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!


Coconut muffins with melted chocolate heart

Coconut and chocolate forms a tasty union of flavors.
I like muffins because they are easy and quick to make. You can serve them for breakfast, snacks or dessert. You always sure your guests will be happy.
For 6 muffins
  • 6 squares of chocolate
  • 2 eggs
  • 80g butter
  • 2 teaspoons of baking powder
  • 90g sugar
  • 150g flour
  • 50g of desiccated coconut
  • 5 tablespoons of milk

Preheat  your over for 15 minutes at 180°C.

In a bowl, mix the eggs, butter and the sugar together.

Then add gradually the baking powder and the flour.

Add the tablespoons of milk.

Once everything is well combined, add the coconut and stir well.

Fill the muffin tin with the coconut mixture by helf . Put one chocolate square on the top for each muffin. Then cover it with coconut mixture.

Bake for 25 minutes. Check the time because it depends as well of the oven.

These muffins are delicious is served tepid because if they are cold the heart won’t melt…

Coffee and Chocolate chips muffins

I was craving for something with coffee flavour but unfortunately I didn’t have much left in my cupboard to bake something. This is a simple recipe of muffins but it is a nice treat!
For 12 muffins
  • 100g chocolate chips
  • 2 eggs
  • 80g butter
  • 2 teaspoons of baking powder
  • 90g sugar
  • 150g flour
  • 3 tablespoons of coffee extract

Preheat  your over for 15 minutes at 180°C.

In a bowl, mix the butter and the sugar together. Add the eggs and stir until well combined.

Then add gradually the baking powder and the flour.

Once everything is well combined, add the chocolate chips and stir but not too much.

Fill the muffin tin.

Bake for 25 minutes or until they are brown.

Let the muffins cool down before turning them out of the tin.