Cooking at home with Kaya

Semolina Cake Recipe

Good evening friends,

This year, almost everyone has gone a little baking crazy, not to mention we’re half way through The Great British bake off… It’s hard not to bake up a storm each week.

Today I’m sharing one of my ultimate favourite desserts.

I’ve eaten and loved basbousa since I was a child, and no cake compares.

It’s sweet, simple and moreish.

Basbousa Recipe

Serves 15-20

Pre time – 20 minutes
Cooking time – 40 minutes


2½ cups coarse semolina

220 g(1 cup) caster sugar

75 g(½ cup) self-raising flour

200 thick yoghurt

200 unsalted butter, melted

1 tsp vanilla extract

25–30 blanched almonds


330 g(1½ cups) sugar

250 ml(1 cup) water

1 tsp lemon juice

1 tsp rosewater


Preheat the oven to 190°C. Mix the semolina, sugar, flour, yoghurt, melted butter and vanilla in a bowl.

If the mixture seems too thick, add a little milk, but it should still be fairly stiff.
Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray.
Cut it into diamond shapes, pressing hard.
Place an almond in the centre of each diamond.
Bake for 35–40 minutes or until golden brown.

Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves.
Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat.
Leave to cool.
Pour the syrup over the cake while the cake is still hot. Cool to serve.

Let me know if you try this recipe and what you think of it.

Kaya •


Snickers Birthday Cheesecake

Now who says that a birthday cake has to be a sponge cake?

It’s a well known fact that I’ll cook and bake for just about any occasion, so when one of my friends birthdays is on it’s way, I’m prepared!

Since I knew my friend had a love for cheesecake and Snickers, well I put my hands together and here we have it.

This rather naughty cheesecake is not for the faint hearted, or one who is counting calories.
I made this cheesecake early morning, the day after we had got back from our London trip, and in bit of a rush as we had a full day ahead of us, so I didn’t write down my recipe.

I’d love to share this recipe with you, but you see, I went rogue, it happens alot, and didn’t follow one as I couldn’t find one I liked. Also, I also feel as though the base is never thick enough…. So I doubled it. But here’s a rough idea of what I used.

I made the base by breaking up and conbining chocolate digestive, melted butter and chopped up Snickers.

I then whisked the cream cheese, vanilla extract and icing sugar together and then folded in Snickers. And of course, decorated it with, any guesses? More Snickers!!!

I refrigerated the dream that was my cheesecake for one hour before serving it to the birthday boy and friends.

It went down a treat, and was demolished by the next evening.

Next time I promise will make note of the measurements of the products I use, even when I’m going rogue!

This was such a quick and easy cheesecake to make, and without tooting my own horn, possibly the best cheesecake I’ve ever eaten!

Kaya •

Cooking at home with Kaya

The best ‘Pinch of Yum’ Chocolate Chip Cookies ever!

Good Afternoon All!

This is a super short blog today, but I had to share this quick and easy chocolate chip cookie recipe.

If you’re after those delicious, soft, melt in the mouth, fresh bakery cookies, well this is the recipe for you! I of course, added a few extra chunks of chocolate… And I suggest you do the same… If you have a sweet tooth like me.

Chocolate chip cookies Recipe

I baked 10 last night. And how many do we have left? Any guesses?

4… In my defense, I wasn’t alone in devouring them, and we both took 1 to work today.

Oh and little tip… The recipe says to leave them for 30mins once they are baked… I would recommend waiting 10-15 minutes, and enjoying them still warm with a cold glass of milk.

Have a wonderful afternoon, and do let me know if you bake these treats!

Kaya •