Sugar et al, Author at Sugar et al

Moscato Syrup and Berry Cake

4|05|2025

Mother’s Day is a celebration of love, strength, and all the little things that make moms so extraordinary. This year, honour her with something heartfelt and homemade, a berry cake with Moscato that’s as beautiful and unique as she is.

This cake is the perfect blend of elegance and comfort. Soft, almond cake is studded with juicy berries and soaked in a delicate Moscato wine syrup, creating a dessert that’s bursting with flavor and love. Whether you’re serving it at brunch, tea, or dessert, it’s a centerpiece worthy of your Mother’s Day table.

The richness of almond pairs beautifully with the light, floral notes of Moscato wine. Fresh or frozen berries (think raspberries, blueberries, or strawberries) add pops of color and a tart-sweet contrast that cuts through the sweetness of the syrup. The Moscato and berry cake does not taste too strongly of moscato but enough to uplift it. The result is a cake that feels indulgent, but still light. No frosting is required. It tastes best with a serving of whipped cream or vanilla ice cream on the side.

If you love boozy cakes, don’t forget to checout my Shiraz Chocolate Cake

Moscato Syrup and Berry Cake
Makes an 8 inch (20 cm) round cake

150 g unsalted butter
2/3 cup castor/ganulated sugar
3 eggs
1 tsp vanilla extract
1/2 cup plain flour
1/4 tsp baking powder
2 cups almond meal
3 tbsp milk
3/4 cup mixed berries (fresh or frozen)
Fresh berries, to decorate
Edible/sugar flowers, to decorate

Moscato Syrup
3/4 cup Moscato syrup
1/4 cup castor sugar
1 tsp rosewater or lemon juice (optional)

Make the berry and almond cake: Preheat the oven to 350°F (177°C). Grease the base and sides of an 8-inch (20-cm) round pan with 3-inch (8-cm) height and line the base with baking paper.

In a large bowl, using an electric mixer or by hand, beat the butter and castor sugar on medium speed until light and creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla. Fold in the flour, baking powder and almond meal alternating with the milk until just combined. Fold in the berries.

Transfer the batter to the prepared cake pan. Bake for 45-55 minutes or unto; a skewer inserted into the middle of the loaf comes out clean.

Remove the loaf from the oven. Leave it aside for 5 minutes, then carefully turn it onto a wire rack. Poke holes in the cake while still warm. Pour the warm Moscato syrup over the cake. Allow the cake to cool before decorating and slicing.

Make the Moscato syrup : In a medium saucepan, combine moscato wine, suagr and rosewater (if using). Cook the mixture over medium heat until it comes to a boil. Reduce the heat and simmer for 5-7 minutes or until the mixture has thickened slightly.

Hazelnut ShortBread Bites

26|04|2025

When it comes to baking, I’m always looking for ways to make recipes simpler and prettier — and these Hazelnut Shortbread Bites made in a mini muffin pan are just that. They’re buttery, nutty and practically foolproof, with perfect little edges thanks to the magic of a mini muffin tin. Being eggless makes them accessible to all your vegetarian friends.

If you’re ready for an easy, elegant treat that looks like it came from a bakery, you’re going to love this one. After the popularity of my Pistachio Shortbread Bites, I knew I wanted to create a hazelnut chocolate version.

These Nutella-Filled Hazelnut Shortbread Bites are little pockets of joy —easy and oozing with chocolatey goodness. One bite, and you’ll understand why making cookies in a muffin pan and filling them with Nutella might just be the best idea ever.

Are you ready to impress yourself and everyone you know? Because these bites will disappear fast!

Hazelnut Shortbread Bites
Yields 14-16

1 cup (125 g) plain flour
1/2 cup (75 g) hazelnut meal/ground hazelnuts
1/3 (66 g) cup castor/granulated sugar
1/4 tsp baking powder
1/2 cup (114 g) unsalted butter, softened, cubed
1 tsp vanilla extract or rosewater
1/2 cup Nutella or any chocolate hazelnut spread (or your favourite preserve)
chopped hazelnut, to decorate
edible rose petals, to decorate (optional)

Make the Hazelnut shortbread bites : Preheat the oven to 350°F (177°C). Line a mini muffin pan with paper liners.

In a food processor or in a large bowl, combine the plain flour, hazelnut meal, sugar and baking powder To this mixture, add the butter along with the vanilla extract. Pulse the mixture in short bursts until it comes together to form a dough. If you’re doing it by hand, gently rub the butter into the mixture until it all comes together.

Knead until it forms a smooth dough that can be scooped and rolled into balls easily. Using a small cookies scoop, scoop out dough balls, rolling them in the palms of your hands. Place the dough balls in the muffin liners.

Using the blunt end of a wooden spoon create an indent on the top of each dough ball about 1/4 inch to make room for Nutella or preserves if you’re using them.

Melt Nutella in the microwave so it is of a pourable consistency, about 25-30 seconds. Spoon the Nutella into the indents so it creates a filling. Do not over fill. Sprinkle chopped hazelnuts over the filling.

Place the muffin pan in the oven and bake for 15-20 minutes or until golden brown and cooked through.

Remove pan from oven, leave aside to cool shortbreads in the pan. They will be crumbly at this stage so allow it to fully cool down. Enjoy!

Mini Pistachio Cheesecake

22|03|2025

Pistachios are certainly having their moment of fame on the internet. I love that because they are not only nostalgia for me but my absolute favourite ingredient for sweet and savoury recipes. When it comes to indulgent yet elegant desserts, mini cheesecakes are an irresistible option. These creamy, nutty pistachio cheesecake treats offer a balance of rich flavors and light textures — perfect for a dinner party, afternoon tea, or even as a sweet snack to brighten your day.

A good cheesecake starts with the right crust. For these mini delights, a buttery biscuit base along with chopped pistachios works wonders. The heart of these cheesecakes is a luscious pistachio cream-infused cream cheese filling. If you haven’t got your hands on pistachio cream/spread/paste as yet, please do. I use this one and rank it above Nutella or even Biscoff spread. If you buy it from Costco, it costs half the price. You can of course make your own, which works very well too. I like this recipe.

No mini cheesecake is complete without a stunning garnish. For pistachio cheesecake, a dollop of pistachio cream, crushed pistachios and a sprinkle of edible rose petals create an elegant finish. Fresh raspberries can also elevate the presentation.

If you love pistachios, you will love my Mini Pistachio cakes

Mini Pistachio Cheesecake
Makes 10

7-8 digestive biscuits (120 g)
1/4 cup pistachios
75 g unsalted butter, melted
250 g cream cheese, room temperature
1/2 cup granulated/castor sugar
2 eggs, room temperature
1/4 cup sour cream/greek yoghurt
1/2 cup pistachio cream, home made or store bought
Extra pistcahio cream, to top
Edible Rose buds or petals, to decorate
Chopped pistachios, to decorate

Preheat oven to 160 degrees C. Line a 12 hole muffin pan with muffin liners.

Place the biscuits and pistachios in a food processor and process until they resemble a mix of fine and coarse crumbs. Add the melted butter. Mix to combine.
Divide amongst the muffin liners, pressing the crumbs with the back of a spoon to form a crust. Refrigerate until needed.

With an electric mixer or by hand, beat the cream cheese and sugar till light and fluffy. Add the eggs, beating well after each addition. Fold in the sour cream and pistachio cream and mix until blended.

Spoon into prepared muffin liners about 9/10th of the way (they wont have much of a rise ). Bake for 20-25 minutes or until just set (centre is still jiggly). Remove from the oven, place cheesecakes on a cooling rack to allow to cool to room temperature. Refrigerate for 3-4 hours.

When ready to serve, place pistcahio cream in a small microwaveable bowl and microwave in short bursts stirring from time to time, for 20-25 seconds. Top cheesecakes with melted pistachio cream. Decorate with rose petals and chopped pistachios.

Pistachio Shortbread Bites

7|02|2025

Looking for a special, yet simple treat to share with your loved one this Valentine’s Day? These Pistachio Shortbread Bites are the perfect balance of indulgent and elegant. With their buttery richness, nutty pistachio flavor, delicate texture and an irresistible filling, these little bites will melt in your mouth and are the perfect way to show someone you care. Plus, these are eggless!

I don’t know about you but bite sized desserts are my love language since last year. They are easy to share and the portion-control means that everyone can sample a variety of treats without feeling guilty or overindulging. Perfect for keeping those sweet cravings in check.

Pistachios add a touch of sophistication to this classic shortbread, showing you’ve put a little extra love into your baking. The rose petals are a wonderful addition as not only do they make the shortbread bites aromatic, but add a romantic flair to the whole thing.
Happy Valentine’s Day! What’s your favorite treat to share on this day of love?

If you love pistachios as much as i do, don’t forget to check out my Pistachio nankhatai Biscuits and this Easy Pistachio cake

Pistachio Shortbread Bites
Yields 14-16

1 cup (125 g) plain flour
1/2 cup (75 g) pistachios, ground in a processor to resemble crumbs
1/3 (66 g) cup castor/granulated sugar
1/4 tsp baking powder
1/2 cup (114 g) unsalted butter, softened, cubed
1 tsp vanilla extract or rosewater
1/2 cup pistachio cream or your favourite preserve ( I used this one)
chopped pistachios, to decorate
edible rose petals, to decorate (optional)

Make the Pistachio shortbread bites : Preheat the oven to 350°F (177°C). Line a mini muffin pan with paper liners.

In a food processor or in a large bowl, combine the plain flour, ground pistachios, sugar and baking powder To this mixture, add the butter along with the vanilla extract. Pulse the mixture in short bursts until it comes together to form a dough. If you’re doing it by hand, gently rub the butter into the mixture until it all comes together.

Using the blunt end of a wooden spoon create an indent on the top of each dough ball about 1/4 inch to make room for the pistachio cream or preserves if you’re using them.

Melt the pistachio cream in the microwave so it is of a pourable consistency, about 25-30 seconds. Spoon the pistachio cream into the indents so it creates a filling. Do not over fill. Sprinkle chopped pistachios over the filling.

Place the muffin pan in the oven and bake for 15-20 minutes or until golden brown and cooked through.

Remove pan from oven, leave aside to cool shortbreads in the pan. They will be crumbly at this stage so patience is virtue. When ready to serve, decorate with edible rose petals.