A dreamy coconut treat that is smooth and decadent!

Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.

Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal. Ingredients For the Cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2

The most luscious, moist and delicious orange cake you'll ever try!

This cake is not like any other. It has no flour and no oil or butter. Very light and fluffy. It is low in calories and high in protein. It tastes like a cheesecake.

Cannelés are golden and crispy cakes with a custardy centre, flavoured with a hint of rum and/or vanilla. Recipe for Cannelés with step-by-step photos, with instructions for using copper cannelé moulds or silicone cannelé moulds. Recipe also for Mini Cannelés.

Polenta Cakes with Chili-Garlic Sauce from The Lusty Vegan by Ayinde Howell and Zoe Eisenberg is a delicious appetizer or snack to serve on date night.

This Homemade Vegan Condensed Milk is so easy to make with only 2 ingredients! It’s thick and creamy and perfect for any dessert recipe. Dairy-free, soy-free, and gluten-free.

Our moist carrot cake recipe melts in your mouth. The secret is all about what happens when it’s out of the oven—plus that extra creamy frosting.

The classic Spanish apple paste is paired with a hearty Manchego cheese in an easy and delicious tapa.

A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.

Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.

Deliciously tart and fantastically creamy, luscious rhubarb curd is a spring and summer treat not to be missed. Spread it on toast or use it for filling cakes, topping ice cream, or slathering on pancakes.

Oh man folks - rainbow lasagne is basically my new favorite food group! My first test of this recipe was made when we had some friends coming over for dinner. There may be little better than pulling what appears to be a simple cream sauce lasagne from the oven - then lifting a slice out to reveal th

Here’s a twist on the classic Filipino Fried Garlic Rice or Sinangag - Chili Oil Sinangag! I love chili oil and spice so I wanted to use my homemade chili oil as a base for my garlic rice. This pairs well with your ulam or viand of choice, but you can also enjoy this as-is or mix in vegetables or protein of your choice.

Simple yet delicious gluten-free French crepes recipe that delivers the same delicate texture. This blender crepe recipe is made with only 5 ingredients and no special pan required!

Crema al Pistacchio is the most delicious Italian Pistachio Cream made with pistachios, white chocolate and milk. Use it as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Super quick and easy!

Caramel Pear (Upside Down) Cake When I was absent from blogosphere for almost a year, I missed out reading my favourite blogs and chatting with my lovely blog friends. When I came back I found that there were many new food blogs, more than I had on my google reader! Among the lot, I found some really unique and interesting food blogs with beautiful narration and well presented food. One such blog was Look Who’s Cooking Too by gorgeous Nisha. I found her blog by accident but falling in love with her blog was no accident! Nisha shares wonderful recipes from her home and abroad, and the goodies she whips up in her London kitchen is something that will leave you drooling over your keyboard! It’s my joy to bring Nisha to Monsoon Spice kitchen. You can keep in touch with Nisha by become her friend on Facebook. The great thing about blogging is the fact that you make so many friends in the virtual world, and somewhere along the way you are so itching to meet them face to face and talk about all things food and photography related. Sia of Monsoon Spice is one person I'd like to meet some day and if lucky, get to taste some of the amazing food she makes as well. Although Monsoon Spice had a permanent position on my bookmarks bar, it was only recently that I got to befriend the gorgeous person (with gorgeous hair, if I may add) behind the blog. Thanks to Facebook, I now not only wish to see Sia, but also her lil dumpling who is simply the cutest. Caramel Pear (Upside Down) Cake Her gorgeous blog is nothing short of perfection and her recipes are worth devouring into. Her Spring Onion Moong Dal, one of my absolute favs, still saves me on a rainy day and I have bookmarked quite a few recipes to try, with the Mirch ka Achar (seriously, I'm drooling just thinking about it) she recently posted topping the list. So imagine my delight when she asked if I could do a guest post for Monsoon Spice while she was on holiday. Of course I wasn’t gonna pass and so here I am with a delicious Caramel Pear Cake which is divine and EASY. The base is a French yoghurt cake which is so easy to put together and even an amateur baker can do it. Trust me when I say that because this was the first cake I learnt to bake on my own. It has never failed me and no matter how hard you try to goof up, the end result will always be good. The cake is also my base for any fancy schmancy cakes I want to make and can easily adapt to any flavour, fruit, topping, frosting or simply on its own. I particularly like the upside down cake combo because the caramel kinda bubbles up when its baking in the oven causing an overall caramelised effect and the cake becomes more like a sponge pudding which you can never say no to. So without rambling further, here is an utterly delicious Caramel Pear Cake you can bake for the holiday season. Caramel Pear (Upside Down) Cake Recipe: Caramel Pear (Upside Down) Cake Prep Time: 20 to 30 minutes Cooking Time: 45 to 50 minutes Serves/Makes: A 9 inch cake (about 8 generous slices) Shelf Life: 3 to 4 days at room temperature Recipe Level: Easy/Beginner Spice Level: N/A Serving Suggesion: With whipped cream or even ice cream. But I love it on its own. Ingredients: For the Caramel Topping: ½ cup Dark Brown Sugar ¼ cup Unsalted Butter- 1/4 cup 150 gms Canned Pears, drained and thinly sliced (or if using fresh pears, then peel, core and thinly slice two dessert pears) For the Cake: 1 cup Plain Flour 2 tsp Baking Powder A pinch of Salt 1 cup Granulated sugar 3 Medium size Eggs ½ cup Plain Yoghurt ¼ tsp Vanilla Extract ½ cup Flavourless Oil (I used vegetable oil) Caramel Pear (Upside Down) CakeMethod: Make the Caramel Topping: Butter and line a 9 inch cake pan and arrange the pears slices in a circle at the bottom of the pan, starting from the outer edge. Keep aside. Place a saucepan over medium low heat and melt the sugar and butter. Once the mix begins to bubble and caramelise a bit, swirl the pan and if required stir using a spatula and take it off the flame. Gently pour it over the pear slices, making sure you don’t disturb the pattern. Keep aside. Caramel Pear (Upside Down) CakeMake the Cake: Centre a rack in the oven and preheat it to 175C. Mix together the flour, baking powder and salt in a small bowl. Into a separate mixing bowl throw in the sugar, eggs, yoghurt and vanilla extract and using an electric beater or whisk beat it all together till well combined. Still whisking, add the dry ingredients bit by bit, making sure no traces of flour is seen once you are done. Finally, pour the oil into the mixture and using a spatula fold it in. Don’t mix it too vigorously. Pour the cake batter gently on top of the pear slices till about 3/4th full and even it out a bit, if required Bake for about 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Take it out of the oven and let it stay on a wire rack for about 5 minutes after which you can say a little prayer and turn it upside down onto a serving plate. Peel off the baking paper carefully, slice into wedges and serve with love :) Caramel Pear (Upside Down) Cake Nisha's Notes: If you don’t have dark brown sugar, use the light one instead. I use a spring form pan for upside down cakes as it is much easier to work with, especially when you turn it upside down, Use a blunt knife to first run it around the edge of the pan to slightly release the cake and then invert. If any pear slice is stuck to the baking paper, don’t panic, just carefully peel it off and paste on the cake. No one would know :) It is important that you turn the cake upside down after about 5 minutes, because the caramel can harden and stick to the pan and paper, making it a difficult and messy affair You can literally use any fruit of choice and do the above procedure. I have tried the same with peaches, plums and apples and it has always worked out great.

This easy flourless oatmeal carrot cake recipe is healthier and delicious! Made with simple ingredients this healthy carrot cake is refined sugar-free, kid-approved and great to have with your morning coffee or tea.

Lemon curd is always great, but why stop there? This posts features 12 different fruit curd recipes (and some really amazing photography!!)

Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.

This vegan lemon curd recipe is the perfect blend of sweet, tart, lemony and creamy! It takes just a few minutes to make and the result is the perfect filling or topping for your favorite baked goods. Of course, you can eat it straight out of the container with a spoon too, I won't judge!

“Clafoutis” (pronounced kla-foo-tee) is one of those funny French words that makes a dish sound so fancy, while it’s actually so simple to make. Some fresh seasonal cherries and a few basic baking …

This creamy chocolate flan is a decadent dessert perfect to end any meal. A delicious upgrade to the classic flan.

Don’t let leftover ricotta go to waste! It’s a tasty addition to many of your favorite recipes. Try it in pancakes, pound cakes, pasta, pizza, and more!

This high-protein cottage cheese cake is packed with 10 grams of protein per slice and only 100 calories. Plus, it's super easy to prepare for a quick low-carb dessert.

Chocoflan is a rich, show-stopping dessert with a layer of sweet, creamy flan floating across a horizon of tender chocolate cake and a drizzle of caramel.

Venezuelan corn meal cakes filled with chicken & avocado salad. [gluten-free]

This Filo Pastry dessert is inspired by a traditional Greek Fillo Pastry dessert, Soufra. It uses the same Fillo Pastry folding technique as the viral TikTok Phyllo crinkle cake. This is a great strawberry cheesecake recipe with a creative twist. It is a delicious cheesecake recipe that all cheeseca

Poppy seeds add a fun and unexpected crunch to these crepes topped with tangy lemon curd and creamy ricotta cheese.

With this easy Sopaipilla recipe, you will be able to make crispy, light, and delicious Sopapillas at home.

You don't often think of grandma's flower garden as a good place to harvest your lunch, but there are a surprising number of tasty edibles growing in most perennial flower beds. Beyond edible flowers,

This traditional flan recipe adapted for the Instant Pot is so rich, creamy and silky smooth and the caramel topping is absolutely heavenly.

Creamy, rich mango sago topped with fresh, juicy mangos chunks, this dessert will blow your mind and is SUPER easy to make with ONLY 4 ingredients!