Archives for category: Desserts
So tonight I wanted to use my strawberry that were loosing their freshness and felt like doing an easy vanilla sponge cake and incorporate the strawberries.


Cupboard ingredients:

2 cups sugar
4 eggs
2 ½ cups all-purpose flour
1 cup milk (I actually used almond milk as I no longer has cow milk)
3/4 cup vegetable oil
2 ¼ tsp baking powder
1 tsp vanilla essence

1 pack of fresh strawberries

  1. Preheat oven to 180°C.
  2. Butter your regular round tart oven-safe dish.
  3. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened – about one minute.
  4. Add sifted flour, milk, oil, baking powder and vanilla essence, and beat for another minute – just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan(s).
  5. Bake in preheated oven for 30-40 minutes or until the tops are golden and a toothpick poked into the centre of the layer comes out clean. Adapt the time of course to your oven.
  6. You can serve plane or you can top it with an icing (cream cheese or simple icing sugar).




For our Sunday summer afternoon “tea-time” a home-made strawberry tart with frangipane.

Can’t wait to taste once it will have cooled down.

I love this dessert in the summer – warm poached pear and chilled raspberry coulis.

Here is my simple recipe.

My cupboard ingredients (for 2 people):

2 pears

A cup of fresh and/or frozen raspberries


Vanilla flavoured sugar

1 lemon

4 fresh mint leaves

A few chopped walnuts

How to poach the pear:

Put a pan of water to boil with 2 bags of vanilla flavoured sugar (in French it is called “sucre vanillé”) and half a lemon’s juice

Peel the pears and add them to the water

Leave them to poach for 45 minutes

How to prepare the coulis:

In a bowl put the raspberry, 70ml of water and half a lemon’s juice

Mix with a mixer to your liking (in this case I like it when it is not completely smooth, with some pieces of raspberry left)

How to serve:

Serve the warm poached pear with on top the cold coulis, a couple of mint leaves and sprinkle the walnuts to top it off.







Be careful, take out the pear pit before eating.

If you decide to make this let me know how it went.

Bon appétit.


My honey’s birthday calls for a classic French chocolate cake tonight.  And when you don’t have much time to bake it after a long day’s work, here is an easy recipe.

My cupboard ingredients

– 200g. dark chocolate
– 4 eggs
– 125g. of butter
– 200g. of sugar
– 100g. of flour
– 1 pack of yeast

How to:

Pre-heat your oven at 180°C

Melt your chocolate on the stove or in a microwave (add 2-3 spoons of water if you melt it in the microwave).

Add the butter.

In a large bowl, mix the eggs and the sugar.  Then the yeast and the flour.

Pour the melted chocolate, then mix well until well balanced.

Pour in a cake dish that has been buttered and floured.

Cook for about 25 minutes (adapt your cooking time to how runny you wish the cake to end up).

Here is what it should look like:









Bon appétit!