Wednesday, 27 April 2016

Chocolate And Banana Sorbet (No Machine)

This chocolate and banana sorbet is unbelievably easy to make, and is deliciously creamy, smooth and decedent. The best part about this recipe is that it only requires 3 ingredients that you probably already have in your pantry. 

  1. 380g frozen banana
  2. 70g condensed milk
  3. 6 tablespoons unsweetened cocoa powder

  1. Add the frozen banana, cocoa powder and condensed milk in a food processor and process until smooth. 
  2. Pour into a freezable container and freeze for at least 5 hours.

The sorbet will last in the freezer for up to 8 weeks.

Sunday, 3 April 2016

Orange Drizzle Cake

Inspired by the classic lemon drizzle cake, this orange drizzle cake is delightfully moist and fragrant. This citrus cake brings warmth and a burst of fresh flavour. The orange juice gives it a beautiful golden colour that is to die for! 


For the cake:
  1. 200g flour
  2. 2 tsp baking powder
  3. 200g caster sugar
  4. 4 eggs
  5. 150ml plain yogurt
  6. zest of 1 orange
  7. 5 tbsp orange juice
  8. 1tsp orange extract
  9. 150ml sunflower oil

For the syrup:
  1. 4 tbsp icing sugar
  2. 3 tbsp orange juice


  1. Preheat the oven to 180 degrees. Line an 8” cake tin or loaf tin with baking paper.
  2. Sieve the flour, baking powder and sugar into a bowl.
  3.   In a separate bowl, whisk together the eggs, oil, yogurt, orange zest, juice and extract.
  4. Pour the egg mixture into the dry ingredients and mix well.
  5.  Pour the batter into the prepared cake tin and bake for 45-50 minutes.
  6. For the syrup, put the sugar and orange juice in a pan. Stir over low heat until it thickens slightly.
  7. Brush the syrup over the cake as soon as it comes out of the oven. Cool the cake completely before serving.