7th July 2020 by Anthia Chng 3 Min ReadIf you thought takeaways were all about boring meals to fill you up, think again. Nowadays, there are plenty of options for your foodie fix! And you can get them through your foodpanda app, which offers more than just another convenient meal. From grocery shopping to gift buying, here are five ways you can maximise your food delivery app.#1 Satisfy your cravings, stat!Get your cravings sorted in a snap with doodpanda’s fast delivery service. One of the biggest perks of using a food delivery app to order in is the short waiting time. Craving fried chicken and bubble tea? Try Chix Hot Chicken, Singapore’s first Nashville hot chicken restaurant. Wash it down with milk tea from the oh-so-popular Chicha San Chen – because no one does bubble tea as well as the Taiwanese! #2 Get your heavy household essentials deliveredOn a non-food related note, did you know you can stock up on household items on your foodpanda app? Shop from more than 40,000 products from partners such as HaoMart, FairPrice Xpress, Cheers and foodpanda’s own convenience store, pandamart! Now you don’t have to lug home big packs of laundry detergent, cleaning solutions or rice; just order from wherever you are and let the app do all the heavy lifting.#3 Celebrate special occasions at homeEven if you’re not a kitchen whizz, it’s not that hard to be the hostess with the mostest. Our solution? Cater for your mini at-home party with premium food offerings from some of the best restaurants in town! Have an all-out brunch with PS. Cafe’s signature burgers and a calorie-worthy slice of double chocolate blackout cake (we’re not judging), or treat your guests to an elegant Pan-Asian dinner from Coriander Leaf. Through July, enjoy free deliveries for selected top rated restaurants. #4 Skip the queue by ordering in advanceIf you happen to be near the restaurant, a tip is to order your food in advance and collect it at your preferred timing! Not only will you get to save on delivery, some food vendors have included a discount if you self-collect. What’s more, the waiting time is reduced!#5 Send your bestie a practical giftThere’s nothing worse than getting a gift for someone, only to find out later that they have no use for it. Surprise your loved one with a practical present that’s just a click away. Cooking enthusiasts will love the range of organic teas and kitchen essentials like honey, curry powder and ginger powder from Himalayan Premium Foods. Started in 2011, the farm in Kathmandu, Nepal, incorporates traditional, organic and sustainable farming methods, which omit chemicals or pesticides. Rain and spring water are used to watering the plants, and natural compost is used as fertilisers. Written in collaboration with:foodpanda.sgLiked this? Check out more stories on our Wine & Dine page!
29th June 2020 by Michaela Bisset 3 Min ReadBaking something for tea, or looking for something fun to do with the kids? We think these cinnamon rolls look pretty yummy and apparently they’re easy to make.“These are delicious and come out perfect every time. The process of making the dough and rolling it is fun to do with my kids. Pro tip: double the icing recipe to make these extra sinful! – Anya Proctor, ReaderServes 9Ingredients for the dough• ¾ cup warm milk (whole milk preferred)• 2¼ teaspoons quick rise or active yeast• ¼ cup granulated sugar• 1 egg plus 1 egg yolk, at room temperature• ¼ cup unsalted butter, melted• 3 cups bread flour• ¾ teaspoon salt Ingredients for the filling• 2 /3 cup light or dark brown sugar• 1½ tablespoons ground cinnamon• ¼ cup unsalted butter, softenedIngredients for the cream cheese frosting• 115 grams cream cheese, softened• 3 tablespoons unsalted butter, softened• ¾ cup powdered sugar• ½ teaspoon vanilla extractDirections1. In an electric stand mixer, mix the milk, yeast, sugar, egg, egg yolk and melted butter.2. Stir in the flour and salt with a wooden spoon until a dough begins to form.3. Change the mixer attachment to a dough hook and knead the dough on medium speed for eight minutes. Alternatively, use your hands to knead the dough for eight to 10 minutes on a well-floured surface. The dough should form into a nice ball and be slightly sticky.4. Transfer the dough ball to a well-oiled bowl, then cover it with plastic wrap and a warm towel. Allow the dough to rise for 1 to 1½ hours, or until it’s doubled in size.5. Transfer the dough to a well-floured surface and roll it out into a 30x20cm rectangle.6. Spread softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.7. Mix together the brown sugar and cinnamon and sprinkle it over the buttered dough, rubbing it in.8. Tightly roll up the dough, starting from the 20cm side and place it seam side down, making sure to seal the edges of the dough as best you can. 9. Cut into 1-inch sections with a serrated knife or floss. You should get nine large pieces.10. Place the rolls in a greased 20x20cm baking pan or round 20cm cake pan lined with parchment paper.11. Cover it with plastic wrap and a warm towel, and let rise again for 30 to 45 minutes. Preheat the oven to 180 degrees Celsius.12. Remove the plastic wrap and towel and bake the rolls for 20 to 25 minutes or until they turn slightly golden brown on the edges. Allow them to cool for five to 10 minutes before frosting.Directions for the frosting1. In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy.2. Spread the frosting all over the cinnamon rolls and serve immediately. Enjoy!Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.This article first appeared in the June 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!
8th June 2020 by Expat Living 2 Min Read“A quick rummage through the freezer and fridge created this super quick and easy fish recipe of baked dory with fresh rosemary and lemon. If you don’t have a particular ingredient on this list, just use what you have and make it your own stay-at-home favourite.” – Brian Kennett, Co-founder of Chillax BBQ (facebook.com/ chillaxbbq) and food blog islifearecipe.neIngredients• 2 dory fillets• Olive oil• Sea salt and black pepper• 1 lemon• A few sprigs of fresh rosemary• 2 tablespoons herb butter Ingredients for the herb butter• 2 tablespoons unsalted butter, softened• A few leaves of fresh rosemary or thymeDirections1. Preheat the oven to 180 degrees Celsius.2. Rinse the dory fillets and pat dry.3. Line a baking tray with aluminium foil and lay the fillets down.4. Drizzle over some olive oil and give a good sprinkle of sea salt and cracked black pepper.5. Lay on fresh rosemary sprigs.6. Cut the lemon into slices and place them on top of the rosemary.7. Roughly chop the rosemary or thyme leaves and mix them with the softened butter. This freezes well too, so you can make it in bulk, pop it in a resealable bag and keep the rest in the freezer.8. Spread the herb butter in dollops across the lemon slices.9. Bake in the oven for around 20 minutes, until the fish is cooked through. It should still be moist because of the herbed butter, which will melt and poach the fish from the underside.Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.This article first appeared in the June 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!
17th May 2020 by Expat Living 2 Min ReadRunning out of recipes for the family? Here’s a recommended one that’s easy to make – so, get baking! “This pie is a combination of love, health, easiness and comfort. Because of its versatility, it could be prepared as a gluten-free version just by using gluten-free flour. It’s always a highlight dish at dinner parties, and kids love it, too!”– Dr Andrea Rajnakova, Gastroenterologist, SlovakianRecipe makes approximately 12 servings Ingredients for pie crust½ cup all-purpose flour (use gluten-free flour if preparing a gluten-free version)1 teaspoon salt1 stick cold butter¼ cup cold milk or waterIngredients for filling250g frozen spinach, boiled with water drained¼ teaspoon nutmegSalt and pepper500g ricotta cheese200g mozzarella cheese2 large eggsInstructionsMix together the flour, salt and cold butter (cut into smaller pieces to make it easier), and work the butter. Gradually add in the milk or water, and mix until it forms a crumbly dough.Place the dough into a pie pan; press dough into the bottom and sides of the pan to form the crust. Then, place the crust in the freezer for at least 20 minutes.Preheat the oven to 190 degrees Celsius. Then bake the crust for about 10 minutes.While the crust is baking, boil the spinach until soft, drain and squeeze out excess water.Combine ricotta, grated mozzarella and eggs in a large bowl.Add cooked spinach, nutmeg, and salt and pepper to taste, and mix together.Spoon the spinach mixture into the pie crust and bake in the oven for 40 to 45 minutes at 175 degrees Celsius.Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.This article first appeared in the May 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!
15th May 2020 by Rebecca Bisset 5 Min ReadThis is the perfect time to up your at-home bar game! To get the ball rolling, we’ve gathered a list of quality cocktail recipes from some of the top hotel bars in the world (seeing as we can’t be there in person) to add to your repertoire. You can now make your own happy hour!An ode to Capella Singapore’s rich heritage, Bob’s Old Fashioned is a rendition of the classic international cocktail, with hints of Asian spices, made with the Sentosa-based hotel’s exclusive Navegante Rum. COCKTAIL RECIPEIngredients:Navegante RumSugar syrupAngostura bittersHomemade allspice dram (overproof rum, brown sugar, allspice berry, cinnamon)Cigar tinctureChocolate for servingDirections:Place a large ice cube in an Old Fashioned glass.Combine rum, syrup, angostura bitters, allspice dram and cigar tincture.Garnish with orange twist and serve with chocolate.Singita Sweni Lodge sits within South Africa’s expansive Kruger National Park. A leader in luxury safaris, Singita curates experiences that immerse you in the African wilderness – think twice daily game drives and guided bush walks! Of course, there’s always an indulgent sundowner at day’s end, either within the national park or at the lodge. Sweni’s signature cocktail The Spirit of Sweni is a zesty, refreshing drink that reflects the bright and playful nature of the property, and the verdant landscape of Kruger National Park. COCKTAIL RECIPEIngredients:25ml of your favourite gin100ml fresh lemonade100ml tonic waterIce cubes½ lime½ kiwifruit, chopped into chunks2 slices green appleA sprig of mintDirections:Pour all the ingredients into a mixing glass with ice cubes and stir well.Strain into a chilled cocktail glass.Serve straight with a garnish of lime, and add the kiwi chunks, green apple and mint.Stir well and enjoy!Incorporating iconic spicy Sichuan flavours into memorable tipples, JING Bar at The Temple House in Chengdu, China, has produced a Sichuan Mule that sounds super refreshing, with plenty of citrus and fizz. COCKTAIL RECIPEIngredients:45ml vodka infused with ginger and Sichuan pepperMint, 15 leaves5ml syrupLime wedgesGinger beer, for toppingDirections:Fill a glass with crushed ice.Add infused vodka, syrup and juice of squeezed limes.Top with ginger beer, stir and add a mint stalk as garnishBring the flavours of Hong Kong’s renowned Café Gray Bar to your home with the Upper Southside Cocktail. A rejuvenating concoction of Hendrick’s Gin, fresh lime juice, mint leaves and cucumber chunks, this is an invigorating addition to your list of recipes. COCKTAIL RECIPEIngredients:50ml Hendrick’s gin20ml fresh lime juice20ml sugar syrupFresh cucumber chunks, 3-4 piecesFresh mint, 3-4 leavesDirections:Place the mint and the cucumber chunks into a shaker.Add the syrup, lime juice and gin.Lightly smash the mint leaves and cucumber.Add ice and shake for 6 to 8 seconds.Double strain the liquid into a chilled Martini glass.Garnish with a cucumber slice.Bejing hotel The Opposite House has a new destination bar in UNION, which draws its cocktail inspiration from ingredients and materials from the Silk Road, the ancient network of trade routes. Their Negroni is a classic aperitif loved by all. Garnished with a slice of dry ginseng as opposed to the usual orange peel, the drink has a nice herbal flavour and a good balance between bitter and aromatic. COCKTAIL RECIPEIngredients:30ml each of Citadelle gin, Campari and Mancino VermouthDry ginseng slice (suggested)Directions:Simply stir the three ingredients together and garnish with the dry ginseng!Sugar’s French Kiss cocktail is a refreshing tipple boasting floral notes that help to alleviate stress. The faint sweetness from the honey offers the perfect equilibrium to the sour characters of elderflower liqueur, making it a great ‘pick-me-up’ on a warm day. COCKTAIL RECIPEIngredients:50ml Pisco20ml dry rosé25ml elderflower liqueurOrange peel1 tsp honeyDirections:Chill the martini glass and the mixing glass with ice.Drain out the water in the mixing glass.Add Pisco, Rosé, Elderflower Liqueur and honey one by one into the mixing glass.Stir until cold and well mixed.Empty the martini glass.Use a strainer to pour the mix into the martini glass.Garnish with an orange peel.The Fullerton Hotel in Sydney has shared a recipe for its signature cocktail, the Sydney Sling. Sweet, but with a touch of spice, this cocktail is the ultimate happy hour drink. The Sydney Sling is a nod to The Fullerton Hotels and Resorts’ Singaporean roots and the signature Singapore Sling cocktail. It’s a local version of the Singaporean classic. COCKTAIL RECIPEIngredients:45ml gin (The Fullerton Hotel Sydney uses Four Pillars 58.8 Gin)45ml blood orange juice (grapefruit juice is a great substitute)15ml hibiscus liqueur (elderflower liqueur is a great substitute)10ml ginger liqueur (or double up on ginger juice)25ml fresh lime juice10ml fresh ginger juice10ml Grenadine20ml sugar syrup (see recipe below)Dehydrated ginger slice or any fruit of your choice, to garnishDirections:Combine all ingredients and shake together vigorously for five seconds.Strain into your desired glass over ice and enjoy.For sugar syrup: Boil equal parts water and sugar in a saucepan and stir until sugar dissolves. Remove from heat and allow to cool. (Can be stored for a few weeks in a firmly sealed bottle or container in the fridge.)
14th May 2020 by Expat Living < 1 This is a great stay-at-home recipe for comfort food – or a dessert – if you love chocolate!“Tiffin is my favourite thing to bake from my British side. This recipe originates from my mum’s grandmother. It reminds me of when we drive from my grandma’s to my aunt’s, which is quite a few hours. We pack slices and often finish them within the first few hours! I love the texture.” – Georgia Bisset, British-South AfricanMakes approximately 12 servings Ingredients½ cup margarine, melted1 tablespoon caster sugar1 tablespoon golden syrup2 tablespoons drinking chocolate2 Cadbury chocolate bars50g cut raisins200g semi-sweet biscuits (or shortbread), crumbledInstructionsMix together margarine, caster sugar, syrup, raisins, drinking chocolate and biscuits. Press the mix into a tin.Double boil the chocolate bars, then pour over the base so that it creates a surface layer of at least 1cm.Cut into squares before refrigerating for at least two hours.Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, just send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.
8th May 2020 by Amy Greenburg 3 Min ReadWe speak to the guys behind one of the most popular (and pocket-friendly!) Spanish restaurants in Singapore, Tapas Club. Started by MIGUEL and JAVIER DIAZ, Tapas Club pays homage to the brothers’ Spanish roots. The restaurant was inspired by La Posada, a tavern-style eatery they loved as university students in Málaga, Spain. It was a popular place where young people, families and groups of friends would all go to eat traditional Spanish dishes in a casual atmosphere – and at very affordable prices.What inspired you to launch a Spanish restaurant in Singapore?We wondered why there wasn’t a simple Spanish chain with well-priced, high quality food outside of Spain, and specifically in Southeast Asia. There were many Italian, Korean and Japanese chains, but not many Spanish ones. Seeing a growing demand, we created Tapas Club with the vision of making authentic Spanish food easily accessible. Who’s in the kitchen?Executive Chef Jose Alonso, who has worked in the kitchens of Spain’s most renowned Michelin-starred restaurants. He changes the menu seasonally and uses ingredients straight from Spain.Though Chef Alonso hails from La Rioja in the north, he incorporates dishes that are representative of all corners of the country – from the well-known to the lesser-known regions. From the north, we’ve got calamares (grilled squid) and from the south, berenjenas con miel (eggplant chips with honey). There’s also a wide range of salads and paellas that come from the Mediterranean coasts.What can we expect from the menu?There’s really something for everyone, from more recognisable tapas like the Spanish omelette with truffle aioli to modern “Tapas on Toast” creations like beef sirloin and brie, and pork loin with piquillo peppers.The most raved-about dish is definitely the gambas al ajillo – garlic prawns that come with crispy breadsticks to fully sop up the flavourful sauce. Top it off with a bottle of sangria and you’re good to go!In addition to over 25 different tapas dishes ($13-$14 each), there’s a selection of cold cut platters ($26-$28), salads ($13-$14) and five different paellas ($26-$28), along with traditional Spanish desserts ($9) including churros con chocolate (churros with chocolate sauce), arroz con leche (rice pudding), crema Catalana (crème brûlée) and more.What sets Tapas Club apart from other Spanish restaurants?Apart from our authentic Spanish dishes, there are many elements that represent our roots. From the restaurant’s Spanish inspired décor – mosaic floor tiles and layouts resembling the famous Spanish Plaza De Toros, for example – to weekly Flamenco shows (Sunday evenings) and live Spanish music (Thursday evenings), we incorporate many cultural elements that aren’t commonly found at other restaurants here in Singapore. We’ve even got seasonal screenings of Spanish football matches.What do you hope diners come away with?Tapas Club is a dining concept that’s all about sharing and togetherness. We want diners to have a great experience that captures the convivial and spontaneous nature of Spanish food and hospitality. We hope everyone leaves with a full stomach and an even fuller heart!Want tapas at home?The Tapas Club menu – both food and a selection of Spanish wines (from $40) – can be ordered online and delivered to your door!• Orchard Central (181 Orchard Road, #02-13)• VivoCity (1 Harbourfront Walk, #01-98/99)• Jewel Changi (78 Airport Boulevard, #03-220/221/222)6602 8081 | tapasclub.comThis article first appeared in the May 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!
From working in London’s IT industry to making cakes in Singapore: it’s been quite the career change for ANITA CHUGHTAI, aka Miss Muffet. We sat down beside her for a chat… She described her journey of becoming an expat living in Singapore, and how she has developed her career around what she loves. They’re not just birthday cakes and creations for special occasions; they’re beautiful works of art! Tell us about your background and how you came to be in Singapore.I’m a British Pakistani who has lived in Singapore for nine years. I’m married to an American Bengali, so our three kids are terribly confused – and the one born here believed he was Chinese for the longest time. Apparently, China was his favourite country – but he’s never been there. I understand where that comes from though, as I love and collect teapots but I don’t drink tea. Totally random!We lived in Central London for 12 years and were thinking of moving somewhere suburban, like Putney (if you know London, you’ll know that that is not very suburban at all…). Our older two were four and two, and I felt that they needed some more space. We didn’t feel like the suburbs were for us, so I just said: “Let’s have an Asian adventure!”The timing couldn’t have been better. Just a few months later, my husband was asked to relocate to Singapore to expand his business line to Asia. He moved first and let me wrap up our UK lives, at which point I decided that my new hobby would be refurbishing antique furniture into funky new pieces (great timing!). So, between parenting two young boys, running a luxury cake business and embarking on an antique furniture re-vamp obsession, I arrived in Singapore having never been here before. It was a complete reset.Where did your love of baking begin?I always loved cakes. I remember making a fuss in a bookshop when I was about seven because I wanted to buy a cookbook that had fairy cakes in it. My mum really didn’t want to buy it for me – she thought it was just a fad. But I still have that book nearly 40 years later.I loved the feeling that baking gave me. The comforting smell of vanilla that engulfed our home, the soft delicate sponge and – at that time – the sweet glacé icing that I used to drip over the top. Then my grandmother bought me a cake-decorating book; it showed me the possibilities and I was hooked.Have you always wanted to pursue a career in baking?I didn’t expect cake design to be my career. After all, I loved maths, I studied drama at college, I graduated with a film studies degree, and I ended up working in IT – as you do! I loved my job, first as a desktop engineer, and then managing teams of engineers who supported servers around the country. I never stopped studying, and IT was my life and passion. My colleagues from that time have a hard time fitting together the corporate, no-nonsense “me” of back then to today’s luxury cake artist with three kids.I stumbled on this career when I couldn’t find anyone with the creative expertise to make the cake I wanted for my middle child’s first birthday. I designed and created it myself. From then on, through word of mouth, every week I had someone asking me to make their birthday cake. I soon realised I was a fresh pair of eyes in a crowded marketplace. Since then, it has been small but meaningful steps in this direction.The most memorable part of a party is the cake cutting, the blowing of the candles, the wish making, the attention towards the person celebrating. It’s the time when everything stops and everyone is focused on one point. I saw that what was on offer didn’t reflect the importance of that moment. So I set out to change it.Where did you learn to bake?At home in my mum’s kitchen, through trial and error, by reading books, and, more recently, through YouTube. The baking part was just “in me”. It’s the designing and decorating that I have learnt over time.What’s the most satisfying thing about your work?My clients – helping them make memories and seeing their precious moments around their cake with their family and friends. It’s a huge win when I create a cake that a client didn’t even know they wanted themselves – cakes that they and their guests remember for years. There’s that moment of awe when they see their cake, and the surprise when it’s above and beyond anything they dreamt of.Food is such an engulfing experience, it touches each of our senses. Creating flavours that burst on the tongue is the most important thing and the basis of everything I create. I often receive texts from clients years afterwards saying people are still talking about the cake I created for them.And the biggest challenges?A huge challenge for me was creating my brand. It came with a lot of soul searching: Who am I? What do I believe in? What is my voice? I thought I knew the answers, but when the future is riding on those questions, you can get thrown off the path – you need to re-evaluate.So, who was I really? – not in the sense of how I wanted my brand to be seen, but to be true to myself and the brand I was making. It took months of conversations with friends and family to get to the eye of the storm. Finally, I had a vision for Miss Muffet – The Unique Cake Boutique. I wanted it to be synonymous with quality and delight – to make sure that anyone who came in contact with my brand felt immediately comfortable with the decision to work with me, and for each client to have a feeling of delight when they collected, tasted and remembered their beautiful, edgy and delicious cake.To see more of Anita’s amazing birthday cakes and creations for any special occasions, visit missmuffetcakeboutique.com and follow her on Instagram @missmuffetcakeboutique; or, to get in touch, email [email protected] this? Read more in our Wine and Dine section!
27th April 2020 by Melinda Murphy 2 Min ReadMy friend Melody sent me a text the other day.“My friend sent our family a Peking Duck dinner earlier this week. We’d like to pay it forward and do the same for you. Is tonight okay?”It was perhaps the nicest text I’ve ever gotten. My eyes welled up with tears. After all, we’d had a pretty hard couple of weeks with the death of my father-in-law in the US. The simple act of somebody sending us a meal was an incredible lift — a virtual hug in the days of no hugs allowed. It made the whole family feel loved and cherished. I grew up in Texas where families always bring food after a death, but things are different here and times are different now. People can’t whip up a homemade meal and then just drop it off. COVID-19 makes that impossible. Which is why this simple act of food delivery meant so very much. And not only did sending the food boost us, but it also supported the local restaurants during the COVID-19 crisis. It was the ultimate in giving back.And you know what? We decided to pay it forward by sending a meal to our friends who also had a death in their immediate family this week. And you know what? She said she’s planning to pay it forward, too. So I got an idea.The “Pay a Meal Forward” challenge for youDo you know somebody who could use a lift? A friend who has also lost someone? A family having a particularly challenging time? If not, how about an organisation that works with the needy? There are so many people in these times that could use support. So I challenge you — yup, you sitting right there reading this: help the restaurants and help others at the same time by Paying a Meal Forward. It doesn’t have to be as fancy as Peking Duck. It truly is the thought that counts.Just choose your favourite restaurant and then do it: Pay a Meal Forward and make somebody feel loved.And if you are one of the lucky people to get a meal delivered, please share on our Facebook page. Let’s spread some joy, people!Need help finding a restaurant? Check out our article on great restaurants that are doing deliveries or browse options in Dempsey.
24th April 2020 by Expat Living 2 Min ReadPassionfruit Cake“Dripping with passionfruit syrup, this cake not only has wow factor, but is also quite simple to make. It’s the perfect recipe for afternoon tea or, even better, serve while still warm with cream or ice cream as a dessert.” – Expat KitchenServes eight Ingredients for cake 150g butter, softened1 cup caster sugar1 teaspoon vanilla extract3 eggs1 cup thick Greek natural yoghurt2 cups self-raising flour, siftedIngredients for syrup 1 cup passionfruit pulp¼ cup water½ cup caster sugarInstructions Preheat oven to 160 degrees Celsius and lightly grease cake tin.To make the cake, place the butter, sugar and vanilla extract in a large bowl, and beat with an electric mixer for 10 minutes until pale and creamy.Add the eggs, one at a time, beating well after each addition.Add the Greek yoghurt and beat until well combined.Fold through the sifted flour and spoon into cake tin.Bake for 45 minutes.While the cake is baking, make the syrup. Place passionfruit pulp, water and sugar in a small saucepan over medium heat, and stir until sugar is dissolved. Bring to a boil, reduce the heat to low and cook for 10 to 15 minutes. Set aside.Allow cake to cool in tin for five minutes. Remove from tin and let cool for five more minutes on a wire cooling rack.Transfer to serving plate, spike all over with a thin skewer and drizzle cake with syrup. Tip: Serve while still warm!Don’t miss Expat Kitchen’s Basic Baking classes on 8, 15, 22 and 29 May! For details, visit expat-kitchen.com.Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.This article first appeared in the April 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!