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    Breakfast Treats, Drinks

    Classic Affogato

    The ultimate summer dessert to wake up your senses!

    Affogato – and yes, you’ve guessed it, it is Italian – literally means “drowned”. And what a splendid and accurate way it is to describe what happens in this humble dessert.  All that’s involved is basically drenching several scoops of vanilla ice cream with a cup of espresso or other type of strong coffee.  The hot-cold, acid-creamy combination is nothing but to die for. Add some crunchy cookie crumbles, whole/smashed coffee beans or cocoa nibs and you’ll be in 7th heaven.

    Any vanilla ice cream would work well in this recipe. Chocolate will also be perfect if you prefer your Mocha over the vanilla variation.

    apogato (1 of 1)

    apogato (4 of 7)


    serves 2 

    2 large ice cream scoops (vanilla/chocolate)

    2 shots espresso, or other strong coffee

    crunch of choice (coffee beans, cocoa nibs, cookies, crumble)


    apogato (3 of 7) apogato (2 of 7)

    Scoop ice cream into serving dishes or cups. Pour hot coffee on top. Garnish with crunchy bits. Serve immediately.


    Creams & Puddings

    Two-Tone Magic Bundt Cake


    Happy Thursday all! As the weekend draws near I have an amazing simple yet impressive cake for you to make.

    I’ve been fantasizing about a bundt cake pan for a while now, but have yet had the courage to buy one due to its relatively high price. I’ve been eyeing this Nordic Ware Platinum Collection Original 10- to 15-Cup Bundt Pan , but the shipping price deterred me from making a purchase. If you hear of a website that offer low worldwide shipping options then please let me know!

    Anyways, so I was at a shopping centre the other day and couldn’t resist entering a homeware store that had a huge 50% off banner up front. So I did end up purchasing a fairly nice non-stick bundt pan for a very good price, and went home happily to play with my new toy. There is something magical about bundt pans – they look so majestic in my eyes and give you that tall castle look without looking too childish. And the options are endless – lemon pound cakes, dotted with blueberries or raspberries, yeast cakes, marble, green tea and so much more. The sky’s the limit when it comes to these cakes. Their real advantage is also in the ability to fill the cake’s center after it’s baked with fresh fruits, whipped cream, edible flowers and more.

    croissant (1 of 17)

    This next cake I found in the amazing blog Sweet Gula, which, although in Portuguese, is so beautiful, that I couldn’t help not to make it and used google translate feverishly until I cracked the recipe.

    croissant (15 of 17)

    This cake is from the “magic pudding cake” family, in which the pudding sinks down to the bottom of the pan during the baking process and the cake part end up at the top. Once turned over on a serving plate, the cake part becomes the base of the cake and the pudding part its top.

    What I liked about this cake is the fact that the “pudding” part has a real body and is an actual creme caramel/ flan which is enriched with condensed milk and cream cheese. The cake part has a strong strawberry taste and a pink hue so you end up -in my eyes- with the perfect strawberries & cream dessert.

    croissant (13 of 17)

    Two-Tone Magic Bundt Cake

    {for the flan}
    1 can sweetened condensed milk (397 grams/ 14 oz.)
    1/2 cup milk
    1/2 cup heavy cream
    4 Large eggs
    200 grams/7 oz. cream cheese, room temp.
    1 teaspoon vanilla paste (or 1 vanilla pod, cut lengthwise and seeds scraped)
    pinch of salt
    {for the cake}
    4 Large eggs
    140/ 5 oz. grams sugar
    3 tbsp  strawberry Jam, blended until smooth
    1 pack instant strawberry flavored pudding (80 grams)
    200 grams/ 7 oz. cake (soft) flour
    16 grams/0.5 oz. baking powder
    200 ml heavy cream
    pinch of salt
    Few drops red food color (optional)

    {flowers/fresh fruits/whipped cream for decoration}



    preheat the oven to 175C/345F.

    make the flan: in a bowl, mix the cream cheese with the salt and gradually add in the sweetened condensed milk (to avoid a lumpy texture). Once combined, add the eggs (one at a time), vanilla, milk, and cream. Set aside.

    Make the strawberry cake: In a bowl of a stand mixer fitted with the whipping attachment, beat the eggs on medium high speed. Gradually rain in the sugar and keep beating until the mixture becomes light, fluffy and double in size. Sift the dry ingredients in a separate bowl. blend the heavy cream with the strawberry puree. In three additions, gradually fold in your dry sifted ingredients and heavy cream into the egg mixture, beginning and finishing with the dry ingredients.

    Assemble the cake: Butter a bundt pan. Pour in the cake mixture and top with the flan mixture. Bake for 45-50 min until the cake is springy to the touch and baked throughout. Chill in the pan overnight (or at least 6 hours). Flip the cake on a serving plate, decorate and serve.