The start of something new+ Grape and Lemon Cake

4 years ago, I moved to a city which was quite unfamiliar to me. I knew it was going to be temporary but I had to survive on my own for 3 years and that wasn’t easy at all. Everything was new to me. Travelling in trains, managing living expenses and most importantly, food. I tried the dubba service but got fed up of it after a week. And that’s how the blog was born.

I started eating out a lot. Wanted to document my experiences and help other lost souls like me in the city. As the months went by, I realized I couldn’t live on restaurant food anymore and that was the day I entered the kitchen for real. I started experimenting with recipes and also gathered all of my mum’s old cookbooks. I can’t tell you how great it is to cook your own food. It was a big stress buster from all that college work and it just felt good at the end of the day.

Once I finished my course and came back home a few months back, I became spoilt again with Mama’s food but made sure I didn’t stop hanging around in the kitchen . Experimenting with new ingredients always fascinates me. Baking was something I barely got to do as my PG didn’t have an oven. I didn’t find the necessity to get one either because anyways I was back home during every vacation. So when I got back to Bangalore, it all changed.

I  started my very first job as a Food and Beverage writer for a 5 star hotel in the city. I couldn’t take anymore of it after 3 months and the very next day, I joined Toast and Tonic for a one month internship, under one of the best pastry chefs in the country. The baking bug came out and the satisfaction I got from baking breads and plating desserts was indescribable. The next month, I moved back to Bombay for a month and interned with Taj Lands End. I had an experience of a lifetime there and that made me discover this is what I want to do with my life. The kitchen is my place where my heart lies. There’s nothing else that makes me more happy, knowing people enjoy my food. Since then, I’ve participated in bake sales, curated menus and still take orders over the weekends(reason being I currently have a full time job in a creative agency).

I have also applied to Le Cordon Bleu to do my Advanced Diploma in Hospitality (Patisserie). I received my offer letter a week ago and have now begun the whole process of applying for my student loan and visa. The course begins in July and I’m so excited. But please please pray that everything comes through soon.

Going back to my story, when I started Yummy Inside My Tummy 3 years ago, it began as a restaurant review blog but lately, I’ve become really bored of them. I find bloggers tables the most annoying thing in recent times. (no offense). A lot has changed from when I began and now I just want to focus on my baking. I felt really emotional to say goodbye to my previous blog but I’m so thrilled to introduce you all to my new website- Le Tiny Whisk

The name seems to say it all but there’s a story behind it that means ALOT to me. The name comes from my tiny silver whisk. Everything I bake revolves around it. It is older than me. I baked my very first chocolate cake with it. So there was nothing better I could think of.

Le Tiny Whisk is my space where I will share all my baking stories which includes recipes, tips and new trends I come across. There is a section- MENU where my menu will be up so you can order from there. I will also be taking customized orders but only over the weekends. Lastly, I have a section called FOOD STORIES where you can view my previous food experiences and I’m also going to start documenting my whole journey of becoming a pastry chef.

It’s going to be a fun, interactive website and I hope to inspire more aspiring bakers like me to go chase their dreams.

I am also sharing one of the recipes I have been working on for a ‘Healthy Dessert’ project. If you’re wondering what to bake people who have a whole lot of health complications or just like sticking to healthy desserts, it’s the perfect cake.

Let me know how it turns out!

Print Recipe
Grape and Lemon Cake
A healthy alternative, perfect for a celebration!
Prep Time 10 minutes
Cook Time 40 minutes
For the grape mixture:
Prep Time 10 minutes
Cook Time 40 minutes
For the grape mixture:
  1. Preheat the oven to 180 degrees C and grease a cake pan.
  2. In a bowl, whisk together flour, baking powder and lemon zest.
  3. In another bowl, cream oil and sugar until light and fluffy.
  4. Add eggs, one at a time, and beat well. Add lemon juice.
  5. Fold in flour mixture, alternating with milk.
  6. In a pan, add the honey and chopped grapes. Stir until the grapes absorb all the honey. Turn off the heat and cool for a bit.
  7. Add this grape mixture to the batter and mix well.
  8. Pour the batter into the prepared cake pan. Bake for 40 minutes or until an inserted toothpick comes out clean. Decorate with remaining grapes and serve.
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8 Comment

  1. Great post. I was checking constantly this blog and I am impressed! Extremely useful information specifically the last part 🙂 I care for such information a lot. I was looking for this particular info for a long time. Thank you and good luck.

  2. Has anyone tried does it turn out?it seems way too much fruit – moist fruit at that for one cup of flour
    please help thank u

    1. I’ve baked this for a couple of friends and they enjoyed it. If you don’t want to add fruit, you don’t have to. That’s a decision you can make for yourself.

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