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Joe's sweet delights, Siggiewi (2026)

18/10/2026

Healthy Apple and Dates loaf cake 😋
(no added sugar, no eggs and no dairy)

Recipe by The Conscious Plant Kitchen 🧑‍🍳

Ingredients:
255 g Diced Apples - cored, unpeeled, equivalent to 1 and a half large apples. Use sweet varieties of apples like Gala or Pink Lady
120 ml Water
80 ml light olive oil (neutral taste) or any other unflavoured oil
1 teaspoon Vanilla Extract
240 g all-purpose flour
3 teaspoons baking powder
1 ¼ teaspoons Ground Cinnamon
¼ teaspoon Ground Ginger
¼ teaspoon Ground Nutmeg
150 g Medjool dates - pitted, finely chopped
60 g Chopped Walnuts

Method:
Preheat the oven to 180°C (350°F).
Line a 9-inch × 5-inch loaf pan with baking paper and set aside.
Core the apples and cut them into large chunks. Weigh the amount required by the recipe.
Place the apple chunks and water in a high-speed blender. Blend on low to medium speed until the mixture resembles applesauce, with a few tiny pieces of apple remaining. Set aside.
In a large mixing bowl, whisk together the flour, cinnamon, ginger and nutmeg.
Add the apple mixture, oil and vanilla extract to the dry ingredients.
Stir with a rubber spatula until a smooth batter forms.
Gently fold in the finely chopped dates and chopped walnuts. Separate the date pieces as you add them, spreading them evenly throughout the batter. Medjool dates are naturally soft, rich and sticky, so the chopped pieces can easily stick together and form a large clump. To prevent this, you can toss the chopped dates with one tablespoon of flour before adding them to the batter.
Use the rubber spatula to mix everything together, ensuring the dates and walnuts are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. If desired, sprinkle a few extra pieces of chopped dates or walnuts over the top.
Bake for 45 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing it. Transfer it out of the pan and let it cool for at least another hour before serving.
Enjoy! 😋

27/09/2026

Apple Crumble 🍏😋🍏

Recipe by John Kirkwood 🧑‍🍳

Ingredients:
Crumble Mix:
170g / 6oz Plain / all-purpose flour
100g / 3½oz Soft brown sugar
45g / 1½oz Oats / Oatmeal
2g / ½tsp Ground Cinnamon
1g / ¼tsp Nutmeg
100g / 3½oz Butter

Filling:
1kg / 2¼lb Apples of your choice (I used Granny Smith)
1 large lemon, zest and juice
45g / 1½oz Sugar
45g / 1½oz Butter
2g / ½tsp Ground Cinnamon
¼tsp sea salt (if using unsalted butter) 35g sultanas (optional)

Method :
Start the recipe by finely grating the zest and juicing 1 medium-sized lemon. Pour the juice into a large bowl.
If using sultanas, place them in a bowl and cover with warm water.
Wash, peel, core and dice the apples. Once all the apples are diced, place them in the bowl with the lemon juice and give them a good mix to coat them with lemon juice. Set them aside for now.
For the crumble mix, add the flour, sugar, oats, spices and butter to another bowl and slowly start to rub the ingredients together with your fingers until a sand-like consistency is obtained.
Preheat your oven to 180°C / 356°F / gas mark 4.
Add the sugar from the filling ingredients list to a large hot frying pan or wok. When it dissolves and starts to turn a golden brown, add the apples. Ensure that the sugar does not burn.
Cook and stir the apples for a couple of minutes in the hot sugar, add the lemon zest and cinnamon together with the salt (if using unsalted butter) and sultanas (if using, squeeze out the water first) and mix in. Finally add the butter, and cook for 3-4 minutes, stirring continuously.
Transfer the cooked hot apples to a suitable baking dish (I used an 8 x 8 inches square dish) and level them off. Evenly cover the apples with the crumble mix, gently pressing it down with your fingers. Then put it into the hot oven and set the timer for 40 minutes.
Once the time is up, let it cool slightly, and serve hot with double cream or hot custard or vanilla ice cream.
Enjoy! 😍🤤🍏

22/08/2026

Black cherry ice-cream (Amarena) 🍨 😋🍦🍒

This delicious ice-cream delivers a rich, fruit-forward dessert experience balanced by a smooth, creamy base.

Recipe by Ricetta.it 🧑‍🍳

Ingredients:
500mls double cream (sweetened or unsweetened - I used sweetened)
200g condensed milk
40g caster sugar (only if using unsweetened cream)
60-80g black cherries in syrup

Method:
Pour the double cream into a large bowl. Add the caster sugar (if using unsweetened cream) and whip with a hand mixer.
Add the condensed milk and whip again until soft peaks form.
Cut the black cherries into halves or thirds.
Transfer about a third of the cream mixture into a freezer-safe container. Drizzle a couple of teaspoons of cherry syrup over the cream. Using a toothpick or skewer, swirl the syrup into the cream to form beautiful burgundy ribbons.
Scatter a portion of the chopped cherries over the cream.
Add another layer of cream on top, followed once again by the syrup and cherries.
Continue layering until all ingredients are used.
Decorate the top of the ice cream with a few more teaspoons of syrup and a final scatter of cherries.
Freeze for 6–8 hours or overnight.
Drizzle a little extra syrup and top with a fresh cherry or two when serving.
Enjoy! 😋😍

22/08/2026

Maltesers Cheesecake 😍😋

This is an irresistible no-bake dessert featuring a rich, creamy cheesecake filling studded with crunchy Maltesers for the ultimate texture combination. Finished with even more Maltesers and a generous chocolate drizzle, it’s an indulgent treat that’s guaranteed to impress.

Ingredients:
200g milk chocolate digestive biscuits
75g butter, melted
400g cream cheese
100g icing sugar, sifted
5ml (1 tsp) vanilla essence / extract
300mls double cream
150g Maltesers, crushed
7g gelatine sheets (melted) (optional)
Extra Maltesers and milk chocolate for decorating

Method:
Crush the digestive biscuits in a resealable bag using a rolling pin, or in a mixer until they become fine crumbs.
Add the melted butter to the biscuit crumbs and mix until evenly combined.
Press the mixture firmly into the bottom of a 20-22cm springform cake tin lined with acetate or baking paper, using the back of a spoon or potato masher to smooth the surface.
Place the biscuit mixture in the fridge to set.
In a large bowl, beat together the cream cheese, sugar and vanilla until smooth and well blended.
In a separate bowl, whip the cream until it forms peaks.
Carefully fold the whipped cream into the cream cheese mixture. Add the crushed Maltesers and the melted gelatine if using, and gently stir until evenly distributed.
Spoon the cheesecake mixture over the biscuit base and smooth the top.
Refrigerate for at least 4 - 6 hours, or, if not using gelatine, leave it to chill overnight to fully set.
Once firm, carefully remove the sides of the springform tin and transfer the cheesecake to a serving plate.
Decorate the cheesecake with melted milk chocolate and whole or crushed Maltesers.
Serve and enjoy! 😋
maltesers

20/07/2026

Viennetta 🥰 🤤😍

A Viennetta is a frozen dessert that looks elegant and slightly retro—a long loaf of ice cream layered with very thin sheets of crisp chocolate.
When you cut into it, you see repeating ripples of ice cream and delicate chocolate layers running all the way through.

Recipe by Lucake 🧑‍🍳

Ingredients:
500g of unsweetened fresh cream
350g condensed milk (250g if you use sweetened cream)
200g dark chocolate for 8 chocolate sheets
1 tsp vanilla extract (optional)
Cocoa powder (and optional crushed hazelnuts) for decoration

Method:
Line a 25 × 10 cm loaf pan (7 cm deep) with baking paper or cling film.
Using the base of the loaf pan as a template, trace eight rectangles onto sheets of baking paper.
Melt the dark chocolate. Using a spoon or an offset spatula, spread the chocolate into a very thin layer, filling each of the eight traced rectangles.
Place the chocolate sheets in the freezer for 5–10 minutes, or until just set.
In a large bowl, whip the cream with a hand mixer until soft peaks form. Gently fold in the condensed milk. If desired, add 1 teaspoon of vanilla extract and mix until combined.
Reserve about 8 tablespoons of the whipped cream for the final decoration and refrigerate until needed.
You're now ready to assemble the Viennetta.
Place one chocolate sheet in the bottom of the lined loaf pan (this will become the top of the Viennetta once unmoulded). Spread 5–6 tablespoons of the cream mixture evenly over the chocolate. Top with another chocolate sheet, followed by another layer of cream. Continue alternating layers of chocolate and cream until all the ingredients have been used, finishing with a layer of cream.
Cover the pan with cling film and freeze for 5–6 hours, or preferably overnight.
Once fully frozen, remove the Viennetta from the pan, invert it onto a rectangular serving plate or cake board, and carefully peel away the baking paper or cling film.
Dust the top with cocoa powder, then pipe the reserved whipped cream along both sides to recreate the classic Viennetta decoration. For an extra touch, sprinkle over some crushed hazelnuts, if desired.
Slice and enjoy! 😋

12/07/2026

Maltese Bread Ice-cream 🍦🍞😋 (Ġelat tal-Ħobż Malti)

A delicious ice cream with a traditional Maltese twist. 🇲🇹🍦🤤

As seen on Come Dine with Me Malta

Recipe by Cheat.mt 🧑‍🍳

Ingredients:
150g Fresh bread crust
150g Fresh bread crumb
1can (397g) Condensed milk
1cup Brown sugar
500ml Milk
500ml Fresh cream

Method:
Slice a large Maltese loaf in half and scoop out the inside from one half. Using a food processor, pulse the bread crumb and crust separately until finely broken up. You should end up with approximately 150g of crumb and 150g of crust.
Heat 500ml of milk until it just begins to simmer. Stir in the bread crumb, reduce the heat, and cook gently for about 1 minute. Remove from the heat.
Add one can of condensed milk and stir until well combined. Leave the mixture to cool completely.
Mix the brown sugar with the processed bread crust until evenly coated.
Spread the sugared crust onto a baking tray and place it under a hot grill for 5–6 minutes. Watch it carefully—the sugar should caramelize to a golden brown without burning. Leave it to cool, then break it into small crumbles.
Whip the fresh cream until soft peaks form, then gently fold it into the cooled bread mixture. Cover and freeze for 1 hour.
Fold most of the caramelized crust through the mixture, reserving a little to sprinkle over the ice cream before serving.
Cover and freeze for at least 4 hours, or until firm. Serve topped with the reserved caramelized crust and enjoy! 🍦🤤

21/06/2026

Ricotta and Chocolate-chip Bundt cake 😋

This ricotta and chocolate chips bundt cake has a flavour and texture that are rich yet surprisingly light. It is a soft, moist cake with a gentle milky richness punctuated by pockets of melting chocolate. Yum! 😋🤤

Recipe by Fatto in Casa da Benedetta

Ingredients:
4 eggs
200g sugar
250g ricotta
120g sunflower oil
320g plain flour
100g chocolate chips
Zest of half a lemon
16g baking powder

Method:
Break the eggs into a bowl and mix them with an electric mixer. Add the sugar and combine well.
Grate the lemon zest and incorporate it into the mixture.
Continuing to mix, add the oil and the ricotta.
Finally, start incorporating the flour a little at a time. Last, add the baking powder.
Set aside the electric mixer and add the chocolate chips, mixing with a spatula. The batter for the cake is ready.
Grease and flour a 26 cm ring (bundt) pan. Pour in the batter and spread it evenly with a spatula.
If you like, sprinkle the surface of the cake with more sugar or with even more chocolate chips
Place the pan in a preheated oven and bake for 45 minutes. If using a conventional (static) oven, set it to 180°C; for a fan oven, use 170°C.
Remove the cake from the oven and place it on a serving plate. Let it cool completely before tasting.

13/06/2026

Peaches and Cream Cake 😍🍰 🍑

This fresh and delicious two-tiered peach and cream cake features golden-brown sponge layers sandwiched and topped with fluffy whipped cream and peach slices. You can use fresh peaches as well.
The combination of soft sponge and whipped cream offers a light, melt-in-your-mouth texture.

Recipe by Jane's Patisserie 🧑‍🍳

Ingredients:
250g unsalted butter (room temp)
250g caster sugar
250g self-raising flour
5 medium eggs
1 tsp vanilla extract
300-400g peach slices (tinned)
peach syrup from tin (optional)

Decoration:
300 mls double cream
2 tbsp icing sugar
1 tsp vanilla extract
extra peach slices

Method :
Prep the Oven and Pans
Set your oven to 180ºC (or 160ºC for a fan-assisted oven).
Line the bases of two 8-inch loose-bottom cake pans with baking paper.

Make the Batter
Cream the butter and sugar together until the mixture is pale and airy.
Mix in the eggs, flour and vanilla extract, beating until you have a smooth batter.

Prepare the Fruit
Pour the canned peach slices into a colander to drain.
Save the syrup in a separate container for later use.

Assemble and Bake
Divide the cake batter evenly between the two prepared pans and flatten the tops.
Share the peach slices between both pans, arranging them over the batter.
Bake for 30 to 35 minutes until a toothpick inserted comes out clean.
Pour the reserved syrup over the warm cakes if desired, then let them cool completely in their pans.

Decoration:
Whip the Cream
Ensure the cakes have cooled completely.
Whisk the double cream, icing sugar and vanilla to soft peaks.

Layer the Cake
Smooth half of the whipped cream over the top of your first cake layer. You can chop some peach slices and scatter them on the cream.
Place the second cake layer directly on top of the cream.
Coat the top of the second layer with the remaining cream.

Finish and Serve
Decorate the top with more peach slices if you like.
Slice, serve, and enjoy your creation! 😋😍

13/06/2026

Peaches and Cream Cake 😍🍰 🍑

This fresh and delicious two-tiered peach and cream cake features golden-brown sponge layers sandwiched and topped with fluffy whipped cream and peach slices. You can use fresh peaches as well.
The combination of soft sponge and whipped cream offers a light, melt-in-your-mouth texture.

Recipe by Jane's Patisserie 🧑‍🍳

Ingredients:
250g unsalted butter (room temp)
250g caster sugar
250g self-raising flour
5 medium eggs
1 tsp vanilla extract
300-400g peach slices (tinned)
peach syrup from tin (optional)

Decoration:
300 mls double cream
2 tbsp icing sugar
1 tsp vanilla extract
extra peach slices

Method :
Prep the Oven and Pans
Set your oven to 180ºC (or 160ºC for a fan-assisted oven).
Line the bases of two 8-inch loose-bottom cake pans with baking paper.

Make the Batter
Cream the butter and sugar together until the mixture is pale and airy.
Mix in the eggs, flour and vanilla extract, beating until you have a smooth batter.

Prepare the Fruit
Pour the canned peach slices into a colander to drain.
Save the syrup in a separate container for later use.

Assemble and Bake
Divide the cake batter evenly between the two prepared pans and flatten the tops.
Share the peach slices between both pans, arranging them over the batter.
Bake for 30 to 35 minutes until a toothpick inserted comes out clean.
Pour the reserved syrup over the warm cakes if desired, then let them cool completely in their pans.

Decoration:
Whip the Cream
Ensure the cakes have cooled completely.
Whisk the double cream, icing sugar and vanilla to soft peaks.

Layer the Cake
Smooth half of the whipped cream over the top of your first cake layer. You can chop some peach slices and scatter them on the cream.
Place the second cake layer directly on top of the cream.
Coat the top of the second layer with the remaining cream.

Finish and Serve
Decorate the top with more peach slices if you like.
Slice, serve, and enjoy your creation! 😋😍

16/05/2026

Homemade Hobnobs - Oaty cookies 😋🍪

Delicious cookies primarily made from rolled oats and wholemeal wheat flour. They have a distinct rustic texture and a slightly nutty, golden-syrup flavour. 😋🤤

Recipe by Jane's Patisserie 🧑‍🍳

Ingredients:
100 g unsalted butter/baking spread
100 g light brown soft sugar
50 g golden syrup
125 g rolled oats
0.5 tsp bicarbonate of soda
0.5 tsp sea salt
150 g wholemeal plain flour
100 g milk chocolate (melted)

Method:
Preheat the oven to 180ºC (or 160ºC fan) and line 2–3 large trays with parchment paper.
Add the butter, sugar and syrup to a bowl and beat together until combined.
Add the oats, bicarbonate of soda, salt and flour, then mix again until fully combined.
(If the dough is struggling to come together—it may depend on how you are mixing—continue mixing, or use the warmth of your hands. It will be slightly crumbly but should come together into the correct texture.)
Portion the dough into heaped tablespoons (I used a 4 cm scoop), then roll into balls.
Place them on the lined trays and flatten each cookie with the palm of your hand.
Bake for 12–15 minutes, then leave to cool completely on the trays. For a crunchier biscuit, bake for 15 minutes.
If adding chocolate, melt it once the cookies have cooled.
Spread about a teaspoon of chocolate onto the base of each cookie and smooth it to the edges.
Leave to set, then enjoy.

Joe's sweet delights

18/10/2026

27/09/2026

22/08/2026

22/08/2026

20/07/2026

12/07/2026

21/06/2026

13/06/2026

13/06/2026

16/05/2026

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