Tilly Swirly pan – Egg free, Dairy free, Chocolate cake with Natvia

May 5, 2014 at 1:21 am

Tilly Swirly pan - Egg free, dairy free, Chocolate cake

This cake is so  delicious. It is chocolately and dense and incredibly simple to make. It is hard to imagine that it is dairy and egg free.  I always make this cake during Holy Week of Greek Easter for Fasting. (Greek Orthodox fast for the lead up to Easter from all dairy, eggs and meat/poultry). Simple ingredients readily available in anyone’s pantry makes this cake a go to recipe anytime. I have used NATVIA (stevia) instead of caster sugar for obvious reasons. If you want to use caster sugar instead of Natvia* then substitute the 1 +1/2 cup Natvia* with 2 cups sugar. The original recipe comes from here.


  • 3 Cups plain flour
  • 1+ 1/2 cups NATVIA* (stevia)
  • 2 tsp bi-carb of soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 6 tblsp quality cocoa or cacao
  • 2 cups cold water
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 tblsp vinegar

Icing: (optional. You can leave plain or sprinkle with the YIAH dukkah or both dukkah and icing)

  • 1 cup icing sugar sifted mixed with water to make as runny as you like (add a little water at a time)
  • 2 tblsp  YIAH Black Forest Dukkah


1. Grease or lightly spray pan in all nooks and crannies if using a swirly pan. Dust lightly with flour as well so it doesn’t stick.

2. If using normal baking pan 20 cm, then line with baking paper. Pre-heat oven to 180 degrees celsius.

3. Stir dry ingredients in a bowl. Mix wet ingredients in a jug and add to dry ingredients, mix well. Bake for about 40- 45 mins depending on your oven. Skewer should come out clean.

4. Sit in pan till cooled down completely then turn out.

5. Dust with icing sugar or YIAH* Black forest Dukkah or drizzle with icing.

6. Store in airtight container for 3 days. Is freezer friendly.

You can also make this recipe into cup cakes and reduce cooking time to 20-25 minutes. Enjoy!

YIAH – Your Inspiration At Home Products are Award wining Gourmet products with NO added Gluten, NO preservatives, NO MSG and LOW in salt. For more click here.

Greek Beef Skewers with Rice

May 12, 2013 at 10:27 am



  • 600g lean beef
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 lemon juiced
  • 1/2 tablespoon salt
  • 2 tablespoon olive oil
  • 2 tablespoons chopped parsley 1 cup rice


1. Cut beef into 4 cm pieces.

2. In a bowl add all the 1/2 juiced lemon, paprika, salt, 1 tablespoon olive oil, oregano and add the meat. Mix well.

3. Marinate for 15 minutes in the fridge or overnight if time allows.

4. Spray a non stick pan on medium heat with olive oil spray and cook meat to your liking.

5. In the meantime cook 1 cup of rice in a small saucepan using the absorption method.

6. Rinse 1 can of cannellini beans and the remaining lemon juice, olive oil, and chopped parsley to the cooked rice.

7. Serve the beef skewers on the cannellini rice.

A light, easy and enjoyable meal that can also be enjoyed served with salad, grilled pitta, houmous and tzatziki. Yummmo! Enjoy!

Koulourakia Greek Easter Biscuits with Natvia

April 22, 2013 at 9:44 am



  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour 1 egg lightly whisked to brush on top
  • 1/4 cup oil for greasing the hands


1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier. Brush with beaten egg and place in oven for 20-30 minutes until golden brown.

Cook in batches, 2 trays in the oven at a time for even heat distribution. Enjoy!

Amygthalota – Greek Almond Biscuits with Natvia

May 12, 2012 at 8:59 am

Natvia Greek Biscuits


  • 3 Cups Almond Meal (I used Lucky Chef Roasted Almond Meal)
  • 3 drops Almond essence
  • 3/4 cup Natvia
  • 3 egg whites, lightly beaten
  • 1 cup flaked almonds


1. Pre-heat oven to 180 degrees celsius. Line 2 baking trays with baking paper.

2. Combine almond meal, NATVIA and almond essence in a bowl. Add egg whites. Mix well.

3. Add 3/4 of the flaked almonds, mix well.

4. Roll level tablespoons of the mixture and press down to flatten into the remaining flaked almonds on both sides.

5. Place on baking trays and bake for about 20 minutes or until lightly browned. Cool and store in an airtight container. You can dust with icing sugar if you wish. Enjoy!