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Jump To Recipe Jump To Video This was my first time making, baking, and actually tasting Bolo de Mel, and I honestly didn’t know what to expect. The flavors hit me immediately, intense, layered, almost savory, yet not sugary sweet. The texture was incredibly moist, heavy in a good way, and unlike any cake I’ve baked before. Fermented for 24 hours... It felt old, serious, and deliberate. I’m genuinely glad I made this, even if I’m still wrapping my head around how complex it tastes. Bolo de Mel originates from Madeira, Portugal, and dates back to at least the 15th century. Traditionally made during Christmas, this cake was designed to last, not days, but months. Honey (or molasses, as it evolved), lard, spices, citrus, nuts, and fortified wine were used not just for flavor, but preservation. Families would bake it weeks in advance, wrap it tightly, and let time do the work. Unlike modern cakes meant to be light and fluffy, Bolo de Mel is dense, rich, and unapologetically bold, a reflection of its era. If you’ve never baked anything that needs to rest before it’s truly ready, this is a fascinating place to start. Don’t rush it. Let it sit. Let it age. The longer it rests, the deeper and more rounded the flavors become. This isn’t a cake you slice casually, it’s one you return to slowly, with tea or a glass of Madeira, discovering something new each time. Ingredients: (Make one 8 inch round cake) Sponge: Unbleached All Purpose Flour, 45g Water, 25g Active Instant Dry Yeast, 1.5g Granulated Sugar, Pinch Fat: Unsalted Butter, 150g Pork Lard, 150g + More For Greasing Molasses, 200g Fillings: Walnuts Quatered, 35g Slivered Almonds, 50g + More For Decoration Candied Orange Peels, 45g Dried Cherries Pitted Quatered, 45g Cake: Maderia Wine / Port, 70g Baking Soda, 12g Unbleached All Purpose Flour, 455g Granulated Sugar, 200g Ground Cinnamon, 10g Ground Cloves, 5g Ground Star Anise, 5g Black Pepper, Pinch Sea Salt, Pinch Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Equipment: Oven 8" Round Springform Cake Pan Sauce Pot Directions: Make the sponge Mix the sponge ingredients until a soft dough forms. Cover and let it ferment for 1 hour. Prepare the fat mixture Melt butter and lard gently in a pot. Stir in molasses until smooth, then set aside to cool slightly. Activate the baking soda In a bowl, mix the wine with baking soda — it will foam. Set aside. Mix the dry ingredients In a large bowl, combine flour, sugar, spices, salt, and pepper. Bring the dough together Add the fermented sponge to the dry mix and gently knead. Mix in the nuts and dried fruits. Add the wine mixture, citrus zest, and juice. Finally, add the warm fat mixture. Knead lightly just until combined, do not over-knead. Ferment the dough Cover and let rest for 24 hours at room temperature. Bake Preheat oven to 175°C / 350°F. Grease and line an 8-inch pan. Loosen the dough slightly, transfer to the pan, and level the top. Bake for 50–60 minutes, until the internal temperature reaches 88°C / 190°F. Cool and age Let cool completely — cracking and slight collapse are normal. Unmold, wrap tightly, and let age for 7 days to months. Slice and serve with tea or Madeira wine. Aging & Storage Note: This cake is meant to rest. Once completely cooled, wrap it tightly in cling film (and foil if you like) and store it at cool room temperature. Over time, the flavors will deepen and mellow; the molasses, spices, citrus, and wine slowly come together into something darker, richer, and more complex. You can start slicing it after about a week, but it truly shines after a few weeks, and it can comfortably age for several months if stored properly. Think of time as the final ingredient here. Moist, dense, and complex Recipe Video:

Jump To Recipe Jump To Video Every December I fall into some kind of baking loop, and this year Pepparkakor took over my kitchen again. These are Sweden’s famous Christmas ginger snaps, except mine aren’t “snappy.” Just outta the oven... I personally prefer a fudgy middle with crispy edges, not a rock-hard cookie that tries to break my teeth. So yes, the traditional recipe is meant to be thin and brittle, but I’m fully embracing this soft-chewy middle vibe. Pepparkakor supposedly dates all the way back to medieval Sweden, when monks baked spiced biscuits for “health and happiness.” By the 19th century they were Christmas staples, people hung heart-shaped cookies on trees and gave them as good-luck charms. IKEA may have pushed them into the mainstream, but homemade cookies that smell like ginger, cloves and cinnamon still feel personal. I even throw in fresh grated ginger, which nudges the texture even softer and more fragrant. If you want a stress-free cookie this season, try these. The dough chills, rolls into little balls, and bakes in minutes. Play with the texture, snappy, chewy, or somewhere in between. Bake a batch slightly under for fudgy centers, go longer for crisp. Either way, they’re dangerous with coffee, they disappear instantly, and they’re everything I love about December. Ingredients: (Make 20 cookies) Unbleached All Purpose Flour, 210g Cornstarch, 30g Baking Soda, 6g Sea Salt, 3g Ginger Powder, 1 TSP Ground Cinnamon, 1/2 TSP Ground Cloves, 1/4 TSP White Pepper, 1/4 TSP Unsalted Butter Softened, 170g Molasses, 60g Granulated Sugar, 75g + More For Coating Light Muscovado Sugar, 75g Egg, 1 Equipment: Oven Hand / Stand Mixer Directions: Make sure all ingredients are at room temperature before starting. Mix the dry ingredients Combine flour, cornstarch, baking soda, salt, and all your spices in one bowl. Set aside. Cream the butter and sugars Add softened butter to a mixing bowl. Beat until pale and fluffy (think mayonnaise). Add both molasses and sugars and beat again until creamy. Add egg, and ginger Add the egg and grated fresh ginger; mix just until combined. Add the dry mix Add the flour mixture in portions until a dough forms. Cover and chill at least 2 hours or overnight (chilling keeps the cookies snappy). Shape and coat Preheat oven to 175°C / 350°F. Scoop small portions (a tablespoon is fine), roll into balls, and coat in sugar. Bake Place on a parchment-lined tray with space between balls (they will spread). Bake for 10 - 12 minutes: soft, fudgy middle, crisp edges 12–15 minutes: more traditional snappy texture Cool and enjoy Cool on the tray briefly, then move to a rack. Serve with some Glogg  or coffee while it’s still warm. Enjoy your fika. Serve these cookies warm, you'll thank me later... Recipe Video:

Jump To Recipe Jump To Video Champurrado is one of those drinks that feels like winter wrapped around your hands. Thick, creamy, and full of chocolate, it almost sits somewhere between hot cocoa and porridge, in the best way possible. I made this for Christmas, and honestly… it hits harder than any hot chocolate packet ever could. You get body from the masa harina, warmth from the cinnamon, sweetness from piloncillo (or gula melaka for a Southeast Asian flex), and that deep kick from Mexican or Filipino tablea. Its roots go way back, long before cafés and Christmas mugs. Champurrado comes from atole, a pre-Hispanic drink made by Indigenous Mexicans using masa and water. After cacao was introduced into the mix post-colonial era, champurrado became a staple, especially served with tamales during Día de los Muertos and Christmas posadas. Filipino versions exist because of 300+ years of Spanish colonial trade; tablea culture runs deep on both sides. Two different countries, one shared chocolate soul. If you’ve only ever had hot chocolate from a tin, give this a go. It’s thicker, heartier, and it honestly tastes like tradition. You can play around with sweetness, make it dairy-free, or even spike it with a little rum if it’s that kind of night. I think everyone deserves at least one mug of champurrado this season, it just feels right. Ingredients: (Serve 2) Water, 500g Cinnamon Sticks, 1 + More For Serving Piloncillo / Gula Melaka, 75g Masa Harina, 50g Whole Milk, 500g Mexican / Filipino Chocolate Tablea, 45g + More For Grating Sea Salt, Pinch Equipment: Sauce Pot Hand Blender / Milk Frother / Molinillo Directions: Infuse the cinnamon Add the water and a cinnamon stick to a pot. Heat gently until it begins to simmer. Cover and let it steep so the water absorbs that cinnamon flavor. Sweeten the base Add piloncillo (or gula melaka). Stir over gentle heat until it fully dissolves. Thicken with masa harina In a small bowl, mix masa harina with a splash of water until smooth and paste-like (no lumps). Whisk this paste into the pot — it will start to thicken slowly. Add the milk and chocolate Pour in the milk. Add the tablea. Stir over medium-low heat until the chocolate melts completely and the mixture thickens. Blend for texture Fish out the cinnamon stick. Remove the pot from the heat. Blitz with a hand blender or milk frother until smooth and slightly aerated. If you have a molinillo, whisk the traditional way. Adjust the taste Taste and add a bit more sugar if you want it sweeter. Add a pinch of salt to deepen the flavor. Give everything a final whisk. Serve Pour into serving glasses. Top with grated chocolate and a cinnamon stick if you like. Super chocolatelicious... Recipe Video:

Jump To Recipe Jump To Video I’ve tried countless gingerbread cake recipes over the years; it’s almost a December ritual at this point. But no matter how many I bake, I keep coming back to this one. I honestly don’t remember where I first found it (credit to whoever created it, kudos!), but it never fails me. It’s moist, rich, and carries that deep warmth that feels like a hug from the oven. After it has cooled down completely inside the oven... The addition of Guinness stout gives it an earthy depth, balancing the sharp sweetness of molasses and the kick from fresh ginger. It’s not overly sweet, which makes it perfect even on its own, though a scoop of vanilla ice cream never hurts. Every bite tastes like nostalgia, the kind that reminds you of cozy nights, dim lights, and the smell of spices floating in the air. Historically, gingerbread has roots that stretch all the way back to medieval Europe, made with honey, spices, and breadcrumbs before flour and molasses became common. It found its way to America and the Caribbean through trade, where molasses replaced honey, and each region developed its own take. This Guinness version is more modern, inspired by British stout cakes but spiced like the old European ones, a true bridge between tradition and comfort. If you’ve been looking for that one gingerbread recipe to keep forever, this might be it. Every year, I try new ones… and somehow, this one always wins. Ingredients: (Make one 8 inch cake) Guinness Stout, 120g Molasses, 190g Baking Soda, 3/4 TSP Rapeseed / Sunflower / Canola / Peanut Oil, 90g + More For Greasing Eggs, 2 Granulated Sugar, 55g Light Mucovado Sugar, 55g Ginger Grated, 2" Adjust To Preference Unbleached All Purpose Flour, 140g Baking Powder, 1 TSP Ground Ginger, 1 TBSP Ground Cinnamon, 1/2 TSP Ground Cloves, 1/8 TSP Ground Cardamon, 1/4 TSP Nutmeg Freshly Grated, Pinch Sea Salt, Pinch Icing Sugar, For Dusting Vanilla Ice Cream, For Serving (Optional) Equipment: Oven Springform 8" Round Cake Pan Stand / Hand Mixer Heavy Sauce Pot Directions: Preheat and Prepare the Pan Preheat your oven to 175°C (350°F). Grease and line an 8-inch round springform pan with parchment paper on the bottom and sides. Heat the Stout and Molasses In a large saucepan, combine Guinness stout, molasses, and baking soda. Heat gently until it begins to bubble — the mixture will foam up, so use a large pot. Once it starts to rise, remove from heat and let it cool slightly. Mix the Wet Ingredients In a large bowl, whisk the oil and eggs until smooth and pale, using either a hand mixer or a stand mixer. Add both sugars and grated ginger. Whisk until everything is well incorporated. Combine the Dry Ingredients In a separate bowl, mix flour, baking powder, and all the ground spices. Gently whisk to ensure everything is evenly distributed. Bring the Batter Together Gradually add the dry mixture into the egg mixture in three parts, whisking each time gently. Season with a small pinch of salt. Pour in the cooled stout mixture and mix until smooth and glossy. Bake the Cake Pour the batter into the prepared pan. Bake for 35–45 minutes, or until a skewer comes out clean. Once baked, turn off the oven and let the cake cool inside with the door closed; this prevents cracks and collapse. Finish and Serve Once completely cool, dust the top with icing sugar. Slice and serve as is, or with a scoop of vanilla ice cream if you’re feeling indulgent. The perfect slice... Indulgence at the finest... Cheers! Recipe Video:

Jump To Recipe Jump To Video I kept seeing this recipe popping up on my TikTok feed: Ina Garten’s legendary brownie pudding. I couldn’t resist any longer, so I finally gave in and made it. The moment that crackly top gave way to a soft, molten center, I knew this was something special. It’s rich without being heavy, and that warm center feels like the perfect ending to any dinner, especially during the holidays. I did add a few touches of my own: some orange zest for brightness, a shot of amaretto for depth, and instant coffee to enhance the chocolate flavor. Ina’s version is already divine, but this little twist takes it to a new level. I am not bragging. It’s one of those desserts that feels fancy but secretly requires very little effort, which makes it even better in my book. You can get Ina's original recipe here . As for history, brownie pudding is one of those American classics that straddles the line between two icons: the brownie and the pudding cake. It’s believed to have emerged in the mid-20th century when home bakers began experimenting with self-saucing cakes. Ina simply refined the idea and gave it her signature touch: simple ingredients, big flavor, and a method that always works. If you’ve been scrolling past it like I did, take this as your sign to bake it. Trust me, once you try it, you’ll understand why it went viral. Ingredients: (Serve 2) Unsalted Butter, 113g Eggs, 2 Granulated Sugar, 100g Light Muscovado Sugar, 100g High Quality Cocoa Powder, 38g Unbleached All Purpose Flour, 30g Pure Vanilla Paste, 1 TSP Amaretto / Framboise Liqueur, 2 TBSP Fresh Orange Zest, 1/2 Orange High Quality Instant Coffee Powder, 1 TSP Flaky Sea Salt, For Garnishing Vanilla Ice Cream, For Serving (Optional) Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Stand / Hand Mixer Sauce Pot Directions: Preheat Preheat the oven to 165°C (325°F). Melt the Butter In a small saucepan over low heat, melt the butter until smooth. Set aside to cool slightly so it doesn’t scramble the eggs later. Whip the Eggs and Sugar In a large bowl, whisk the eggs using a hand or stand mixer until foamy. Gradually add the sugars while whisking until the mixture turns pale and thick. Add the Dry Ingredients Add in the cocoa powder and flour. Whisk gently until no streaks remain. Add Flavorings Whisk in vanilla, amaretto (or framboise), orange zest, and instant coffee. Gradually pour in the melted butter while whisking until smooth. Bake in a Water Bath Pour the batter into your baking dish. Place it inside a larger dish and pour in hot water halfway up the sides. Bake for 50–60 minutes, until the top is crisp but the center still jiggles slightly. Finish and Serve Sprinkle flaky sea salt over the top immediately after baking. Let it rest for about 10 minutes before serving warm with a scoop of vanilla ice cream or just as it is. Perfect... Recipe Video:

Jump To Recipe Jump To Video After sharing my sweet potato tea cake, a few comments mentioned they’d prefer skipping the meringue. But removing it from a Tartine-inspired recipe felt a little disrespectful to the original creators. Resemble a wet coleslaw... So instead of altering that cake, I decided to make something that I wanted to be dense, rustic, and unapologetically humble: sweet potato pone. This is the kind of dessert that doesn’t try to be light or elegant. It’s comforting, grounded, and meant to be eaten warm. Look at that crust... Sweet potato pone has its roots in the Caribbean and the American South, especially in Jamaica, Barbados, and parts of Louisiana. The word pone originally described a simple baked mixture of grated roots, fat, and sweetener, more custard than cake, more pudding than bread. Traditionally, it’s made with whatever sweet potatoes are available, mixed with molasses or brown sugar and warm spices, then baked until just set. Every household has its own version, and none of them aim for perfection. For this one, I used Japanese purple sweet potatoes, but honestly, use whatever you have or love. Orange, yellow, purple, they all work. If you’re using sweeter varieties, my homemade cookie spice blend is a great complement. It rounds out the sweetness without overpowering the natural flavor of the potatoes. This is a forgiving recipe, meant to be adapted. Serve it warm, maybe with coconut or vanilla ice cream, and enjoy it slowly. That’s really the point. Ingredients: (Serve 8) Light Muscovado Sugar, 80g Molasses, 80g Eggs, 3 Unsalted Butter Melted, 60g Coconut Cream, 120g Coconut Rum, 2 TBSP Or Pure Vanilla Paste, 1 TSP Sea Salt, Pinch Chinese Five Spice Homemade , 1.5 TSP Or Cookie Spice Blend Homemade Fresh Orange Zest, 1/2 Orange Fresh Orange Juice, 45g Sweet Potatoes Peeled Grated, 900g I'm using Japanese purple sweet potatoes Coconut Oil, For Greasing Coconut / Vanilla Ice Cream, For Serving (Optional) Equipment: Oven Lodge 10" Cast Iron Skillet Hand / Stand Mixer Directions: Please visit my " How To Make Chinese 5 Spice " page for the recipe. Please visit my" Cookie Spice Blend " page for the recipe. Preheat and Prepare the Pan Preheat your oven to 175°C (350°F). Generously grease a 10-inch cast iron skillet with coconut oil. Mix the Base In a large bowl, whisk together the sugar, molasses, and eggs until smooth. Add coconut cream, melted butter, and coconut rum (or vanilla). Mix until fully combined. Add Spices and Citrus Stir in Chinese five spice or cookie spice blend, orange zest, and orange juice. The mixture should smell warm and fragrant. Fold in the Sweet Potatoes Add the grated sweet potatoes in batches, folding gently each time. The mixture should look like a very wet coleslaw — dense and glossy. Bake Transfer the mixture into the greased skillet and smooth the top. Cover tightly with foil and bake for 40 minutes. Remove the foil and continue baking for another 10–20 minutes, until the top is set and a skewer comes out mostly clean. Rest and Serve Let the pone cool for at least 30 minutes before slicing. Serve warm, ideally with coconut or vanilla ice cream. Chewy, custardy and leaving a nutty aftertaste... Nourishing... Recipe Video:

Jump To Recipe Jump To Video I’ve always loved saffron: that rich golden color and honey-floral aroma. Today I decided to make Lussekatter, the Swedish saffron buns traditionally baked for St. Lucia’s Day on December 13th. Look how beautifully yellow the dough is... It’s a simple dough, rich with butter, milk, and eggs, shaped into the iconic “S” curl and dotted with raisins. They came out beautifully golden, with a fragrance that fills the kitchen long after baking. Right before baking... Lussekatter (literally “Lucia cats”) are said to represent light in the darkest time of year. In Sweden, families bake them to honor St. Lucia, whose crown of candles symbolizes the return of brightness during winter. Just outta the oven... The buns are usually shared with coffee or glögg, and though they look elaborate, the process feels peaceful, warm milk, saffron steeping slowly, dough rising patiently. If you’ve never tried making enriched dough, this recipe is a wonderful start. It’s forgiving and tactile, the kind of baking that invites you to slow down. Watching the saffron turn the dough golden is its own quiet reward. Serve these warm with butter, and you’ll understand why Swedes keep the tradition alive every December. Ingredients: (Make 6) Unsalted Butter, 55g Whole Milk, 115g Saffron, A Huge Pinch Granulated Sugar, Pinch + 35g Unbleached All Purpose Flour, 285g Sea Salt, 4g Active Instant Dry Yeast, 5g Egg, 1 + More For Egg Wash Egg Yolk, 1 Pure Vanilla Paste, 1 TSP High Quality Olive Oil, For Greasing Raisins, For Garnishing Pearl Sugar, For Garnishing Equipment: Oven Sauce Pot Pestle & Mortar Directions: Infuse the Saffron Melt the butter with milk over gentle heat. Grind the saffron with a pinch of sugar, then mix in a little of the warm butter-milk to draw out its color. Combine everything and let it cool to room temperature. Make the Dough In a large bowl, mix flour, salt, yeast, and 35g of sugar. Pour in the cooled saffron milk along with the egg, egg yolk, and vanilla. Stir until a rough dough forms, then knead for 8–10 minutes until smooth and elastic. If the dough feels dry, add a teaspoon of milk at a time; if sticky, dust lightly with flour. First Rise Lightly oil the bowl, place the dough inside, turn to coat, and cover. Let rise for about 1 hour, or until doubled in size. Shape the Buns Divide the dough into six equal pieces. Roll each portion into a tight dough ball. Cover and set it aside to relax for 15 minutes. Roll each into a thin rope and curl both ends to form an “S.” Place on a parchment-lined baking tray. Cover and let rise again for 30 minutes. Bake Preheat the oven to 190 °C / 375 °F. Brush each bun with egg wash, press a raisin into each curl, and sprinkle pearl sugar on top. Bake for 18–20 minutes, until lightly golden. Serve with some Glogg or coffee while it’s still warm. Enjoy your fika. I'm gonna need some coffee... Recipe Video:

Jump To Recipe Jump To Video After making my sweet potato tea cake, I was left with a few extra sweet potatoes sitting on the counter. Instead of letting them go soft, I decided to turn them into something simple and nostalgic: Daigaku Imo. These are the sweet potatoes I used... I used a mix of honey sweet potatoes and Japanese purple ones, though honestly, I think I should have saved the purple ones for the loaf. Still, it turned out great. Sometimes, the best recipes come from what’s left behind. Right!? I should've used the purple ones for my tea cake... Daigaku Imo literally translates to “university potatoes.” It became popular in Japan during the early 1900s, when university students would buy these caramel-coated sweet potatoes from street vendors around Tokyo. They were cheap, filling, and just sweet enough to lift the mood between classes. The name stuck, and now they’re a beloved snack across Japan: crisp outside, soft and fluffy inside, glazed in a glossy sugar syrup and sprinkled with sesame seeds. If you’ve never made these before, don’t overthink it. You don’t need to bake or roast anything, just fry the sweet potatoes slowly until tender, then toss them in a simple caramel glaze. It’s the kind of recipe that reminds you cooking doesn’t need to be fancy. Sweet, salty, crunchy, sticky, it’s a snack you’ll end up eating right out of the pan. Ingredients: (Serve 2) Sweet Potatoes, About 1 KG Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Sea Salt, Pinch Granulated Sugar, 1/4 Cup Water, 2 TBSP Mirin, 1 TBSP Rice Vinegar, 1 TSP Soy Sauce, 1 TSP White & Black Sesame Seeds, For Garnishing Equipment: Dutch Oven / Deep Fryer Cast Iron Skillet / Pan Directions: Prep the Sweet Potatoes Wash the sweet potatoes well and pat them dry. Cut them into thick, angled slices — this gives more surface area for caramel to cling to. Fry Slowly Heat about two inches of oil in a deep pot over medium heat. Add the sweet potato pieces in small batches — don’t crowd the pan. Fry slowly until they’re golden and fork-tender. If you rush, they’ll brown too fast before cooking through. Transfer to a rack or paper towel to drain. Immediately season with salt. Make the Glaze In a separate skillet, combine sugar and water. Heat over medium until the sugar melts and starts to bubble. Add mirin, rice vinegar, and soy sauce. Coat the Sweet Potatoes Add the fried sweet potatoes into the syrup. Sprinkle some white and black sesame seeds over the top. Toss and stir until they’re evenly coated in the glossy caramel. The sauce will thicken as it cools. Finish and Serve Sprinkle with more black and white sesame seeds while still warm. Serve immediately — they’re best when crisp and sticky. Crispy, fluffy and dangerously addictive... I think I can devour this entire plate in 1 sitting... Recipe Video:

Jump To Recipe Jump To Video I had planned to share this loaf on Thanksgiving, but life had other plans. Work sent me to Mumbai, and by the time I got back, I was completely down with a cold. So instead of baking with everyone else that week, I spent my days resting, coughing, and thinking about this recipe. Just outta the oven... When I finally felt better, I went straight into the kitchen. Maybe that’s what I love about baking, it’s patient. It waits for you to come back. This recipe comes from Tartine: A Classic Revisited by Elizabeth Prueitt and Chad Robertson. Their version is effortlessly elegant; rich yet balanced, rustic yet refined. I adapted it slightly, using honey sweet potatoes (I think they’re from Taiwan?) instead of the usual orange ones. The meringue gives that rustic look... But honestly, any kind will work, such as Japanese purple, local yellow, or whatever you can find. The flavor of sweet potato always brings this natural sweetness and softness that feels like comfort food in cake form. These are the honey-sweet potatoes that I used... If you’ve never baked with sweet potatoes before, this is a great way to start. It’s a simple loaf, nothing intimidating. The meringue swirl gives it a beautiful contrast, light, golden, and a little messy in the best way. This is one of those recipes that quietly teaches you that good baking doesn’t need perfection. Just a bit of time, a warm oven, and the will to try again after a long week. Ingredients: Inspired by Elizabeth Prueitt and Chad Robertson (Make one 4.5 inch X 8.5 inch loaf) Cake: Sweet Potatoes, About 180g Unbleached All Purpose Flour, 130g Cookie Spice Blend Homemade , 1 TSP Baking Powder, 1 TSP Baking Soda, 1/3 TSP Rapeseed / Sunflower / Canola / Peanut Oil, 130g + More For Greasing Sea Salt, 1 TSP Granulated Sugar, 185g Eggs, 2 Spice Rum, 2 TBSP Or Pure Vanilla Paste, 1 TSP Meringue: Egg Whites, 2 Granulated Sugar, 95g Pure Vanilla Paste, 1 TSP Equipment: Oven Double Boiler 4.5" X 8.5" Loaf Pan Steamer Stand / Hand Mixer Directions: Please visit my " Cookie Spice Blend " page for the recipe. Preheat and Prepare the Pan Preheat your oven to 160°C (320°F). Position the oven rack on the second-lowest level — this cake rises high, and the meringue will crack rustically and beautifully on top. Grease a loaf pan lightly with oil and line it with parchment paper. Cook and Mash the Sweet Potatoes You can steam or roast the sweet potatoes — either works. If roasting, leave the skins on and bake until very soft. If steaming, peel them first and cook until fork tender. Mash until smooth and measure out 180g. Make the Cake Batter In one bowl, mix flour, cookie spice, baking powder, and baking soda. In another bowl, beat the mashed sweet potatoes with oil until smooth. Add salt, sugar, and eggs one by one, mixing until creamy. Gradually add the dry mixture in thirds, mixing just until combined. Stir in the rum or vanilla — your batter should look smooth and thick. Pour it into the prepared loaf pan. Make the Meringue Place egg whites in a heatproof bowl over a pot of gently simmering water. Whisk until soft peaks form. Remove from the heat. Add sugar and vanilla, and continue whisking until glossy and stiff. Pour this meringue over the cake batter. Use a chopstick or skewer to swirl it gently — don’t overdo it; the rustic cracks are part of the charm. Bake and Cool Bake at for 80 to 95 minutes, or until a skewer comes out clean. The meringue should be lightly golden and beautifully cracked. Cool the loaf completely before unmolding. Serve at room temperature or chilled — both are wonderful. So moist and dense... That meringue adds another layer of texture... Earthy and dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video I’ll be honest, I love this lemon drizzle cake more than any chocolate cake I’ve ever made. There’s something about its simplicity that just hits differently. The scent of lemon zest rubbing into sugar, the quiet whisking of eggs and cream, the way the syrup soaks in when it’s still warm, it’s pure comfort. Every step feels meditative, from the zesting to the slow baking to that final drizzle of icing. The lemon drizzle cake has deep roots in British home baking, dating back to the early 19th century. It’s one of those recipes that every family seems to have a version of, simple, inexpensive, and meant to last a few days on the counter (though it rarely does). Traditionally, it’s a pound-cake-style loaf soaked with lemon syrup while still hot, creating that signature moist, tangy crumb. Over the years, bakers have added little twists, limoncello, yogurt, or even cream, but the soul of it stays the same: bright, buttery, lemony happiness. If you’ve never made one before, don’t worry, this is as forgiving as cakes get. No creaming butter, no complicated layers. Just whisk, bake, drizzle, chill, and enjoy. The overnight rest makes it even better; it locks in the moisture so every slice is tender and fragrant. Bake this once, and you’ll see why I’d choose this over chocolate any day. Ingredients: (Make one 4.5 inch X 8.5 inch loaf) Cake: Granulated Sugar, 225g Fresh Lemon Zest, 1 Lemon Eggs, 3 Heavy Whipping Cream, 113g Unbleached All Purpose Flour, 180g Baking Powder, 3g Rapeseed / Sunflower / Canola / Peanut Oil, 60g + More For Greasing Sea Salt, Pinch Limoncello, 2 TBSP Syrup: Granulated Sugar, 60g Water, 30g Fresh Lemon Juice, 30g Icing: Icing Sugar, 2 TBSP Fresh Lemon Juice, 1 TBSP Equipment: Oven 4.5" X 8.5" Loaf Pan Stand / Hand Mixer Sauce Pot Directions: Preheat and Prepare the Pan Preheat your oven to 160°C (320°F). Position the rack on the second-lowest level — this cake rises high and domes beautifully. Grease a loaf pan with a bit of oil and line it with parchment paper. Make the Cake Batter In a large bowl, rub the lemon zest into the sugar with your fingers to release the oils — it should smell intensely lemony. Add the eggs and whisk until pale and creamy. Pour in the cream and mix until smooth. Add the flour and baking powder in three additions, whisking gently each time. Stir in the oil, limoncello (or vanilla), and a pinch of salt until the batter looks silky and even. Pour the batter into the prepared pan. Bake Bake for about 85 minutes, or until the top is golden and a skewer inserted in the center comes out clean. Make the Syrup While the cake bakes, combine sugar, water, and lemon juice in a small pot. Heat gently until the sugar dissolves completely, then set aside. Soak the Cake As soon as the cake comes out of the oven, pour the warm syrup evenly over the top. Let it soak for a minute, then unmold carefully. Wrap the warm cake tightly in cling film and refrigerate overnight — this traps all that lemony moisture inside. Glaze and Serve The next day, whisk together icing sugar and lemon juice until smooth. Drizzle it over the cake and brush the top to create a thin, glossy glaze. Slice and serve at room temperature — the texture should be dense, tender, and melt-in-your-mouth soft. So moist and dense... Perfect bite... Recipe Video: