs in a medium bowl with powdered sugar, beat with a whisk until fluffy and pale.

Then, add milk, butter, and orange concentrate. Mix well and last, add the flour. Mix with a rubber spatula and Pour into the prepared baking dish over the cherries and bake for 30-40 minutes, until edges are light golden and the centre is springy to touch. Cover and let cool down for 10 minutes. Flip two times to get the top upright! Decorate with icing sugar and fresh fruits. Serve warm immediately with vanilla ice cream, or coffee! Any way you choose this desert, this dessert is irresistibly delicious!

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Carrot Cake


Carrot cake is a classic cake that is a expected favorite for both adults and kids. My family is no exception! We love it every time I make it with no leftovers!

This cake is relatively easy to prepare and makes a perfect homemade birthday cake. I prepared this recipe with whole-wheat flour, which along with raisin and carrots adds extra fiber to this cake without sacrificing the taste. The photo I took from my carrot cake makes my children’s mouths to water, and they crave for this family favorite!


  • 180g whole-wheat pastry flour150g unsalted butter, softened
  • 120g light brown sugar
  • 120g butter, softened
  • 3 large eggs1tbsp baking powder
  • 1tsp baking soda
  • 1tsp cinnamon
  • 1/4tsp salt120g walnuts, chopped
  • 75g raisin, preferably small ones
  • 150g carrot, finely grated

Cake cooking Instructions

Preheat the oven to 350F °. Grease a 20 cm baking dish, which is about 8cm deep. Line with baking paper.

Sift the flour twice with baking powder, cinnamon, salt and baking soda

In a mixing bowl, beat butter and sugar until creamy and pale in color. Add eggs one at a time and mix well before adding next egg.

Add the flour mix in two portions at a time. Blend with a baking spatula until just incorporated.

In a spate bowl, combine carrot, chopped walnuts and raisin. Stir in through the mixture. Spoon out the cake batter into the baking bin. Bake for 45-50 minutes in preheated oven. Insert a fork to the cake and take out. If the fork is clean, the cake is ready.

Leave the cake in the bin for 15 minutes to cool down. Then run a knife around the inside edges to separate the cake from the bin; turn upside down onto a wire rack to cool down completely for another hour or so. During cooling period, you can make the icing, directions given below!

When the cake is completely cool down, place it on a serving dish or baking rack. Cut the cake in half horizontally and lift the top part carefully and set aside. Ice the bottom layer and put the top part back. Spread the ice through the top and sides of the cake. Put back in the fridge for another 2 hours to stay cool.

Please note, it is very important to cool down the cake completely before you cut the cake horizontally and spread the icing. If the cake is still warm, it causes the fragile icing to melt and losing its original texture.


Cream Cheese Icing

Preparation time: 15 minutes


  • 350g icing sugar
  • 75g butter, softened
  • 150g light cream cheese, softened
  • 1tbsp honey


Sift the icing sugar twice and set aside.

In a separate bowl beat the butter with an electric mixer until creamy and whitish is color. Add cream cheese and beat for another minute.

Add 1/3 of icing sugar and beat on a low speed. Add the rest of icing sugar and mix.

Add the honey and beat until you get a creamy texture. Keep in the fridge to firm and stay cold.



Pink Strawberry Cup Cakes


This spring is been a different one for me. It has brought a lot of childhood memories and connection to the world I used to live in.

When I was a child, we lived in an urban house wherein we had a small garden. My dad planted an apple tree, a cherry tree and lots of roses along the wall. The whole garden was not  more than 15 cubic meter big but, it had accommodated plants to its full potential. My siblings and I would play in this little natural world of us, but for me, it was a bit more details into it! Attention to details!  I saw that little garden as a little treasure with a lot of beauties that were probably visible to me because I would get so close! We had this huge rosebush that bloomed into few but huge flowers. Although I had every plant in check, I had a deeper connection with this pink rose. Everyday, I followed the daily life of my rose. From a little bud blooming into a humongous flower with huge sturdy pedals and delicate light pink silk skin, I did not miss a single event. I loved her, and it was interesting to me just follow her beautiful life stages! I even loved large needles on her stems that sometimes hurt me when I was checking her leaves or flowers!camelia1

Moving into an apartment and getting busy with life, I lost connections with that beautiful world. However, after all those years, I moved into a house again which has brought a lot of those wild and sacred memories to me.strawberrycupcake1


Strawberry Cupcake

Ingredients for Cakes

100g unsalted butter, at room temperature

110g sugar

2 eggs

150 g pastry flour, sifted twice

1 ½ tsp baking powder, add to the flour

1 tsp salt, add to the flour

1 tsp vanilla extract

2 tbsp low fat yogurt

½ cup strawberry, cut into small pieces

Strawberries, for topping

Ingredients for Icing

2 large egg whites

145 g sugar

170g unsalted butter

1 tsp pure vanilla extract

1 tsp beet juice to color or natural food color (optional)

Directions for Icing

Mix egg whites with sugar in a double boiler, or simply place a heatproof bowl over a low heat hot water bowl. Whisk until sugar is completely dissolved. This may take about five minutes. Test with rubbing the mixture between your fingers. It should be soft without sugar granules. Let the mixture to cool down close to room temperature.

Transfer the mixture into a mixer bowl and whisk for 12-15 minutes on high speed. Fluffy picks should form and the mixture has completely cooled down. Check this by touching the bottom of the bowl. The meringue must be completely cooled down before adding the butter.

Turn on the mixer on medium speed and start adding small amounts of butter at the time. Before you add the next slice of butter, scrape down the bowl, to make sure it is completely mixed. The mixture might seem to split as you the butter each time, but continue whisking; it will come back together.

At the end, add the vanilla extract and beet juice (or natural food color). Whisk well until they are incorporated and the icing is smooth.

Refrigerate until ready for piping.

You can refrigerate this icing in a container for few days, or freeze it for up to one month.

Directions for Baking

Preheat oven to 350 F. And place 12 cupcake sheets over the cupcake case.

In a mixing bowl, whisk the butter and sugar until creamy and pale. Add the eggs, one at the time. Mix well before adding the next one.

Gently, stir in the flour and mix with a spatula in round motion until the flour is incorporated. Add the vanilla extract, strawberry pieces, and yogurt and mix.

With a large spoon, fill the cake cases filmed with the sheets, 2/3 full with the mixture. Bake for 20 minutes until light golden. Remove from the oven and cool in the pan, then transfer onto a cooling rack. Let cool completely.strawberrycupcake3

Spoon the icing into a piping bag and attach the desired tip. Pipe the icing over the cakes. You can simply spread the icing over the cakes using a palette knife. Decorate with fresh strawberries. You can store these cupcakes for few days in a container in the fridge.



Dark Chocolate Raisin Muffin

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This is a simple and quick recipe that taste delicious. If you have friends coming over and you want to have a real treat for them, this is the one recipe.
The preparation time is 5-10 minutes and cooking time is only 20 minutes.
As well, unlike the commercially prepared muffins, these muffins do not contain any shortening and trans fat. I used almond oil, which is among the healthiest plant oils. Feel free to use any vegetable oil that you have available at home.


  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/3 cup vegetable oil, extra for greasing
  • 1 and half cups butter milk*
  • 2 teaspoons vanilla extract
  • 2 and half cups whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 cup mini chocolate chips
  • 1/2 cup raisin


Preheat oven to 425F degrees.   grease 12 large muffin cups with Oil.

In a large bowl, combine sugar, honey, eggs, buttermilk, and vanilla extract.

 Mix all the wet ingredients with fork or an electric mixer. Sift the flour and add salt, baking soda, and baking powder. Stir in the wet ingredients. Make sure not to over mix.

 Fold in the mini chocolate chips and raisin. The batter will look a little chunky which is totally fine.

 Divide the batter evenly between the 12 muffin cups. Bake for 5 minutes at 425 F and then turn the temperature down to 375 and bake for 15 more minutes. Do not open the oven door in the first 12 minutes!

 Remove from the oven and allow to cool for 10 minutes.

Dark Chocolate Raisin Muffin


Savory Chives Cakes

Savory Chives Cakes

This is a perfect appetizer that can be served with goat cheese and bread on the side. TzatZziki sauce is also a perfect mate for chives cake.
This is an original recipe that I created and tested many times in my kitchen. I always keep leftovers for my husband and son who come home hungry and look for a ready-to-eat yummy thing. Just remember, if you do not have non-stick muffin cups, use muffin papers for easy removal and serving. Enjoy

 Savory Chives Cake 2


500g chives, finely chopped
2 tablespoon all purpose flour
5  eggs, beaten
1/4 cup raisin
1/4 cup sunflower seed or walnut (coarsely chopped)
2 tablespoon vegetable oil
1 teaspoon turmeric
1 teaspoon baking powder
Salt and pepper


Cooking Instructions

Preheat the oven to 350 F. Mix the beaten eggs, turmeric, salt, pepper, flour, raisin and sunflower seeds. Add the wet ingredients to the chives and stir until just combined.

Grease the non-stick muffin cups with vegetable oil using a brush. Divide the batter among muffin cups and bake in the preheated oven for 20 minutes, until cooked and firm.Savory Chives Cakes4


Let them sit for a while to cool a little down and serve them in individual plate or a large platter.

Serves 4-6 people