Nazzy Baker’s blood orange and turmeric cake

Tumeric powder (Haldi), is a spice that has been a staple in many Indian homes for hundreds of years. While I can’t speak for all, I know that my family definitely takes its health benefits for granted. We’re more concerned about the colour and flavour it brings to our curries. Had I known that turmeric lattes would be a ‘thing’ when I was in primary school, maybe I wouldn’t have tried so hard to hide my curried potato sandwiches from my friends. Yes, carb on carb… absolutely heavenly!

The idea of adding turmeric to a cake or dessert toyed with my mind for days. I wondered how much I could add to a recipe to bring out the colour, but not to overpower the cake. I wasn’t sure which form of turmeric to use, powdered or fresh? A colleague of mine told me of a delicious Lebanese turmeric cake her mum often makes. Seeing someone talk so fondly about their mums cooking sparks all sorts of emotions in me. I only hope that one day, my girls will speak of the food I prepare for them the same way. Upon hearing of her mums delicacy, I decided I would take the risk and experiment with the versatile spice.

I was visiting my mother in law one afternoon, and as I do every time I go over, I raided her pantry and fruit bowl. She is one woman that has a knack for picking up the most unique ingredients and just giving them a try. Shopping in her pantry is bliss for an experimental baker like myself. I happened to find a tray of fresh turmeric, and some ripe blood oranges in her fruit bowl. Not sure how the flavour combination would go, I decided to take a gamble, and boy am I happy that I did!

My house smelt wonderfully citrusy as the cake was baking, and the cake…. well lets just say, that it was most certainly a winner! Try making it yourself, and let me know how you go! Here’s how I did it:

Nazzy Bakers blood orange and turmeric bundt cake:

Ingredients: (you can half the recipe for a smaller cake tin)

2 cups softened butter (not margarine)

3 cups caster sugar

8 eggs lightly beaten

2 cups plain flour

2 cups self raising flour

Juice of 1 blood orange

1 blood orange cut into small pieces

2 blood oranges cut into thin slices

1 tsp of grated fresh tumeric


1 1/2 cups icing sugar

1/2 cup blood orange juice


  1. Warm the milk, and add the grated turmeric to it. Let it soak.
  2. Line the greased baking tin with thinly sliced oranges.
  3. Cream the butter and sugar until fluffy and pale.
  4. Add the eggs in slowly, mixing between additions.
  5. Add the blood orange juice and mix well until combined.
  6. Fold the sifted flours through the wet ingredients until combined.
  7. Next, add in the turmeric infused milk, and the grated turmeric pieces and mix them in to the batter.
  8. Pour the batter over the lined baking tin, scattering the orange pieces through the mixture haphazardly.
  9. Bake the cake in a preheated oven at 180 degrees Celsius, until the cake is browned and cooked through.
  10. Make the glaze by mixing the icing sugar and the orange juice.
  11. Once the cake is cooled, drizzle over the glaze, and serve with a cup of tea.

A massive shout out to the man behind the lens, for his time and patience! You’re the best ❤️

I hope you have enjoyed this post, and that you have a go at making this cake for your loved ones! If you would like to collaborate with me, or, if you would like me to test other flavour combinations, feel free to contact me. Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx


Salted Caramel Choc Chip Cookies

If you are looking for a quick and easy recipe for cookies, to satisfy your 3:30itis cravings, you’ve got to try Lulu’s and Lailai’s Salted Caramel Choc Chip Cookie recipe.


125g softened butter

1/2 cup of white sugar

1/2 cup of soft brown sugar

1 beaten egg

1 tsp salted caramel essence

1/4 tsp salt

1 3/4 cup of self raising flour

200g chocolate chips


1) Cream the sugars and butter in a large bowl with an electric mixer.

2) Add in the beaten egg, salted caramel essence and salt and beat till combined.

3) Add in the flour and mix till incorporated into the creamed mixture.

4) Using a wooden spoon, mix in the chocolate chips.

5) Roll a teaspoon full of mixture between your palms into a ball and place on a greased and lined baking sheet.

6) Bake in the oven at 180 degrees Celsius until golden brown.

7) Serve warm or cold with a glass of milk or with tea or coffee.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email :

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Date and Sour Cherry bread, topped with crushed honey almonds

The cravings for raisin toast on the Easter long weekend were real. With all the major shops closed, I decided to make my own fruit bread for breakfast with ingredients I had in my pantry. Who would have thought that sour cherries and dates would be a match made in heaven? Certainly not I! That is, until now… Try making this loaf yourself, and tell me what you think!

Nazzy Bakers Date and Sour Cherry Bread with crushed honey almonds:


600g strong bread flour

350ml Luke warm water

2 tsp instant yeast

1 cup chopped dried sour cherries

1 cup chopped dried dates

Egg wash


1) Add flour to a large mixing bowl, and sprinkle over the yeast, and mix till the yeast is incorporated into the flour.

2) Add the water, and mix to form a dough.

3) To the dough, add the dried fruit and knead to combine.

4) Allow the dough to prove in a warm place, covered in cling film (plastic wrap).

5) When doubled in size (after an hour or so), knead the dough again and shape the dough as desired.

6) Allow the dough to prove again.

7) Brush the top of the loaf with egg wash, and then sprinkle over some honey almonds (optional).

8) Bake the bread in a preheated oven at 180 degrees Celsius until golden brown.

9) Serve warm or cold, with butter.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email :

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Nazzy Bakers Christmas Tree Fidget Spinner Cookies

With Christmas coming up, I’ve been scratching my brain for ideas for edible kids gifts! Here’s something I came up with! I hope you are inspired to give it a go 🙂

The template can be found on the website in the Nazzy Bakers Templates section, along with my sugar cookie recipe! 

1) Cut out template 

2) Place cut template onto rolled cookie dough, and carefully cut out the Fidget Spinner shape.

3) Place shaped cookie dough onto a lined baking tray.

4) Cut out shaped to make the Fidget Spinner cookie bearings. I used piping tips for circles, and rolled some cookie dough to form the rods.

5) Place bearing parts onto the lined baking tray, with the cut out Fidget Spinner cookie dough. 

6) Bake in a pre-heated oven until golden brown.

7) Once cooled, prepare your royal icing to pipe and flood the cookies. I used forest green colouring for these cookies.

*first pipe the outline:

* then flood the cookies with a looser consistency royal icing and allow to dry for several hours:

8) Once dry, start preparing the bearings:

*place a drop or two of thick royal icing onto the circular pieces.

* Then position the rod into the drop of icing and hold firmly till in place. (I had to shave the sides of my rods in order for them to fit).  Once in place, allow to set for several hours.

9) while the bearings are setting, start decorating your Christmas trees as you please. I used a simple design, as I was trying to get this blog out to you asap! You can be as elaborate as you please 🙂

10) Once the cookie decorations are dry, pipe a drop of icing onto the other bearing part (circular cookie). Place this on top of your semi assembled Fidget spinner, and Once positioned, allow to set overnight.

11) Time to play with and eat your Christmas Tree Fidget Spinner Cookie!! 😜

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email :
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

Happy 1st Birthday Nazzy Baker – a little story about me 

It’s no secret, I’ve always been fascinated by food. No matter what I do in life, I always end up right where I belong… my kitchen 😊 My love for cooking and baking is what makes me, ME!

Last year (2016) I had an idea… I decided to combine all the skills I had acquired over my years to create a blog to share my ideas and my work. I wanted to focus mainly on helping kids enjoy being in the kitchen. 

In February 2016, I lay in bed with pencils, crayons and eraser and got to work on a logo. I remembered my dad and mum doing this for their business once, and I loved how personal their logo became to them. I wanted the same for nazzybaker. 

Don’t laugh at my drawing skills, but this is what I came up with:

Without the know how, I took to the internet for help on how to turn this into a logo. That’s where I found Amrit Tigga of @artbyamrit. Amrit captured my idea with the perfect illustration for my blogs.

On the 21st March 2016, I created my very own WordPress blog. In the year that I have been baking and blogging as nazzybaker, I have managed to reach so many people all over the world. What I love most about my experience, is that I get to touch people from all walks of life with my baking.

A few weeks ago, I turned down an opportunity of a lifetime… to audition for the great Australian bake off. It was the hardest decision I think I’ve made in a long while, however, it just wasn’t the right time! Watch this space though! I know that there will be other opportunities that I will be able to pursue in future ❤

To everyone that has supported me along this journey, words cannot express my gratitude. To those who hear about my baking, day in and day out (all my work mates and my family) … I love you all so very much. Without your continued support, I would not be where I am today! ❤

I leave you now with a few pictures of my achievements over the year. I know that they may seem like a drop in the ocean to many Bakers and bloggers out there… but to me… this is everything. I am still continually learning the tricks of the trade, and ask that you continue to enjoy this journey with me!

I don’t know who my visitors are – but I appreciate your interest in me and my blog! 😘

Thank you ❤

Love: xx NaZzYbAkEr xx

Nazzy Bakers Vegan Chocolate Banana and Coconut Loaf

Hello, and happy 2017 to all my followers 🙂 while it has been a while since i published a blog post,  i promise, i have not been bludging! I have many, many ideas and recipes that i will be sharing with you this year, so stay tuned!!

Over the last few months, people have inquired with me as to whether i bake vegan cakes. The answer has been no, as in my family, there has never been a need to. I must say though, that in recent months, and after a popular documentary has aired on free tv, vegan popularity has gone through the roof for all its many benefits. A few of my friends have now become vegans, and so i have had to come up with recipes for yummy baked goods that they are able to eat.

This is the first ever vegan recipe that was baked in my kitchen, and i have to admit, the taste of this cake was pretty damn awesome! So, if you are keen, whether or not you are a vegan…. please give it a go 🙂

Herewith the recipe card: (it can also be found in my recipe section)


1) Combine the dry ingredients

2) Combine the wet Ingredients. And then combine the wet and dry ingredients.

3) Once combined, bake until cooked. And once cooled, decorate as you wish 🙂

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email :

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Nazzy Bakers Dino foot cookies

Meet Mr Dino! The little guy that helped me make these scrumptious cookies to match “NazzyBakers Jurassic Park Cake”.

I first started by tracing Mr Dinos foot using a pencil and paper.

I the cut out the template as in the picture below.

I then rolled out some cookie dough, and cut around the foot template.

Once cut, I placed the cut dough onto a lined baking sheet and baked the cookies at 180 degrees Celsius till they were cooked.

Once cooled, I covered each foot with green and brown marbled fondant to get the following effect:

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email :
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx