1/2 cup unsweetened yogurt

1/2 cup pureed soft/silken tofu

3/4 cup full cream milk

1 teaspoon pineapple extract

2 1/2 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon kitchen salt

1/2 cup canned pineapple, diced

1/2 cup softened unsalted butter

1 and 1/4 cups white sugar

For the Pineapple Cream Filling

2 cups whipping cream, whipped

1 teaspoon pineapple extract

2 cups canned pineapple, diced

1/4 cup pineapple juice [from can]

1 cup toasted coconut flakes

1/2 cup glace red cherries


  • Preheat the oven at 350F/180C for 15 minutes. Line a 9×9-inch pan with parchment paper.
  • Mix together yogurt, tofu, milk and pineapple extract in a medium bowl and set them aside.

  • Sift together flour, baking powder, baking soda and salt. Cream butter and sugar in a bowl.
  • Add yogurt mixture in 3 portions beating after each addition. The mixture will look curdled.

  • Add flour and fold in with a spoon, then fold in the pineapple chunks. Spread batter into pan.
  • Bake for 21-23 minutes or till a toothpick inserted in the middle of the cake comes out clean.

  • Transfer pan to a cooling rack and turn out cake after 15 minutes. Leave it to cool completely.
  • For whipped cream frosting, keep bowl and beaters in the fridge for at least 15 to 30 minutes.

  • Place the whipping cream and pineapple extract in the bowl and whip until stiff peak forms.
  • Before assembling and frosting the cake, brush generously with the reserved pineapple juice.

  • Leave cake to soak syrup for at least 15 minutes. Place cake on a serving platter or cake stand.
  • Spread cake with the whipped frosting. Garnish with coconut, pineapple chunks and cherries.

Recipe from Eggless Cooking


For the Cream Cheese Swirl

85g cream cheese, room temperature

2 tablespoons butter, room temperature

1/4 cup caster sugar

1 large egg, room temperature

1 tablespoon all purpose flour

For The Brownie Base

1 cup pecan nuts, chopped

1 1/4 cups cake flour

1/2 teaspoon kitchen salt

3/4 teaspoon baking powder

170g unsweetened chocolate, chopped

12 tablespoons unsalted butter, cubed

2 1/4 cups caster sugar

4 large eggs, room temperature

1 tablespoon vanilla extract


  • Adjust oven rack to middle position, heat oven to 325°F. Line a 13×9 inch pan with aluminum foil.
  • Spray foil-lined pan with nonstick cooking spray. Beat cream cheese and butter till light and fluffy.
  • Gradually add 1/4 cup sugar and beat until well blended. Beat in egg. Mix in one tablespoon flour.

  • Spread nuts evenly on rimmed baking sheet and toast in oven until fragrant for about 5-8 minutes.
  • Set aside to cool. Whisk to combine flour, salt, and baking powder in a medium bowl and set aside.
  • Melt chocolate and butter in large heatproof bowl set over a saucepan of almost-simmering water.

  • Stir occasionally, until smooth. When mixture is completely smooth, remove bowl from saucepan.
  • Gradually whisk in sugar. Add eggs one at a time, whisking after each addition until well combined.
  • Whisk in vanilla. Add flour mixture in three additions until the batter is smooth and homogeneous.

  • Transfer half of batter to prepared pan. Spread batter into corners of pan and smooth the surface.
  • Pour cream cheese mixture over, then second half of brownie batter. Swirl with the tip of a knife.
  • Sprinkle toasted nuts evenly over batter. Bake for 35 to 45 minutes, being careful not to overcook.

  • A toothpick inserted into the center of brownies should come out with few moist crumbs attached.
  • Cool on wire rack to room temperature, about 2 hours, then remove from pan by lifting overhang.
  • Cut brownies into 2-inch squares and serve. Store them in airtight container at room temperature.

 Cream Cheese Brownies by Smitten Kitchen

In case you guys are not aware, there’s a relatively new shop in Garden Village, Curepipe you can get your baking supplies from. La Boutique Gourmande, open since January 2016, stocks everything for experimental and experienced bakers alike. They have very cute cupcake paper liners and I could not help getting a sample of every colour and size for my future cupcake projects. To get started, I made my favourite butter cake into a batch of cupcakes dotted with bits of glace cherries and marzipan cubes, with a generous handful of almond flakes scattered over the top. I have a feeling that you’ll be seeing many more cupcake recipes on this blog till I run out of these gorgeous muffin cups.



200 g butter, softened

200 g cater sugar

4 eggs, lightly beaten

200 g self raising sugar

200 g glace cherries, chopped

100 g ground almond

2-3 drops almond extract

250 g marzipan, chopped

50 g almonds flakes


  • Preheat the oven to 160°C. Lightly butter and flour a 12-hole muffin tin or line tin with paper cases.

  • Beat butter and sugar in a bowl until light and creamy. Pour in the eggs a little at a time and beat well.

  • Mix in flour one third at a time. Fold in cherries, flour, almond extract and marzipan till evenly mixed.

  • Fill the muffin tin with mixture and scatter the almonds flakes on top. Bake them for about 35 minutes.

  • A skewer inserted in the centre of the cakes should come out clean. Leave to cool in tin for 10 minutes.

  • Turn out onto a wire rack and cool completely. Before serving, dust cakes generously with icing sugar.

Recipe from My Kitchen Treasures

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