Mini flourless orange cakes

flourless orange cake

These are the easiest thing to make when you have a couple of Oranges at hand. The whole Orange is used in this recipe, YES! the skin too. This can be made in steps so even if you have a busy schedule, it is still possible to whip his up without much hassle.

The best part of these dainty cakes in the syrup. Orange syrup helps keep the cake moist and enhances the flavor greatly. You can infuse the syrup with different flavors. I threw in a few springs of lemon thyme. You can spike the syrup with rum or Orange liqueur too. To enhance the Orange flavor, throw in an Orange peel. It’s your chance to be creative here!

flourless orange cake

These cakes are naturally gluten free, and the rising agent is the beaten eggs, just like in sponge cakes or sponge fingers. We beat the eggs and sugar to ribbon stage and then fold in rest of the ingredients. It is easy as that. But there are a few crucial steps, that you have to follow correctly, in order to get the perfect cake. I will highlight those steps with pictures below.

boiled orange

First up, the Orange/oranges need to be boiled for at least an hour or until it becomes soft. Submerge the orange in water when boiling, to remove bitterness. Discard the water and cut the Orange in to pieces, removing any pits and the top bit(where the stem used to be). Place in a food processor/ blender and grind into a pulp.

Orange pulp

This is how the Orange pulp or puree would look like. Place this in a bowl and move on to the next step. This pulp can be refrigerated in a closed container for a few days.

prepare pan

This step is to guarantee the easy removal of the cakes from the pan. Apply a thin layer of butter in the cases. Place teaspoon of flour (rice flour or all purpose flour) in each case and turn and tap the tray so that the inside of the mold is evenly coated with a thin layer of flour. Discard the remaining flour. Set aside.

It is a good time to pre-heat the oven to 160 C (convention/without fan) at this stage.

almond meal

Sieve almond meal and baking soda to remove lumps. The little amount of baking soda is used as a guarantee for the rise, but is not necessary. The sifting will also contribute towards a airy texture of the cakes.

beat eggs and sugar

Place the room temperature eggs and sugar in the bowl of a stand mixer and whisk on medium high, until the mixture becomes pale and thick. You will start to see the streaks as it thickens up.

thick and pale

Check the mixture for the consistency. I call this the ribbon stage. You can draw a ribbon with the batter and it will stay for a second before disappearing. This is a crucial step. The air that we incorporate at this stage is what gives the body to the cake.


Carefully fold in the Orange puree to the beaten egg and sugar mixture. Be gentle and try not to knock out a lot of air out. Follow with the almond meal and once again, fold gently. If you mix vigorously, the batter will lose the air and deflate, resulting in flat, dense cakes. The final batter should have a considerable volume and should feel light and airy.

This mixture can be refrigerated for a day or tow, so it is such a good make ahead dessert.

fill the tray

Pure the batter carefully into the molds of the prepared pan. I like to use a piping bag to ensure clean edges and even, controlled distribution of the batter. Once done, smooth out the tops with a wet finger. You can fill close to the brim, as they will not rise. When ready, place in the oven.

Orange syrup

While the cakes are baking, make the orange Syrup. Place Orange juice and 1/2 cup sugar in a saucepan and bring to boil. Simmer for a about 5 minutes until Syrup start to thicken and remove from heat. It is a good idea to pure the syrup in to a pouring jug and have it ready to use.

You can infuse the syrup with different things. Lemon thyme, lemon rind, rum or orange liqueur and some of the suggestions

baked cakes

They should be done in 30 minutes. Check for doneness by using a cake tester/skewer. If the tester or skewer comes out clean, they are done. You will notice the golden tops too. They will shrink a bit and release from the sides too. Remove from the oven and set aside for a couple of minutes.

prick a few wholes on the cakes while you wait. This will help absorb the syrup later.

Soak with syrup

Use a knife or a offset spatula to release the cakes. They should pop out effortlessly. Place on a wire rack and place a tray underneath to catch any dripping syrup. Heat the syrup if it has gone cold. then pure a generous amount onto each cake. let the syrup seep in and go for a second round. make sure the edges are covered too. Any remaining syrup can be poured when serving.


Decorate however you like and serve with extra syrup

If you prep your Orange puree and the syrup before hand, this recipe would only take about 10 minutes to prepare and 30 minutes to bake. The baked cakes stays fresh for longer due to the syrup.

flourless orange cake

I keep them in a air tight container, in the fridge for about 4 days. You can keep them even longer, but they honestly don’t last that long. You can even freeze these. If you plan to freeze, do not use the syrup. Instead, let the cakes, cool completely and place on a tray. Place the tray in a freezer for a bout an hour, place the frozen cakes in a zip lock bag or a freezer safe container and freeze for several days. I haven’t frozen beyond a month, so I cannot guarantee that.

flourless orange cake

To serve frozen cakes, bring them to room temperature, warm up in the oven or microwave and pour the hot syrup over. They will be as good as new.

flourless orange cake
Mini flourless orange cakes


Servings: 10 -12 cakes

flourless orange cake


    For the cakes
  • 1 large Orange washed and cleaned
  • 140 g almond meal
  • 1/2 cup + 2 tbsp castor sugar
  • 2 large eggs
  • 1/2 tsp baking powder
    For the syrup
  • Juice of one Orange
  • 1/4 cup sugar


  1. Boil the orange in a large pot of water until soft
  2. Discard the water and puree the orange. Remember to remove any pits
  3. Prepare a 12 hole muffin tray and set aside. Use butter and flour to make it none stick. Check instructions in the post
  4. Pre-heat the oven to 160 C ( without fan)
  5. Whisk eggs and sugar using a stand mixer, until thick and pale
  6. Fold in the Orange puree followed by the almond meal and baking soda
  7. Deposit batter evenly into the prepared muffin tray
  8. Bake the cakes for 30 minutes
  9. Always check at 20 minute mark and if top is browning too quickly, cover with a foil
  10. To make the syrup, bring sugar and Orange juice to a boil and let it simmer for about 5 minutes until syrup thickens a bit
  11. Once cakes are done, done remove from oven and leave to cool for few minutes
  12. Remove the cakes, prick with a tooth pick and soak with warm syrup
Continue Reading

Summer Sponge Roll Cake

sponge roll cake

I use this recipe(orthodox) when I need a more stable product that I can store in fridge for a couple of days or transport to places or served in outdoors. The sponge is very stable, moist and fluffier than the one that use whipped egg whites. Rolling could be a little tricky as the sponge is thicker and I find it a little less flexible, but the flavor is unbeatable.

Fluffy and moist crumb

Eggs and sugar are whipped to ribbon consistency and dry ingredients are folded in carefully. It’s important to not to knock out too much air out or the sponge will be flat and dense. 

the ribbon stage

These kind of sponges are baked for a shorter time at a higher temperature. It’s ready when the sponge is dry and springs back when pressed. Let the sponge cool down for a few minutes on a wire rack before removing the paper.

sift flour in

Use a generous amount of fine sugar on a parchment paper when flipping the sponge sheet over to remove from the baking sheet. This will stop it from sticking to the paper or use a clean tea towel. I prefer the tea towel method. While it is still warm, roll the sponge sheet and then let it cool completely. This initial rolling helps keep the roll from cracking later when we roll with the filling inside. It acts as a memory 🙂 so the sponge knows where to bend. This step is crucial to a smooth finish!

Roll while still warm

The filling I am using for this is a very refreshing and less sweet alternative to jam or butter cream. I’m using cultured sour cream. It’s got a sharpness and slight tang to it. Any verity of sour cream would work just fine.

cultured sour cream

I’m also using thinly sliced strawberries. I have coated the strawberries in honey and orange juice.

soaked in orange juice and honey

If you have over backed edges, just in case, just trim them off and apply some sugar syrup to moisten up. When filling, unwrap the roll and leave it on the tea towel or the parchment paper. Spread sour cream evenly and leave a little room( about 1/2 an inch) at the end so it will not overflow when you roll the last bit.

sponge roll cake
Spread sour cream and strawberry slices evenly

Use the paper or the tea towel underneath to guide the sponge sheet when rolling. Do not roll too tightly, as it will rack. Once rolled out completely, do not remove the paper/tea towel but place the roll seam side down, and refrigerate for at least 15 minutes to set.

Once set, it’s easier to cut. Use a clean sharp serrated knife. If you are not serving it on the same day, then wrap the roll cake in a cling wrap to make it air tight and refrigerate.

Summer Sponge Roll Cake

cakes, dessert

Servings: 1 roll cake

sponge roll cake


    For the sponge
  • 70 g castor sugar
  • 3 eggs
  • 60 g all purpose flour
  • 25 g corn flour
  • 1 tbsp white rice flour
  • 1/2 tsp salt
  • 1 cup sour cream (cultured preferred)
  • 1/2 cup strawberries
  • 1 tbsp honey
  • 2 tbsp orange juice
  • Icing sugar to dust
  • More strawberries to decorate


  1. Preheat Oven to 180 C
  2. Line a cookie sheet or a 9″ by 13″ baking shallow baking sheet(could be slightly bigger)
  3. Weigh the sugar in to a glass bowl and break the eggs in
  4. Place the bowl on a bain-marie or water bath, and whisk until the mixture is at blood temperature 35 C – 38 C (slightly warm to the touch)
  5. Be careful not let the bottom of the bowl touch the water, else the eggs might curdle.
  6. Once mixture is warm enough, transfer to a bowl of a stand mixer attached with a whisk.
  7. Whisk on medium-high speed until mixture doubles in volume (for about 5 – 8 minutes)
  8. The batter should be at ribbon consistency. Check the images in the post
  9. Once done stop the mixer, remove the bowl
  10. Mix all the flours in a separate bowl and sift directly on to the egg, sugar mixture.
  11. Add salt and then fold lightly using a spatula
  12. Do not knock too much air out. But make sure all the flour is incorporated.
  13. Pure the batter on to the prepared baking sheet, spread evenly using an offset spatula.
  14. Tap to release any big air bubble trapped inside
  15. Bake for 12 minutes
  16. Remove from the oven once done, let cool slightly on a wire rack
  17. Use a clean tea towel/baking paper dusted with sugar and tip the sponge over and remove the paper stuck to the bottom
  18. Roll the sponge along with the tea towel, while still warm and let it cool down
  19. In the mean time, thinly slice the strawberries and mix 1 tbsp honey(you can use sugar too) , orange juice and let sit
  20. Once the sponge is cool, unwrap and spread sour cream evenly. Place the strawberries in a single layer
  21. Using the tea towel/parchment as a guide, slowly roll the sponge applying gentle pressure
  22. Do not remove the tea towel/parchment, but wrap the whole roll and tuck the seam side down
  23. Place the roll in the fridge for at least 15 minutes
  24. Once set, decorate with more strawberries and dust with icing sugar
  25. Use a clean sharp serrated knife to slice
sponge roll cake
Continue Reading

Cherry yogurt cake

Cherry yogurt cake
Cherry yogurt cake

This is something I’v made every cherry season back in Australia. The tradition doesn’t have to change as cherries are in abundance here in the States too. I think I have bought closer to a dozen ponds by now, from various farmers markets here in Seattle and food stores.

They are fresh, juicy and in so many different colors and shapes. Wow! I tried to look up all the varieties but gave it up! I don’t think I will be able to remember all the names 😀 haha. I am especially fond of the sour cherries, may be it’s their color makes them taste better. But I love the sweet and sour notes, that goes really well with bakes.


This cake is a variation of the lemon yogurt cake. Every house-hold or family has their own version of a lemon yogurt cake i guess. It is such a simple one bowl cake batter that can work as a carrier for so many things, like berries, stone fruits, pineapple or just plain as it is with loads of lemon juice. It is usually made into a loaf or mini cakes, drizzled with a thin lemon glaze.

Cherry yogurt cake
Cherry yogurt cake

But I like to make it into a sheet cake, specially when I use cherries. So this will have a nice golden top, crispy edges, and a moist center. The cherries go soft as the cake cooks and taste even better. Some times I think this cake is a mix between a pudding a cake and a torte.

Even though, this is a one bowl cake, its recommended to mix certain ingredients first, just to make your life a little easier. What I normally do is, whisk yogurt and sugar until smooth. And then add eggs followed by oil. Whisk the mixture to emulsify. Add lemon juice and then add the flour. This way the batter doesn’t get lumpy. The batter should be light and at dropping consistency.

batter consistency

If you don’t have self-raising flour, use normal all purpose flour and baking powder ( add 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup flour )

Coat the cherries before adding them to batter to prevent them from sinking to the bottom. And when folding in cherries, do not over mix as it will break/crush the cherries. We want them in chunks!

flour coated cherries

I bake the cake at 180 C with top and bottom heating. keep an eye on the cake, and let the edges go golden brown. Make sure the center is cooked through.

Cherry yogurt cake
Cherry yogurt cake

This recipe can be doubled or quadrupled. Batter can stay in the refrigerator for up to a week. You can make small individual cakes instead of one large.

Cherry yogurt cake



  • 250 g yogurt
  • 275 g castor sugar
  • 100 g vegetable oil
  • 3 eggs
  • 225 g self raising flour
  • Juice and zest of one lemon
  • 1 cup pitted fresh cherries


  1. Preheat oven to 180C (355F)
  2. Cut then in to halves or quarters
  3. Toss the cherries with some flour to coat
  4. Prepare a 9 by 9 inch heavy cake pan
  5. Whisk yogurt and sugar(with lemon zest) in a large bowl
  6. Add eggs and whist to combine
  7. Add oil and whisk to emulsify (mixture should look like a smoothie)
  8. Add lemon juice
  9. Add the sifted flour in and fold through to create a smooth batter
  10. Fold in the cherries (leave some for the top)
  11. Pour the batter into the pan and place a few cherry pieces on top
  12. Bake for about 40 minutes and check for doneness
  13. Might have to give an extra 5 to 10 minutes depending on the oven and the tin
Continue Reading

Pumpkin spice cupcakes

I have made hundreds of cupcakes since I started my baking adventures and have always been trying to create new flavors. This pumpkin spice cupcake is one of them and by far my favorite. I was playing with pumpkin as it was the Halloween season and I thought there is never a better chance to try this cupcake.

I loved the soft pillowy texture despite having pumpkin in. Also the spices came through beautifully. The cupcake itself is not overly sweet so the cream cheese frosting goes really well balancing out the sweetness.

I didn’t use canned pumpkin puree, instead roasted a sweet butter nut pumpkin half until soft and scooped out the flesh. Puree the flesh in a food processor before adding to the cake. Be careful of how much milk you’d want to add. This depend on how wet your pumpkin puree is. You want the cake batter in the ribbon consistency just like a butter cake batter would look like.

You can swap milk with non-dairy milk. I used dark brown sugar but I think light brown sugar would be fine too.

For the frosting, I used 3 cups of icing sugar at first and thought it was a bit too rich and sweet. So I have changed the recipe to use more butter and less of sugar. The trick is to whip butter until soft and fluffy. Then you can add cream cheese followed by icing sugar and give a quick whip on high until just combined. Keeping the frosting in the fridge until it is firm helps with piping.

Cupcakes would sit at room temperature for a couple of hours in cooler weathers. They will have to be refrigerated after that and thawed back before serving.

This is a must try, if you are a fan of all things pumpkin!!

Pumpkin spice cupcakes


Servings: 12

Pumpkin spice cupcakes


    For the cupcakes:
  • 250 g plain flour
  • 180 g castor sugar
  • 125 g butter at room temperature
  • 80 g brown sugar
  • 2 eggs
  • 150 ml milk
  • 1 cup pureed pumpkin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 tsp. baking powder
  • 1/2 tsp. bicarb soda
    For the cream cheese frosting:
  • 225 g cream cheese
  • 100 g butter at room temperature
  • 2 cups icing sugar
  • 1/2 tsp. ground cinnamon


  1. Preheat the oven to 180 °C.
  2. Line a muffin tray with paper muffin liners.
  3. Sift together the flour and all the spices and set aside.
  4. Beat butter, white sugar and brown until light and fluffy.
  5. Add the room-temperature eggs one at a time clearing after each addition.
  6. Stir in the pumpkin puree and mix until just combined.
  7. Fold in the flour mixture alternating with milk.
  8. Dispense the batter into the molds and bake for about 20 minutes or the cakes are just done.
  9. Cool on a wire rack completely before frosting.
    To make the frosting:
  1. Beat butter until pale and fluffy.
  2. Add softened cream cheese and icing sugar.
  3. Beat until incorporated and refrigerate for about 15 minutes or until piping consistency is achieved.F
  4. Frost the cupcakes before serving.
  5. Refrigerate leftover cupcakes in an air tight container.
Continue Reading

Healthy banana loaf

When you see some overripe bananas, the first thing that comes to your mind is undoubtedly the good old banana bread. But I am not willing to put a load of brown sugar in my body to save a few bananas. It’s always good to have a slice or two occasionally but having a whole loaf sitting in the pantry is not going to help my diet.

So I thought of replacing the usual ingredients in a banana bread with their healthy substitutes to create a breakfast loaf. It still contains sugar and carbs and thus gives no excuses to over eating but it is better in many ways and is a great grab and go breakfast option.

Notice this is made with only whole wheat flour. I was tempted to substitute half of the flour with rolled oats, but I postponed it for another time. No refined sugar is used what so ever. Instead, I’m using some honey and molasses. Molasses gives that nice brown colour and that subtle caramelized flavour. But I am not quite sure the flavour came through in this case, but the colour was beautiful. Butter is replaced with olive oil and apple sauce. This makes the crumb supper moist and soft.

Make sure to grease the loaf tin properly. I have sprinkled some pepitas on top for extra texture but it is completely optional. If you like you can use some oats, or chopped nuts instead of pepitas or place a whole banana split lengthwise to make it more visually appealing.

Once the loaf is completely cooled, you can cut thick slices and wrap them individually and freeze them for up to two weeks.

Healthy banana loaf


Servings: 8-10 slices

Healthy banana loaf


  • 2 ripe medium bananas, mashed
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1/4 cup applesauce
  • 2 egg
  • 1/2 cup soy milk
  • 1 3/4 cups whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • A handful of pepitas (pumpkin seeds)


  1. Preheat oven to 160 °C.
  2. Grease a 9 by 5 inch loaf tin.
  3. Place oil, eggs, honey, apple sauce and molasses in a bowl and whisk to combine.
  4. Add the smashed bananas and mix to combine.
  5. Mix dry ingredients in a separate bowl and add to the wet mixture along with the milk.
  6. Stir until everything is combined and pour in to the prepared tin.
  7. Sprinkle the pepitas on top and bake for about an hour or until a skewer inserted in the center comes out clean.
  8. Let the loaf cool for about 10 minutes before taking it off the pan.
  9. Cool completely before cutting in to it.
Continue Reading