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Blueberry and Almond Cake.

So I suppose by now you know that I love Blueberries. A LOT. Hence, this cake. It has SO many blueberries, a beautiful almond flavour with a slight tang from the cream cheese, it is so good! Sometimes it’s great to have cakes with no extra work involved to assemble them and that can be presented with a generous sprinkle of icing sugar. Don’t you agree?

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I used blueberries, you can use any berries or fruit of your choice in this cake, just make sure it’s not too watery.

Let’s get baking:

You’ll need-

100g soft room temperature unsalted butter

100g soft room temperature cream cheese

1 large egg

60ml yoghurt

150g castor sugar

10ml vanilla extract

1/4tsp ground cinnamon

2 tsp baking powder

1/4tsp baking soda

1/4tsp salt

120g plain flour

100g almond flour

250-270g fresh blueberries (or frozen)


  1. Preheat your oven to 165 C, butter and line a 7inch round cake pan.
  2. In a medium bowl, sift in all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, almond flour) Keep aside.
  3. In another bowl, whip the butter and cream cheese well. Then add the castor sugar, mix. Add the egg and vanilla, mix again.
  4. Now add half of the dry ingredients, fold in with a spatula. Add the yoghurt. Now add the blueberries into the remaining dry ingredients and gently toss them in the four. Add this to the batter and gently fold it in till you see no dry ingredients.
  5. Pour this batter into the cake pan and level it. Bake for about 55-60 minutes, or until a skewer inserted in the middle comes out clean.
  6. Once baked, let the cake cool in the pan for at least 20 minutes and then remove the cake and let it cool completely.
  7. Serve with a generous dusting of icing sugar or with more berries or ice cream and ENJOY! Stays fresh or up to 3-4 days when covered and refrigerated.

The cake is best eaten the day it’s made.

Now you can buy the products and ingredients I use by clicking on the links on the recipe ingredients list, you can also check out the products page to know what camera, oven etc I use.

If you like my photography please follow me on PinterestInstagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!


Bakesalotlady ❤

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Lemon Loaf Cake!

Summer is my favourite season hands down! And other than mangoes I think any form of citrus makes me think of a bright sunny day at the beach! This loaf will take you just there, I promise.

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I used lemon here but you are free to use any citrus fruit of your choice, I’m sure all of them will taste just as good. I always struggled with making a loaf that was tangy enough to my liking, if you’re someone who likes a nice tangy tart loaf cake, you’ve come to the right place, my friend. Let’s get baking.

Ingredients: (click links to buy)

210g all-purpose flour

1 1/2 tsp Baking Powder

1/2 tsp Baking soda

1/2 tsp salt

180g Castor Sugar

85 ml lemon juice (freshly squeezed)

3 tbsp lemon zest

110g unsalted butter softened at room temperature

200ml plain yoghurt

1 tbsp Vanilla extract

3 small-medium eggs

For the glaze: 150g sifted Icing Sugar + 2,3 tbsp freshly squeezed lemon juice (according to desired consistency)


    1. Grease and line a 9×5 loaf pan, keep aside. Preheat your oven to 170 C.
    2. Sift all the dry ingredients (flour, baking powder, baking soda, salt) into a bowl.
    3. Using a stand mixer or a whisk, beat the butter and sugar together until light and fluffy, add the eggs one by one beating after each addition. Then add the vanilla.
    4. Add half of the dry ingredients, whisk well. Now add the yoghurt, lemon juice and zest. Mix well.
    5. Add the remaining dry ingredients and fold it in using a spatula. Do not over mix.
    6. Pour the batter into the loaf pan and bake for around 40-50 minutes. A skewer inserted into the centre of the cake should come out clean, keep checking after 40-42 minutes.
    7. Once baked, let the cake cool in the loaf pan for at least 15-20 minutes. Meanwhile, make the glaze by mixing the icing sugar and lemon juice till you reach your preferred consistency.
    8. Once the cake is warm to touch, remove from the pan onto a cooling rack and pour the glaze all over the cake. Let the cake cool to room temperature before serving and devouring! This cake stays fresh for up to 2-3 days when covered and refrigerated.

I hope you guys are doing well. I have been baking more these days and have felt really inspired, your constant support keeps me going. Thank you for being there for me.

Also QUICK NOTE: Now you can buy the products and ingredients I use by clicking on the links on the recipe ingredients list, you can also check out the products page to know what camera, oven etc I use.

If you like my photography please follow me on PinterestInstagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!


Bakesalotlady ❤

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Healthier Donuts (Baked, but just as yumm!)

I love donuts or doughnuts. However you spell it, they’re both dee-licious! These babies here are super easy, non-fried and so soft and yummy you won’t miss the oil and the frying. I love donuts for various reasons but one of my favourite reasons are because you can make a big batch and ice them with a gazillion different icings and have as many flavour options as you like. I made chocolate ones, strawberry ones, jelly filled ones, cinnamon sugar ones aaah, already drooling! And the number of different toppings OMG, what’s not to love?

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I’ve used a blend of All purpose flour and Whole wheat flour in this recipe, it’s got a beautiful blend of butter and eggs and milk and vanilla. Okay, I’ll shut up and get to the recipe!

For these do(ugh)nuts you’ll need: (click on the links to buy)

335g all purpose flour

150g whole wheat flour

11g Active Dry Yeast + 10g castor sugar

1 tbsp Vanilla extract

1/2 tsp salt

60g castor sugar

120ml milk

3 small eggs

100g melted unsalted butter (cooled to room temperature)


  1. In a large bowl, sift in your flours, salt and sugar. Keep aside.
  2. In a medium sized jug, add lukewarm milk, sugar and yeast. Let it sit for 3-4 minutes, if the yeast is active, you will see bubbles on the surface. Now add vanilla and eggs and whisk well.
  3. Add this liquid mixture and unsalted melted room temperature butter to the flour mixture. Knead for 8 minutes by using a stand mixer or for about 10-15 minutes by hand. The dough may be a little dry, if so, add a little more milk. Knead till it is smooth and almost springs back when you poke it.
  4. Cover using cling wrap or foil. Leave it in an isolated warm place in your kitchen for about 1 hour or until it is doubled in size.
  5. Once it is doubled in size. On a large clean flat surface, dust with some flour and plop the dough out. Using a floured rolling pin, roll out the dough to 1 inch thickness.
  6. Using a doughnut cutter (or a cookie cutter + larger end of a piping nozzle) cut out doughnuts of your desired shape and size.
  7. Lay them on a parchment lined baking sheet.
  8. Cover the cut out doughnuts loosely with a clean kitchen cloth and leave them to rise for another 30 minutes.
  9. Meanwhile pre-heat your oven to 180 C. Once the doughnuts have risen again, brush the tops gently with some more melted butter an bake them for 15 minutes.
  10. Make your favourite glaze, or slather them with nutella, dip them in melted chocolate, dust them with brown sugar and cinnamon, fill them with jelly. And shove em into your face! They’re that good! Wait for them to cool down a little before icing them.

Simple glaze recipe: 100g sifted icing sugar  + 1 tsp Vanilla extract
+ 1 or 2 tsbp milk/water (according to desired consistency) [for chocolate glaze, add 2 tbsp cocoa powder, or for berry glaze add 1 tbsp of your favourite berry jam)

These are best eaten the day they’re made.

Now you can buy the products and ingredients I use by clicking on the links on the recipe ingredients list, you can also check out the products page to know what camera, oven etc I use.

If you like my photography please follow me on PinterestInstagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!


Bakesalotlady ❤

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Espresso Brownie Cookies (Brookies)

2018-03-06 091276219929..jpgSo, if you have been following this blog and Bakesalotlady’s Instagram for a while, you will know how important Chocolate is in this space.

These cookies are, if you’re a lover of chocolate and you love the chewy edges of a brownie. Search. No. More. This is the right place.

Extremely easy to make, doesn’t require a long baking time, these cookies are going to be your new favourite. I promise.

The things you’ll need for these cookies are: (click on the links to buy):

150g Dark 85% Chocolate

50 g unsalted butter

2 large eggs

125 g castor sugar 

3 tsp instant coffee

1 tbsp Vanilla Extract

1/4 tsp baking powder

60 g all-purpose flour

Sea salt flakes for sprinkling or M&M’S


  1. In a medium bowl, add the butter, chocolate and coffee powder. Melt it in the microwave or in a double boiler, till it is fully melted.
  2. In a separate bowl, add the eggs, sugar, and vanilla and using a whisk or a hand mixer, mix for 3 minutes, till the mixture becomes pale and fluffy.
  3. Pour the cooled chocolate mixture and keep whisking continuously.
  4. Sift in the flour and baking powder and fold the dry ingredients in. Once you no longer see any dry ingredients, chill the dough for about 30 minutes.
  5. Preheat the oven to 170 C, scoop out the dough using an ice cream scoop and bake the cookies for about 15-17 minutes or until the edges are set.
  6. Sprinkle the cookies with sea salt as soon as they are out of the oven, let them cool on the pan for 3-4 minutes and shift them to a wire rack to cool completely.

If you like my photography please follow me on PinterestInstagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!


Bakesalotlady ❤

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White Chocolate, Malt Vanilla Cake. (With Cream Cheese frosting, almonds and fresh berries)

Hey guys! So it’s only March and we’re already experiencing literal summer heat. Summer translates into berries in my world and I’m all up for it! This cake is an absolute show stopper for your taste buds. I thought of this flavour combo and after a few drafts this recipe was born (Hahaha).

It’s a cake you can take to a family dinner or potluck. It’s easy to put together and decorate. Everything will be ready in 40 minutes maximum.

This is what you will need to make the cake: (Click links to buy)

150g unsalted butter

100g White chocolate

2 large eggs

40 g malt powder (Ovaltine or Milo or any malt powder you can find)

120 ml low fat cream

1 tbsp Vanilla extract

100g Castor Sugar

200g all purpose flour

2 tsp Baking Powder

1/4 tsp salt

60g ground almonds


  1. Grease and line a 13×9 inch (click on the link to buy the pan I used) cake pan, preheat your oven to 175°C.
  2. Melt the white chocolate and butter in a double boiler, Keep aside.
  3. In a separate bowl, add the eggs, sugar and whisk them well and vigorously until they turn pale in colour. Now add the vanilla, whisk well.
  4. Once the butter and chocolate mixture cool down, pour it into the egg mixture and whisk continuously.
  5. Sift flour, salt, baking powder and malt powder in a bowl.
  6. Add half of the flour, mix it in, then add the cream, mix again.
  7. Now add the remaining flour and ground almonds and fold the mixture in with a spatula.
  8. Once you no longer see any dry ingredients, pour in the batter into the prepared baking dish. Bake for 25-28 minutes or until a toothpick inserted into the centre comes out clean.

For the frosting:

  1. Blend 150g cream cheese, 80g butter and 250-300g sifted icing sugar (vary depending on preferred consistency)
  2. Once you blend it for 3-4 minutes. Keep it aside and let the cake cool down completely before icing.
  3. Garnish with fresh fruits of choice.

Easy and delicious, I think I say that for most recipes on this blog. I hope you guys give this a try and enjoy it as much as we did.

If you like my photography please follow me on PinterestInstagram and Facebook. I post every day on my Instagram so you won’t miss a thing.

If you want to buy the products I use, check out this page PRODUCTS

Until next time!


Bakesalotlady ❤

Lemon Cake with Raspberry filling and Blueberries.

So, it’s been a while since I have baked. I’ve been going through a rough patch for a while now, so it has affected basically all aspects of my life. Initially, I tried to keep going with baking and all other things but then I realized that I am not going to do anything half-heartedly. So after a break, I’m back and this time I will take things slow and try to pour my heart out to you guys. You have stuck with me and I cannot thank you enough.

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Speaking of this cake, I have always loved a nice tangy lemony cake and this cake is exactly that. It’s very simple to make and you can always use your favourite berries instead of the ones I’ve used or you could simply use some lemon curd for the filling. The world is your oyster, my friend. Also, this cake is not exactly like a sponge cake, it’s dense, but it isn’t hard, it has an interesting texture.

Here’s what you will need:

For the cake:

230 g unsalted butter

170 g castor sugar

2 tsp pure vanilla extract

3 medium eggs

40 ml Greek yoghurt

80 ml lemon juice

2 tsp lemon zest

250 g all purpose flour

a good pinch of salt

2 tsp baking powder

1/4 tsp baking soda

For the frosting:

100 g unsalted butter at room temperature

200 g cream cheese

450 g icing sugar sifted

a pinch of salt

for filling and garnish: Raspberries and Blueberries


  1. Grease and line three 6 inch round cake pans and preheat your oven to 160 C.
  2. In a large bowl add your room temperature butter and sugar and beat it well using a whisk or a hand/stand mixer. Now add the eggs one by one, mixing after each addition. Then add the vanilla, mix well.
  3. Now add the yoghurt, mix well.
  4. Add half of the sifted dry ingredients, mix a little, then add the lemon juice and zest, mix well, then add the remaining dry ingredients and fold it in with a spatula.
  5. do not overmix. Now divide the batter evenly into the three baking pans and bake the cakes for about 25-30 minutes or until a toothpick inserted into the centre comes out clean.
  6. Frosting: Add the butter, cold cream cheese, sifted icing sugar and salt and blend the ingredients well. mix until it is light and fluffy.
  7. Assembling: Sandwich the layers with the frosting and the berries. Chill the cake in the fridge for 30 minutes before serving.

I hope you try this recipe. It is really easy and delicious.

If you like my photography please follow me on Pinterest, Instagram and Facebook. I post every day on my Instagram so you won’t miss a thing.

Until next time!


Bakesalotlady ❤

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Coconut and Ginger Love tarts.

I think the main reason why I love working with food is that I get the liberty to experiment and make up flavour combinations and recipes that are easy and delicious. And! I get to share them with you guys.

This time, before I get into the recipe I want to speak about the brand that this post is in collaboration with. Sprig Gourmet is a brand that has a wide range of cooking and baking ingredients, spreads, honeys, teas, you name it. I think one of my most favourite things about this brand is the quality of the products. Everything from the packing to the edible item. All of it is perfectly packaged and beautifully made. The other factor is that if you see the quality of the product they provide then the prices are extremely reasonable. I have never been disappointed with any of their products and have used them even before this blog existed. This blog allows me to acquaint my readers with brands that are worth the money and I feel so glad that I get to introduce you to Sprig’s amazing products. You need to try out their products, they will take your baking experience to a whole new level.

This recipe is as easy as it gets and oh so yummy I am sure you will love it.

Prep time: 20 mins

Assembling time: 10 mins

Serves: 2-4


200 g Oreo/Chocolate cookie of choice

50 g Sprig Coconut Sugar

1 tsp Sprig Vanilla extract

2-3 tbsp coconut oil

1 jar of Sprig Jar of Love

50 ml of heavy cream


  1. Take two 5 inch removable bottom tart pans and keep them ready.

  2. In a food processor, add the oreos, coconut sugar, vanilla and coconut oil and blitz till it forms moist sand like texture.

  3. Press this mixture into the tart pans and refrigerate.

  4. Whip your heavy cream till it forms soft peaks, mix in the coconut ginger jar gently. Now, equally divide the filling between the tarts and refrigerate for about 15 mins.

  5. Serve with fresh strawberries.

This is such a simple recipe yet it tastes so good, the complexity of the flavours is the most interesting part of this dish. Give it a try.

Golden Matcha shortbread cookies + Happy Valentine’s.

Preparing time: 20 minutes

Cooking time: 20 minutes

Serves: 10-15 people

300 g all purpose flour
95 g castor sugar
1/4 tsp salt
225 g chopped unsalted butter
1 tsp Sprig Vanilla extract
6-7 scoops of Sprig Golden Matcha
2-3 tbsp cold milk

For filling: Raspberry Jam

  • Method:

  • In a food processor add all the ingredients and pulse till the mixture clumps up together.

  • Once the clumps start forming, add milk little by little and pulse, try to press the crumbs between your thumb and index finger, if it sticks and stays in shape, dump the mixture into a bowl and form it into a dough ball (Try not to over work the mixture), wrap the dough in plastic wrap and chill it for 15-20 minutes.

  • Preheat your oven to 175 C and line a cookie sheet with parchment paper.
    On a well floured surface roll out the chilled dough using a rolling pin to about 1/4 inch thickness, using a cookie cutter of your desired size, cut out as many cookies as you can and place them on the cookie sheet. I used a 5 inch round cookie cutter and a heart cookie cutter which was smaller. To make the heart cut outs just cut the heart shape using the heart cookie cutter from half of your round cookies.

  • You need not bake all the cookies straight away, you can chill the dough or freeze the dough to bake it off later.
    When baking, bake the cookies at 175 C for about 15 minutes or till they start to turn slightly golden brown on the sides. Remove the cookies and let them rest on the cookie sheet till they cool down completely, do not try to move them because they will break.

  • Once the cookies are completely cooled, fill your favourite filling and Enjoy!

Sprig’s line of different teas are to die for. I would highly recommend you try this recipe, go on to their website and place your order today.

Peanut Butter love shake!

Peanut Butter and Chocolate, a match made in heaven, right? I KNOW! This recipe is easy peasy and perhaps one of the best! It makes for two! One for you, one for your Valentine orrrr… make two for yourself! And if I didn’t mention how easy it is to make this then Sprig’s Jar of Joy works like magic! You can pretty much eat it out of the Jar and it’d work perfectly but then, well, we can’t make a milkshake, right?

Peanut Butter Love Shake:

Prep time and Making time: 10 minutes

Serves: 2

Here’s what you’ll need:

650 ml milk

4 large scoops of Vanilla ice-cream

100 g Sprig’s Jar of Joy

25 g sugar (or more if you want it sweeter)

Garnish: Whipped cream, sprinkles, chocolate sauce, candy, Oreo and basically anything you like!


  1. Add all the ingredients in a blender and blend for 30 seconds.

  2. Serve chilled, top with whipped cream and all your favourite garnishes.

Yes! It’s THAT easy! I hope you guys love this one! Go on to Sprig’s website and get this Jar of Joy, have a lovely Valentine’s! Check out Sprig’s Facebook page for latest updates on new products and all the good stuff!

**This is a sponsored post but as always, all opinions are my own**

Mocha Bliss Blondies

I have a confession to make… I think I love Blondies more than Brownies. I know I know I know, judge me. But, I am sure once you make these blondies, you will definitely reconsider. As you may already know, Sprig is one of my top favourite brands when it comes to quality gourmet ingredients especially for baking and I have used their products even before I started my blog. So, when a brand I love so much approaches me with their newly launched spreads, it is incredibly hard to resist. These blondies are a coffee lover’s delight and believe me when I say this, The Jar of Bliss i.e. the magical blend of cacao and coffee is absolutely divine and you have to try it to experience it.

There’s brown butter, cream cheese, coffee and all the goodness in these mocha bliss blondies. Super easy to make and super delicious.


195 g brown or burnt butter (room temperature)

175 g Sprig Demerara Sugar infused with Real Madagascar Vanilla

40 g castor sugar

2 medium-large eggs

1 tbsp instant coffee/espresso dissolved in 3 tbsp warm milk

220 g all-purpose flour

A generous pinch of salt

1 tsp baking powder

¼ tsp baking soda

1 ½ tsp Sprig Bourbon Vanilla Extract

Mocha Swirl: 75 g Cream cheese

110 g Sprig Jar of Bliss

3 tbsp brown sugar


  1. Preheat your oven to 175 C. Butter and line a 10×10 inch square pan.
  2. Sift all the dry ingredients, flour, salt, baking powder and baking soda in a medium-sized bowl.
  3. In a separate large bowl, add the brown butter which is liquid but cooled to room temperature (to learn how to make brown butter refer to this recipe). Add both sugars and Vanilla and mix well. Add eggs one by one and whisk well.
  4. Now add the coffee dissolved in warm milk (shouldn’t be hot) and mix it in.
  5. Now add the dry ingredients and fold it in with a spatula till the ingredients are blended, do not over mix. Keep this aside.
  6. In another bowl, take your room temperature cream cheese and the Jar of Bliss spread with the sugar and mix it well.
  7. Add the blondie batter into the lined baking pan, now using a tablespoon, dollop this cream cheese mixture on this blondie batter spoonful by spoonful leaving some space between the dollops and using a butter knife, swirl through these dollops to create a design that pleases your eye.
  8. Bake this for about 25-30 minutes, keep checking after 25.
  9. Let the blondies cool in the pan, cut and serve!

These Blondies are pure bliss and I highly recommend you give these a go. Head over to Sprig’s website and get your ingredients, surprise your Valentine with this blissful treat!

If you like my photography please follow me on Pinterest, Instagram and Facebook. I post every day on my Instagram so you won’t miss a thing.

Until next time!


Bakesalotlady ❤