I am a freelance writer and photographer (look for me as ShootCake). I have an MA in Creative Writing from Rhodes University, Grahamstown and my first poetry collection, Zikr, was published by uHlanga Press in 2018.
I would like to one day create a confessional recipe book in measures of rhythm and breath.
One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake.
There’s just something so celebratory about a semolina pudding. It’s one of those Indian dishes that work wonderfully as both starter and dessert.
For Eid this year, I partnered with Stork Bake to develop this semolina halva with almonds and vanilla.
I adjusted an easy recipe for wafer cookies from the Stork Bake recipe site to include desiccated coconut and mango essence. They turned out crisp with just hints of tropical flavour, like a lovely whisper of summer.
I am so honoured to partner up with Stork Bake again this year to bring you my best bakes.
In celebration of World Baking Day, I came up with these naartjie and vanilla cupcakes. If you don’t have naartjies available, create a dried powder from the rind of your favourite sweet citrus.
