Apple dessert with coconut milk and almond flakes

Wintery apple dessert with coconut milk and almond flakes. Light and fluffy, health conscious dessert.

apple dessert with coconut milk and almond flakes
Apple dessert with coconut milk and almond flakes


1.5 cups cake flour

2 teaspoons baking powder

1/3 cup brown sugar

Pinch of salt

2 eggs

80 ml cooking oil

½ tin coconut milk

1 apple

A handful of Almond flakes

Icing sugar for dusting


Heat the oven to 180 degrees Celsius. Beat the two eggs together in a bowl. Add the oil and coconut milk and mix well. Now add the sugar, salt, baking powder and flour and combine to form the batter.

Cut the apple in slices. Grease two small cake tins or 2 large muffin tins.

Add half of the batter to the tins. Place some the apple slices on the batter and add cover with the remainder of dough.

Now add the last few apple slices and the almond flakes.

Bake for 25 – 30 minutes or until browned lightly on the surface or when a knife comes out clean when inserted into the centre.

Let cool for 5 minutes. Dust the dessert with a bit of icing sugar.

Enjoy with vanilla custard.

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Carrot cake


Carrot cake
Carrot cake

This is a moist and very delicious carrot cake – And it’s easy to bake!
Try it!

2 cups cake flour
2 teaspoons baking powder
a pinch of salt
1 cup of sugar – I added half a cup of brown and half a cup of white sugar
4 tablespoons honey
half a teaspoon vanilla essence
2 teaspoons cinnamon
3 eggs
3 grated carrots
a 3/4 cup cooking oil

Sift flour, baking powder and salt together. Add the sugar. In a separate bowl, add the grated carrots, cinnamon and honey and mix together. Add the eggs, vanilla and oil to the carrot mixture. Mix everything together until blended well.
Bake on the middle rack on 180 degrees Celsius for 25-30 minutes.

Take out of the oven and let cool for 5 minutes. Take out of the tin and let it stand for another 30 minutes or so to cool down completely.

For the cream cheese icing
half a tub (125 g) cream cheese, plain, full fat
3 tablespoons butter
2 cups icing sugar – sifted
half a teaspoon vanilla essence
10 ml milk

Mix everything well with a hand mixer on full speed for about 1 minute.
Cover the cooled down cake with the icing. Add some pecan nuts to decorate.

Serve with tea or coffee and enjoy!

carrot cake slice
carrot cake slice

Moroccan chicken

Moroccan chicken recipe
Moroccan chicken

Two portions couscous
Green beans, about 200g
1 medium butternut
250 g chicken
Plain feta
4 – 6 tablespoons plain Bulgarian yoghurt
1-2 garlic cloves
Some tarragon, fresh (if you have)
Some parsley, fresh (if you have)
1 large leek
1 tablespoon sesame oil
Half a teaspoon salt
Half a teaspoon ground black pepper
Half a teaspoon chili flakes
One teaspoon Marsala spice

Preheat the oven to 180 degrees Celsius. Add a bit of olive oil to a baking tray. On the tray, put pieces of garlic, tarragon, parsley, green beans (cut in half) and butternut pieces. Spice with chili, pepper, salt and Marsala spice. Cook in the oven for 20 minutes. Stir around at half time not to let it burn. Cut the chicken into bite-sized pieces and fry together with chopped leek in a pan with some sesame oil, salt and pepper for about 5 minutes. Cook for a further 15-20 minutes on high heat until ready. Take from heat and add about 4 tablespoons of yoghurt and mix. Add the feta pieces to the warm, already prepared couscous. Mix everything in a large mixing bowl. Enjoy warm or cold.