Mango, Lemon and Passionfruit Cheesecake


This cheesecake doesn’t require any baking which makes it such an easy recipe! You literally just mix all the ingredients together in a food processor and let your fridge do a few hours job for you, and voila, you’re done! If you don’t have a food processor or any kind of mixer, you might need to buy mango puré instead of tinned mango to get a smooth consistency.

I also want to point out that the measurements I’m using are Australian measurements. It’s sometimes difficult to tell in recipes weather the cup measurements are Australian/ UK or American. Although the difference between the two aren’t great, in some recipes where exact measurements are crucial it’s good to know the difference.
1 Australian Cup is 250 ml, while 1 American Cup is 240 ml. 1/2 Australian Cup is 125 ml, and 1/2 American Cup is 120 ml, and so on and so on. Hehe.




In my last blog post I said I don’t bake cookies very often, and cheesecake is another thing I rarely ever make. I love cheese so I don’t really know why that is. My cousin (who I am sharing a house with) however, requested a cheesecake the other day, and as we needed a dessert for our midsummer celebration I decided to make one. And I have to say, this is probably the best cheesecake I’ve ever made! It’s fruity with a slight tanginess from the lemon and passionfruit to freshen it up, making it a perfect all year round dessert that will please any age group. I promise you won’t be disappointed! At least my cousin wasn’t, she ate one quarter of it in one night 🙂


2 x 250 g packets plain sweet biscuits
120 g melted butter, cooled
750 g cream cheese, at room temperature
300 ml (almost 1 1/4 cup) thickened cream
1 cup caster sugar
800 g tinned mango, drained
Juice and zest of one lemon
3 sachets gelatine

250 g tinned passionfruit pulp in syrup, or fresh passionfruit pulp
1/2-3/4 cup caster sugar


Line the base of a 24 cm springform tin with baking paper and set aside.
Mix the biscuits to fine crumbs in a food processor. Add the melted butter and mix until combined. Press the mixture firmly into the prepared pan and refrigerate while making the filling.
Put cream cheese, thickened cream, mango, sugar, lemon juice and zest in a food processor and mix until smooth.
Let the gelatin soak in cold water for 5-7 minutes before adding to a small saucepan and carefully melting over low heat. Once melted, let cool for 30 seconds. Add to the cream cheese filling and mix quickly with a wooden spoon until thoroughly combined.
Pour the filling onto the refrigerated base. Let set for at least 5 hours in the fridge, preferably overnight.

To make the passionfruit sauce, combine passionfruit pulp and sugar in a small saucepan. Heat over low heat until the sugar has dissolved. Let cool.

When ready to serve, pour a few tablespoons of passionfruit topping onto the cheesecake to make it look pretty, and top each slice with some more sauce.

Enjoy guys, I hope you like it!



Chunky Apricot and Coconut cookies

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I don’t bake cookies very often, I’ve never been much of a cookie monster. My brother, however, can smash a whole box of cookies in minutes. Choc chip cookies especially.
If I had to pick a favourite cookie, I would probably go with chocolate chip cookies too. Chocolate is my all time favourite baking ingredient so you can expect to see a lot of chocolate recipes on here.

Despite my love for chocolate I didn’t have any at home the other day when I wanted to bake (guessing someone had already eaten it…) so I thought I would try make something with what I could find in the pantry. Which turned out to be apricot and coconut. White chocolate would also be lovely in these cookies, so if you want you can totally throw in a handful of white chocolate chips in there. I won’t judge you 🙂

These cookies have the perfect amount of sweetness and fruitiness from the apricot. The coconut adds a great texture, making them crunchy and crumbly at the same time. Afternoon tea is sorted!



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125 g butter, at room temperature
1/2 cup white sugar
1/3 cup brown sugar
1 tsp vanilla extract
1 large egg, room temperature
1 1/4 cups all purpose flour
1/2 cup shredded coconut
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/3 cup dried apricot, chopped into small bits


Preheat oven to 180 degrees C. Line a baking tray with baking paper. Beat the butter, sugar and vanilla with a electric mixer until creamy and light. Add the egg and beat well.
In another bowl, mix together flour, coconut, baking soda, baking powder and salt. Add to the egg and butter mixture and mix until you have a soft dough. Stir in dried apricot.
Roll the dough into about 15 cookies and place on the baking tray. You want to leave some space for the cookies to spread, so 2 or 3 trays might be necessary.
Press down cookies slightly and bake for about 12-15 minutes, until the bottom is golden brown and the edges are semi firm when touched. Leave to cool for a couple of minutes on the tray, before transferring to a wire rack to cool completely.
Store in an airtight container for up to a week.

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Trio of cakes

Mmmmm cake. Who does’t love cake? I actually happen to know one girl who does’t like cake, but like, how is that possible? Cake is so comforting. I love being snuggled up in the couch with a big slice of cake and a cup of tea watching some feel-good movie.

At the café I work at we sell the most amazing looking cakes (they taste good too of course). The café is called Le Bon Choix, that’s french for “the good choice”. I will have to take some pictures and show you guys because they are so cute and impossible to resist!

Cakes are probably one of my favourite things to bake. I love baking things that have many elements and require many hours in the kitchen, and tall layered cakes definitely fall under that category. Today I thought I would share 3 cakes that I’ve made and published on my Instagram feed which have all been very popular. The recipes to these beautiful cakes are made by Linda Lomelino (Call me cupcake) and Olivia (Livforcake), although the photos are taken by me.

I hope you enjoy them, happy baking!

Cardamom Cake with Blueberries

Recipe by Linda Lomelino

Cardamom layers
3 large eggs
1 1/4 cups granulated sugar
6 tablespoons milk
1/2 teaspoon vanilla powder or vanilla extract
1 1/4 cups four
2 teaspoons baking powder
1 teaspoon freshly ground cardamom

Blueberry jam with vanilla filling
About 1 quart blueberries (just over 1 pound), very fresh
3/4 cup jam sugar
6 tablespoons granulated sugar
1 vanilla bean

Yogurt frosting
1 3/4 cups whipping cream
3/4 cup Turkish or Greek yogurt (10% milk fat)
2 tablespoons granulated sugar,or to taste

4 1/2 ounces fresh blueberries

1. Preheat the oven to 350°F.

2. Prepare one 6-inch cake pan with a collar made from baking parchment.
3. Beat the eggs and sugar until light and airy, about 5 minutes.
4. Heat the milk with the vanilla, and add it to the egg mixture.
5. Mix the our, baking powder, and cardamom in a separate bowl. Sift the dry ingredients into the batter, and carefully fold them in until the batter is well blended and free of lumps. Pour the batter into the prepared cake pan.
6. Bake for about 50 minutes or until a toothpick inserted into the center comes out with moist crumbs.

Blueberry jam
Make sure the jars are sterile before lling them with home- made jam. The easiest way to do this is to place the jars in the oven at 212°F for a few minutes. Jam sugar makes the jam the correct thickness, which is important when it will be used for cake filling.

  1. Pour the blueberries, jam sugar, and granulated sugar into a large saucepan.
  2. Cut the vanilla bean lengthwise, scrape the seeds out into the pan, and add the bean. Carefully bring the mixture to a boil while stirring constantly, and let it simmer at low heat for 10–15 minutes.
  3. Skim any foam from the jam, and remove the vanilla bean. Pour the jam into a warm and sterile glass jar; seal. Store the jar in the refrigerator.
  4. Reserve 1/2–3/4 cup for the cake.

Yogurt frosting
1. Blend the cream, yogurt, and sugar in the bowl of a stand mixer.
2. Beat the mixture to stiff peaks.

Assembling the cake
1. Slice the cake horizontally into three layers. Place the rst layer on a cake plate or board. Cover the layer with an even coat of Blueberry Jam with Vanilla Filling; then spread on a thick layer of Yogurt Frosting. Repeat for a second layer. Place the last layer on the top, cut side down.
2. Cover the cake with a thick layer of Yogurt Frosting. Make a striped pattern in the frosting using an o set spatula or the back of a spoon, beginning at the bottom and working straight up.
3. Decorate the top of the cake with blueberries and perhaps a little pennant made with a skewer and some pretty paper.


Rocky Road Cake


Recipe by Olivia, at livforcake

Bundt Cake
2½ cups all-purpose flour
1½ tsps baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter (room temperature)
1 cup peanut butter
1 cup light brown sugar (packed)
½ cup granulated sugar
2 tsps vanilla extract
3 large eggs
1 cup milk
3 tbsp cocoa powder
Chocolate fudge sauce
75 grams semi sweet chocolate (50-70%), finely chopped
1/3 cup heavy cream
Salted peanuts, mini marshmallows and candied cherries for decoration.
  1. Preheat oven to 175 degrees C and grease & flour a 10 cup bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat butter and sugars on med-high until light and fluffy. Approx 2-3mins.
  4. Add peanut butter and vanilla, beat until thoroughly combined.
  5. Reduce speed and add eggs one at a time, thoroughly incorporating after each addition.
  6. Reduce mixer to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix until just combined.
  7. Pour half of the batter into a medium bowl, set aside.
  8. Add 3 tbsp cocoa powder to remaining batter and return to stand mixer. Beat until just combined.
  9. Pour the chocolate batter into the pan, followed by the plain batter. Using a knife, swirl around the two batters making a marble pattern.
  10. Bake for 45-50mins or until a skewer comes out clean.
  11. Remove from oven and transfer bundt pan to cooling rack for 10-15mins. Rap the bundt pan against the counter to loosen it then turn cake out onto cooling rack to cool completely.

To make the chocolate fudge sauce, place the chopped chocolate in a bowl. Heat the cream in a saucepan till boiling point. Pour the cream over the chocolate, let sit for 30 seconds and stir until the chocolate has melted. Let cool slightly before pouring over the cake. Decorate with salted peanuts, mini marshmallows and candied cherries.


Soft Gingerbread Cake with Cream Cheese Frosting and Sugared Cranberries

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Recipe by Linda Lomelino, at Call me cupcake

Soft gingerbread cake
270 g all purpose flour
1 tsp baking soda
pinch of salt
4 tsp gingerbread spice mix
1/2 tsp ground bitter orange peel (can be omitted)
2 large eggs
100 g light muscovado sugar (or light brown sugar)
100 ml (6 tbsp + 2 tsp) cane syrup
125 g butter
100 ml heavy cream (about 35-40 % fat content)
150 ml (10 tbsp) milk

Sugared cranberries
Fresh cranberries, a couple of large handfuls
1 egg white (use pasteurized if you’re worried about eating raw eggs)
Granulated sugar, for rolling

Cream cheese frosting
150 g butter, softened
180 – 210 g (1 1/4 – 1 1/2 cups) powdered sugar
200 g cream cheese, cold

1. Heat oven to 175°C (350F). Butter and flour three 15 cm (6 inch) baking pans. Set aside.
2. Mix flour, baking soda, salt, gingerbread spices and ground bitter orange peel in a bowl. Set aside.
3. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add cane syrup and beat until smooth.
4. Melt the butter in a saucepan and add cream and milk.
5. Add dry ingredients and butter mixture to the egg mixture in additions.
6. Divide batter between prepared cake pans and bake for about 25-30 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then unmold onto a wire cooling rack.

Sugared cranberries
1. Dip cranberries in egg white and put them on a piece of kitchen paper so they’re not soaking wet when rolling them in sugar (this will make the sugar lumpy).
2. Roll in sugar and leave to dry for 30 minutes or so. Make the frosting while you wait.

Cream cheese frosting
1. Beat butter until pale, about 2 minutes.
2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
3. If you want the frosting to be as white as possible, add just a tiny bit (start off with a super small amount, like the tip of a toothpick and then add more if needed) of purple/royal blue icing color.
4. Add cream cheese and beat until just smooth.

Assembling the cake
1. If cake layers are domed on top, even them out just slightly using a serrated knife (you can correct this with an even layer of frosting instead).
2. Put the first cake layer on a cake stand or plate and spread a fairly thick layer of frosting on it using an offset spatula.
3. Keep doing this until you’ve used all three cake layers. End with a layer of frosting on top of the last layer.
4. Spread a thin layer of frosting all over the cake and put it in the fridge to set for a 10-20 minutes if needed. Decorate with sugared cranberries, a sprig of spruce, cinnamon sticks or gingerbread cookies.


Wholemeal Chocolate Banana Bread


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I have tried many recipes of banana bread in my kitchen, some with butter and sugar and some using coconut oil and natural sweeteners. For some reason I always come back to the healthier option, it makes a great snack and I love the earthy taste that wholemeal flour gives.

This banana bread is sweetened with honey, I don’t think sugar is necessary since the banana already adds tons of sweetness! The riper the bananas the better. Cocoa powder and dark chocolate chips makes this banana bread more like a cake rather than a bread, buuuut I still think it’s more than ok to eat for breakfast, ‘cos yum 🙂

The bread is super moist and tastes amazing to eat as it is, but toasting it and spreading some butter or almond butter on top is defiantly more amazing! Together with a cup of tea, this banana bread makes the perfect treat.



2-3 ripe bananas
2 eggs
1/2 cup vanilla greek yoghurt
1/2 cup canola oil
1 teaspoon vanilla essence
1/2 cup honey
1/2 cup all purpose flour
1/2 cup wholemeal flour
1/3 cup oat flour (ground oats mixed in a food processor or a mixer)
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
70 grams dark chocolate chips
sunflower seeds to sprinkle on top


Preheat the oven to 175 degrees C. Grease a baking pan and dust with flour or cocoa.

In a large bowl, whisk together the eggs before adding greek yoghurt, oil, vanilla essence and honey. Mash the bananas in a separate bowl and add to the egg mixture. Whisk well to combine.

Mix together all purpose flour, wholemeal flour, oat flour, cocoa powder, baking soda and salt in another bowl. I like to use a whisk when I mix these to get rid of any clumps in the flour or cocoa.

Add the dry ingredients to the banana mixture and mix until just combined. Fold in the chocolate chips. Pour the batter into the dusted baking pan and sprinkle with sunflower seeds on top. Bake in the oven for 60-70 minutes. You can tell the banana bread is ready by inserting a skewer or a knife, it should come out clean (although keep in mind you may hit a melted chocolate chip that will be gooey).
Let sit in the pan for 10 minutes before removing onto a baking rack to cool completely. Store in an airtight container or a plastic storage bag.


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Chapter one

Well hey!!

Every foodie on Instagram needs their own food blog right? It seems so anyway, so I thought I would give this a shot and see how it goes. In saying that though, the thought of making a blog has been on my mind since I started my Instagram @photographmyplate last year. I’ve had a personal account on Instagram since 2011, but I started photographmyplate because I wanted to do something with all my food photos that I was taking. I started photographing for a cookbook I did in my last year of school, and that’s when I found out how much I liked food photography (incase you were wondering, after all this is my blog so I guess I should assume you are interested about me).

So far my food photography hasn’t been anything more than a bit of fun at home when I’ve had nothing else to do. In the future though I would really like to work with food photography in one way or another, my “ideal job” that I’m dreaming of now is to work for a food magazine. Magazines are somewhat my thing, I looove reading magazines (not celebrity gossip ones but fashion, wellbeing or food magazines). I find so much inspiration in them and I think it would be amazing to work for one.

But first things first, a blog. I have no experience of driving a website or a blog so please bare with me here. I’m a bit of a perfectionist when it comes to design so I really want this to be presented nicely, but I am aware I do not have time to sit and play with this for hours every day. Which is why I’m not really ready to take on my own domain and go all out just yet. The reason why I started this is to share recipes of anything I post on my Instagram, because I know how frustrating it is when you see something DELICIOUS on Instagram but there is no recipe giving you the chance to make it yourself. Grrrr.

If you have any tips regarding blogging for beginners like myself please share them with me, anything is highly appreciated! I’m excited for this!