Monthly Archives: October 2018

Cinnamon Teacake



_20181024_174941Done in literally 45 minutes! So good for those sudden unexpected guests who drop by .. But that hardly happens here in Melbourne. I miss that aspect of KL… we need to make appointments way ahead to visit friends over here! Lol…. Melbourne culture I guess so we just rock with it. 😎 This one is again adapted from The Australian Women’s Weekly The Baking Collection.


Ingredients :

Prep +cook time 45 minutes.    Serves 10

  • 60g butter, softened
  • 2/3 cup, minus 3 tbsp castor sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup self raising flour
  • 15g butter, melted, extra
  • 1 tsp ground cinnamon
  • 1 tbsp castor sugar

1. Preheat oven to 180 degrees Celsius. Grease a 20cm round cake tin, line base with baking paper.

2. Beat butter with sugar until fluffy, then add the vanilla extract  On low speed crack in the egg and slowly combine then increase to high speed till light and fluffy. Stir in milk and sifted flour. Pour mixture into the cake tin.

3. Bake teacake for 25-30 minutes. Cover the cake with a piece of baking paper if it’s browning too much. Stand in tin for 5 minutes then turn onto a wire rack.

4. Brush top of hot teacake with melted butter and sprinkle with combined cinnamon and sugar. Yummers!


Melt and Mix Strawberry Yoghurt Cake

DSC_4646This has become one of my favourite cakes and I think I must have made it twice this week! Yes! I was also trying to deplete my strawberry stock. This is what happens when you go on a frenzy and buy a box of strawberries for just 10 dollars! After that came the news of the needles found in strawberries…so yes I literally had to finish it off. Btw do you guys know about the ‘hack’ to make your strawberries last longer in the fridge? All you need to do is get a bowl of water and pour in perhaps 2-3 tbsp of vinegar..(I used apple cider vinegar), then just soak the strawberries with it’s box into this bowl of water, just sort of slosh it around so that all of the strawberries get wet. Take it out and place it on some kitchen towels and into the fridge it goes. I think the last time I bought the ‘box of strawberries’ , I did this diligently and it lasted for about 2 weeks . So yeah..try it! OK back to the recipe. Again another winning recipe from Australian Women’s Weekly.

Serves 8

Prep + Cook time 1 hour 15 minutes


  • 2 1/2 cups( 375g) self raising flour
  • 250g strawberries ,roughly chopped
  • 2/3 cup castor sugar
  • 1 tsp vanilla extract
  • 2 eggs, beaten lightly
  • 1/2 cup greek style yoghurt
  • 125g butter, unsalted and melted
  • 1 cup roasted almonds, chopped roughly
  • 1 cup greek style yoghurt, to serve

Macerated strawberries

  • 250g strawberries, halved/quartered
  • 1 tbsp lemon juice
  • 1 tbsp castor sugar


  1. Preheat oven to 180 deg C. Line base and side of a 20cm springformpan with baking paper.
  2. Sift flour three times into a big bowl and add to it the rest of the ingredients and half the chopped almonds.
  3. Spoon this mixture into the baking pan and sprinkle on top the rest of the chopped almonds. If you aren’t keen on that crunchy almonds with every bite, skip the 1/2 cup almonds that you add to the mixture and just sprinkle the amount you want on the top.
  4. Bake cake for around 50 minutes or until the skewer comes out clean. Leave cake in the pan for about 10-15 minutes to cool off then release the ring and transfer to a wire rack to cool.
  5. Make the macerated strawberries by mixing everything together in a bowl and let it stand for 20 minutes.
  6. Serve cake topped with macerated strawberries and extra yoghurt.