A soft, fluffy banana cake topped with maple whipped cream frosting and drizzled with homemade salted caramel sauce. Made with extra ripe bananas, it has that naturally sweet, ultra-moist texture. The batter combines rich butter for flavour and a touch of oil for that soft, melt-in-your-mouth crumb, creating the perfect balance of lightness and indulgence.

The maple whipped cream brings a subtle sweetness and a hint of warmth that pairs beautifully with the banana, while the salted caramel adds just the right amount of depth and contrast. It’s comforting, cozy, and elegant all at once. Like your favourite banana cake, but so much more better.

It’s surprisingly easy to make as a single-layer cake, yet feels special enough for any occasion. Every forkful is fluffy, fragrant, and perfectly sweet!!

I recommend reading the full recipe first and starting with the salted caramel sauce, not the cake. The caramel needs time to cool down before it is used, so this ensures there is ample time to cool, and you can immediately decorate and serve the cake once baked and cooled!

Ensure the eggs, greek yoghurt and butter are room temperature as this helps emulsify the batter and enursures a maximum fluffy crumb.

Secret little life hack for you if you don’t have ripe bananas on hand: Put un-ripe bananas in the oven and watch them transform!

Simply put 3 large bananas on the bottom shelf of your oven at 180°C, and after about 10-15 minutes, they will look black, and be ripe, soft, and squishy on the inside. Let them cool for 20 mins before using them in the cake! It’s the perfect trick and works like a charm every time. You’re welcome :)

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I love these cookies so much, it’s easy to make and enjoyed by everyone. The marshmallow pieces melt into the dough whilst baking, resulting in these melty slightly sticky bites, whilst the chunks of dark chocolate add richness and balance. Finished with a sprinkle of flakey sea salt and these cookies are everything you want them to be! With deep caramel notes from the brown butter, brown sugar and vanilla extract that complement the pockets of marshmallow perfectly. Not too sweet, and not lacking flavour.

I used 90% dark chocolate from Lindt for this recipe, however feel free to use any type of chocolate which you enjoy eating most.

For the marshmallows, I took standard-size large marshmallows, and used a knife to slice them into quarters, however use mini-marshmallows if you prefer! The result is the exact same.

As always, please ensure your ingredients are room temperature! This is essential to creating a smooth and well-emulsified batter. For this recipe, only the egg needs to be at room temperature. The butter will be heated on the pan to create brown butter, but let it cool before continuing with the recipe- you don’t want to use the freshly hot butter for the cookie dough as this can cause your cookies to spread a lot in the oven.

Serving suggestion: Enjoy these cookies warm with a scoop of creamy vanilla ice cream (or your favourite flavour) for the ultimate indulgence — or enjoy with your favourite drink; I had mine with a hot latte.

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This cake is simple, comforting, and one of the tastiest banana cakes I’ve ever made!

Two layers of the softest and fluffiest banana coconut sponge, made with coconut milk for the most incredibly tender crumb. Filled and frosted with a light coconut cream, then finished with coconut flakes. Every bite is soft, airy, creamy, and packed with banana flavour. It’s like a moist banana cake. Full of flavour with richness and lift.

The bananas bring natural sweetness and moisture, while the coconut milk and coconut flakes add a gentle tropical flavour that pairs so perfectly with them! The coconut isn’t overpowering at all, so even if you’re not fond of coconut you will enjoy this cake.

If you’re usually disappointed by banana cakes being dense or heavy, this will definitely change your mind.

Baking Tips for Banana Loaves:

• Use Room-Temperature Ingredients: Make sure the eggs and yogurt are room temperature before mixing. Cold ingredients cause the batter to curdle and the ingredients don’t mix together properly.

• Measure Flour Correctly: Too much flour can make the bread dry, and too little can make it wet and dense.​

• Don’t Overmix the Batter: As always, overmixing develops excess gluten, causing a dense or rubbery loaf. A few small lumps in the batter are perfectly okay! Do not try to achieve a perfectly smooth batter- a perfect banana bread requires a lumpy, slightly ugly looking batter! (Just trust me on this one.)

• Stick to the Recipe’s Banana Quantity: Too much banana weighs down the loaf and makes it sink in the centre​! It will not give a ‘more banana flavour’.

• Bake immediately! Letting the batter sit too long allows leavening to weaken. Once it’s mixed, put it straight into the oven for best rise.

• Check for Doneness: Insert a long skewer, toothpick, or knife in the center: if it comes out clean or with just a couple of crumbs, the bread is done. If the top is already very brown, but the loaf is not cooked yet, tent the top with foil while finishing the bake​!

• Cooling and Slicing: Allow the bread to cool before slicing; this prevents it from becoming dense. Remember that using a sharp serrated knife produces the the cleanest slices.

Secret little life hack for you if you need to make banana bread but don’t have ripe ones on hand: Put un-ripe bananas in the oven and watch them transform! I discovered this trick when making my brown butter cinnamon honey banana bread.

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This is my ideal lemon blueberry loaf: exceptionally moist, soft and fluffy with plenty of juicy blueberries and a bright lemon flavour in every bite. Oil keeps the crumb tender for days, while Greek yoghurt adds richness without weighing the loaf down. It’s not complicated to make, and the different lemon components are perfectly balanced in strength and complement each other deliciously.

The texture on this one is incredible… super soft and fluffy with a bright, tangy lemon curd and pillowy whipped cream that melts on your tongue.

I made this for serving guests and it went down such a treat! Slicing the loaf and adding the cream and lemon curd ontop makes it super easy to plate and serve, plus it looks like it took much more effort than it actually does! I garnished mine with a dried rose petal, but feel free to use a fresh blueberry if you don’t have any edible flowers.

The loaf often tastes even better the next day once the lemon flavour has had time to develop, so it’s perfect for making in advance.

A key part of the baking process is that the cake starts out at a higher temp, then after 12 minutes we lower the heat to a standard baking temperature for the remainder of the baking. This ensures a domed top, moist crumb, and evenly baked loaf without cracks. So please remember to turn the temperature down after the 12 minute mark, or the cake risks burning.

Make sure your oven rack is in the middle of the oven, or slightly lower, otherwise the top of the loaf will hit the roof of your oven! (I accidentally forgot to change my shelf position before baking so the dome got flattened by the roof of my oven- learn from my mishap! - but thankfully the flavour profile wasn’t impacted and it tasted gorgeous.)

As always, ensure your ingredients are room temperature before you start, or it hinders the fluffiness of the cake.

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This tiramisu banana pudding is genuinely one of the best desserts I’ve made recently, and the best version of tiramisu I’ve done! It’s creamy, light, chocolatey and full of real banana flavour without heaviness. The homemade banana infused milk custard folds into the mascarpone layers so beautifully and makes every bite taste extra soft, silky and nostalgic in the best way. It’s so easy to make ahead, keep chilled in the fridge, and tastes so delicious. A true crowd pleaser for hosting and serving guests.

One of the most important steps in this recipe is taking your time with the custard. Once the banana infused milk is warmed back up, make sure to pour it slowly into the egg yolks while whisking continuously. This gently tempers the eggs and stops them from scrambling, giving you that smooth, silky custard texture that makes the whole dessert taste so luxurious. Also don’t skip chilling the pudding for a few hours before serving because the layers settle beautifully and the flavours get even better overnight.

The soaking liquid for the ladyfingers can be made with traditional coffee, or with hot-chocolate powder, if you are not fond of the coffee flavour. I have made both versions and I prefer the hot-chocolate! Feel free to adjust based on your preference.

Note: This recipe fits a 9x13 dish. For a smaller 8x6 version, the scaled down ingredients is at the bottom of the page.

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I was eager to bake something fresh and delicious that tastes and looks impressive - this recipe is exactly that. It’s easy to follow, with perfect results. The lemon flavours are balanced and not overpowering and pair gorgeously with the naturally sweet blackberry and honey notes.

Olive oil is the secret to an ultra-moist and tender crumb without the heaviness of butter. Its natural emulsifying properties help trap air in the batter, resulting in a fluffier, lighter cake that stays soft for days. Plus, a good brand of olive oil adds a subtle fruitiness that pairs beautifully with berries! It’s what makes this cake so delicate and moist, it stays tasing fresh for up to 4 days.

The recipe uses whipped egg-whites to achieve the airiest crumb that’s unbelievably moist and fluffy. If you have never attempted a layer cake before - do not be daunted! They are surprisingly simple to make. The layers require minimal oven time, use no complicated techniques, and the naturally vibrant colour from the fruit is guaranteed to impress - it looks like much more effort than it actually is!

For the compote you can use any type of tart summer berry available to you. The recipe calls for blackberries, however strawberries, raspberries, cherries, or blueberries would also work beautifully here.

The cream is only gently lemon-flavoured because I wanted the blackberries natural sweetness to shine and complement the cake. If you prefer a more intense lemon flavoured cream, feel free to add 3-4 tbsp of lemon curd whilst whipping the cream to medium-soft peaks.

It’s essential to have your tins greased and lines, oven fully pre-heated, and all your ingredients measured and ready to use so you can work fast from step 7 onward. Once the buttermilk and lemon juice meet the bicarb in the flour, the chemical reactions for the baking process starts immediately and you have maybe 5–7 minutes to get it in the oven, otherwise you risk a dense and flat cake!

As always, read through the full recipe, and ensure your dairy products and eggs are room temperature before you start, so everything comes together smoothly!

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Chiffon cakes are elegant, clean and don’t feel heavy or overly sweet due to their naturally airy sponge. They’re the perfect spring and summer time dessert, and pair gorgeously with seasonal flowers and berries for an effortlessly pretty decoration.

A special technique of whipped egg whites in the batter creates the lightest, fluffiest texture whilst still maintaining a tender crumb; unlike standard cakes which rely on butter or oil for moisture. It’s soft and melt in your mouth.

This cake is delicate yet stable enough to be layered; it can be made as a 6-inch 3 layer cake, or 8-inch 2 layer cake. The only significant difference is the baking time, which I have included in the recipe below for you.

I used blueberries for the compote between the layers, since they have a gorgeous natural sweetness, but this cake is versatile, any seasonal fruit would taste perfectly inside! So feel free to adjust based on what is available to you.

Chiffon cakes are not difficult, they just require a little bit more care and attention than the average cake…

These are 4 rules you must follow for a successful chiffon cake:

1. Do NOT grease the cake tin!

   • The batter needs to be able to cling to the sides of the tin to rise properly. Only line the base of the tin with a circular sheet of parchment paper, to help with an easy removal after baking.

2. Ensure the bowl for whipping the egg whites is completely clean, and grease free.

   • The eggs will not properly form a meringue if there’s fat or grease reside in the bowl. Iv’e found that a stainless steel bowl is the most ideal and helps the whites to whip the fastest. Glass is the second best option. Avoid any plastic mixing bowls, even if they look clean!

3. Make sure the oven is the correct temperature.

   • Chiffon cakes are naturally fragile. If the oven is too hot, the centre will rise too fast and then collapse. If it’s too cool, the centre will be wet and sink when cooling. For this reason, prevent issues with temperature fluctuations, and only open the oven near the last 10 minutes of baking to check on the cake.

4. Be gentle in folding the egg whites into the batter. If you are aggressive, the meringue will deflate causing a flat cake.

Serving suggestion: I topped mine with crushed pistachios, and mixed berries layered over the compote- it’s quick and easy to assemble right before serving, and the tartness of the fresh berries perfectly complements the cake! Since the cake is delicate and light, avoid placing any heavy fruits ontop which risk the sponge sinking.

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I adore a delicious and easy dessert which comes together quickly and still satisfies all your cravings. I’ve made this churro recipe three times now and it does exactly that. They’re made in 45 minutes, use minimal ingredients, and taste perfectly crisp, golden with a tender interior. It’s perfect for a quick dessert for yourself, or for serving large crowds and guests because of how little prep it requires!

Even if it’s your first attempt, it’s difficult to mess these up, and they do taste better than shop-bought!

This batch makes about 3-4 large flowers’ which is roughly 8-11 standard sized churros.

Feel free to have fun and experiment with your churro shape! Just ensure that you don’t pipe the design too tightly, since they puff slightly whilst frying. Also avoid making them too thick (maximum two-layers only on certain areas is best) otherwise the centre will be doughy.

A traditional silky chocolate sauce is usually my preferred choice of dip, but this time I chose to have mine with a wild blueberry honey compote for a fruity and slightly healthier addition, yet just as comforting. I have included the recipe for both the blueberry compote and an indulgent chocolate sauce below.

Before you fry, I recommend testing the oil temperature with a small, thumbnail sized amount of dough first, or alternatively a tiny square of bread - it should go golden within 40 seconds. If it takes too long, the oil is not hot enough!

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It’s the 1st of March which means spring is officially here! And so is one of my favourite flowers- tulips. Did you know tulips are edible? They taste like a fragrant piece of lettuce, with a mild flavour. You can add them to your baking and it will make them so gorgeous. (Just ensure they are organic and not sprayed with any toxic chemicals!) Tulips and the fragrant flavours of spring is the inspiration behind this recipe.

The milk used in the sponge is steeped in the earl grey tea, which brings a soft citrus-bergamot brightness that lifts the richness of olive oil and yoghurt, while complementing the floral notes of lavender and the sweetness of blackberry. Its delicate, aromatic depth makes the cake feel elegant, aromatic and balanced, perfectly reminiscent of spring.

The cake recipe uses olive oil for the most incredibly soft crumb. Every bite is soo airy, soft and fluffy. Truly delicious. Even if you don’t like tea or earl grey, just try it. Honestly your mind will change! The flavours are balanced and not overly strong.

Please note that for the earl grey milk and the berry compote, there may be a tiny bit left over. This can be stored in an airtight container in the fridge for 3-4 days. I suggest using the milk in your tea, coffee or matcha - it’s incredibly creamy and delicious!

Both the milk and the berry compote need time to fully cool before the cake is assembled. If you are short on time the day you are serving (or just want to save yourself hassle) I recommend making the milk and the berry compote the day before. This way, the day of baking you only need to make the sponge, let it cool and then assemble. Its much easier this way!

As always, make sure your eggs are room temperature before you start.

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I’ve always adored the way madeleine’s look; their small shape and unique ridges is so eye-catching… but I put-off making them for far too long under the assumption that they’re tricky to make - they’re not! The process reminds me of making a fluffy American-style pancake (resting the batter and letting the ingredients shine). It’s a very low-effort bake that looks impressive!

Inspired by the sunny days here welcoming the start of spring, and the popular flavour combination of my Persian love cake, I made these gorgeous little madeleines which mirror the same flavours. They come together within 2 hours, and make the perfect homemade gift, or a pretty serving treat for guests.

The crumb is very soft and melt-in-your mouth- the honey helps with this softness. This recipe uses finely ground pistachio flour to give flavour from the inside out. Pistachios naturally add fat and tenderness so these will not be as light as a traditional Madeleine, however still very delicious and moist.

To decorate the Madeleines, you can use either a white chocolate shell, or a simple honey-rose soak (with crushed pistachios on-top). Feel free to use milk, or dark chocolate you prefer!

I advise using a dark and rich honey for the best flavour and moisture. Avoid a light, mild honey. For the rose petals (to decorate), you can find them online at Amazon, alternatively your local Middle Eastern or Asian store may have dried rose petals/buds so feel free to check there!

3 important points to keep in mind to ensure your madeleine’s come out in the best way:

1. Madeleines require aggressive heat to rise properly with a nicely shaped dome. Ensure your oven is fully pre-heated to the correct temperature before they bake so there is a ‘freezer shock’ from when they’re baked. (This is why the recipe says to pre-heat the oven before they freeze)

2. The egg whites need to be whipped for a long time. If the ribbon disappears quickly, they’ve not been whipped long enough!

3. Make sure the dry ingredients are properly sifted, and be very gentle with the whisking once they are added to the wet mix. Over-mixing can cause density.

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Amidst the popularity of pink and sweet desserts that circulate around valentines day, I wanted to bring you something a bit more subtle, yet still elegant and romantic, playing with the floral notes and natural sweetness of honey.

These cookies are such crowd pleasers, and everything you want them to be: Indulgent, warm, soft and comforting. Not too sweet, and not lacking flavour. And best of all - they only need 2 hours in the fridge before baking. They are an elevated cookie that feels mature and sophisticated than a typical chocolate chip.

For the honey, use a raw or organic honey that is dark and rich. Super mild, clear honey still works- however there will be a less strong honey flavour.

I used 60% dark chocolate from Lindt for this recipe, however feel free to use any type of chocolate which you enjoy eating most. To achieve the melty pools of chocolate, right before baking, with your balls of dough on the baking tray, gently press 2-4 shards of chocolate chunks into the top of the dough.

If you want a more intense rose flavour, there is an optional honey-rose glaze you can brush onto the cookies after baking. The cookies are already very delicious without it, but if you want the stronger aroma, I have included the simple steps at the bottom of the recipe for you.

As always, please ensure your ingredients are room temperature! This is essential to creating a smooth and well-emulsified batter. For this recipe, only the egg needs to be at room temperature. The butter will be heated on the pan to create brown butter, but let it cool before continuing with the recipe- you don’t want to use the freshly hot butter for the cookie dough as this can cause your cookies to spread a lot in the oven.

This recipe makes about 8 rippled, chewy bakery-style cookies. See the recipe notes at the bottom if you want to make a larger batch.

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As you may know- I am loving chai lattes recently. Something about the warm, aromatic spice on a chilly late-winter day is just the perfect remedy for getting through this cold season.

I recently shared a recipe for a chai hot chocolate with a salted whipped cream over on my instagram (click for the recipe!) which you have all been loving! My adoration for the silky chocolatey chai notes inspired me to turn it into an indulgent cake; combining the creamy flavours of the drink with a soft, tiramisu-like topping.

The result is deeply chocolatey and gently spiced moist chocolate sponge, chocolate-chai soaked ladyfingers and a cloud of mascarpone whipped cream.

It looks like way more effort than it actually takes, and offers an elegant comforting dessert for any occasion- because who doesn’t love tiramisu or chocolate?

The cake stays tender for days thanks to the olive oil and whipped eggs. The flavours are perfectly balanced and the chai is very gentle- not overpowering, allowing the chocolate to shine through.

It’s important to note that this cake is baked in a deep 8-inch tin. A deep tin is typically 2.5-3 inches tall. Please check that your tin is deep, and not standard height, otherwise you risk the batter overspilling.

Finally, ensure your ingredients- specifically yoghurt and eggs- are room temperature before you start. This ensures the ingredients emulsify together well, resulting in a deliciously soft, airy cake.

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January is peak pear season - but I find pears are so underrated and not appreciated enough. When ripe, they’re so sweet and juicy with the perfect buttery texture. In this loaf cake, the pears sweet and fruity flavours combine perfectly with the honey, and cardamom notes, resulting in a beautifully moist sponge that is tender, fragrant and delicious.

Just after the loaf comes out of the oven, I like to brush it with a little warm honey loosened with a few drops of lemon juice. Doing this while the cake is still warm gives it a delicate sheen and a gentle floral aroma, while the lemon keeps the sweetness light and balanced. It’s a small step, but it makes the loaf feel polished and bakery-worth! I’ve included this in the instructions below for you. It’s optional but so worth it!

Ensure that the pears you are using are very ripe and good quality for the best result! If you have never grated a pear before- it is super easy and takes about 3 minutes. All you need is a standard food-grater (aka cheese grater). I do not advise using a food processor or blender to break-down the pear- it will result in a mushy, overly-wet mixture that will cause a dense loaf.

As always, keep your eggs and yoghurt at room temperature before you start. It does impact how well the ingredients emulsify - and consequently the quality of the cake - so don’t forget!

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Baklava is a timeless dessert with Mediterranean and Middle Eastern roots, but loved across the world for its crisp, buttery layers and syrup-soaked richness. Made with just a handful of ingredients, it is surprisingly easy to make despite looking intricate; however it is a labour of love since the layering and buttering of the pastry can feel slightly tedious…but the reward of delicate, indulgent flakey layers is worth it!

Much like tiramisu, it requires layering (but alot of layering) and resting overnight to ensure all of the flavours and layers are perfectly melded with each other.

Each layer of filo (which you can find in packets at most supermarkets) is the main structure of the baklava, with an aromatic nut filling sandwiched in the middle. Don’t worry if you have small tears in the pastry; work confidently remembering to butter all the layers and it will turn out beautifully.

This recipe includes both a traditional pistachio baklava, scented with honey rose, and a modern but equally delicious variation with dark chocolate walnut.

While the two methods are nearly identical, the main difference is the chocolate version is layered with extra depth, from cocoa infused butter to a rich chocolate walnut filling, and finished with a chocolate ganache, creating a deeply indulgent baklava with cocoa notes in every single layer!

If you want the best of both worlds, you can do a half-half baklava (as shown in the picture) with half chocolate, and half traditional. To do this, both recipes just need to be halves, and when layering, carefully place the nuts (chocolate-walnut or pistachio) into the right section.

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I used to hate salted caramel until last month when I made my pumpkin banana cake with a salted caramel topping- which is insanely delicious and i’ve honestly turned into the biggest salted caramel fan now. You would never be able to tell I was a former hater! I planned to make a salted caramel cookie for a while because of how much I love it, however amidst the popularity that sticky toffee pudding gets around winter season, I thought - why not take the toffee elements: medjool dates, chocolate notes, deep caramel flavours, and turn it into a fun cookie that combines so gorgeously with the balanced sweetness and chewiness of caramel! This recipe is exactly that.

These cookies have a crisp, rippled edges and a soft chewy centre enriched with browned butter, dark brown sugar and medjool dates for a deep toffee flavour. Hard salted caramel shards (which we make ourselves) melt into the dough whilst baking, resulting in glossy amber puddles, whilst the chunks of dark chocolate add richness and balance. Finished with a sprinkle of flakey sea salt and these cookies are everything you want them to be!

Indulgent, warm, sticky and comforting. Not too sweet, and not lacking flavour.

It's imperative that the dough chills in the fridge overnight. This ensures the flavours properly develop and the dough won’t spread too much in the oven.

As always, ensure your ingredients are room temperature before you start.

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This brown butter chai-spiced chocolate chunk banana loaf is everything you love in a dessert: its easy to come together, classic and comforting, yet delicious enough to serve to guests or use as a home-made gift.

The loaf is perfectly balanced and feels “healthier” than the average cake- yet tastes addictingly indulgent- made with Greek yogurt and olive oil for the softest, moist crumb that is has gooey chocolatey pockets throughout. Your whole kitchen will smell deliciously fragrant with the nutty brown butter and cardamom, cinnamon nutmeg notes after baking this!

Before serving, if you want to elevate the slice even more, you can drizzle some oil (or add butter) to a pan on medium heat, and fry the slice till toasted and gently crisp on the edges. Serve with an extra smear of salted butter ontop and it’s gorgeous! Such an addictive treat.

A mixture of oil and butter is used alongside the extra egg white to preserve lift, resulting in a tall loaf that stays fluffy for days, never greasy!

It’s important to ensure that the brown butter has cooled before you cream it together with the sugar. If it is too warm, it melts the sugar instead of combining with it and could partially cook the egg. And if it’s too cold, the crumb doesn't turn out as fluffy. I would recommend letting. the browned butter sit in the fridge for 10-20 minutes if you are short on time.

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This chocolate banana cake is everything you want in a single layer cake. It’s rich, incredibly moist and chocolatey, yet surprising light with a tall, plush crumb that stays soft for days. The ripe banana adds moisture, natural sweetness, and gives a subtle caramel undertone rather than being overpowering banana flavour. Finished with a cloud of velvety mocha whipped cream and dark chocolate shavings.

This is an elegant dessert that is satisfying, feels indulgent but perfectly balanced and not dense- because there’s nothing worse than eating a cake which is sickly sweet and leaves you feeling heavy afterwards.

This cake is gorgeously tender and flavourful thanks to the whipped egg whites and olive oil that help maintain freshness for days.

I actually made the chocolate sponge the night before, wrapped it tightly and left at room temperature, then assembled and served the next day. It tasted absolutely delicious and was much loved! Making this perfect for hosting or serving to guests.

It’s important to mash your bananas well to almost a puréed consistency. Leaving large chunks in the batter can weigh the cake down and prevent it from rising as light and evenly as it should.

The secret to a perfectly moist chocolate cake lies in blooming the cocoa powder with hot liquid. Here, I use hot water to bring out the cocoa’s richness and create a soft, tender crumb. While many recipes rely on hot coffee to deepen the chocolate flavour, I prefer using a small amount of espresso powder instead- it enhances the chocolate beautifully without making the cake taste like coffee. I promise, you’ll only notice how rich the chocolate is!

It’s important to note that this cake is baked in a deep 8-inch tin. A deep tin is typically 2.5-3 inches tall. Please check that your tin is deep, and not standard height, otherwise you risk the batter overspilling.

Finally, ensure your ingredients- specifically butter and eggs- are room temperature before you start. This ensures the ingredients emulsify together well, resulting in a deliciously soft, airy cake.

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As you may know, I have been loving chai recently. Last week I made these Brown Butter Chai Chocolate Chip Cookies that were an absolute hit. Seriously so delicious. If you haven’t tried them yet please do! They are such a crowdpleaser making it the perfect homemade gift for friends and family, or for serving on the dinner table.

Continuing with my new-found love for chai, I was inspired by my cookies and wanted to transform the same flavours into another form. This time, it's creamy, rich and luxurious: a chocolate-chai tiramisu with dark chocolate ganache.

The chai element is present in three layers: the soak, cream and topping. However it blends perfectly with the chocolate and is not overpowering. The result is a warm, aromatic and distinctively sophisticated spin on the classic dessert you know and love.

My recipe uses a chocolate ganache, however I’ve tried this with a layer of salted caramel instead - both work beautifully so feel free to adjust based on your preference! I have a fool-proof recipe for salted caramel here.

The cream is dusted with a blend of cocoa powder and chai spice for the perfect final flavour.

For the chai soaking liquid, the recipe uses whole milk, however you can use alternatives:

• If you are dairy-free, I recommend using oat milk. Soy milk or almond milk are the next best options

• You can use water like a traditional tiramisu, however this will result in a less creamy tiramisu and the chai flavour will be much more prominent and sharp. You can balance this out buy adding a splash of vanilla, 1-2 tbsp of sugar, or 1 tbsp of condensed or evaporated milk.

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I’ve been addicted to chai lattes recently. Seriously addicted. Drinking it twice a day, type of addicted. I’ve discovered all sorts of delicious flavour combinations, mainly chocolate chai and chocolate karak (a more cardamom-focused version of chai which is popular in the middle east) which I have been having so much fun re-create daily in my kitchen; I’ve been sharing all this over on my instagram!

This recipe is inspired by my heavenly daily lattes. It tastes like you’re biting into a warm, thick, chewy chai latte. It’s comforting, soft, has the perfect balance of sweetness and gentle spice, yet feels indulgent and luxurious all at once. Your whole kitchen will be smelling gorgeous like a warm bakery whilst these are in the oven. The brown butter adds a delicious caramelised note to the chai-spices and the flavours melt together perfectly.

There are two key steps which you absolutely cannot skip:

1. Wait for the brown butter to cool before mixing with the sugar.

2. Let the cookies chill in the fridge for two hours before baking.

You can chill the cookies for longer, even overnight if you prefer, but two hours is sufficient to ensure the flavours have melded together and beautiful ripples will form in the dough.

I recommend serving these cookies with freshly brewed hot chocolate, chai or beverage of your choice. They’re truly a crowd-pleaser that everyone will be satisfied with, whether they’re chai lovers or not! Trust me on this!

As always, make sure your eggs are room temperature before you start.

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This cake has a gorgeously aromatic soft sponge, made with more than 100g of roasted hazelnuts, brown butter for extra nutty depth, and oil to keep it staying perfectly tender for days. The topping is inspired by tiramisù - light and creamy mascarpone is generously dusted with coco powder.

It’s my first time working with hazelnuts and it has such a strong, vibrant flavour profile in cakes (compared to ground amounts to make almond flour for example). The hazelnut flavour shines through, so I kept the topping simple and creamy, gently infused with vanilla, to complement the sponge rather than overpower it.

The nutty hazelnut notes remind me of the crisp late autumn evening and this cake is comforting, toasty treat for those winter days. I highly recommend serving with a warm cup of freshly brewed tea, coffee or hot chocolate.

As always, read the full recipe before you start and ensure your ingredients are room temperature. I recommend browning your butter first and making your hazelnut flour at the start, this was it is ready for you as soon as the recipe calls for it.

Likewise, whilst the cake is nearing the end of baking, get started on the espresso soak so it’s ready to use. If you are less of an espresso fan, feel free to leave our the soak- the cake is moist enough without it. However it is honestly not too strong and does complement well!

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