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The almond cake with cocoa nibs

This is a cake I baked a few days back an hour before I had to fly out from Sydney to Singapore enroute to Mumbai. Was meant to be a surprise dessert to take to meet my friends from a long time back. They are christened as Gatarganga for the filthy language they use when talking to each other ..Ahh boys who still pretend that they and I are teenagers.

I was very pleased to see that it survived the journey in my backpack all the way to here so I thought to write down the recipe before I get senile or dementia or both.

  1. Butter softened -75 g
  2. Oil( vegetable )-50 g
  3. Sugar brown or white – 125 g
  4. Flour 95 g
  5. Almond powder- 50 g
  6. Baking powder-10 g
  7. eggs large-2
  8. Cream 50 g
  9. Cocoa nibs – 10 g/1 t( these are for the crunch and a hint of bitterness to contrast with the sweetness of the cake.
  10. Sliced almonds -20g/1 T

I made this like a modified version of a pound cake. First things to do is get your oven preheated before you start to175 C. Line one 8 inch cake tin with baking paper atleast at the base( or use a precut silicone cake base)

whisk the eggs with sugar and add a little vanilla extract. Melt the butter and oil and add to the whisked eggs mix. Add in the cream and mix lightly.

Mix together the almond flour and baking powder and fold it into the egg mix. Gently mix in the cocoa nibs.

Pour it into the cake tin and top with sliced/ flaked almonds. Bake for between 20-25 mins or a bit more till done .

choux pastry with craquelin

  • craquelin topping
  • 60 g butter
  • 50 g white sugar
  • 60 g plain flour
  • Combine to a dough like consistency and roll out and refrigerate between sheets of baking/ silicone paper.
  • This is the topping we will put on top of the choux pastry and bake to get a pleasant crunchy crackly topping .
  • For the pate a choux ( fancy french for choux pastry)
  • We need
  • 200 g butter
  • 300 g flour
  • 500 ml water
  • 9 eggs….simple formula 2-3-5-9….since the time I was a mere stripling.
  • Melt butter in water and when it comes to a boil , add flour and stir till comes away from the bottom of the pot. Take off the heat and allow to cool down slightly. Add in the eggs one at a time using a spoon or so.. don’t use a whisk keboz it will get stuck in the middle.
  • Then the paste can be baked , fried , or poached..

MEME’s Apricot Macadamia muesli cookies

Mel is one of my co workers in my current workplace at Opal aged care and works as a helper/assistant in one of our dining rooms. Sometimes if ive been nice to her she gets me one of these Cookies, which are amazing. She also says her Nonna makes the best foccacia in the world, and on that point we agree to disagree.

These are like an anzac biscuit on steriods, lots of dry fruit and nut and very very yum..

Dry ingredients

  • Oats 300 g
  • plain flour 300g
  • dessicated coconut- 250 g
  • white sugar- 175 g
  • dried apricots chopped-125 g
  • raisins-125 g
  • macadamia or almonds- 1/2 cup

Wet ingredients

  • butter chopped -150 g
  • golden syrup or honey- 40 g
  • baking soda/ bicarb- 8 g
  • boiling water- 40 g
  1. line three trays with baking paper and preheat your oven to 160 C.
  2. combine all the dry ingredients.
  3. melt butter and syrup together.Add baking soda to the boiling water and mix with butter.
  4. addthe wet to the dry (as easy as that).
  5. roll into small balls and keep apart on the baking tray.
  6. Bake for about 20 minutes till the edges are browned and cool down on the tray .
  7. Drizzle with extra dark bitter chocolate if you want to be extra wicked !!

Warm Flourless Chocolate soufflé

serves 6..

  • Egg yolks- 3 ea
  • Sugar- 30 gm
  • Cocoa powder- 30 gm
  • Cornflour -15 gm
  • Egg whites- 3 ea
  • Sugar -30 gm
  • Chocolate dark- 120 gm
  • Butter- 100 gm

Additional butter to grease ramekins

Additional sugar to dust ramekins with.

We used to make this dark chocolate souffle in my hotel in Dubai and serve it in our Latin American restaurant Pachanga, and 5 years and several menu changes later this was one item which had stood the test f time. Never fails to please or your money back!!


  1. Pre-heat oven to 200 C.
  2. Grease ramekins with some melted butter and line with sugar, just enough to coat the bottom and sides of the ramekins.
  3. Separate egg yolks and whites.
  4. Melt chocolate and butter over a double boiler
  5. Whisk egg yolks and sugar till well combined and fluffly.
  6. Sieve cornflour and cocoa powder together
  7. Add cornflour and cocoa mix to chocolate mix.
  8. Whisk egg whites with 30 gm sugar till stiff .
  9. Mix egg yolk mix and chocolate mix.
  10. Fold in egg whites, a little at a time, to ensure we do not lose too much volume.
  11. Fill into the ramekins approximately ¾ th full.
  12. Bake at 200 C for 8-10 minutes, for soufflé with a soft centre. For a fully cooked and drier product can be cooked for upto 12 minutes.
  13. Dust with icing sugar and serve with vanilla ice cream.

Note- these soufflés can be kept in the refrigerator and cooked to order and will stay without losing significant volume for upto 1 day.