April 24, 2016


I am not a super duper baker ok? I mean I can bake any healthy cake I imagine in my head but you know, I am not like your typical baker who can do beautifully & perfectly decorated cakes or cookies. I have been obsessed with naked cakes lately though (no worries, you won’t have to bake this cake with no clothes on – I mean you could of course, why not right? but that’s not what naked cake is – for those who are not in the known, it’s a cake where you leave layers exposed instead of fully covering them with fondant and/or cream). I think they look so fresh and rough but delicate at the same time. I’ve been planning on making one for a while but for no particular reason it didn’t work out (other than being busy with taking care of my baby full time while working on projects hehe).
I got this gorgeous SMEG stand mixer and my first thought was NAKEEEEED CAKE TIME! I made a sugar-free version except for the sprinkles of course but hey – YOLO! My second thought was – if I could be in love with a kitchen appliance then I would be in love with this one. I seriously can’t stop looking at it. But can you blame me??? It is a real showpiece of a stand mixer!

smeg stand mixer mint
And it’s not just the looks with this one. Let me tell you, this stand mixer can take some proper whipping! It has 10 speeds and a big 4.8-litre bowl which made it easy for me to make two cake batters in one go. I only used the whisk attachment for the cake but I already tried the dough one for a flatbread too and it’s just as wonderful. The mixer comes with 3 attachments but you can get extra ones such as a pasta roller and cutter, spaghetti cutter (hello lovers of Italian cuisine) or a meat grinder.

naked cake


300g baking margarine
8 tbsp of honey
8 large eggs
300g self-raising flour
400 ml (soy) whipping cream
2 tbsp sprinkles
pinch of salt
*19cm Round Cake Tin

naked cake

This is how you make it:
Preheat the oven to 160C. Divide egg yolks and egg whites and whip the egg whites with the pinch of salt till they are completely stiff. Melt the margarine in a small pan on a low heat and mix it with flour, egg yolks and honey. Add the whipped egg whites and gently mix it all together. Grease the baking tins with the baking spray and divide the batter into 2 cake tins. Bake in the center of the oven for approximately 30 minutes (the cake is ready when risen and an inserted skewer comes out clean). Let the cake cool off in the oven but put a wooden spoon between the oven and the oven door. This will help your cake to stay risen! If you’re oven is two small, make the 2 cakes separately.

Whip the cream until stiff and add sprinkles to it.

Once the cake cooled off completely – cut off the peaks (if your cake made peaks) so the cake is even. Cut both cakes in half lengthwise.

Fill a piping bag set with a large round piping tip with cream. Spread a small amount of cream on a cake stand. Place your first layer of cake on top and pipe the cream onto the layer. Add the second layer of cake and repeat the steps. Do the same with the third layer of cake. On the very top layer, spread the cream with a (palette) knife. Clean the knife and smooth the remaining cream around the sides of the cake. Sprinkle the whole cake with sprinkles! EAAAAT!!!!

Here a small video if you want to see the SMEG stand mixer in action:

January 10, 2015

Vegan Banana Bread with Superfoods

My husband really loves bananas. I mean he REALLY loves them. He loves bananas so much that when he does groceries he gets overenthusiastic about buying them. So enthusiastic that he unconsciously gave me a new hobby and it’s called ‘what the heck can I make with super overripe bananas”?

So this is what I made this time and it’s so delicious I had to share it with you right away! It’s vegan, made with superfoods and sweetened with maple syrup. You’re welcome.

vegan banana bread with superfoods

You will need:
5 very ripe bananas
250 g spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
50 g coconut oil, liquified (you can do it by briefly warming it up)
150 ml soy milk
75 ml maple syrup

Superfoods, seeds and nuts
(but you can use any of your favorites or even add chocolate chips):
2 tablespoons goji berries
2 tablespoons mulberries
2 tablespoons shelled hemp seeds
1 tablespoons chia seeds
1 tablespoon sunflower seeds
2 tablespoons almond shavings

That’s how you make it:
Preheat the oven to 180°C. Put the peeled bananas into your food processor and blend until smooth. Add maple syrup, coconut oil and soya milk en mix till well incorporated. In a bowl, mix spelt flour, baking soda and baking powder. Add the dry ingredients to the wet ingredients and mix till smooth batter. Add the superfoods, seeds and nuts and mix again.
Pour the batter into a 22cm x 22cm baking tin (sprayed with baking spray or lined with parchment paper) and sprinkle the top with some hemp seeds, chia seeds and almond shavings. Bake the bread for about 40 minutes.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.

vegan banana bread with superfoods

July 12, 2013

Mini Spelt Cherry Crumbles

Cherries bring back so many wonderful memories of my childhood. Cherries meant school was over and summer holiday started, they meant hanging out in my dad’s garden doing nothing but lying in the sun, grilling and creating little rainbows with the garden hose. And picking cherries of course. I rarely succeed in putting aside enough cherries to bake something. Usually once I start eating them, I just can’t stop. Last weekend, I was really craving for some cherry crumble so I tried my best to put some cherries aside and it was absolutely worth it. Try to make these and see for yourself.

cherry crumbles recipe

Ingredients (makes 6 mini crumbles) 
500g cherries, pitted
200g spelt flour
50g coconut oil
50g tagatose

Preheat oven to 180°C. Divide cherries between six mini dishes. In a bowl, rub the spelt flour and coconut oil together with your fingers until crumbly. Add tagatose and mix together again. Scatter the topping over the cherries and bake for 30 minutes or until golden brown on top.





cherry crumbles 4

cherry crumbles recipe 2

cherry crumble recipe 3


May 19, 2013

Almond Rhubarb Crumble (sugar- & flour-free)

Today is a World Baking Day so it was a given I would bake something but I am being a little bit of a baking rebel. As you might know I am the worst person to follow recipes (hence this blog) so instead of taking a challenge from the website I just baked a rhubarb almond crumble that I have been craving the entire week.

rhubarb almond crumble

500g rhubarb
100g tagatose (I used NuNaturals)
120g ground almonds
20g ghee (clarified butter)
20g coconut oil
20g sliced almonds

Chop rhubarb into chunks the length of your thumb. Put in a saucepan with 60g tagatose. Simmer covered on a low heat for about 5 minutes. Transfer the rhubarb into a baking dish (medium sized).
In a bowl, rub the ground almonds, ghee, coconut oil and remaining tagatose until you have a crumbly topping. Cover rhubarb with the topping and put in the oven for about 15 minutes.
In a pan, dry roast sliced almonds until golden. Sprinkle over the rhubarb crumble for serving.


rubarb almond crumble2

October 27, 2012

Butterless and Sugarfree Spelt Pear Cake

I have recently received some baking forms and accessories from Nordicware and I am totally obsessed! So much cuteness it makes me want to bake even more! Today, I made a spelt pear cake using the fall harvest wreath bundt cake pan. It’s delicious even though it has no butter, no wheat and no sugar! Even Monkey loved it!

400g spelt flour
250ml walnut oil
3 eggs
3tsp cold water
2 tsp baking powder
1 tsp baking soda
3 tbsp honey
5 tbsp NuNaturals baking stevia
2 pears

Heat oven to 180C. Beat together 3 eggs, walnut oil and honey. In a bowl, mix dry ingredients. Combine mixtures, add cold water and mix until well combined.
Peel and core the pears. Cut in small cubes and add to the mixture.

Spray the bundt cake tin with baking spray and spoon in the mixture.  Bake for 30 minutes until a thin skewer inserted into the centre of the cake comes out clean.



More fall recipes in LUSCIOUS:

June 6, 2012

Cherry Cobbler

Yaaay! It’s cherry time again! And with that come cherry smoothies, cherry cakes, cherry ice creams and my all time favorite – cherry cobbler! It’s extremely easy to make and great as breakfast, dessert, afternoon snack or picnic bite!

400g cherries
225g self rising flour
125g sugar
1 vanilla sugar
200ml milk
6 tablespoons butter

Preheat the oven to 180C. Melt butter in the microwave. Pour into a rectangular baking dish (I used 20x30cm dish). In a bowl, mix flour, sugar, vanilla sugar and milk. Pour the batter over the butter. Stone the cherries and arranged them on top. Put it in the oven for 35-40min. Serve with a spoonful of mascarpone. And love!

September 14, 2011

Mini Clafoutis!

Clafoutis clafoutis clafoutis – I just love saying the name! Almost as much as I love eating it! This fruity dish is easy to make but so delightfully comforting and the addition of Greek yogurt (instead of double cream) makes it lighter too! You might eat it as dessert but I prefer to make it on a weekend morning. It’s such a pleasurable way to start a day!

Ingredients (makes 6)
70g self-rising flour
130g sugar (or 140g tagatose sweetener)
3 eggs
150g Greek yoghurt
80ml milk
400g fresh or frozen raspberries
Baking spray
Icing sugar
6 small oven dishes
Preheat the oven to 180C. Grease each oven dish with baking spray.
Arrange the raspberries in a single layer in the base of each dish. In a bowl, mix flour, sugar, eggs, yogurt and milk until it forms a smooth mixture.
Pour the mixture over the raspberries. Bake for 25 minutes until  raised and golden. Dust with the icing sugar and serve warm.

September 5, 2011

Oreo Tiramisu Cups!

Welcome to my Oreo cookie heaven. I love Oreo cookies (who doesn’t?!) but eating Oreo cookies on their own can get just a tad boring so I always try to experiment with them; to keep things exciting,  you know? ;) After Oreo cookie cheesecake, I have been walking around with an idea of the Oreo tiramisu. When I was in France last week, where Oreo cookies are much more popular than they are in Belgium, I found mini Oreo cookies and there was no stopping me! Below the result! Enjoy it!


Ingredients (for 6 cups)
12 Oreo cookies (regular size)
6 mini Oreo cookies for decoration (if you can’t find the mini Oreo cookies, you can also decorate the cup with a half of a regular size cookie)
500g Mascarpone cheese
100ml double cream
100ml espresso coffee
100g confectioners’ sugar
½ teaspoon Vanilla powder
6 glass cups
In the bowl of an electric mixer, or by hand, beat the Mascarpone, cream, sugar vanilla and sugar.
Put one (regular size) Tiramisu cookie on the bottom of each cup and pour 1 tsp of espresso on it. Put a heaping spoon of mascarpone cream. Cover with another (regular size) Oreo cookie, pour 1 tsp of espresso and another spoon of Mascarpone cream.
Decorate each cup with mini Oreo cookie. Put in the fridge for at least an hour, if you can wait that long, at least… otherwise just eat it. ;)


August 22, 2011

Cream & Crumble Peach Bars

Peaches are falling off the trees and I just cannot stay away from them!  They are great in cobblers, cakes, parfaits and even from the grill but my favorite this summer are peach bars! I couldn’t decide whether to make cream or crumble, so I decided to combine both and they worked out just perfect.

For the dough:
220g butter (room temperature)
50g brown sugar
260g all-purpose flour

For the filling:
5 peaches, peeled and sliced
200g cream cheese
100g sugar
1 egg + 1 egg yolk

For the crumble:
50g butter, cold and cubed
50g sugar
75g all-purpose flour


Heat oven to 180C. Line a rectangular baking pan (I used a 33 x 23 x 5 cm one) with parchment paper. Make sure all sides are covered.

Put butter in a bowl and use a mixer to cream it (20 sec). Add brown sugar and flour and mix again on medium speed for about 90 sec (you should have a solid dough then). Press the dough in the baking tin and bake for 20min. Take out and let cool for 10min (but do not turn off your oven).

In a bowl, beat eggs with cream cheese and sugar and pour the mixture over the dough. Cover with sliced peaches.

Make crumble by mixing butter, sugar and flour and spread over the top.  Bake for 30 min.  Let cool off before serving.


August 15, 2011

Mini Carrot Cakes

I am a little obsessed with everything mini lately. It all started with the mini scones that you might have seen a few weeks back and hasn’t stopped since. Today I present to you my mini carrot cakes and I should warn you, there will be more mini recipes coming along your way soon.

For the cake:
100g melted butter
2 eggs
150g brown sugar
200g self-rising flour
1 tsp bicarbonate soda
2 tsp cookie spices
250g grated carrots

For the frosting:
200g cream cheese (e.g. Philadelphia)
35g butter (room temperature)
80g icing sugar
Heat oven to 180C and grease your tin. In a bowl, mix together the flour, sugar, cookie spices and soda.  Add melted butter. Whisk the eggs and add to the mixture then mix thoroughly with a wooden spoon. Add grated carrots, mix and pour the mixture into the tin. Bake for 45-55min. Let cool off.

Make the frosting.  Cream the cheese and butter together with an electric mixer until smooth. Slowly add sifted icing sugar until you get the desired sweetness.

Using a cookie cutter, cut out round cakes from your carrot cake. Cut each cake in half. Put a teaspoon of cream cheese frosting on the bottom part of the cakes, cover with the upper part and put with another teaspoon of frosting on top. Decorate with marzipan carrots.



FireStats icon Powered by FireStats