In the kitchen with Tallulah

Category Archives: Recipes

This was a real rush job, a 19th Birthday Cake for my friend. The cake itself was actually very nice, but this was one of my first cake disasters. For some reason, the icing sort of melted of the cake and down the sides. It was very strange, when we opened the tin there was practically no icing left on top! So after a quick fix-up, it didn’t look half bad (but definitely not my normal standard).

My friend Jacob is a big Harry Potter fan, like me, so of course his cake had to be Harry Potter themed. I made a Gryffindor scarf, Harry’s glasses and Hedwig the Owl out of white fondant (dyed red and yellow for the scarf and black for the glasses), and the wand and broomstick out of marzipan that I dyed brown with cocoa powder.

Lemon Almond Yoghurt Cake

(from Gluten Free Goddess)


  • 1 cup ground almonds
  • 1/2 cup gluten free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 1 cup packed organic light brown sugar
  • 5 medium free-range organic eggs
  • 4 oz. light cream cheese, softened
  • 1/2 cup organic plain unsweetened yoghurt
  • 2 tablespoons fresh lemon juice
  • Lemon zest (fine grated peel) from 1 fresh lemon
  • 1 teaspoon vanilla extract


Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.
In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.
Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.
Add in the lemon juice, lemon zest and vanilla; beat to combine.
Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
Cool on a wire rack; and release from the pan. Dust with powdered sugar.
Makes 10 servings.

Frosting – I iced this cake with lemon cream cheese frosting and decorated with fondant/marzipan shapes.

  • 80g cream cheese, softened
  • 30g butter, softened
  • 1 1/2 cups icing sugar, sifted
  • 1-2 tsp lemon juice (be liberal with this, add to taste)

Beat the cream cheese and butter together with an electric mixer in a small bowl. Gradually add sifted icing sugar and lemon juice, and beat until combined.




I got this recipe from one of the many blogs that I follow, and for about 2 weeks they were on my “To Bake” list. And boy, were they worth the wait. They. Are. Incredible. Songs should be sung about these cookies. Shakespeare should come back to life and write a play about them. They’re that good. So what on earth are you waiting for?! Get thee to the kitchen and bake. Rinse and repeat, many many times (they’ll be gone before you can say ‘Cookies, cookies, where for art thou?’

Lemon Crinkle Cookies (from Lauren’s Latest)


  • 1 stick/113g butter, softened
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 generous tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1 1/2 cups flour
  • 1/2 cup icing/powdered sugar

Cream the butter and the sugar in a mixing bowl until light and fluffy. Add vanilla, egg, lemon juice and zest, mixing until well combined. Stir in sifted dry ingredients (excluding icing sugar), until just combined. Using your hands, bring the dough together into a ball. Wrap and glad wrap and refrigerate for 30 minutes.

Preheat oven to 350F/180C. Line baking trays with baking paper. Place the icing sugar in a bowl. Roll the dough into teaspoon-ish sized balls and roll in the icing sugar. Place on prepared tray and repeat with the remaining dough. Press with the bottom of a drinking glass and bake for 9-11 minutes, until bottoms begin to brown and cookies look matte (not shiny). (I gave them 10 minutes). Remove from oven and allow to cool on pans for a few minutes before transferring cookies to wire racks to cool completely, bearing in mind that by the time they are completely cooled, there might not be many left….

This recipe was originally for a cake. It was in my Mum’s collection of family recipes, and it has become our family favourite – we’ve made it for practically every occasion this year. Then, we came up with the idea of making cupcakes instead of a cake out of the mix. They came out great, and everyone loved them! WARNING: Always double the recipe as these do not last long. May result in eating of multiple cupcakes in one sitting.

Brown Sugar Crumbly Cupcakes

Cake mix:

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 3/4 cup brown sugar
  • 2 oz butter, softened
  • 2 eggs, lightly beaten
  • 2/3 cup milk


  • 1 cup brown sugar
  • 2 oz butter, softened
  • 4 tblsp flour
  • 1/2 tsp cinnamon

Preheat the oven to 180 degrees C/350F. Prepare two cupcake trays with paper cupcake cases. In a large bowl, sift together the dry ingredients for the cupcake mix, and add the brown sugar. Using your fingers, rub in the butter. Add the eggs and mix well. Gradually add the milk and stir to combine completely. Spoon into prepared cupcake trays, filling to about halfway – be sure to leave room for the topping. In a new bowl, combine the brown sugar, flour and cinnamon and rub in the butter. Sprinkle the crumbly topping on the cupcakes generously. Bake the cupcakes for approximately 10-15 minutes, or until a skewer inserted into the centre of a cake comes out clean or a little moist (try to insert into the cake not the topping). Cool on a wire rack for five minutes and serve. Best served warm, but can be cold too. Enjoy!


Wow, it’s been a while! I made this blog in the mid-trimester break when I had a ton of free time, and then I came back to reality. But, I made cookies on Sunday and they were so good that I figured I ought to post about them, in case the cookie-loving masses had started reading this blog. Are you out there? Anyone?

Chocolate Chip Biscuits, Tallulah Style
(Slightly adapted from “Chocolate Chip Biscuits” in All Things Nice – Jo Seagar)

I doubled the recipe, as I normally do, so here is the doubled quantity. It seems ridiculous to make half, because let me tell you that these biscuits were gone within 24 hours (although I do live in a 12 person house…)


  • 150g butter, melted
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 cups plain flour
  • 1 tsp baking soda
  • 1 generous cup of chocolate chips (I always just cut up a block of chocolate so that instead of little chips, the chocolate is big chunks)
  • 1 cup of either ground or chopped almonds (In this batch, I split the mixture into three bowls and added chopped almonds to one, ground to the second and none to the third) – You can use any chopped/ground nuts that you choose, I just chose almonds this time.

Prehead the oven to 180 degrees celcius. Beat together the melted butter, sugars and eggs. Sift the flour and baking soda and add with chocolate and almonds. Stir until well combined. Roll teaspoonfuls of dough into balls, place on a greased oven tray (you can also spray or line with baking paper) and press slightly with the palm of your hand – I tend to use a little less than a full teaspoon of dough per biscuit, as I prefer to have more small biscuits than less big biscuits. Leave a little room for biscuits to spread. Bake for 8-10 minutes (mine only tend to need 8, as you want them chewy) or until golden brown. Leave on the tray for 3 minutes to cool and harden before transfering to a wire cooling rack. Store in an airtight container when cool – although if yours is anything like my family, they won’t last long!

Makes approximately 60 smallish biscuits.


After kick-starting the blog, I obviously needed to do some baking. I spent most of today bookmarking tons of yummy-looking recipes, yet after hours of this, all I felt like baking (and eating) were these cupcakes – which are one of my old favourite recipes. These cupcakes are super easy and quick to make, very tasty, and always a hit.


(Please excuse my poor photography, I’m only a beginner and I was using my cellphone…)

Quick-Mix Chocolate Cupcakes

Source: Women’s Weekly: Easy Cupcakes By Colour

Makes approximately 15 (I firmly believe the original recipe lied. I have made these countless times and there is always far more mix. This batch made 12 regular sized cupcakes, 12 mini ones and still had about 1 tablespoon of mixture left, so I recommend having extra cupcake cases).


  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/3 cup cocoa
  • 3/4 cup caster sugar
  • 185g butter, softened
  • 3 eggs
  • 1/2 cup milk


  1. Pre-heat the oven to 180°C/350°F. Line 2 cupcake trays (have extras on hand) with paper or silicone cupcake cases.
  2. Sift the dry ingredients together, then add the remaining ingredients.
  3. Mix with an electric mixer on low speed until combined, then increase speed to medium and mix until smooth and paler in colour.
  4. Fill each case 3/4 of the way with mixture.
  5. Bake for 15-20 minutes, or until a skewer inserted into the middle comes out clean.
  6. Cool in trays for 5 minutes, before turning out to cool completely on a wire rack.
  7. When completely cool, ice if desired.

I iced this batch with a simple chocolate icing and topped each one with an M&M, although any type of frosting and decorating would be suitable.


  • 1/2 cup cocoa
  • 1 cup icing sugar
  • Hot water


  1. Sift the cocoa and icing sugar into a medium sized bowl.
  2. Add hot water, stirring, until smooth, spreadable and glossy. If it gets too runny, add extra icing sugar.
  3. Spread with a palette knife/butter knifre onto cupcakes. If desired, use a piping bag and nozzle of your choice to pipe onto cupcakes as opposed to spreading.
  4. Top with decoration of your choice, and eat!


I hope you enjoy these, everyone I’ve made them for have. First recipe, over and out!