Magical Triple Layer Cake

Magic Cake
Are you curious about why this cake is magical? The beauty of it is with in the batter  mixture, during the bake, will split magically into three distinctive layers. On the bottom is a dense layer, followed by a mid level custard filling, crowned by a fluffy sponge layer. There’s no need to make a filling, just scatter some icing sugar on top. Everything is done for you by “oven” magic.


(Recipe taken from Little Sweet Baker)


4 eggs, separated and at room temperature

150 g (3/4 cup) sugar

 2 teaspoons vanilla extract

125 g (1/2 cup) butter, melted and cooled

500 ml (2 cups) milk, lukewarm

115 g (3/4 cup) all-purpose flour

icing sugar for sprinkling (optional)

120g blueberries for decoration (optional)


1. Preheat oven to 180C. Butter an 20x20cm square baking tin and line with parchment paper so two sides overhang for easy removal.

2. In a medium bowl, using an electric mixer, beat the egg whites for about 5 minutes or more until stiff peaks form. Set aside.

3. In a large bowl, beat the egg yolks, add vanilla extract, sugar and continue mixing until pale and thick, about 3 minutes. Add butter and mix until it starts to thicken again. Then add the milk, one cup at a time, mix well. Sift the flour into the bowl and beat until all the flour is mixed in.

4. Gently and quickly fold the egg whites into the egg yolk mixture until just combined. Batter will be a little lumpy.

5. Slowly pour cake batter into the prepared baking tin and bake at 180C for 10 minutes. Then keeping the cake in the oven, reduce the heat to 160C and bake for another 40-50 minutes until the top is golden. Let it cool completely. Dust with some icing sugar and decorate with any preferred berries, if you wish.

Magic Triple Layer Cake


Summer Curry with fresh Coconut and Cauliflower Rice


Summer hasn’t been a proper summer yet here, there was a lot of rain recently and temperatures didn’t rise higher then +23 (only few times!), therefore our menu also wasn’t completely summery. Salads and cold soups were pushed aside and some comfort food, that is curry is back on the table, this time inspired by my last issue of OLIVE magazine.



1 onion

2 cloves garlic

1-2 green chillies, finely chopped

2-3 cm ginger, grated


2 teaspoons mustard seeds

2 teaspoons ground cumin

3 teaspoons ground coriander

1 teaspoon turmeric

150 g fresh coconut, grated

1 tin/400ml coconut milk

400g fine green beans or runner beans (stringed and sliced)

rice  and poppadoms to serve


1. In a blender pulse together onion, gender, garlic, chilli with a little water until it forms a paste.

2. Heat oil/ghee on a pan, add mustards seeds, wait till they start to pop, add the rest of the spices, cook for 2 minutes. Add the onion paste and cook for another 5 minutes, followed by grated coconut and coconut milk, season well and simmer everything until the sauce thickens.

3. Add the beans, cover and cook for about 10 minutes, or until they are tender.

4. Serve with fluffy basmati rice and poppadoms or in my case with Cauliflower Rice.




I saw it once done by Jamie Oliver and this is a brilliant alternative to the usual rice.

All you have to do take 1 cauliflower head, separate it to the florets and cook it in salted water about 5-7 minutes or until it JUST tender and cooked, DO NOT overcook otherwise it will be bland and watery. After drain and pace it in a food processor, pulse couple times, adjust the seasoning and serve immediately.


Middle Eastern Sweetmeat


This last week I saw a post from my fellow blogger Aruna in which she shared a recipe from her fellow blogger about Revani – a traditional Turkish Semolina Cake. I was so excited to see it because it is one of my absolute favourite pudding recipes, although the version I know is called Basbousa (Egyptian version), introduced to me by my boyfriend. It differs from the Turkish version by not using eggs but has melted butter instead, however, I think they are VERY similar in their taste and appearance. Also, last night I met three friends of mine for our usual potluck and it was my turn to bring the pudding, and as Aruna’s post was still on my mind, I thought I had to re-visit the ‘classics’.
At the end it turned up to be a success among my friends and I was so pleased to have introduced them to this delicious dessert. As always there are so many variations to it: instead of lemon syrup, you can use orange flower or rose water, instead of almond – pistachios, pomegranate or strawberries on a side and for extra authentic taste, serve with a glass of sweet mint tea. 🙂



125g butter

150g sugar

50g plain flour

150g semolina

75g grated fresh coconut

175ml milk

1 teaspoon baking powder

1 teaspoon vanilla extract

almonds or pistachios, to decorate

For the syrup:

100g sugar

150ml water

3 tablespoon lemon juice


1. First, to make a syrup, place the sugar, water and lemon juice in a pan, bring to the boil, stirring until the sugar has dissolved. Lower the heat and simmer for about 10 minutes. Remove the syrup from the heat and let it cool completely, then chill in the refrigerator.

2. Preheat the oven to 180C. Melt the butter in a pan, add sugar, flour,semolina, coconut, milk, baking powder, vanilla and mix throughly.

3. Pour the mixture into a shallow cake tin, flatten with the spatula and bake for 30-35 minutes.

4. After removing the cake from the oven, let it cool a little, then cut it into diamond-shape pieces and pour the chilled syrup over the top. Place a piece of nut in the centre of each diamond-shaped slice.

P.S: When cooking the syrup, once the sugar has dissolved, do not stir the syrup while it is simmering. Keep the heat low so that the syrup thickens without changing colour.