Cakes and Cookies, Desserts

Lemon Blueberry Loaf Bread

Yes, another lemon loaf but this time with blueberries. I used this wonderful recipe here at Jo Cooks but not exactly…

I only used 1 cup of fresh blueberries instead of 1.5 as in her recipe. I think a half cup more will result in too much blueberries and yo won’t be able to taste much cake! So one cup for me works fine because I can still cut into the cake.

Also, I added lemon paste. About one teaspoon of it and did not soak the cake in lemon syrup. The lemon paste added that lemony zing without me soaking in the entire cake with lemon sugar. Other than that, I think her recipe makes for a very good loaf!

Makes for a wonderful treat. I scattered some flowers tea on top.
This is for two batches.
Cooling cakes. Yes, I made one loaf to bring over to my 90 year old Grandma. 😊❤️
Quite thickly glazed though not fully.
I can’t imagine more blueberries covering the entire cake. I want to taste lemon cake too!
My slice 😋


Burnt Cheesecake

When this was very popular back then, I didn’t bother buying because people were selling it at such exorbitant prices. I did try a slice, I remember now, two years ago at a department gathering. It is delicious, this burnt cheesecake. Fast forward to yesterday and I made one myself!

I couldn’t believe how incredibly easy it was to bake this! The paper lining was already the correct size as I used browning paper. It fitted perfectly into the 6 inch cake pan I had, with a bit of overhang.

For the recipe, I used the one here but made adjustments to fit what I had at hand. So for the cream cheese, I used 500g. One Philadelphia cream cheese box is 250g so just use two of those. I used Royal Victoria cream cheese log which came in at 1kg so it was easy to cut in half. As for the heavy cream, one box of cream sold here is 200g. And that’s what I used. One box of 200g and the cake turned out fine. Delicious even!

The first step is to cream the sugar (120g) and cream cheese (500g). Make sure the cheese is at super room temperature and mix well. Then add in one by one 3 eggs in total. Scrape the sides of the bowl and the bottom before whisking again (I used my Kitchen Aid with the metal whisk attachment instead of the paddle). Then add 1 tsp lemon juice and 1 tsp vanilla essence or extract. Finally add the flour and cream mixture. For the flour (20g), slowly pour in the heavy cream into the flour till a smooth mixture is formed. Make sure no lumps. Like making bechamel sauce!

By then you’ll have a super smooth silky batter that is not too thick nor thin. Pour into the lined cake tin and quickly put it in the hot oven 240 C that has been preheating for at least 20min. The trick is to make sure the oven is super hot.

After 22 min, take it out. I wanted a soft Center so when I took it out at the 22 min mark, it was very wobbly. But don’t worry. Let it sit for 2 hours in the cake tin pan itself and cook down.

It looks pale right? But don’t worry because after two hours this is how it looked like!
The colour deepened!
Lift it out of the cake tin and carefully remove it from the paper lining. Serve!
So smooth and creamy! Almost like a custard
Another close up view.
I know now this is going to be THE gift whenever I go visiting close family and friends. Happy housewarming! Here, have a burnt cheesecake. 😂


Easy Baklava

Inspired by a cooking programme on Nat Geo People, I decided to just do baklava on a whim. Why? Because I had all the ingredients ready!

No measurements because everything was by gut and feel (and what I have at hand).

Ingredients: Phyllo pastry, nuts (pistachio, walnuts), sugar, butter, cinnamon.

I am just so surprised at how easy it is to make baklava at home! It won’t be the same as store bought one, but that’s even better because I can make it less sweet!

First, I processed roughly pistachio and walnuts. And then place them in a bowl, added 1/2 cup sugar, and one tablespoon of powdered cinnamon
Next step is to layer the nut mixture with the phyllo pastry. You have to cut the pastries to fit the size of your tray. I used a Pyrex glass tray. Make sure to generously spread melted butter on each layer of phyllo pastry. Use up all the pastry and the nuts.
Using a sharp knife, cut the pastry into squares first before baking.
Bake in a 180 Celcius oven until golden. Once it is out of the oven, pour the cooled syrup all over and let it sit.
If you can see from here, I have been very generous with the nut filling.
You can see this generosity clearer here! 🙂
I actually served this instead of the traditional birthday cake for my niece’s 20th year birthday! 🙂


Phyllo pastry

Melted Butter

Pistacho nuts



Cinnamon Powder

For the Sugar Syrup

1 cup of sugar

1 cup of water

1/2 cup honey

2 teaspoon lemon juice


Lemon Loaf II

Ok, I’m experimenting. With lemon. Specifically lemon loaf recipes. I might want to start selling them. Over here, there’s a booming business for home bakers and home based sellers – from desserts to savoury snacks, masks and clothing. It’s incredible the plethora of things one can buy from home based sellers nowadays.

I intend to join the club this year-end and my food of choice – lemon loaves 😂 let’s see if it works. Don’t worry, I’m still the occasional cook because my full time job is important to the family. How else can the kids get all their extra classes and good food and holidays if I quit? 😅

This is recipe number 2. It starts off the same way but I’ve got to tweak some things.

Wet ingredients:

– 3 eggs

– 1 cup sugar

– 1/2 cup olive oil

– zest from two lemons

– 1 tbsp lemon juice

– I tsp lemon paste

– 1 cup Greek yogurt

Dry ingredients:

– 1.5 cups self-raising flour

– 1tsp salt

I finally got the glaze right

Looking moist. I’ll try another time with a very thick glaze and another recipe tweak.

Cakes and Cookies, Desserts

Banana Walnut Muffin

I had bananas that were just begging to be baked. And so I made banana walnut muffin after last week’s trip to Starbucks made me eat one of their banana walnut muffins again.

My recipe:

1. 200 g salted butter

2. 3/4 cups brown sugar

3. 1 egg

4. 2 tsp vanilla essence

5. 2 cups self-raising flour

6. 3/4 cup walnuts

7. 3 large ripe bananas

And for the topping:

Mix 3/4 cup of finely chopped walnuts with 2 tbsp sugar


In a mixer, cream butter and then add sugar. Add egg. And then the vanilla.

Then slowly add the dry ingredients, just to mix.

Spoon into muffin liners and then top with the walnut mix and bake till brown

Too much sugar. Next time I’ll cut down on the sugar.