When I first got interested in food, it wasn't cooking that intrigued me - it was baking. I didn't even like to cook, but baking on the other hand was my passion. It was magic that pulled me in. How do those simple ingredients like eggs, butter and flour mixed together create various beautiful cakes? And what about flourless cakes - sugar, butter and chocolate - how does this mixture create luscious desserts? I still consider it magical!

I was so interested in baking that I actually went to college for baking. I took 10 courses to qualify for a Bakery Arts Certificate (I still have to apply to get it, although I have all the correct courses). It was great and I learned a lot about baking and I am really not afraid of any type of baking now: be it yeasty breads, delicate pastries or flaky tarts.

But the cake recipe that I am about to introduce here goes against everything I learned. It's really not a right way to make a cake batter, but it works and it works beautifully! It's my mom's cake, she used to make it often when I was a child and this is baking magic at its best. One of my favourite things about this cake is the crust, somehow about 3 times out of 5 the crust really become meringue-like and tastes similar to macaroons. I cannot really explain why that happens.

Here it's made with pitted cherries, but my favourite is with apples, pecans and cinnamon. I also tried it with peaches and cardamom and plums and almonds. I'm sure it will be great with almost any fruit that you can put in a pie filling.

For baking form 20x20cm

• Eggs - 3
• Sugar - 1 cup
• Flour - 1 cup
• Baking powder - 1/2 teaspoon (optional)
• Fruit - 2 cups or enough to cover the baking dish or more if mixed with the batter
• Butter for the baking dish

And now for the magical part

- Preheat the over to 350F (180C).
- Butter the baking dish.
- In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.
- Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more.
- The batter will be quite thick and there won't be a lot of it.
- Cover the baking dish with the fruit and spread the batter over. It will barely cover the fruit and it'll look like it's not enough, but it will be great. ALternatively you can mix the fruit with the batter.
- Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.
- Cool and enjoy with a glass of cold milk.

Various fillings:

- Pitted sour cherries.
- Apples cut into peaces with pecans and cinnamon.
- Halved plums with almonds inserted into each half.
- Sliced peaches with cinnamon or cardamom.

A couple of days ago I saw a package of really cheap strawberries. What can be cheaper than 99 cents? I couldn't resist, especially because the strawberry smell was intoxicating. In the end they turned out to be quite plain, but the smell, oh, the smell! So, I ended up with a package of berries and no idea on how to use them. In the old days, I'd mix them with some yogurt, but now that I try to eat as vegan as possible (not all the time, but most of the time), that wasn't an option. And then I remembered...

I've seen a few recipes where tofu is used instead of milk or cream. To be honest, I was intrigued, but a little hesitant. I mean it's... Tofu!! I like tofu in soups or fried or even baked, but in dessert? Really?

The "milk"shake turned out amazing! Smooth, creamy, tasty, fresh, light and very filling at the same time. With no "tofu aftertaste" and very much like regular milkshake. I was surprized and amazed at the same time! What a beautiful easy and healthy treat. I made it a few times since then and I am planning on trying it with different fruit in the summer.

For 2 large glasses

• Soft silken tofu, drained - 1 package (500g)
• Icing sugar - 1/3 cup (or to taste... I even think it can be substituted with honey or maple syrup for even healthier treat)
• Strawberries, hulled - 1 package (about 18)

- Blend all the ingredients in a blender until smooth.

Comments

- I'd like to note that it's quite drinkable but quite thick right out of the blender. But after a night in the fridge it becomes almost a mousse consistency and taste like those whipped yogurts! Perfect for breakfast!

Simple breakfast

I love simple ice creams. You know, the ones where you don't have to slave over custard and make elaborate fillings or sauces. It seems excessive especially when it's dreadfully hot outside and the thought of spending more than 5 minutes near a hot stove makes you cry (ok, not cry but whimp). But sometimes simple just won't do.

recipe adapted from The Perfect Scoop by David Lebovitz

for about 1.5 litres

• Whole milk - 1 cup
• Sugar - 1/3 cup
• Salt - a pinch
• Whipping cream (35%) - 1 1/2 cup
• Egg yolks - 4
• Vanilla extract - 1/2 teaspoon

• Fresh raspberries - 200 g
• Sugar - 45 g
• Pear port - 1 tablespoon

- In a medium pot warm the milk, sugar and salt.
- In a separate bowl whisk the egg yolks until they are thoroughly whisked.
- Slowly add the warm milk to the egg yolks, whisking constantly the yolks.
- Pour the egg-milk mixture back into the pot and cook until the custard thickens constantly whisking.
- Push the cooked custard through a fine sieve.
- Add the custard to the cream, mix.
- Add vanilla, mix.
- Cover the mixture with plastic wrap, let it cool a little and put into refrigerator to cool completely.
- An hour before the ice cream will start churning, put the raspberries in a bowl, add sugar and pear port.
- Mash with a fork until most of the berries are crushed but there are still some whole berries left.
- Refrigerate the raspberry sauce.
- Freeze the ice cream mixture in your ice cream maker following manufacturer's instructions.
- In an ice cream container layer the frozen ice cream and raspberry sauce.