With each passing year, I approach the end of year in relative shock not quite comprehending how time passed so quickly. This year is no exception, there is one day left in 2016 and it’s mind boggling to me.
What is even more amazing is the amount of cakes we churned out. Never mind that we are not a bakery or patisserie. Let’s also not forget the tiny fact that no FFF staff member has any formal baking (or cooking) training whatsoever but someone how we cranked out cake after cake after cake.

The hallmark of our cakes is that we use entirely edible elements on them. Although we admire the creativity that fondant covered cakes deliver, we don’t care much for fondant.

This year we buttercreamed, ganached, sprinkled, gold foiled, chocolate caged and goodness knows what else our cakes to yield some pretty remarkable creations.

In not particular order, here our some of our favorite cakes of the year.

We also made so many cheesecakes that it was not possible to capture them all in pictures. But here a few of them;

There were a few interesting cupcakes; from hi-hats to green velvet cuppies.

It would be safe to say that it was a sweet year. The year was made even sweeter by the unwavering support of friends and family. From my best friend who buys every appliance, gadget and organic ingredient imaginable, to my Grand Soeur  who filled my life with sprinkles, and gold leaf and glittery dust. How can I forget my Nwa nne’m in France who sent me the most astounding package filled with even more colour, recipe books and loads of props.

I have a friend in South Africa who will support me even if I put a piece of coal on my dp; she sent me the most beautiful cook book.

How about my husband who takes stunning pictures of our cakes and transforms them through his lense.

And then there is the FFF team; my crew who are in the front line with me, day and night supporting me as we create and innovate.

Please forgive me for not disclosing the full identity of the people listed above; they don’t care much for publicity but I just had to divulge the fact that my journey has not gone unsupported.

The truth is that it would be impossible for me to list every single person who has supported the FFF dream but it is possible to express my gratitude.

For everyone who has supported me I am humbled and grateful and I look ahead with excitement and fresh aspirations.

Happy New Year in advance.

The complexity involved in putting together a beautiful, wholesome, delicious meal requires an understanding of the food and ingredients being used. There must be balance and everything on the plate should complement one another.

Women are complex beings, we have so many layers that make us who we are, yet we are expected to look beautiful, be in the best moods, say the right things and be perfect at everything. In reality, a lot of women “mask” their true persona behind a façade…..not a sustainable way to live by any means.

 Like a great meal, women should be free to be themselves, be comfortable in their own skin and free to be accepted just as they are.

Today’s recipes will focus on the beauty of naked cakes. Think shabby chic, elegant yummines….yes I know…..that’s a lot of paradoxes but when you try these recipes, I know that you will come round.

The Classic White cake:
This cake is simple and unpretentious with mild hints of vanilla and almond it envelops you in its subtle fluffiness. It’s quit easy to throw together too.  You can find full directions here

To garnish you can use some whipped cream and any assortment of preferred fruits or chocolate scattered over the top.

   NOTE: You may opt to halve the recipe and make just one cake.

Orange Syrup Cake

This baked yummy appears to be plain but is packed with flavour and texture. This dense moist cake will pair well with a generous scoop of ice cream or can be enjoyed on its own. Addiction alert: Be sure not be left alone with this cake! Find the full guide for making this cake here

NOTE: If you have orange syrup to hand already, then like I did, you may decide to skip making the candied oranges and use fresh oranges to garnish your cake.

   Let’s take a walk on the spicy side, shall we? How about a Spiced Apple Caramel Cake? Dense, dark, moist and riveting, it will be way to Hoover this cake unaided! You have been warned, follow this recipe and adjust the quantities accordingly. Omit the butter cream frosting, drizzle salted caramel over the cake and voila!

Chocolate, Rum and lemon cakes are not to be left out. Great recipes for these can be found here, here and here.




 These cakes are distinct, bold, gorgeous and delicious. They are not fussy in how they are presented but remain true to what they are.

Enjoy unmasking the inner cake in you.

A lot of people underestimate the thought process that goes into setting a meal before someone. Some people even trivialize the whole cooking “thingy”. In my opinion, the truth about preparing food, be it for a feast of 100 or a quiet meal for one, is that when you cook with love it comes through in the food. It really does……this has been my experience.

When I cook, I get inspiration; all sorts of ideas float into my head and before I know it I have a delicious creation before me. It’s great fun!

Over Christmas, I came across an amazing recipe for a tuxedo cake which went down a treat during Christmas lunch.




It is essentially a two layers of decadent chocolate cake slathered in whipped cream and topped with a chocolate ganache. In the version I made over the holidays I slathered mine in vanilla cream cheese frosting and topped off the ganache with cherries not the strawberries that the original recipe recommended.

The gasps of delight the ensued when I appeared with the cake and the mmmmmms that escaped from my guests’ cake filled mouths assured me that the cake was a huge hit. Not to mention every one left with a an extra piece safely ensconced in foil and ziploc.

The recipe is simple enough to make. Although I must confess you MUST be fairly organized in order to set about putting this cake together. It’s not something you make on a whim; it’s a simple but deliberate process.

To make the cake:
226 grams unsalted butter
2 cups water
1 cup vegetable oil ( I used corn oil)
4 cups sugar
1 tbsp instant coffee (optional)
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk*
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract

*I don’t know about you but butter milk is a pretty scarce resource to find in the city of Lagos so I save myself the grief by deploying a nifty alternative I learned a while ago. Measure a cup of whole milk and add 1 tablespoon white vinegar or lemon juice to it. Stir and let it sit at room temperature for about 15 minutes. And voila! Buttermilk!

To make the frosting:
4 cups chilled heavy whipping cream
1¼ cups icing sugar, sifted


You could opt to use store bought cream cheese frosting. Betty Crocker make a good selection.

For the chocolate ganache
100 grams good quality bittersweet chocolate (50 – 70% cocoa) finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

A 12 – 15. fresh strawberries or cherries (optional)

The “How To”

To make the cake layers, preheat the oven to 175˚ C. Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. Butter and flour the inside edges of the pan. Tap the pans gently to discard of any excess flour and set aside.

In a saucepan over medium heat, combine the butter, coffee (if using) water and vegetable oil; heat until the butter is melted then take of the heat and set aside.

In a large mixing bowl, combine the sugar, cocoa powder, baking soda, salt and flour; whisk to blend. Pour the melted butter mixture into the dry ingredients and whisk until smooth. Whisk in the eggs one at a time, then add in the buttermilk and vanilla to the bowl and mix until incorporated. Divide the batter evenly between the prepared pans.

You might wonder how the heck you should divide the batter evenly, well, if you have a flat surface digital scale the. Weigh the pans until each have equal weights. Or if you’re like me you just eyeball to. Alternatively you could go through the messy process of sticking toothpicks I. The batter to see the level in each pan but that’s so messy….just eyeball it or weigh it. I must point out that I used 9″ pans and I found the batter to be too much so I usually hold some of the cake batter back and simply fill a teeny weeny loaf tin and made a cute chocolate loaf for myself. Anyway back to the matter at hand….

Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Please check the cake from the 28 minute mark; for my cakes they were done at about 32 minutes.

Now, this is the hard part; LET THE CAKES COOL IN THE PANS for at least 15 minutes. Then carefully run a table knife or spatula around the edge of each cake layer and carefully invert onto a wire cooling rack. Now, allow the cake layers to cool completely before frosting for at least 2 hours.

This cake is a great make ahead dessert so once the cakes have cooled you can plonk them in the fridge. Be sure to wrap them secure in cling film or parchment paper first.

Now for the fun part; to make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment and whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat or you will effectively end up with butter and water……which is not such a bad thing……..:-)

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top. Top with a second cake layer, more frosting (and the third cake layer, if using). Frost the top and sides of the assembled cake. Refrigerate until the frosting has stabilized/set. This should take at least 1 hour but the longer you leave it the better!


To make the chocolate ganache, place the finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until simmering (do not boil the cream. Once you can see steam rising off the surface take it off the heat). Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is smooth and homogenous. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes; this step is crucial because if you apply the hot chocolate the cake directly it will completely ruin your frosting however do not let the glaze cool longer or it may become difficult to pour over the cake – see what I mean about it being a deliberate process?

Slowly pour the gooey ganache over the cake, ensuring that the top is covered and the glaze drips over the sides. It’s a mesmerizing process and creates such a beautiful visual!

At this point, if you have the stamina………lol, you may dip your washed and dried strawberries in the chocolate and place carefully on the cake.

Refrigerate the cake until the ganache is set and the whipped cream frosting is firm, at least another hour. Slice with a long, sharp knife, wiping the blade clean between slices.



Now bite into decadent chocolatey goodness!

This cake has been in high demand since I first made it and in within one week I have made it twice for two clients. The first was as a birthday cake from a loving hubby to his wife and the second was for a swanky private dinner party.

If you would FFF to create this impressive for you just fill the contact m or send an email to nkem.o@foodandfashionfusion.com

FFF tip of The Day

1. In order to get even layers between your cakes, when the cakes are completely cool, carefully, slice off the domed part of the cake with a long sharp knife until you have a level surface.
The scraps need not be wasted as you can use them in a lovely parfait, layering them up with any left over whipped cream and chocolate ganache or just snack on them as they are 🙂

2. Before whipping cream, ensure that the cream is well chilled. Also chill the bowl the whisk in the freezer for at least 15 minutes. I prefer to use a metal bowl. This ensures that the cream whips up nicely and easily.

Incredibly, it is the 2nd day of 2015…….2014 ended on a bitter sweet note for me but I am still grateful to God for His mercies.

I dedicate this post to the angels that went up to Heaven in the past year……We love and miss you very much.

I am about to share a recipe who’s flavours and making process echo a bitter sweetness…….it’s a chocolate no it’s a TRIPLE chocolate mousse cake. It echoes deep tones of earthy dark chocolate with a gentle graduation to the light airy sweet top layer of white chocolate mousse. For all the gluten free diners, yes this one is 100% gluten free!!!

However, the making process is not for the faint of heart. It is daring, messy and a little bit painstaking; having said all that it is NOT difficult to make but requires a fair bit of attention or it could all end in splodgy, sticky, gooey mess! I used a recipe I found on the sugar duchess.

For this delightsome treat you will need;

For the cake:

300 grams (1-2/3 cup chopped) high-quality semisweet chocolate (I used Lindt’s À cuisiner 70% cocoa chocolate)

5 medium eggs, separated, room temperature

1/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

116 grams (1/2 cup) butter, room temperature

For the middle layer:

300 grams (1-2/3 cup chopped) high-quality semisweet chocolate (I used Lindt’s À cuisiner 70% cocoa chocolate)

1-1/2 cups heavy cream, divided

1 teaspoon unflavored gelatin, softened in 2 tablespoons cool water

For the top layer:

1 cup chopped high-quality white chocolate (I used nestlé’s white chocolate morsels)

1-1/2 cups heavy cream, divided

1 teaspoon unflavored gelatin, softened in

1 tablespoon cool water

The How to:

Preheat the oven to 170 degrees Celcius.

Using a 9″ or 10″ springform pan grease the bottom with cooking spray or butter and line it with a parchment round. This cake must be baked in a Bain Marie, that is, a water bath (a pan with about 1-1/2 inches of hot water) to keep the edges of the cake moist. Before placing the baking pan in the water bath, wrap it in at least two layers of aluminum to prevent water from seeping in while the cake bakes; I used three layers of aluminum. I was so nervous I just had to be extra sure that the cake didn’t drown…….lol…

Now for the first layer, the flourless cake:

Chop the chocolate into small chunks. Melt it slowly in a heat proof bowl set over pot of gently simmering water until it is about 75% melted. Continue to stir slowly until the rest of the chocolate melts.

While the chocolate melts, place the room temperature egg whites in a large, grease-free mixing bowl with about a third of the sugar. The bowl must be devoid of any impurities and the egg yolks as well if not you won’t get the desired results. Using an electric mixer, start beating the mixture on low speed and gradually increase the speed. Continue beating until the whites begin to look fluffy then add the remaining sugar, salt, and vanilla, and continue to beat until the sugar has dissolved and the meringue is shiny and nearing the soft peak stage.

Then use a whisk to stir the soft butter into the melted chocolate until you have an even mixture. Whisk in the egg yolks next and then fold half of the meringue into the chocolate mixture with a whisk. Be careful not to knock all the air out of the meringue during the folding in process. Now, fold in the remaining meringue with a rubber spatula ensuring that you mix in the heavier batter at the bottom of the bowl. Keep folding until there are no streaks.


Ok, so you survived the first step, now pour the batter into the prepared pan. Place the cake in the oven and bake for 25 – 28 minutes. The top will be shiny, and a cake tester inserted into the center will come out clean. Mine was done at the 25 minute mark so keep an eye on it.



At the end of this phase, your sink should look something like this.


So wash up and prepare for stage two. Oh I forgot to mention…..there’s a lot of washing up involved!

When the cake is done, take it out of the oven immediately, and let it cool to room temperature. As it cools, it may sink and lose some of it’s volume; this is perfectly normal. Place the cake in the fridge for 1 hour, then carefully run a knife around the edge of the pan and invert the cake onto a serving plate. Remove the bottom of the pan and the parchment circle, and replace the ring from the springform around the cake; this will act as the mold for the two mousses.

Round two – The middle layer:

Chop the chocolate and place it in a medium-sized heat-proof bowl. Bring 1/2 cup of the cream to a boil and pour it over the chopped chocolate. Stir the chocolate and cream mixture gently, until smooth; if the chocolate doesn’t melt completely, heat it briefly on low over a pan of simmering water and continue to stir until melted.

Once, the chocolate is melted, soften the gelatin in a small pan with the cool water. Once it has softened, heat it on low heat stirring to dissolve. When the gelatin mixture is completely free of lumps, incorporate it into the melted chocolate. In a medium-sized mixing bowl, whip the remaining 1 cup of heavy cream, being very careful not to overwhip it; over whipping will yield butter. You want it to just hold a soft peak. (Be sure to have chilled the bowl and whisk for at least 15 minutes in the freezer before whipping)

Check the chocolate mixture; it must be free of lumps and the temperature should be about 27 degrees Celcius. It should be warm enough to keep the chocolate from hardening but not so hot the whipped cream melts when it’s whisked in. Add about half of the whipped cream to the chocolate and whisk and fold as you did while making the cake. Fold in the remaining whipped cream once the first half is whisked in. When the chocolate and cream are evenly blended, pour the mousse over the top of the cooled cake in the ring. Use an offset spatula to smooth the top and return the cake to the fridge.

This should be your washing up stash at The end of this round 🙂 We’re more than halfway there!

For the top layer:

Round 3 – The top layer

Repeat the directions for the middle layer, using the white chocolate.

Now, I must confess that this stage did not go as smoothly for me but I blame it on the quality and possibly the quantity of white chocolate I used. I ended up with a liquidy mousse which I KNEW I daren’t pour over my cake so, I whipped up an extra cup of cream, added some gelatin and then added about half the mixture of the “liquid” mousse to it. Then spread it over the cake. I opted to set the cake I’m the freezer, for a couple of hours, so that the top layer would set up quickly. My tactic work beautifully!

When it’s ready to serve, remove the ring by running a thin knife gently around the circumference of the pan, then open the lock and lift it off.


Slice the cake with a warm, wet knife, wiping it off between slices; this will ensure that slices come out cleanly. Garnish with chocolate shavings or curls, chocolate sauce, or fruits.




This cake was very satisfying to make. I highly recommend it especially of you’re entertaining.

FFF Tip of the Day:

Making this cake requires a fair bit of preparation. Ensure that things, like the bowl and whisk for whipping the cream is adequately chilled before using. The cream should be chilled too.

It is so much easier to separate cold eggs. This recipe calls for room temperature eggs so you must allow them come up to room temperature.

There are only so many ways to make cakes, or so I thought. I’d like to clear up a small detail though; I have no pastry making training nor am I am authority. Also, I am not big on sweet pastry, I tend more towards the savory end of the spectrum. Having said that there a few cakes that have stood out; by now I think half the planet is conversant with my lemon poppy seed cake obssession.

During a recent internet trawl, I found two recipes that literally called out to me. Helped by the fact that I had all the ingredients to hand I could not rest until I made them. And thus began my night time baking sessions.

Both recipes were so simple that I wondered why they weren’t more popular……or maybe I move in the wrong cake circles. The first was a recipe for a blueberry lemon poke cake, From my post, “When life throws You a Lemon” you will quickly realise that I approve of anything that has lemons in it and even more so when paired with blueberries but on this occasion, I didn’t have blueberries. However, I had a freezer full of raspberries and in the spirit of giving things a twist, I decided to make it a two berry cake! So I filled it with raspberry coulis and topped it with fresh strawberries.

Here’s what you will need. 

Ingredients For the White Cake 

2¼ cups cake flour 

1 Tablespoon baking powder 

½ tsp salt 

1¼ cups buttermilk, at room temperature 

4 extra large egg whites, at room temperature 

1½ cups granulated sugar 

8 Tablespoons (4-ounces) unsalted butter, at room temperature 

1 vanilla bean or 1 1/2 tsp vanilla essence 

 For the coulis
Please read my post on how to make a raspberry coulis. And for the Frosting
I used store bought cream cheese frosting. 1 carton strawberries was sufficient for the garnish 

 The “How To”

Preheat the oven to180 degrees Celcius. Butter and flour a 9 x 13-inch baking pan; set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.
In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Split the vanilla bean, scrape out the seeds and add it in; scrape down the sides of the bowl and continue beating. 

Add flour mixture in portions still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating continuously to get an even mix, then add the rest of the dry ingredients.
Beat batter for a couple of minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.

Bake in the pre-heated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack, at least one hour.

Here’s why it s called a poke cake; using a fork poke holes in the cake (the cake should have plenty of poked holes).

Carefully pour your cooled raspberry coulis into the holes; it helps if you use a cup that had a spout. Then spread the cream cheese topping evenly over cake and place fresh strawberries on top for garnish. 

 Store this cake covered in the refrigerator until ready to serve.

This delightsome treat did not make it back to the refrigerator it all but disappeared on the table. There just seemed to be something magical about the raspberry soaked cake and the black flecks of vanilla that made us want to eat more of it.




Note: if you don’t have came flour don’t panic, you can make your own. All you need is all purpose flour and corn flour. Measure out a cup of all purpose flour then take out two table spoons (put them back in the flour pack) and replace with two tablespoons of corn flour. Do this until you have the desired quantity for the recipe. The sift the flour mix in a large bowl and sift again into another bowl, do this 4 – 5 times. This helps to mix the flour through properly and to aerate the mix. There! Cake flour!

A day later, barely over the guilt of eating so much cake, I found another amazing recipe on David Lebovitz site.

When I read his recipe, there was no doubt in my mind that I would make it. Not only did it sound decadent, I just happened to have every single ingredient in my kitchen! I didn’t have to scamper off to find one ingredient or the other. In fact, I had a big jar of orange syrup idling away in my refrigerator!

I did not attempt to tweak or personalise this recipe, I followed it to the letter and I had no regrets! It turned out perfectly! My husband and I dubbed it “Burst if Sunshine” because that is exactly what it was.

We shared it with friends, hubby took a huge chunk to work and everyone who ate it was mesmerized. You absolutely must try it!

You an find the recipe here

Well, now that I think of it, I made a tiny adjustment to the recipe. Since I already had orange syrup, I did not go through the process of candying my oranges and opted to use fresh slices instead as a garnish.




To be frank, nothing stops you from trying something new. These cakes are amazing but yet so easy to put together. Surprise yourself and your friends today. All it takes is a little effort. 

FFF Tip of the Day: Reasons to make fruit Sauces and Syrup 

1. Fruit sauces or coulis and syrups are wonderful to make ahead and can save so much time if you do. 

 2. They are also a great way to preserve fruits especially when they are in season and you have tonnes! 

 3. They make an excellent addition most desserts and even breakfast meals. 

4. They are easy to make and require no great technical ability. 

 Need I say more? 🙂

When I was a child I pondered and wondered on the origins of this cake’s name. Did it cost just a pound to buy the ingredients? Did you have to literally pound the cake? Was it only found in a dog pound? I can honestly tell you that I do not understand the real genesis of this marvel but I know where it will end if you were to bake or purchase this baked yummie. It won’t end well for the pound cake but your taste buds and your entire being will be enveloped in rapturous joy.




photo 3-92

I found a great recipe that was dead easy to follow that I could not resist trying it.

I had all the ingredients so it seemed like it was meant to be; a fabulous family friend, who is an impeccable baker, had given me tonnes of gourmet cream cheese and my best friend had just given me a Kenwood mixer – what other reason could there possibly be not to plunge in head-first?


Here’s what you need


3 cups (390 grams) all purpose flour

1 teaspoon baking powder 1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (340 grams) unsalted butter at room temperature

1 cup (226 grams) cream cheese at room temperature

2 3/4 cups (550 grams) granulated white sugar

1 1/2 teaspoons pure vanilla bean paste (you could use 2 ½ teaspoons of vanilla essence)

6 large eggs at room temperature


The “How-to”

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven. Butter and flour (or spray with a non stick spray and dust lightly with flour) a 10 inch (25 cm) bundt pan.

In a large bowl, sift together the flour, baking powder, baking soda, and salt and set aside.

In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as you go along. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and beat until completely incorporated. Add the eggs, one at a time, mixing well after each addition. Then carefully add the flour mixture, in three additions, and mix until just incorporated (Ensure that the flour is well mixed in but do not over mix). Pour the batter into the prepared pan and smooth the top. Bake for about 55 – 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

I split the batter into two bundt pans (smaller than the recipe called for) so my baking time was about 55 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 20 – 30 minutes so it has time to set. Remove the cake from the pan to finish cooling.



Hubby hauled one of these delightful cakes to work and it was happy addition to their day; not a crumb was spared.

Look out for my next post show casing a more colorful side to this recipe. You will be pleasantly surprised; I know I was 🙂

This past weekend was filled with all manners of cooking activities and the chief ingredient was Jamaican Rum.

No, I am not a closet alcoholic, and no I do not need to join AA but I Must say that it proved to be an interesting ingredient to work with.

In Saturday morning, I decided that a decadent breakfast was the only way to kick off the weekend so I made banana bread French toast, with rum flambéd bananas and caramel sauce.


The recipe is simple enough to follow.

Ingredients (for one portion)

2 thick slices of banana bread
1 egg (beaten)
1/4 cup milk
1 teaspoon cinnamon
1 big banana
3 tablespoons rum
1/4 cup cream
3 tablespoons brown sugar
Butter (about 3 tablespoons)

The How To
Combine milk, cinnamon and milk in bowl and set aside. Heat a pan and add about 11/2 tbs of butter until butter melts, lower the heat. Dip sliced banana bread in egg mixture and allow it to soak up the mixture for a few seconds on both sides. Transfer to the pan and turn the heat up to medium. Cook each side for about 2 minutes or until golden brown. Take off the heat and keep French toast in a warm oven.

Slice bananas chunkily and set aside. In the same pan add the rest of the butter and melt on medium heat as the it begins to sizzle add bananas stir for a minute and add the rum. Tilt the pan carefully towards the open flame until the rum ignites. Set the pan upright and allow the alcohol to cook off. When the flame the pan self extinguishes take out the bananas and set aside. Add the brown sugar and cream stirring constantly. Allow to thicken and take off the heat.

Serve flambéd bananas on top of the French toast with a dollop of cream and a drizzle of the sauce. This is a real family treat.


Buoyed by my successful tango with the drink in the morning I decided in the evening that I would tackle the almighty rum cake recipe.

You might wonder what us unique about the recipe. Well it started a couple of months ago when I was chatting with a food enthusiast and she raved about Turtuga rum cake. Now to be honest before that conversation I didn’t even know that there was a place on earth called Turtuga or that their rum cake was a global phenomenon. There and then I decided I would make mine!

After scouring various recipes, I settled on one that promised to yield a cake that was as close to the Turtuga one. The recipe can be found here.

The only ingredient I omitted was the walnuts simply because I didn’t have any.

The cake isn’t complicated to put together but you have to be patient when drizzling the rum syrup over it.

My cake was as drunk as a skunk and I didn’t use up the recommended amount of syrup.

I exercised a lot if restraint and didn’t attack the cake until the next day. It was impossibly moist and luxurious tasting.


We had it with rum and raisin ice cream; what else? ! 🙂


If you can please give this recipe a go.

Zingy, Zesty and Fresh

Your sweetness is counterbalanced by your tanginess

Moist, smooth with a subtle crunch

The poppy seeds certainly add a punch

Your lemon glaze leaves me in a happy haze

Your subtly belies the flavour explosion in every bite

Yet my plight takes flight

The flecks of yellow mesmerize and are in no way sallow

Like good wine you taste better with time

Oh! That you will be everlasting

Obliterating any prospects of fasting

You represent sunshine in a plate

To feast on you is never too late

A treat that is genuinely hard to beat.



Lemon Poppy Seed Loaf slicedEveryone knows that I adore lemons! There is just something about them that I love! They deliver a vibrancy to dishes that is nothing short of amazing. My post “When Life Throws You a Lemon…….” is a testament.

The recipe for this loaf wonder can be found at a fellow foodie’s blog