Apple Baklava

View my step by step video – coming soon

This post is sponsored by the Ontario Apple Growers – the opinions and recipe idea is entirely my own.

Do you know where your apples come from? Contrary to popular belief, they don’t magically appear on grocery shelves.

This year I was invited to tour with the Ontario Apple Growers. We headed to Wilmot Fams to the Apple Orchards and onward Algoma Orchards to a packing plant. Last year we visited another farm in the west end. Although it was an amazing trip, we didn’t get to see any of the apples on the trees as it was November and picking was done for the season. You can watch that video here –

Ontario Apple farms are located in three different zones and they are all close to the lake regions – Lake Ontario, Lake Erie, Lake Huron and Georgian Bay.

This trip was made mid October and although Apple picking is finished for the most part, the trees are still laden with Ambrosia that is picked in the mid to late fall.

We started off at Wilmot Farms in Bowmanville. This farm is owned by the Stevens Family Charles and Judi and their daughter Courtney. Courtney is the seventh generation farmer in the Stevens family!

Ian Parker, Orchard Manager is very knowledgeable and it blew my mind to learn how much strategy and science in involved in keeping the apples safe. Everything is calculated, the height that the tree is allowed to grow to, and the distance between each tree and the rows. The trees are also thinned so they produce the right amount of apples. If it tree is over producing there are many methods to trim back the apples to maintain quality; including thinning, pruning and applying certain products. Machines such as frost fans are used to suck in the cold air and push it upward, pushing the warm air back onto the orchard. The difference even if it’s a few degrees can save the crop. They also protect the crop from hail using a hail cannon.

Apple Fact: There are 15 different main varieties of apples are grown on nearly 16,000 acres in Ontario

This farm grows about 10 varieties of apples at this time of year the Ambrosia is ripe for the picking. The Ambrosia is a fairly new apple discovered in British Columbia in the early 1990’s. This was found growing in the orchard among another apple variety. This fruit is typically picked late fall.

Many of the trees in the Orchard that are done for the season have a lot of fruit on the ground. In commercial growing, if the apples touch the ground, they cannot be sold under Food Safety protocols. I asked the farmer why the fruit couldn’t be saved by installing a net and the answer he gave me made perfect sense  – when the apple falls, even if it is caught in a net, when it collides with another apple it will bruise, which makes it unsellable. Also the cost of picking the apple on the ground for organic waste or cattle feed is labour-intensive & too expensive, so the best is to leave it on the ground to fertilize the soil for next year’s crop.

Our group of eager bloggers had plenty of photo ops to get up and personal with these beautiful fruit. Here you see my friend Puneeta from Maple and Marigold look for the perfect shot!

Other bloggers on this trip were The Kitchen Fairy, Eclectic Soapbox, Nutrition Artist, Little Sweet Baker, The Viet Vegan, The Messy Baker, The Cookie Writer, Imagelicious, Carmy – Run Eat Travel, The Unlikely Baker, How To Eat, Nomadic Nutritionist, Weekend at the cottage & Baking for Friends – check out their recipes too!

As I was busy admiring the flawless fruit that Eve lured Adam with, I spy a group of pickers! These pickers typically are seasonal agricultural workers that come from Mexico and Barbados to work in the orchard and pick fruit every year. They live on the farm for between 4-8 months and then either transfer to another farm, or go back home till the next season.

The farmers that run this farm are filled with passion and love for the apples. This farm also grows blueberries and you can pick your own in season.

After a busy morning trudging through the apple orchards, we were served a delicious apple themed lunch and these gorgeous apple centrepieces made by the owner Judi Stevens caught my eye.

After lunch we made our way to Algoma Orchards to meet Kirk Kemp a partner with Mike Gibson. In addition to running apple farms they run a top notch apple packing & storage facility and juice processing plant.

Apples arrive by the bins and start to move in massive streams of water to wash the apples and removed any stems and leaves. It is also a gentle way to move the apples through the grading process. This minimizes bruising and damage to the fruit.

Anything that hasn’t come off will be manually picked off.

The apples are then photographed 50 times and monitored by a machine. The fruit that are less than perfect are separated from the perfect fruit.

These move on belts like a highway of apples where they are cleaned. This plants can process 9000 cases of apples per day.

Kirk Kemp, guides us through the plant and we hang on every word.

The apples are kept in temp controlled storage rooms  till they are ready to be packed.

Once the apples are ready to be sold to the grocery store, they move through the plant on the belts and are sorted and boxed by staff.

Apple Fact: The top five varieties in Ontario (based on acreage planted) are McIntosh, Gala, Empire, Red Delicious, and Northern Spy.

Many of the popular store brands you see are packed right here. Boxes of apples are rushed out of here onto trucks to make it into stores for you!

And what does one do when one has way too many apples? Make apple juice and cider of course. Algoma Orchards invested in a state of the art facility to make apple juice that supplies many big brands. Their tanks are insulated which gives them much longer shelf life.

There is a lab on site that monitors the quality of the apple juice.

Apple Fact: It takes four apples to make a glass of pure apple juice.

This chamber controls all (I can’t remember what the specific task of this chamber is) the tanks and everything is temp controlled and computerized.

To keep the facility germ free, the ground is filled with soap suds.

And on our way out we were were sent home with a nice big bag of apples! Yummmm

Just in time for the Holidays, this Apple Baklava is a wonderful recipe to serve at a lunch or dinner party. Baklava is an old traditional favourite from Greece and the Middle East. Layers of phyllo pastry are brushed in butter and sandwiched between layers of sugar and nuts. Once baked, the dough is moistened with a delicate sugar syrup. The result is a delicious crispy and sticky sweet treat. In this recipe I used Cortland, they are perfect for baking and don’t discolor quickly. It’s also a soft apple which makes it great in a filling.

These little bundles are made in muffin tins and have a layer of delicious Apple right in the center. They bake up crispy with walnut and pistachio layers and the baked treat is drizzled in a sugar syrup enhanced with orange blossom.

This very decadent dessert can be served at your Holiday table with a dollop of ice cream. My only regret is that I didn’t make more as they were devoured quick!

Here is the super simple recipe!


1 cup Walnuts and Pistachios, crushed
2 tbsps Sugar
1 tsp Cinnamon powder
225 gms Phyllo pastry dough

1 cup melted butter 1 cup Apple cut in small dice

Using 5 sheets of pastry, brush butter in between and stack them

Make an indentation with a cookie cutter and cut around with a scissors

With the rest of the pastry, stack 2 -3 sheets by brushing butter in between and cut in squares or rectangles

Add the rectangles to a buttered muffin pan Mix together the Apple, Cinnamon and sugar and spoon into the center, cover with a disc, add more filling and add another disc Bake for 10 – 15 in a 350 degrees oven

Apple Facts courtesy of

Check out my other Apple recipes:

Candy Apples:

Cheddar crust Apple Pie:

Curried Chicken Salad –

Matka Kulfi – Cashew Pistachio Almond Ice Cream

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For Diwali, Holi, Durga Puja, Dussera, Navratri or just any occasion this Matka Kulfi is perfect after a heavy meal. Nuts are ground to a paste and cooked with milk and saffron. Matka means pot and the ice cream is chilled in terracotta pots. Traditionally they were prepared in pots to cool them faster as they did not have refrigeration facilities. This recipe can be made and set in anything, including Tupperware.

I’m obsessed lately with making these delicious desserts in terracotta pots. Every time someone comes from India, I ask them to bring some back for me. Many Indian stores here in North America will likely also carry these beauties. Earlier I made a Phirni video and set the rice pudding in a flat terracotta dish. Check out that video here –

Matka Kulfi


  • 1/2 cup mixed nuts and raisins
  • 2 tbsps Sugar
  • 1/2 cup Milk
  • 500 ml Milk
  • Pinch Saffron
  • 1/4 cup or more Sugar
  • Extra 2 tbsps Milk


  1. Grind the nuts and raisins with the 2 tbsps of sugar
  2. Add the 1/2 cup milk and grind to a paste
  3. Boil the milk and add a pinch of saffron
  4. Add the sugar and reduce the milk by half
  5. Add the nut paste and continue to cook
  6. Add some milk to the processor and scrape into the pot
  7. Cool and pour into small containers or matkas


Pista Burfi – Milk Barfi – Instant fudge

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For Diwali, Holi, Durga Puja, Dussera, Navratri or just any occasion this quick Burfi can be made in under 30 minutes. This easy method is made by using Milk powder and it turns into a fudge in no time at all.

This recipe can be made in under 30 minutes, and who doesn’t love to be served the freshest piece of barfi? I have many Hindu friends and they always drop off a box of sweets every Diwali, this time I may surprise them with a box of my own:)

Pista Burfi – Milk Barfi – Instant fudge


  • 1/4 cup Ghee or clarified Butter
  • 1/2 cup Milk
  • 3 Cardamom pods
  • 2.5 cups of Milk powder
  • 3/4 cup Sugar
  • 1/4 cup sliced Pistachios (or any other nuts)


  1. Melt the ghee and add the milk
  2. Add the seeds from the cardamon pods
  3. Add in the milk and sugar and keep stirring with a silicone spatula
  4. The mixture will first look dry and then as the sugar melts it will start looking like a dough
  5. Remove and add to a parchment lined tin and press down
  6. Add the nuts and press down
  7. Allow to cool and then cut

Candy Apples

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If you haven’t been tipped off by the cold weather, you just know it’s Fall when you see the bushels of Apples in the stores. Apples are everywhere. Ontario boasts of producing many different kinds of apples including the prized Honey crisp. Last year I was fortunate to go on a trip courtesy of the Ontario Apple Farmers and I made a lovely behind the scenes video that you can fine here – This year they’ve invited me again and I’m thrilled to be visiting another farm this year.


This year I’m having a bunch of people over for the Canadian Fall weekend potluck. I’ve requested my friends to think ‘fall’ when planning the menu. Since I’m hosting, I’m preparing the bird that I affectionately call ‘the beast’ and for dessert, I thought of making an all time favourite – Candy Apples. For it’s contrast against the sweetness of the caramel and chocolate, I chose the Granny Smith and I bought snacking apples instead of the regular sized apples.


When I visited the Apple packing plant last year, I learned that the apples are sorted by weight and the smallest ones gets packed and sent off to schools for their lunch programs. And as I discovered these are also the perfect size for Candy Apples.


The Apple Growers of Ontario are partnering with me this year to produce three amazing Apple recipes. These will be right here on my blog on Oct 29, Dec 10 & Feb 11. In the meantime, how do you like ‘em apples?

Candy Apples


  • 6 cups Water
  • 4 tbsps Vinegar
  • 8 small Granny Smith Apples
  • 1 lb soft Caramel candies
  • 2 tbsps
  • Sprinkles and candies
  • Walnuts, crushed
  • 8 oz Chocolate


  1. Prepare the apples by boiling water, adding vinegar and quickly dipping the apples in to remove any wax
  2. Dry thoroughly and refrigerate for best results
  3. Once cool, remove the stems and pierce each apple through the middle with a bamboo stick
  4. Prepare the caramel by melting the candies & milk in a microwave for 1 minute, stir and then microwave again for another minute till smooth
  5. Working quickly, dip the apple in the caramel and dredge in the crushed walnuts
  6. Place on a silicone mat to prevent sticking
  7. You can also add sprinkles or candies as well
  8. Put it back in the fridge for an hour for the caramel to set
  9. Melt the chocolate in the microwave and drizzle on top of the candy apple as desired
  10. Add more nuts or candies
  11. Refrigerate again

Mango Kulfi

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Mango Kulfi is an easy non churn ice cream made with heavy cream and Mango puree. Traditionally a Kulfi is made with full fat milk and is stirred and stirred till it reduces down and achieves a thick consistency. In this shortcut recipe, I’m using canned, evaporated & condensed milk together with whipping cream and mango puree to achieve the same taste without the long process.


I used traditional Kulfi molds in this recipe, but feel free to use popsicle molds or even just set this ice cream in a freeze proof container.

Mango Kulfi


  • 200 ml Whipping cream
  • 200 ml Mango puree
  • 200 ml Evaporated Milk
  • 200 ml Condensed Milk
  • Garnish optional - Pistachios & Saffron strands


  1. For best results ensure that everything is fridge cold
  2. Whip the cream and when it’s nice and thick, drizzle in the puree
  3. Remove and store in the fridge
  4. Whip the Evaporated & Condensed milk together and slowly fold in the mixed whip cream and mango
  5. Using a pouring jug, slowly pour the mixture into the Kulfi or popsicle molds
  6. Cover each mold with a piece of foil
  7. Freeze for an hour till semi set, remove and stick popsicle sticks through the foil
  8. The foil and the semi set ice cream will help the sticks stay straight
  9. Return to the freezer and freeze for another few hours
  10. To unmold, just dip the outside in warm water and release


Pineapple Upside Down Cake

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We’re going vintage with the ever popular Pineapple Upside down cake. Around the 1920’s ovens were just getting introduced and prior to this, most homemakers make their cakes in a skillet. In 1925 the Hawaiian Pineapple company ran a contest and they got thousands of recipes for something similar to the Pineapple upside down cake. This was so popular that it was served extensively in the 20’s and is popular even today. Many recipes still call for this cake to be cooked in a skillet, but I’m going to make this in a good old cake pan. This cake is soft and moist with the addition of pineapple juice and buttermilk.  Pineapple slices and maraschino cherries are added to the bottom of the pan and then flipped ‘upside down’ to serve.


We love going to theme parties and when my friend threw a 1920’s vintage soiree, I knew that this cake would be perfect!


Follow my recipe and my video to see the ‘secret ingredient’ in my cake that gives it an incredible texture

Pineapple Upside Down Cake


  • ½ a cup of salted melted Butter
  • ½ cup of brown Sugar
  • 5 – 7 Pineapple rings
  • 5 – 10 Maraschino Cherries
  • Now for the cake batter. I’m going to sift
  • 1 cup of regular all purpose flour,
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ a cup Semolina
  • ½ cup Butter Milk,
  • 5 tbsps Oil
  • ¼ cup Reserved Pineapple juice from the can
  • 1 egg
  • 1 tsp vanilla bean paste
  • 1 cup sugar


  1. Prepare your cake pan by oiling or buttering it. My cake pan is 21 cms in diameter and I like to line the sides with a strip of parchment paper to prevent sticking
  2. Pour the melted butter in and sprinkle the brown sugar over the butter evenly
  3. The size of pan I used fits 5 whole slices perfectly, cut the extra slices in half and fill in the spaces
  4. Add the maraschino cherries in between the circles and anywhere there is space
  5. Sift the flour, baking powder & soda and salt together
  6. Add the Semolina
  7. In my food processor, I’m going to add all the liquid ingredients and mix it well
  8. Once the liquid is mixed well, add the flour 1 tbsp at a time
  9. Be sure to scrape the sides of your bowl periodically
  10. Once the batter is just about mixed, pour it over the pineapples. If you live in a cold climate, the butter will start to solidify around the pineapples. This is actually a great advantage as it prevents the slices and cherries from moving as you pour the batter.
  11. Pour all the mixed batter on top of the pineapples
  12. Move this to a preheated 350 degree oven and allow to bake for 30 - 40 mins
  13. Once done, remove and allow to cool. Once cool use a knife if required and remove the paper
  14. Flip the cake to serve

Christmas Fruitcake with Rum, Brandy, Fruits & Nuts

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Your fruits need to be soaked for 20 – 365 days – Click here

For as long as I can remember, I loved to eat a piece of fruitcake at Christmas at my families or friends houses. Since my boys were little and my hubby doesn’t drink, I never attempted to make the cake. Since we started a fruitcake cook along on Traditional Goan Foodies, I was tempted to try this for myself. But not any fruitcake, I had certain standards even though I never made it before. One one I wanted to make sure I had all the fruit and nuts in it that I loved and had great color – raisins, prunes, mixed peel, orange peel,  candied ginger, glace cherries, cranberries, walnuts & almonds. I also used Fig jam and blackstrap molasses with the flour, eggs & butter and the presoaked fruit to make this fruitcake amazing!

I was lucky to get Leanne’s mom, Annie Mascarenhas’s fruitcake recipe. I was nervous in the beginning as I had such lofty goals but this recipe exceeded my expectations! Thank you Leanne, thank you Aunty Annie – I will be making this recipe every year till I die(morbid I know!)

Follow the recipe, but more importantly the video to make the perfect fruitcake!


  • 200 grams dry fruits soaked in Rum with Orange Peel
  • 125 grams All-Purpose Flour
  • 1/2 tsp Salt
  • 114 grams Butter room temp – 1 stick, 4 oz
  • 125 grams Sugar ( brown sugar gives a darker color)
  • 4 Eggs
  • 3 tbsp Blackstrap Molasses
  • 1 tsp Fig jam
  • 1 tsp Orange zest
  • 100 gms Walnuts and Almonds
  • more mixed Peel
  • Red and Green glace cherries
  • 1 tbsp chopped crystallized Ginger


  1. Sieve the flour and add salt.
  2. In a separate bowl, mix the butter at room temperature with sugar. –
  3. Add egg one at a time and keep beating –
  4. Add the  jam and orange zest to the mix – gradually fold the flour into the mix. –
  5. Add dry fruits and mix with a wooden spoon.
  6. Tap any air bubbles. –
  7. Preheat oven at 150 deg C (300 deg F).
  8. Pour the batter in a baking dish lined with parchment paper or grease the dish with butter. – Pour the batter in the baking dish and ensure it is even. –
  9. Bake for an hour and half and use a skewer to check if it is done. when skewer comes out clean your cake is ready.
  10. Remove from Oven and cool. Then poke a few holes and pour a tablespoon of rum.
  11. Repeat at least once a week before serving

Brain Drain

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Brain Drain


  • Ingredients
  • Brain
  • Sugar 1/2 cup + 1/2 tsp
  • 3 cups Almond Milk
  • 10 - 13 gms Agar Agar strands
  • A dot of pink or red food coloring
  • Blood
  • 6 oz Raspberries
  • 1/2 cup Sugar
  • 1/2 Lemon juice
  • Instructions
  • Cook the raspberries with the sugar and lemon juice and strain in a sieve and chill
  • Soak 10 oz of Agar Agar in the milk and bring to the boil till it dissolves
  • Add 1/2 cup of Sugar
  • Pour 1/2 into brain mold and allow to set
  • Keep the other half warm by setting it on a low flame so it doesn't set
  • Once the custard sets. remove the center and fill with the coulis
  • Cover with the set custard and fill with the other half
  • Allow to set for 6 - 8 hours


  1. Instructions
  2. Cook the raspberries with the sugar and lemon juice and strain in a sieve and chill
  3. Soak 10 oz of Agar Agar in the milk and bring to the boil till it dissolves
  4. Add 1/2 cup of Sugar
  5. Pour 1/2 into brain mold and allow to set
  6. Keep the other half warm by setting it on a low flame so it doesn't set
  7. Once the custard sets. remove the center and fill with the coulis
  8. Cover with the set custard and fill with the other half
  9. Allow to set for 6 - 8 hours

Canadian Beavertails – Fried Whole Wheat Pastry

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Happpppy Canada Day!!!!!!


This is a very VERY special post celebrating Canada’s 150 birthday! To commemorate this birthday I ran a contest and asked you guys what I should make that is uniquely Canadian – the suggestions were amazing – everything from Nanaimo bars to Poutine Burgers. I picked a winner by random draw, and the winner is San Simi from Thornhill, Ontario. Congratulations!

For the recipe, I finally settled on an old favorite, the Beavertail. This iconic Canadian treat is made with deep fried whole wheat dough and is topped just anyway you like. I like to frequent the Beavertails by my office in downtown Toronto. The dough is just so fresh and the toppings are delicious. Whatever flavor you pick, you will not be disappointed.

There’s two things to note when you decide to make these delicious treats 1. These are made from a whole wheat dough and 2. They are twirled into shape and not rolled.

If you’re lucky enough to live or work close to a Beavertails, you will know that every Beavertail is made fresh to order. When I prepared my Beavertails, I called my friend over so she could take half the loot over to her house as soon as I snapped the final shots. Sharing is caring 🙂

You can top this anyway you like, here are some of my favorites

Chocolate Hazelnut

Maple Syrup & Banana

Cinnamon Sugar



Peanut Butter

Nanaimo Bar

Salted Caramel & Apples

Canadian Beavertails – Fried Whole Wheat Pastry


  • 2.5 tsps Yeast
  • 1/4 cup warm Water
  • Pinch of Sugar
  • 1/2 cup warm Milk
  • 9 tsps Sugar
  • 1 tsp Salt
  • 1 tsp Vanilla essence
  • 1 Egg
  • 25 ml Oil
  • 2.5 cups sifted whole wheat flour
  • Oil


  1. Add the yeast to the mixing bowl, together with the warm water and a pinch of sugar to allow it to bloom and leave alone for 10 minutes
  2. Once it froths up, add the warm milk, the sugar and the salt
  3. Add the vanilla essence, egg and the oil and whisk lightly to incorporate
  4. Sift the flour and start adding a tbsp at a time, you may need a bit more or a bit less as recommended
  5. Knead lightly by hand after the dough is formed to ensure that there are no dry spots
  6. Add this to an oiled bowl, cover with cling film and a towel and place in a warm spot to rise for 1 -2 hrs
  7. Uncover the dough and knead again and bring to a ball
  8. Divide into 8 portions
  9. Using just your hands and some extra flour if sticky, press into oblong shapes
  10. Heat a pot of oil and when hot enough, start twirling the dough with your fingers(watch video) in a clockwise or anti clockwise direction, stretching out the dough
  11. Place in the oil, cook on one side and then flip over and cook the other side
  12. Drain on some kitchen towels, cool and top as desired



Battenberg – British Royal Cake

Click here to see my step-by-step video

This recipe has been on my bucket list for a long long time. My love affair with the Battenberg started on a trip to London when I was 18 years old. Years later a friend of mine made the Battenburg on the popular TV show Recipe to Riches. I was obsessed with this cake. Now I’m not much of a baker, I can cook with my eyes closed, but baking requires a lot of precision but I was determined to learn this cake and make it easy for you to make yourself.


The cake was named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg in 1884. Battenburg is the name of a town in Germany. This cake is very technical but remarkably easy when you get the hang of it and delicious. Two colors of Sponge cake are cut into equal rectangles, sandwiched together with apricot jam and wrapped into a neat parcel with almond marzipan! When you cut a slice, you see a Checkerboard pattern encased with a strip of marzipan, this is truly a slice of heaven.


I also looooove theme parties, so when my friend Ruby(also my husband’s cousin) broke the news about her pregnancy, I was determined to throw her a posh high tea themed shower. And of course, what’s more posh than the Battenberg? Be sure to check out the video as this is a technical cake and it’s really helpful to see the process. There’s also some footage from the party that you can check out.


Some things to remember before you go on to watch the video and download the recipe. Baking is a science so use the ingredients exactly as stated. Also make sure to adhere to temperatures suggested, the butter should be at room temp, as well as the eggs. Prepare your marzipan the same day for the best results. It’s most pliable when freshly made. And do not be afraid to fail. Baking disasters happen to the best of us … if that happens, just try again. This recipe is very traditional using a plain almond sponge with apricot jam. I’m really itching to make a Black Forest inspired Battenberg – stay tuned for that one


The Brits love their Battenburg, this cake is also referred to as a church window. The combination of apricot jam, almond sponge and marzipan is delicious and the look is fit for a queen!. Won’t you join us for a spot of tea & slice of Battenberg darling?


Check out my Black Forest Battenberg!


Battenberg – British Royal Cake


  • 175 gms/6 oz. room temperature unsalted Butter
  • 175 gms of Super fine or Caster Sugar
  • 3 large eggs
  • 175 gms sifted self raising Flour
  • 1 tsp Baking Powder
  • 2 tbsps ground Almonds
  • 2 tbsps Vanilla
  • Food coloring
  • 200 gms/ 7 oz powdered almonds
  • 400 gms/ 14 oz Icing Sugar
  • 2 Egg whites
  • ½ tsp Almond Extract
  • 1 cup Apricot jam


  1. Add the room temperature butter to the processor bowl and process till nice and fluffy
  2. Add 175 gms of super fine or caster sugar and cream together
  3. Once the butter and sugar are well creamed together, add 3 eggs one at a time, scraping after each addition
  4. Sift 175 gms of Self raising flour and add a tablespoon of thee flour in between beating the eggs to prevent the butter from looking like it’s curdled
  5. Add 1 tsp of Baking Powder and the rest of the self raising flour and 2 tbsps of ground almonds
  6. Add 2 tbsps Vanilla extract
  7. Equally divide the batter into two parts color one half pink
  8. Divide the pan in half(see video for full instructions) and add the batter to the pan
  9. Add this into your preheated oven for 35 mins
  10. After 35 mins, check with a cake pin or skewer and allow it to cool completely
  11. If your cakes have a bump, just level them off with a knife
  12. Once the cakes are cool cut them into strips
  13. Prepare the marzipan mix 200 gms of powdered almonds together with 400 gms of icing sugar and process it
  14. Add 2 egg whites, one at a time and a ½ tsp of almond extract
  15. Add the marzipan to a microwave safe platter and cover with cling film
  16. Zap it in the microwave for 10 seconds and do this 3 times
  17. The dough will be warm and the egg would have cooked. Leave this aside to cool
  18. Lay out a piece of parchment paper and roll out the marzipan
  19. Sandwich the cakes together using the classic ingredient apricot jam
  20. Make sure you alternate the colors so it looks like a chequered pattern
  21. Lay this over the marzipan and make sure you’ve rolled one side long enough to completely cover the cake
  22. Trim off any excess marzipan and this can be stored in a Ziploc bag and reused
  23. Remove the cake and brush the inside of the marzipan with jam
  24. Lay the cake over the marzipan and using the help of the parchment paper, lift the marzipan and cover the cake
  25. Uing cling film wrap the cake for an hour so everything holds together well
  26. Trim the edges with a sharp knife and clean the knife in between to cut neat and clean slices