Caramel & Pecan Banana Blondies

caramel & pecan banana blondies
Tomorrow is the one month mark of being home in Melbourne.
Surreal? Completely. A little bit disorientating? Absolutely.

After spending 18 months having the most incredible time living in London, I arrived back home to surprise my twin sister for our 21st birthday. After almost letting it slip mannnyyyy a times on Skype the surprise was successful! (Including jumping out of the pantry to surprise me mum – 100% worth it).

The past month has been a little bit of a whirlwind of catching up with friends (and therefore eating my weight in Melbourne brunches), hugging my dog daily against his own will, feeding the family and settling in. Then BAM before you know it, it’s November… how did this happen?!

caramel & pecan banana blondies
Amongst the craze of being home, a new self titled ‘folio’ website is up and running! With tabs for food photography & styling, cake orders, and supper clubs which will be going next year! 

Oh and I made these blondies too! They didn’t last long at all… I must get used to sharing my baked goods now at home with a family.. But you know how it is, I’ll take any excuse to bake more. Naturally.
The recipe couldn’t be simpler and more tempting to go back for thirds.
A melt and mix method, where caramel is the only minor concentration you’ll have to focus on (I have forgotten about many a caramels on the stove top before…).
Then cut to serve, or as my sister is doing in the picture – dig right out of the pan!
No judgement here. In fact, I’d respect that.

caramel & pecan banana blondies

200g light brown sugar
130g butter
1 egg
2 bananas, sliced roughly
2 tsp vanilla extract
200g plain flour
1/4 tsp baking powder
200g pecans

Salted Caramel:
2 tsp light corn syrup/glucose syrup
4 tbsp water
100g caster sugar
120ml double cream
1 tsp vanilla
1 tsp salt

1. Preheat the oven to 180C and line a 20cm square tin with baking paper.
2. Make the caramel first by placing the corn syrup, water, and sugar in a small saucepan. Bring to a boil over medium heat. Do not stir the mixture while it’s boiling. Continue to boil until it thickens and turns a light brown caramel color. Remove from the heat and slowly stir in the cream, vanilla, and salt with a wire whisk. If the caramel clumps unevenly, place back on the stove on low heat, and stir until it becomes smooth. Set to the side to cool completely, or place in the fridge to speed up the cooling time.
3. In a small saucepan, melt together the sugar and butter, pour into a mixing bowl and set aside to cool slightly.
4. Using a hand whisk, beat the egg into the sugar and butter mixture, then the banana and vanilla.
5. Fold in the flour and baking powder and pour into the prepared tin. Pour over 3/4 of the caramel, reserving the rest to spoon over once baked. Sprinkle over the pecans and bake for 30 minutes or until skewer inserted comes out clean.
6. Spoon over the remaining caramel and enjoy!


Lemon & Blueberry Crumble Cake

lemon & blueberry crumble cake
For every meal time that excitedly whips around, we generally know exactly what that growling stomach is craving, (wether or not the fridge has the goods to deliver is another question). Then there is those times when your after something… but can’t quite put your finger on it. You know the feels: you go to the pantry multiple times, then stand there with the fridge door wide open just staring into it’s cold depths hoping your next meal is going to yell its where abouts to you. But alas, amongst one of these tough frustrations of a first world life, we must prevail… and turn to the next best thing… hummus. Only kidding. But seriously. If in doubt: hummus (but a whole story on that for the next post & recipe).

Here we are still staring in the fridge! But this time it’s not something for dinner we’re searching for, but in fact our answers for the lack of baked goods in the cookie jar. So naturally, you can imagine my happiness the next day to wake up immediately craving lemon. Aha. An answer has been found. The fridge staring was over. Now to elaborate. (ah, more fridge staring again).
Conclusion: presence of blueberries in the freezer and after something to accompany my afternoon binge watch of Game of Thrones (hello current addiction). Tea cake, crumble = Lemon & Blueberry Crumble Cake. Success! The fridge staring days are done…. for now…..

to be continued……

Lemon & Blueberry Crumble Cake
But not really, because I’m about to go and attempt a sunday night fridge raid, wish me luck!

Another apology for the lack of posts after promises of recipes on instagram! Stuff is happening and I will fill you in in due course, stayed tuned groovy guys!


100g unsalted butter
150g caster sugar
zest 2 lemons
1 large egg
1 tsp vanilla extract
juice of 1 lemon
240g plain flour
2 tsp baking powder
1/2 tsp salt
120ml whole milk
350g frozen or fresh blueberries

60g unsalted butter
50g plain flour
100g light brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
100g pecans

1. Preheat the oven to 180C, and grease and line a 9 inch round cake tin.
2. In a large bowl, using an electric beater, cream together the butter, sugar and lemon zest until pale and creamy. Beat in the egg until well combined, followed by the vanilla and the lemon juice.
3. In a separate bowl, whisk to combine the flour, baking powder, and salt, then beat into the butter mixture until just combined.
3. Fold in the milk, followed by the blueberries.
4. To make the crumble, using your hands, rub together the butter, flour, sugar, cinnamon and ginger, then lastly add the pecans.
5. Pour the cake batter into the cake tin, then evenly sprinkle over the crumble. Bake in the oven for 40-50 minutes or until skewer inserted comes out clean.
6. Dust with icing sugar and serve as is, or alongside some well-deserved floral tea. Enjoy!

Thanks for stopping by!


Hazelnut & Cocoa Cake with Pomegranate

Hazelnut Cocoa Cake with Pomegranate
(actually kidding, am I the only one that feels like this year has actually soared by?! And call me crazy… but it doesn’t even feel like christmas cause it feels like we should be in October right now…. this. is. maddddddnessss.)

There are many a things this Christmas loving kid IS SO EXCITED FOR THIS MONTH!:
(pre-note: there will be many capitals this post due to elevated levels of happiness due to christmas fever)
– fairy lights… SO MANY FAIRY LIGHTS = cozy & festive heaven
– buying a ridiculous 3D knit to wear all day errey day with pride
– the impending promise of A WHOLE LOT OF CHRISTMAS FOOD (hullo roasts, gingerbread… and a tone of hot chocolate – but let’s be honest, I have that all year round)
– and pretty much being all cozy, christmasy and cute and crossing every finger that we might get a white chrismtas… gal can dream…

It’s funny, this time of the year, I have serious problems maintaining any level of normality and having a ‘cool & calm’ air about me. FORGET IT, SANTA IS COMING.

… Hence… baking a cake the other day and being way to overally keen to photograph and EAT it that I put the cream on early…. and… well… it melted all over the cake…
BUT HEY! Sort of took on the vibe of a creamy cake… which my tastebuds really didn’t mind at all! Just an excuse to eat the whole cake quicker anyway… such. a. pity.

Hazelnut Cocoa Cake with Pomegranate
Anyway, so the cake I am talking about, IS in fact the cake pictured, hence only 2, not as nice pics, BUT it was so mega scrummmy and yummy in my tummy that I just wanted to share it with you anyway.


Ahh. Someone stop me.

This cake is mega super duper easy with the simple melt and stir method (no mixer required) and has that toasted hazelnut flavour we love with a subtle chocolate flavour hit, a burst of pomegranate and creaminess.. well obviously from the cream 😛
It’s got a flourless cake sorta vibe (it almost is flourless actually) and is super moist … and surprisingly easy to consume lots off…
The cake has no raising agents, so depending on the tin you cook it in, it will of course, be flatter than other cakes your used to, but makes it perfect for joozing up with cream, pomegranates and more toasted hazelnuts. It would even be perfect for a multiple layered cake!


recipe adapted from Izy Hossack’s ‘Swedish Chocolate Cake’ (pg 148) from her cookbook ‘Top with Cinnamon’

135g salted butter
20g cocoa powder
350g granulated sugar
1 tsp vanilla extract
90g ground toasted hazelnuts
50g plain flour
3 eggs

to serve:
icing sugar for dusting
200g double cream
1/2 pomegranate worth of seeds
toasted hazelnuts, roughly chopped

1. Preheat the oven to 180C. Line, grease and flour an 18cm springform tin.
2. Melt the butter in a medium saucepan, then remove from the heat and stir in the rest of the ingredients. Pour the mixture into the prepared cake tin and bake for 20-30 minutes – it should be set around the edges but still gooey in the middle.
3. Leave the cake to cool in the tin for around 20 minutes, then run a butter knife around the edge to loosen the cake and carefully remove from the tin. While the cake is cooling whip the cream.
4. To serve, dust the cake with icing sugar and top with cream, pomegranates and remaining hazelnuts.