Baked Chocolate Doughnuts

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Hello! Haven’t blogged for a few weeks now because I’ve been suffering from writers block 😦

Along with that, my dear phone stopped working so I lost all the wonderful photos I was going to share with you all. However I did manage to find some on my camera to be able to share a recipe with you today πŸ˜€

Does baked chocolate doughnuts sound at all appealing to you O_o πŸ˜€ ?

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Home Sweet Home

YAAAY!!!! πŸ˜€ I’m home.

Been back just about one week and it’s been a very busy busy busy week!

Coming off my flight, I was met by 4 amazing people who took time out to come pick me up after their long days at work and make me a poster. πŸ˜€

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^^ This boy and crew welcoming me home, I’ve never had a sign held up for me at an airport arrivals hall s2

The first few days back were very refreshingly cold. HAHA!!! A good change from polluted Paris air and humid Hong Kong. I kept forgetting to dress enough, BUT thank goodness for cars as transport here in Melbourne.

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Lemon Pound Cake

Lemon pound cake

Growing up, one of my favorite cakes was bought from Asian bread stores. It is a square slice of chocolate vanilla marble pound cake.

This cake is not only memorable by its buttery large moist cake crumb, but its packaging. πŸ˜€

I was and still am, so fascinated at how tightly wrapped this cake was O_o

Also the fact that if I couldn’t finish the whole slice in one sitting, I could portion it out to last me all day. When I’d had enough I could use the glad wrap to re-wrap the cake, so that it stayed fresh for the next snack session πŸ˜›

I still love this vanilla pound cake today and occasionally buy it, but I wanted more of a fresh and zing to this traditional cake.

Lemon pound cake loaf

Hence, the birth of LEMON pound cake into my life πŸ˜€

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Madeleines

Orange Madeleines

Madeleines are a rich little French butter cake, characterised by its shell like shape with ridges on one side and a little buldge on the other.

They take time and patience to create (you have to sift the flour ingredients 3 times!!!)

But as a result you will be rewarded with madeleines with crispy browned outsides and soft spongy insides πŸ˜€

Some say a cross between a soft baked cookie and a dense Victorian sponge.

A little background on these pillowy delights.

They were made famous in a novelΒ ‘Remembrance of Things Past’ byΒ Marcel Proust. Their origin is a little hazy, therefore different versions of its origin exist. The most common one is that they originated from the town of Commercy in the 18th century, in the region of Lorraine. A girl by the name of Madeleine served them at a high tea to the Duke of Lorraine, Stanislaw Lezczynski. He loved them so much, he named the little cakes after her.

After making them for myself, I think I know why he loved them so much. They snack size and are so good with a cup of tea!

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