Fig Cake with Lemon Glaze

Sour Cream Fig Cake with Lemon Glaze

If you love figs then you will love this; soft figs on the inside fresh figs on the outside. Very easy to make and it is definitely a crowd pleaser. Unfortunately, I dropped mine on the kitchen counter while transferring it to a serving platter for pictures, I know clumsy me. So please ignore any cracks you see because the cake literally broke in half. Lucky for me it doesn’t affect the taste it just meant that I had to take the pictures from a good angle. It was just such a waste not sharing this recipe with you guys.

This recipe makes a 30cm cake.


7 figs, washed and dried

2 ½ cups flour, sifted

225g butter, room temperature

2 teaspoons baking powder

1 ½ cup sugar

½ teaspoon salt

1 teaspoon vanilla extract

4 eggs

125g sour cream

½ cup milk

For the glaze:

2 cups powdered sugar

½ – 1 lemon, juiced


Preheat the oven to 160C. Butter and flour the 30cm cake pan and set aside.

Cream the butter with a mixer until fluffy and gradually add the sugar. While beating add each egg, one at a time. Add the vanilla extract, salt and baking powder and gradually add the flour while mixing. Finally pour in the milk and sour cream and continue mixing until everything is incorporated.

Pour in 1/3 of the batter in the cake pan and line 5 figs on top. You basically want the figs to be touching each other to make sure that each slice of cake has a piece of fig. Now pour in the remaining batter; make sure the figs are covered but don’t push them down too much because you need a good cake base.

Bake the cake for 60-70 minutes; mine only took 60 minutes but I used my small oven. If a toothpick comes out clean then your cake is ready.

Let the cake cool in the pan for 10-15 minutes and transfer to a wire rack and let cool completely.

When the cake is ready start making the lemon glaze. Add the ingredients to a bowl and mix until well incorporated. Add more lemon juice until you have the desired thickness and sourness.

Pour the glaze over the cake and top with some fresh fig slices. Allow the glaze to set before serving. Enjoy!





Flourless Banana Pancakes



Flourless Banana Pancakes

I keep coming across pancakes on Instagram which started to make me crave them. The most popular one has been healthy banana pancakes without any flour, so I decided to start experimenting with them and fell in love! They are so easy to make which makes it even more delicious; I am not a big fan of making pancakes as it always takes a few turns before they come out nice, but with this recipe it is very hard to mess up!

This recipe serves 1.


1 ripe banana, peeled and sliced

2 eggs

1/2 teaspoon vanilla extract


1/8 teaspoon baking powder (optional)

1/8 teaspoon salt (optional)

1/8 teaspoon sugar (optional)

Maple syrup (optional)

Powdered sugar (optional)

As you can see most ingredients are optional, as this allows you to make the pancakes as healthy as you prefer. I used all ingredients because I love a bit of sweetness and the baking powder allows for fluffy pancakes.

Heat a skillet with some butter over medium heat.

In a bowl mash the banana with a fork until it is almost clump free, then add the baking powder, salt, sugar, vanilla extract and mix until incorporated. Now whisk in the eggs until combined.

When the skillet is hot, start cooking your pancakes. I used about 2-3 tablespoons of batter per pancake, depending how thin (or thick) you want them to be. Once the bottom looks browned gently flip them over with a very thin spatula. Be careful they can be very fragile!

When all the pancakes are cooked serve with some powdered sugar and maple syrup. Enjoy!




Brûléed Banana Bread

Bruleed Banana Bread1

Brûléed Banana Bread

I am not much of a baker as I enjoy cooking savory food, but once in a while I have a sweet craving which needs to be answered. One of these cravings decided to show up so I chose to make banana bread and to change things up I caramelized the top of the cake which added a nice sweet touch. In addition, I sliced one banana in half and added one part to the bottom of the bread and the other to the top and this does not only create extra flavor but it looks amazing as well when cut into slices. I hope you will love this as much as I did!

This recipe is for a medium size loaf pan.


4 very ripe bananas, peeled

2 eggs

75g unsalted butter, melted

150g sugar

190g flour

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon cinnamon

¼ cup milk

½ cup walnut, chopped

Pinch of salt



Preheat the oven to 180C/350F; butter the loaf pan and then cover with parchment paper.

Slice one banana lengthwise and set aside, transfer the other 3 bananas to a large bowl. Add the butter, eggs, sugar, milk and vanilla extract and start mixing everything with either a wooden spoon or a hand mixer. Now mix in the flour, baking soda and salt, once everything is well combined add the walnuts.

Pour a thin layer of the batter in the loaf pan and place half of the sliced banana. Pour the remaining batter, top with the second half of the banana and sprinkle the cinnamon. Bake the banana bread for 45-60 minutes. When inserting a toothpick it should come out clean.

Bruleed Banana Bread2

Before serving, sprinkle the top of the bread with sugar and brûlée until the sugar has melted. Enjoy!

Bruleed Banana Bread3




Fresh Strawberry and Raspberry Pistachio Pie

Fresh Strawberry and Raspberry Pistachio Pie

This dessert is perfect to make for a dinner party, I made it for my sister’s birthday and she was delighted! It is so easy, but looks beautiful and it tastes even more delicious! The crust is a shortbread pastry which goes very well with the sweet and sour taste of the lemon mascarpone filling. I decorated this pie with strawberries, raspberries and for that extra crunch some crushed pistachio nuts. However, you could get as creative as you want and top the pie with any fruit of your liking, think kiwi slices, blueberries, passion fruit or figs.


This cake is for a 26cm round cake mold.


For the shortbread crust:

120g butter

55g sugar

180g self-rising flour

Pinch of salt

For the lemon and mascarpone filling:

250g mascarpone

250g whipping cream

50g powdered sugar

8g vanilla sugar or 1 teaspoon vanilla extract

Juice of 1 lemon

For decoration:

450g strawberries, hulled and halved

250g raspberries

30g peeled (unsalted) pistachio nuts, roughly chopped

Powdered sugar for dusting

Start by preheating the oven to 180C/350F and grease your cake mold. Mix the butter, sugar and salt and then gradually add the self-rising flour in batches. Keeping mixing until all is incorporated. Spread the shortbread pastry evenly over the mold to create the crust and press with your fingers to make it as compact as possible. Using a fork pierce a few holes in the pastry to prevent it from rising, and then place it in the oven for 20 minutes.

While your crust is baking, dry roast the pistachio nuts in a nonstick pan, they should only take about 4 minutes, then let the nuts cool off.

Once your crust is fully baked let it cool off completely before starting on your filling, you do not want to spread the mascarpone mixture on your pastry if it is still hot as this will make it melt.

For the filling start by whipping the cream, the texture should be yogurt-like. In another bowl whisk the mascarpone and remaining ingredients until it has formed a creamy mixture, don’t forget to taste and see if you prefer the filling to be sweeter, if so add more powdered sugar. If satisfied then slowly mix in the whipped cream, do not overbeat. Carefully spread the mascarpone mixture over your pie crust and place it in the fridge for 1 hour to set.

Right before serving, decorate your pie with the strawberries and raspberries, play around with the design. Then top the fruit with the pistachio crumbs and sprinkle some powdered sugar, for a clean look sift the sugar. Enjoy!

Tip: The mascarpone mixture is also a perfect spread for cupcakes.