Updated on 06 Feb with corrections and clarifications. See amends in bold italics below.

Ever since I became independent, I’ve managed to learn how to cook for myself and for other people, too. I wouldn’t say I’m good enough to compete in Masterchef but I could certainly prepare a decent meal. The same was not true, in my opinion, with baking. Flour was certainly one of the ingredients that I dreaded.

I first tried my hand at baking when my mum visited me in Madrid back in 1997 (methinks, not sure). My mum is such an excellent baker — she baked all of my birthday cakes when I was growing up — that it was such a pressure. My initial attempt (and the only one till now) was a chocolate cake, which ended up as chocolate brownies. In other words, it flopped. Since then, I never owned any of the tools or equipment associated to baking.

Two weeks ago, while I was cleaning my flat, I chanced upon a baking recipe book in my book shelf. I began to browse the pages and saw a recipe that seemed quite easy — cappuccino cake. Most of the ingredients are already in my cupboard. The only one missing is the mascarpone so I went out to get some. I followed the recipe, adjusting and improvising along the way especially with the quantities since I don’t own kitchen scales. Half an hour later, I had overcome the chocolate cake (cum brownies) disaster and pulled out some gorgeous cakes, which turned out to be quite delicious, too. Well, according to the boyfriend, at least.

I know you expert bakers out there would consider this feat as rather mundane now but it was such an achievement for me. It definitely marks a new beginning in my kitchen.

Yummy cappuccino cakes

Here is the recipe for these yummy cappuccino cakes.

1. Pre-heat oven at 190 degrees C at least 10 minutes before.
2. Mix 125g (4oz) of caster sugar and 125g (4oz) of butter into a large bowl.
3. Beat 2 medium eggs into a smaller bowl and slowly add into the butter and sugar mixture. If it curdles, add a teaspoon of all-purpose self-raising flour.
4. Add a tablespoon of ground coffee into the mix. Yes, you can use instant coffee. Mix until smooth.
5. Sift 5oz of all-purpose flour and fold into the mix.
6. Scoop a spoonful of mix into the cake holders. These quantities yielded about 18 cakes.
7. Place into oven to bake for 20-25 minutes. Allow to cool before serving, although that didn’t stop the boyfriend from stuffing one into his mouth shortly after they came out from the oven.
8. Enjoy! Sharing optional.

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