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tea cake

Giving Thanks, Little Feet and Time to Breathe...

Giving Thanks, Little Feet and Time to Breathe...

This cake is the first I have baked in 3 months! So, I felt I really must post it. And, it also helps that it is super easy to make :).

So, that’s it. I don’t have time to write more. But, do make this cake; because it is well worth relishing a slice or two of, in those stolen moments of peace and self-reflection :). This cake actually get better the next day and keep nicely for 3-4 days simply covered on the counter. This is thanks to the amount of butter and using the almond flour that makes for a richer, moister cake.

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Gluten Free Peach Pound Cake

Gluten Free Peach Pound Cake

I have for you, today, this wonderful loaf I had baked before I left for my travels. It is based on my gluten free adaptation of the Florentine sponge. You could say I was gearing up for my trip to Italy. But, really, I used that because it is one of the best cakes I have ever had to date as just a cake, one that needs no frills and certainly no icing. More importantly, it is a phenomenal recipe for going gluten free.

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A Cake Named Content

A Cake Named Content

I was typing a really long draft post with a lot of questions and introspective comments, bordering on the existential. Then, I was going to connect how the current state of the food blogging world is representative of the chaotically complex we all seem to be leading. You know, it was going to a be an intense and verbose way of linking to why my cake today is.

Then, I realized, that this whole existentialism of the food blogging world was something that I want to write about separately. And, the point of this cake is the elegance of simple and I would complete shatter that with the verbosity of my expostulations.

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I smile.

I laugh.

I cry.

I play.

I run.

I stop and look over.

I wink.

and, it begins again.


the process of being happy.

finding the little me. finding the big me. holding hands and skipping together.

letting go. letting in.

living life. being present.

always being in touch.

Hello life! look what i & I baked for you! :)


Banana Streusel Cakes

(makes 6 cupcakes)


for the cake:

1 overripe banana, mashed

2/3 cup spelt flour

1/2 tsp baking powder

1/2 tsp freshly grated nutmeg

1/2 tsp salt

1/3 cup raw sugar

4 T butter, room temperature

1 egg, whipped lightly

1/3 cup milk

for the streusel topping:

2 T rolled oats

2 T flour

2 T raw sugar

1/4 tsp grated nutmeg

1 T melted butter

Sift the dry ingredients together. In another bowl, whip the butter and sugar until light and fluffy. Gently fold in the egg. Then add the banana and milk and make a smooth puree. To this add the dry ingredients in three parts until just incorporated. Divide the batter into six cup cake molds.

In a small bowl, mix together ingredients for the streusel topping. Divide equally on top of the cake batter.

Bake in a preheated oven at 350F for 15-18 minutes until the top is crusted and golden brown. Cool for a few minutes and devour warm and with ice cream...!

Let there be cake......

Apricot upside Down Chocolate Cake-1

Even as the Summer comes to a slow end around here with a lot of upheavals and new experiences (an earthquake, an almost-hurricane..), Summer produce continues to flood the market. Every year, the warm weather brings an abundance of stone fruits and there is always yet another way to enjoy them.

Apricots are one of my favorite stone fruits. If you have ever tasted one baked into a cake, you will have to agree that they represent Summer in bite sized happiness! Combining them with chocolate, another mood booster was just the simplest thing to do.


Borrowing a leaf from the book of upside down cakes, I used my basic recipe for a Chocolate Zucchini loaf to make this cake and topped (or rather bottomed!) it with caramelised apricots.

Le Gateau

This cake is best baked in a cast iron pan. The metal conducts heat evenly, enhancing the caramelization on the apricots and furthering their natural sweetness...

Caramelized Apricots Upside Down Chocolate Cake

4 ripe apricots
2 T butter
2 T granulated sugar

1/3 cup flour
1/2 cup zucchini grated
1/4 cup cocoa powder
handful chocolate chunks
1/2 cup + 2T sugar
1/4 tsp salt
1 egg
1/4 cup canola oil
1/4 cup buttermilk
1/2 tsp baking soda
1/8 tsp baking powder

Half and stone the apricots. Melt the butter and sugar in a 6 inch cast iron pan. When the butter starts browning, arrange the apricots cut side down. Over low heat, allow the fruits to caramelize for about 5 minutes. Remove from heat and set aside until batter is ready.

To make the batter, mix the wet ingredients together and sift the dry ones in a large bowl. Add the wet mixture in three parts to the dry and fold until just combined.

Pour batter over the apricots and bake at 350 F for 45 minutes or until the cake tester comes out clean. Cool on rack to room temperature before slicing.

A slice of cake

Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK