Nothing makes me happier than sunny, warm weather, exploring open spaces, taking photos in magical light, spending quality time with my boy and indulging in good food and wine. Luckily for me, I was able to have all of it on the weekend.

I have just returned from a weekend getaway to the Yarra Valley in Victoria’s north-east. This place is known for its lush greenery, wonderful regional produce and fabulous wineries. It is only 45 minutes from Melbourne, yet it feels like a totally different world and is a fantastic place for a foodie/wino to visit, even if it’s just for the day.

The weather was so lovely and warm and on our last day there, I wanted to finish with a simple dessert which wouldn’t take too much time to prepare.

As there is nothing better than seasonal fresh fruit, we happily consumed a big bowl of fresh local strawberries with a rich cinnamon mascarpone cream. Just perfect for Spring!

I hope you enjoy the random photographs that I shot whilst in the Yarra Valley too :)

Strawberries and Cinnamon Mascarpone

500g strawberries, washed

250g mascarpone cheese

a few big tablespoons of icing sugar

ground cinnamon

1. Mix the mascarpone with the icing sugar and cinnamon to taste.
2. Serve with the strawberries. That’s it!

Regular readers would have noticed that the frequency of my baking and blogging has dwindled down to either once a month or even more. I used to bake up a storm, trying several recipes a week and posting at least once a week. I have just been so lazy in the winter months, uninspired and really low on the creativity front. There’s just something about winter, the depressing weather and dreariness of it all which manages to somehow zap my energy levels and eagerness to be as inventive and creative as I can be.

Now that spring has arrived, bringing with it warmer weather and more sunlight during the day, I seem to be happier, re-energised and re-inspired in all almost each key facet in my life: relationships, health/fitness, work and of course my photography and baking.

Also, starting this week, my blog will be updated more regularly, with hopefully more creative recipes, photographs and posts. I also have the intention of changing the layout of my blog too, with a new colour scheme and banner, but this won’t be implemented until the new year I think. I’ve played around with a few ideas in my head, but I need to work out all the geeky stuff first (i.e. moving from Wordpress.com to Wordpress.org and getting my own host), then I can work on the creative.

So, with all that out of the way, my first spring-inspired recipe is the one I am going to share with you today: little mandarin, almond and chocolate cakes. Such a mouthful to say for a tiny cake, but they are so delicious, you wouldn’t care what they are called. The best thing about this recipe too, is that you make it all in the food processor without too many additional bowls, spoons and utensils to wash!

These cakes are so deliciously moist, with the perfect balance of sweet and fruity (the mandarin), nutty and fragrant (the almond) and a small hit of chocolate without overpowering the other flavours. It is also the perfect recipe for those who are gluten intolerant and cannot digest gluten. It can be made into little cakes for afternoon tea as I have done, or made in a big tin, served in slices with double cream and mandarin segments on the side for a fancy, but easy dessert.

Little Mandarin, Almond and Chocolate Cakes

Adapted from Claudia Roden’s recipe for Orange and Almond Cake.

4 medium mandarins (honey murcotts are ideal)

6 eggs

250g almond meal (if you blitz whole almonds yourself, you get a wonderful pebbly texture in the cake)

250g caster sugar

1 tablespoon baking powder

150g dark chocolate, finely chopped

50g slivered almonds

icing sugar, to dust

1. In a saucepan, cover the mandarins with water and bring to the boil. Cook for about 45 minutes or until they are soft (they will most likely split). Allow to cool until you can handle them with your fingers.
2. Preheat the oven to 180°C. Grease 2 x 8 mini loaf tins and set aside.
3. Chop up the mandarins and remove the seeds. Place the mandarins in a food processor along with the eggs, sugar and almond meal. Whizz until combined.
4. Stir through the chocolate and divide the cake batter into the prepared tins. Sprinkle over the slivered almonds and bake for 15 minutes or until a skewer inserted comes out clean. Allow to cool on a wire rack.
5. Dust with icing sugar before serving.

Makes 16.

* This post is dedicated to my boyfriend Z who always pushes me to be the best I can be. Thank you always for your encouragement and support.