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Ingredient: Baking Powder

  • Banana Punch Cake

    Banana Punch Cake

    Banana punch cake! Punch because of the Caribbean flavors of rum, vanilla and orange that are incorporated into the banana cake, an American classic. Bananas need to be over ripped; this is when they give their strongest flavors.

    Banana bread became popular in the US during the 1930s, in the middle of the Great Depression. People were trying to waste as little as possible and started to make bread using over ripped bananas and baking powder, which was readily available.

    A little fun fact but bananas were introduced into the US in the 1870s becoming an instant hit. Even to this day, it is the most consumed fruits in the US! You can only imagine how many of those end up in banana bread recipes!

    Best eaten at room temperature and can be kept in cling film up to 3 days in the fridge.

  • Humpy Madeleine

    Humpy Madeleine

    The madeleine, traditionally eaten without any additional flavors, is typically enjoyed with a cup of coffee or hot chocolate. Easy and quick to make, this childhood favorite is baked into soft shell-shaped cake and can also be made with chocolate chips, chocolate coated, lemon peel, orange or orange blossom!

    There are many legends and stories to how madelines have originated. One of the stories around this iconic cake is that it has been created in 1755 in the castle of Commercy. Duke Stanislaus of Poland organised a reception, but his chef and cook had an argument and left Madeleine, a young cook, alone in the kitchen. She used her grandmother’s recipe and made shell-shaped cakes with it. It was such a success that the duke named the cakes after her and Commercy became the world capital of the Madeleine.

  • Vanilla Chocolate Marble Cake

    Vanilla Chocolate Marble Cake

    A vanilla chocolate marble cake is a cake with layers of different colours a bit like the crystalline rock of the same name.

    The different coloured layers are obtained by mixing different dark and light batters. These batters can contain different ingredients such as vanilla, chocolate, coffee, fruit or spices so you are not limited to just 2 colours.

    This cake is quite popular in France as an after school snack; children will have a slice … or two when walking on their way home.

  • Carrot Cake

    Carrot Cake

    Carrot cake recipes were found in the 19th-century cookbook in Switzerland. According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for children’s birthdays.

    Carrot cake became prevalent in the UK during the Second World War because sugar was rationed in the army. The sweetness from the carrots substituted for the sweetness of the sugar.

    One of the best parts about carrot cake is that it gets better over the hours, even after a day or two. The flavors have a chance to mingle and the icing helps keep it moist.

  • Chocolate Chip Cookies

    Chocolate Chip Cookies

    Chocolate Chip Cookies are small, dry, round biscuits with chocolate chips and originated from the United States.

    These fluffy chocolate chip cookies are secret weapons when you do not know what to bring to a social event. They are also a classic favorite to give to children. Once baked, these soft biscuits are crispy on sides and the middle melts in your mouth.

    This traditional recipe combines dough composed of butter, both brown and white sugar, semi-sweet chocolate chips and vanilla. There are many variations of this recipe and are not limited to the use of just chocolate. You can use with other types of chocolate as well as swap some ingredients for peanut butter, banana or oatmeal.

  • Orange Chocolate Mousse Cake

    Orange Chocolate Mousse Cake

    Decided to combine chocolate mousse and a cake to create an orange chocolate mousse cake.

    I didn’t want the orange flavor to be too strong so it’s only in the base. The 2 other layers are pure chocolate.

    Optional: You can change the recipe to include chocolate in all 3 layers; same with the orange zest, or even add a layer of orange jelly in the middle layer.

  • Caramelised Apple Cake

    Caramelised Apple Cake

    Have you heard of or tried a caramelised apple cake before? If you haven’t you should!

    First off, the middle of the cake consists of nice caramelised apples and then it’s topped off with caramel over it.

    Optional: can add raisins, rum or cinnamon.

  • Cardamom Infused Lemon Curd Cake

    Cardamom Infused Lemon Curd Cake

    Cardamom and citrus are always an enjoyable combination with tea. So I combined these 2 flavors into a cardamom infused lemon curd cake.

    It comes with a spongy texture along with a creamy one making it a great tasty contrast. The curd recipe is based on the one made for my sweet & sour lemon meringue pie.

    Let me know if you know other interesting flavor(s) that could pair nicely with the lemon.

  • Banana and Peanut Butter Cookies

    Banana and Peanut Butter Cookies

    I wanted to make a 100% dairy free cheesecake but it is quite hard to find dairy free cookies at the supermarket so I decided to make my own banana and peanut butter cookies.

    For the best flavour, use the ripest bananas you have and for the peanut butter, use the one you like the most crunchy or soft. I do prefer the crunchy one because it add crunchiness to the cookies.

     

  • Skinny Apple Cake

    Skinny Apple Cake