Nazzy Bakers Honey, Apple and Pomegranate Bundt Cake

If you are looking for a twist  on the traditional honey cake recipe, you’ve got to try my variation with chopped apples and pomegranate! It gives off the most delicious aroma, and is one of the most scrumptious cakes I’ve ever baked!

Here’s my recipe:

Nazzy Bakers Honey, Apple and Pomegranate Cake

Ingredients

4 cups flour

1 tblsp baking powder

1tsp baking soda

1tsp ground cinnamon

1tsp ground nutmeg

1 ½ cups caster sugar

½ cup brown sugar

3 beaten eggs

1 cup vegetable oil

1 cup honey

1 cup apple juice

½ cup pomegranate juice

1 cup roughly chopped apples

Method:

  • Pre-heat oven to 170 degrees Celsius
  • Sift together the flour baking powder, baking soda, cinnamon and nutmeg
  • Add the caster sugar and brown sugar to the dry ingredients and mix with a whisk
  • In a separate bowl, combine the beaten eggs, oil, honey, apple juice and pomegranate juice with a whisk.
  • Combine the wet and dry ingredients with a wooden spoon until thoroughly mixed
  • Add the chopped apples to the mixture.
  • Pour the mix into a greased Bundt tin and bake the cake until cooked through.
  • Once cooked, cool the cake on a baking rack, and the decorate with icing sugar and pomegranate seeds.

Here are some pictures of the cake from a photo shoot by my talented other half ❤️



I hope you have enjoyed this post 🙂 If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
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 Raspberry, Lime and Coconut Delight Cake

Yes it’s true. I’m officially obsessed with coconut! I literally sprinkle it into 90% of my recipes. This cake is no exception.
Here’s #howididit:

1) Start by making the Raspberry flavouring. I usually make this in bulk and freeze it for other recipes.

  • Place a 1kg bag of frozen raspberries into a saucepan with 1 cup sugar and 3tblsp water.
  • Simmer on low till the sugar is dissolved.
  • Let the mixture boil till the water evaporates and the raspberries start to break apart and make a thick sauce.
  • Using a handheld blitzer, blitz the mixture to the consistency that you prefer. I like my fruit sauces a bit chunky for texture. Here’s a picture of the one I used in this recipe:

2) Using a grater, zest 2 limes.

3) Prepare a classic vanilla cake recipe, replacing the vanilla essence with an equal quantity of coconut essence. (You can also use a coconut cake mix)

4) Add 1tblsp of the lime zest and 3tblsp of the Raspberry flavouring to the mixture, and gently fold through. Be careful not to overmix, otherwise the colour of the raspberries will bleed through the mixture. It won’t change the taste, however you will not get the beautiful marbled effect.

5) Bake the cake at 180 degrees Celsius until cooked through.

6) Prepare a cream cheese frosting while the cake is cooling. I made a quick icing with 200g cream cheese and 500g sifted pure icing sugar.

7) cut the cake in half as in the picture below, and spread some of the raspberry sauce on each surface. Once soaked into the cake, spread some of the cream cheese frosting onto the bottom half. Then sprinkle a bit of lime zest and coconut over the cream cheese layer and sandwich the two halves together.

8) Frost the sides and the top of the cake with the rest of the cream cheese frosting and then 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 : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

Nazzy Bakers Lime Infused White Chocolate and Raspberry Love Bites

Looking for a quick, easy and affordable way to spoil your loved one this Valentine’s Day? In this blog post I will show you how I made the cutest edible truffles, bound to excite your partners taste buds! The combination of sweet, fruity and citrus flavour is one of a kind 🙂 

Here’s #howididit

1) Start by lightly greasing an ice cube tray or chocolate mould similar to the one below.


2) Melt some white chocolate buttons in the microwave in short 10 second bursts stirring each time.


3) Add into the chocolate, a tsp of lime zest.

4) Fill the mould partially, with the white chocolate and lime zest mixture.


5) Add to each cavity, a plump raspberry as in the picture below (upside down).


6) Top each cavity with the rest of the melted chocolate mixture.


7) At this point tap the mould/ice cube tray on the counter gently to remove any air bubbles and to even out the mixture.

8) Set in the fridge for a few hours.

9) Once set, unmould the chocolate truffles, and decorate as you wish. I have just used gold lustre dust on mine 🙂

10) Then box them, ready to surprise your loved one ❤

(Make sure you save one for yourself 😝)



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

nazzy-bakers-vegan-chocolate-coconut-banana-loaf

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 : nazzybaker@gmail.com

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 : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx