baking recipes

Get shorty…shortbread!

Yudhika bakes shortbread....

Yudhika bakes shortbread….

How about a slice of home-made shortbread with a good cuppa?  I have a love for cake and curries and sometimes neglect some of my old besties…like shortbread.


I add a few tablespoons of ground rice to this recipe and it makes the shortbread deliciously crisp!  I use a coffee grinder to process little batches of rice – it can be used in fritter recipes and even to thicken sauces and gravies! If you are short on time, you could use store-bought rice flour….I tend to avoid this option as I just use a little at a time!


The ingredients for the shortbread should be at room temperature and please….no margarine for this one…actually….no margarine ever…ever….EVER!  Butter is the only option here!


You could also flavour this recipe with lemon or orange zest or almond essence!  I am sticking with the traditional version here…..



Makes one 25cm round



150ml butter

130ml caster sugar

1 egg yolk

250ml cake flour

80ml ground basmati rice

20ml full cream milk

Here’s how

Preheat oven to 180 degrees celsius.

Place the butter in a mixing bowl.

Use an electric beater to cream the butter.

Gradually add the sugar while beating continuously.

Cream the butter until very pale in colour.

Add the egg yolk and beat well.

Sift the flour into the butter and egg mixture.

Add the rice flour and use knead the dough lightly to form a soft dough.

Add the full cream milk and gently work the dough into a ball.

Roll the dough into a round and press into a 25cm loose bottomed pie tin.

Slice the round into 16 wedges and bake for 20 – 25 minutes or until the shortbread is golden in colour.

Leave the shortbread to cool in the pie tin.

Remove from the tin and gently slice the shortbread over the slice marks with a sharp knife.

Serve once the shortbread has cooled down.

Store the shortbread in an airtight container for two to three days.


Cherry Chocolate Cake

Yudhika's Cherry Chocolate Cake....

Yudhika’s Cherry Chocolate Cake….

Is there any better way to celebrate the start of a beautiful weekend than with a slice of cake? I was out shopping and there are berries absolutely everywhere!  Raspberries, strawberries, blueberries and my favourite….cherries!


Cherries and Chocolate are a match made in heaven….and here a recipe that will add a sparkle to your weekend!


Speaking of sparkles….enter the KitchenAid Stand Mixer competition on….leave a comment and stand a chance of winning this ‘must have’ kitchen appliance!  It’s what I call a dream machine!

Click here for more information….

For more Christmas recipes, pick up your copy of the Post Newspaper on Wednesday…and also check out the AMC Cookware competition!


Love the recipe?  Leave a comment!


Cherry Chocolate Cake



200g cake flour
45g cocoa powder
250g castor sugar
15ml baking powder
Pinch of salt
80g butter
250ml full cream milk
2 eggs
5ml vanilla essence

The Frosting Ingredients

100g butter
200g sifted icing sugar
45g cocoa powder
230g cream cheese
30ml full cream milk, optional

Punnet of fresh strawberries or cherries, to garnish

Here’s how

Preheat the oven to 170 degrees celsius.  Grease and line 3 x 20cm (8 inch) round cake tins.

Sift the cake, salt, baking powder and cocoa into a large mixing bowl.  Add the castor sugar and butter to the sifted dry ingredients. Use a hand held beater or a stand mixer and beat the ingredients until they have a sandy consistency.  Ensure that there are no lumps in the mixture and that the butter is broken down.  

Lightly beat the eggs, vanilla essence and full cream milk together.  Pour half the egg mixture into the mixing bowl and beat slowly.  Pour in the other half of the milk mixture and beat for a minute.  Turn up the speed on the beater and beat until the cake mixture is smooth.  There should not be any lumps in the mixture.  Do not over beat as this will result in a heavy textured cake.  

Divide the mixture into the greased tins and bake for 20 minutes or until the cake shrinks away from the side of the tin.  A skewer should come out clean when inserted into the centre of the cake.  

Leave the cakes in the tin for a few minutes before turning them out onto a wire rack.   Allow the cakes to cool completely before assembling them.  

For the frosting:

Beat together icing sugar and butter until well combined.  Sift in the cocoa powder and continue beating until smooth.  Add the cream cheese and beat until well combined.  Beat until the mixture is fluffy. This should take 2 – 3 minutes.  Add full cream milk if the frosting is too thick.  

To assemble:

Spread the frosting over each cake.  Sandwich the cakes together and use the remaining frosting to ice the sides of the cake.  Garnish with fresh cherries or strawberries.  

Yudhika’s Tips

You can make cupcakes using the same recipe.  This should give you 24 cupcakes.  
When assembling the cake, leave the greaseproof lining on until the cake is being sandwiched.  This makes handling the cake easier and less messy.  
I add fresh cream instead of full cream milk to the frosting for a little more decadence.  
Peppermint essence can be added instead of vanilla.
All ingredients for this recipe must be at room temperature.  

Custard Cream Cake

Custard Cream Cake

Custard Cream Cake

Happy Monday, Everyone!!!

I have been crazy busy with the new ‘Feast of Eid’ Sugar ‘n Spice show for Saffron TV. I must apologize for neglecting my blogging responsibilities.

I have received loads of requests for the Custard Cream Cake….its one of those recipes that I’ve been mulling over for a while now. Feather-light sponge with strawberry jam and luscious home-made custard – it’s a great combination!

The sponge for this cake is super light without any butter or oil – it’s not a typo! And you can go big on the topping without breaking the calorie bank!

My tried and trusted tips:
A good pot is absolutely essential when making old-fashioned custard!!! I used my trusted AMC pot and believe me, a manky old pot can leave the custard tasting like burnt milk!
The dry ingredients for this recipe are in grams to ensure accuracy.
The sponge recipe does not contain any oil or butter.

Custard Cream Cake


80g cornflour
20g cake flour
30g custard powder
5ml cream of tartar
2,5ml bicarbonate of soda
4 eggs
150g sugar
10ml cold water

For the custard cream:

140ml fresh cream
190ml full cream milk
1 vanilla pod
3 large egg yolks
65g sugar
10g cake flour
20g cornflour

200ml double thick cream
50ml fresh cream
40ml icing sugar

Strawberry jam, to sandwich cakes
Fresh strawberries, to serve
Edible flowers, to garnish

For the sponge:
Preheat the oven to 180 degrees celsius.
Grease and line 2 x 20cm cake tins.
Sift the cornflour, cake flour, custard powder, cream of tartar and bicarbonate of soda 3 times.
Whisk the eggs in a mixing bowl until light in colour.
Gradually add the sugar and whisk until the mixture has tripled in volume.
Fold the sifted dry ingredients into the egg.
Scrape the bowl to ensure the batter is well combined.
Add the water to the batter and fold lightly.
Bake for 12 minutes. The sponge should slighty shrink away from the side of the tin.
Turn the cakes out onto a wire rack and leave to cool.

For the custard cream:

Slit the vanilla pod and scrape off the seeds.
Bring the fresh cream milk, vanilla pod and seeds to boil in an AMC pot.
When the milk rises, remove from the heat.
Place the egg yolks, sugar, cake flour and cornflour in a mixing bowl.
Whisk until the mixture is lump free.
Pour the hot milk/cream over the egg mixture and continue whisking.
Pass the liquid through a strainer and back into the pot.
Continuously whisk the mixture over a low heat until it thickens to a dropping consistency.
Spoon the custard into a bowl and cover with plastic wrap.
Press the plastic wrap onto the surface of the custard to prevent a skin from forming.
Leave the custard to cool.

Whisk the double thick cream, fresh cream and icing sugar.

Place the cooled custard in a mixing bowl and use the back of a wooden spoon to smooth into a paste.
Add half the cream and whisk lightly taking care not to over mix the cream.
Add the remaining cream and lightly whisk until smooth.

Sandwich the cakes with a layer of strawberry jam and a custard cream.
Spread the custard cream over the top and sides of the cake.
Garnish with edible flowers and serve with fresh strawberries.