Mini chocolate chips cakes

Tomorrow we are off to Brittany for the holidays and I am preparing the food for lunch and snacks. I bought a few month ago a silicone baking tin which I barely used until now. But today it is the right time to use this tin for mini cakes! The shape is perfect for a lunch box.

For 8 mini cakes:

  • 150 g white flour
  • 2 teaspoon baking powder
  • 70 g white sugar
  • 70 g de butter
  • 2 eggs
  • 100g chocolate chips
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of milk

Preheat the oven at 180° C.

Let the butter melt slowly in a pan.

In a mixing bowl, mix sugar and eggs. Mix well to get a creamy mixture. Then add  the flour and baking powder. Add the butter and mix everything well before adding the chocolate chips. Stir the mixture but not too much.

Pour the mixture in your tin and bake for 35 minutes. (my over is getting old and the cooking time are getting a bit unsettled).


Organic Apple and Pear Compote (stewed apples and pears)

I haven’t posted anything on my blog for 10 months… So many things going on and no time for posting a recipe but it doesn’t mean I didn’t cook!
Today is a recipe of compote or stewed apples and pears. We like compote in France as a dessert or snack. It is a good way to make kids eat fruits and it is so easy to made!
Serves 4
  • 4 organic apples
  • 4 organic pears
  • 1dessert spoon of sugar
  • 5 g vanilla sugar
  • 1 dessert spoon of water
  • 1 dessert spoon of lemon juice
  • Peel the fruits and cut them into small pieces.

Put all the pieces in a pan where you add the sugar, water, vanilla sugar and lemon juice.

Let it cook between 5 and 10 minutes slowly with a lid on the pan. Once the fruits are soft withdraw them and pour them into the blender.

Blend very quickly to get a puree but not to smooth.

Pour the compote into a big jar or small one and let it cool down.

Once cooled you can keep the compote a few days in the fridge.

Coconut and chocolate cake

It has been a while since my last post. I have been baking old recipes or random recipes without writing quantities while doing them so I am unable to remember now.
Today I am sharing this recipe of coconut and chocolate cake. Two ingredients which are tasty when mixed together.
Serves 6
  • 40 g desiccated coconut
  • 200 g chocolate
  • 130 g sugar
  • 80 g butter
  • 60 g flour
  • 3 eggs

Preheat the oven at 180° C.

In a bain-marie, let melt the chocolate

In a bowl, mix butter and  sugar. Whip well to get a creamy mixture. Then add the egg and after the flour. After, add the melted chocolate. Combine well and add the coconut.

Pour the mixture in a pan and bake for at least 35 minutes but not too long if you don’t want to have a dry cake!



Tiramisu is my favorite dessert and I want to share with you my recipe which until now was a secret!

Serves 8

  • 250g mascarpone
  • 50cl of strong coffee
  • 60g sugar
  • 3 eggs
  • 2 table spoon of rum
  • 1 pack of Savoiardi Sponge Fingers
  • 1 teaspoon of vanilla sugar
  • unsweetened cocoa

Make the coffee and let it cool down. Add a table spoon of rum into it.

In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.

Add the mascarpone to this mixture with the mixer.

In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.

Soak the Savoiardi Sponge Fingers in the coffee for a couple seconds and place them side by side on bottom of a rectangular dish.

Put half of the mixture on the sponge fingers.

Apply a second layer of sponge fingers previously soak into the coffee and re-cover with the remaining mixture.

Put the tiramisu in the fridge for at least 4 hours. Personnaly, I prefer eating it the next day and this is also part of my secret!

Before serving, sift the tiramisu with cocoa powder.


Raspberry Victoria Sandwich Cake

This is a classic British cake but with the berry season in I had no choice but to bake this cake.
Serves 8
  • 150g butter at room temperature
  • 150g sugar
  • 3 eggs
  • 180g plain flour
  • 1 teaspoon of baking powder
  • 3 tablespoons of raspberry jam
  • 140g fresh raspberries
  • 120ml whipping cream
  • icing sugar for dusting

Preheat oven at 180°C.

Mix the butter and sugar together until you get a smooth paste. Beat in the eggs, one at a time. Pour in the flour and baking powder and mix until well combine.

You need two tins of the same diameters. Fill these two tin with the mixture. Bake for 20-25 minutes until it is golden. Turn the cakes out on to a wire rack.

Before serving, use a spatula to spread the jam over one cake and top with the raspberries. Spread the whipping cream over the raspberries. Put the second cake on top and dust with icing sugar.

In case you don’t have a lot of time to prepare the cake , you use industrial whipping cream!



Orange and Almond cake

I love cakes for the afternoon snack with a cup of tea.
This recipe is inspired by a recipe found in the following book “Easy cakes & Cookies“.
Serves 10
  • 50g ground almonds
  • 150g flour
  • 4 eggs
  • 100g orange marmalade
  • 1/2 glass of orange juice
  • 90g sugar
  • 2 tablespoon baking powder
  • 100g butter

Preheat oven at 170ºC.

Put the butter and sugar in a mixing bowl and beat until the mixture is creamy. Then add gradually the orange juice and the marmalade.

Beat the eggs with a fork in a bowl. Add them into the butter mixture but one tablespoon at a time. Finally, add gradually the flour, baking powder and ground almonds.

Pour the mixture into a cake tin and bake for about 45 minutes.

Let the cake cool down before serving.

Little break in Lisbon

Pastries in Lisbon


My other passion after baking is travelling. I spent last week in Lisbon and had the pleasure to discover a lot of pastries in display in the pastelarias which are the pastry shops in Portugal. All I can tell is that the pastries were so big that even I, who is a foodie, had trouble to finish them. They actually tasted as pastries done homemade by your grand mother.

We had a coffee break and like the Portuguese people do, we ask for uma bica with pasteis de nata. This is a typical coffee break. The uma bica is actually an espresso and the pasteis de nata is a small custard pie. On the picture below the pasteis de nata is in the middle.

Coffee break in Lisbon I actually really liked the Portuguese gastronomy made with a lot of sea food. It is really easy to find nice restaurants. The good tip is to avoid going in tourist trap restaurants, I mean going where servers are asking you to come in their restaurant and they already have menus in every languages. It is much better to go in the small places where local people go so you are sure your food will be typical, good and cheap. Portuguese people are easy going and welcoming so you will have a great time!