Moist Chocolate Feijoa Cake


I’ve been blessed by friends giving me a whole lot of feijoas recently and our kitchen has been churning out lots of dishes with feijoas – feijoa macarons, feijoa jelly and now of course the much awaited chocolate feijoa cake.  I must admit, this was my cunning plot to get J to eat feijoas –…

Lemon Lime and Bitters Macarons


I adore the mix of sweet and sour flavours. Think raspberries and chocolate; cherries in a Black Forest cake; passionfruit and white chocolate. The sharpness of an ingredient contrasting with the sweetness and richness of chocolate – very effective in waking up taste buds I would say. Angostura isn’t something one can add to anything….

Whittakers’ 100s and 1000s Macarons


OH what fun when Whittakers released the 100s and 1000s pink coloured white chocolate slabs! I did a 100s and 1000s macaron before with a salted caramel filling and now there is an even easier way. All you do is make your shells, then make the ganache with the chocolate slab and voilà, you have…

Salted caramel chocolate cake with brandy ganache


Wow that was a mouthful, but trust me this is an easy cake, done in 2 hours. I don’t normally believe in ‘one-pan’ cakes but this turned out to be the most amazing cake I have done in a while (those who got to eat it loved it). The cake is adapted from Annabell White’s…

Black Forrest Macarons with freeze-dried plum powder


I wanted to introduce a secondary crunchy element to my macarons and was toying with the idea when I came across some Cadbury Berry Forrest chocolate. It had jelly and biscuit pieces in the block – perfect! As mentioned in an earlier post I love adding freeze dried powders to macarons. I added plum powder…