Chocolate Fudge Cake – Gluten Free


This cake is a long time family favourite from the Family Circle Favourite Cake Recipes book.

Recently, we have adapted the Chocolate Fudge Cake to be Gluten Free and here is the recipe.



  • 125gm butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2/3 cup cocoa
  • 1/2 cup hot water
  • 2 teaspoons vinegar
  • 1 cup milk
  • 2 cups gluten free plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • pinch salt


  • 125gm butter
  • 2 1/2 cups icing sugar, sifted
  • 3 tablespoons cocoa
  • 3 tablespoons hot water


  1. Preheat oven to 160’C and prepare two 20cm round cake tins.
  2. Beat butter until light and creamy. Add sugar, eggs and vanilla and beat until light and fluffy.
  3. Mix cocoa with hot water to form a paste and gradually add to the cake mixture.
  4. Combine milk and vinegar to sour.
  5. Sift together flour, baking powder, bicarbonate of soda and salt. Add to cake mixture alternately with sour milk. Stir to combine.
  6. Pour mixture evenly between the two prepared cake tins and bake for approximatley 30 minutes or until cooked through. Allow the cakes to cool in their tins for ten minutes and turn onto racks allowing to cool completely.
  7. Whilst the cakes are baking, prepare the icing by beating butter until light and creamy.
  8. Mix cocoa with hot water to form a paste and add to the butter alternately with the icing sugar.
  9. Cover the cake with the icing, including a layer between the two cakes.


My Favourite Beauty Products – March 2017


  • Eternity Summer Calvin Klein

    A lovely light summer scent that makes me feel fresh.

  • Clinique Dramatically Different Moisturizing Lotion +

    An excellent moisturizer for normal to dry skin. It is light and absorbs quickly into my skin.

  • 818 One Truth Anti-Aging Serum with TAM-818

    An impulse but from the beautician. It can be used on the face and eyes. This serum is light, easily absorbed and makes your skin feel young again.

  • Clinique Sculptwear Conturing Massage Cream Mask

    I use this cream at night over the Clinique Moisturizer to add firmness to my skin.

  • Clinique Moisture Surge Intense Skin Fortifying Hydration

    I use this when my skin feels dry or stressed. It is very light and moisturizing.

  • Clinique Youth Surge SPF 15 Age Decelerating Moisturizer

    I alternate using this at night over my moisturizer with the Clinique Sculptwear Conturing Massage Cream Mask. After use, skin feels firmer and soft.

Gluten Free Individual White Chocolate Cheesecakes

enlight1Serves 8



  1. Place biscuits into a zip lock bag and lightly crush with a rolling pin. Place biscuit pieces into serving glass, reserving some for decoration.
  2. In an electric mixer, beat cream cheese, sugar and lemon rind until the mixture reaches a smooth consistency.
  3. Add the dissolved gelatine and fold in the whipped cream and melted chocolate.
  4. Distribute evenly in each glass. Decorate with reserved crushed biscuits.


Why I Love to Stay at the Shangri-La Hotel, Cairns


One of my favourite places to stay for a holiday to relax and rejuvenate is the Shangri-La Hotel, Cairns.

Here are my reasons:

1. Location, Location, Location

The Shangri-La Hotel is situated at the Marina with picturesque ocean views. The hotel is also central to the town main centre with an easy walk to shops and restaurants.


2. Horizon Club

A lovely place to relax morning, afternoon and evening with the friendliest staff. A scrumptious selection of food is offered daily for breakfast and canapés along with a full bar daily from 5 – 7pm.  The Horizon Club is well worth including in your stay.


3. Swimming Pool

The hotel has a beautiful large swimming pool with plenty of chairs and day beds to relax by the pool.


4. Restaurants with water views

There are many restaurants in Cairns and my favourite are Dundee’s, Salt House, Waterbar & Grill and North Bar & Kitchen.

5. Activities and Sightseeing

Helicopter ride to the Great Barrier Reef

A short stroll from the hotel will have you at GBR Helicopter for a scenic aerial ride over the Great Barrier Reef.  The helicopter ride goes around Green Island with a close look over the Great Barrier Reef. During the ride we spotted a stingray and a turtle. I was amazed at how beautiful and picturesque the Great Barrier Reef truly is. GBR Helicopters staff are very professional, friendly and courteous and I look forward to my next helicopter ride with GBR Helicopters at Port Douglas.


Day trip to Palm Cove

Palm Cove is a 50 minute bus trip from the main centre at Cairns and is a great spot for swimming in the ocean, beautiful beach walks and shopping.


Cairns Botanical Gardens

A taxi driver recommended the Botanical Gardens as a great place to visit whilst in Cairns. I was certainly glad I followed his advice. The butterfly enclosure was lots of fun and the orchids were spectacular.


Other activities include jet skis, jet boat rides and Great Barrier Reef Cruises.


The Shangri-La Hotel, Cairns is a wonderful place to visit and I look forward to returning with my Drone


Gluten Free Lemon & Lime Slice




  • 1/2 cup caster sugar
  • 1/2 cup butter, at room temperature
  • 1 egg, whisked
  • 1 1/2 cups Gluten Free plain flour
  • 1/2 cup desiccated coconut

Citrus Curd

  • 3/4 cup caster sugar
  • 1/4 cup butter, chopped
  • 1 egg, whisked
  • 4 teaspoons lime rind
  • 1/4 cup lime juice
  • 3 tablespoons lemon juice
  • 1 teaspoon cornflour


  • 2 cups desiccated coconut
  • 1 cup shredded coconut
  • 1/2 cup caster sugar
  • 2 eggs, whisked


  1. Preheat oven to 180’C. Grease and line a 20x30cm slice tin.
  2. Prepare the curd by placing all curd ingredients into a small saucepan over medium heat. Stir constantly for 5 minutes until mixture comes to the boil and thickens. Set aside to cool.
  3. Prepare the base by creaming the sugar and butter in an electric mixture. Add the egg and combine. Gradually add the flour and coconut while continuing to mix at a low speed. Press the base mixture into the base of the pan and bake for 20 minutes.
  4. Prepare the topping by placing all topping ingredients into a bowl, stirring well to combine.
  5. Spread the cooled curd onto the top of the base and then spread the topping over the curd, ensuring you press it down well.
  6. Bake for a further 20 minutes or until topping is golden brown. Allow to cool and serve.


My Aunty’s Sweet Potato & Walnut Salad



  • 500gm sweet potato, cubed
  • 300gm pumpkin, cubed
  • 1oogm celery, thinly sliced
  • handful walnuts
  • 2 tablespoons mayonnaise (preferably My Aunty’s Homemade Mayonnaise)
  • cooking oil


  1. Place sweet potato and pumpkin in a microwave safe bowl and cover with water. Microwave for 12 minutes or until tender. Allow to cool and set aside.
  2. In a medium bowl, combine sweet potato, pumpkin, celery and mayonnaise. Refrigerate for 1 – 2 hours.
  3. Add walnuts prior to serving.