Malika Flower Kitchen

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  • 🍰 Easy No-Alcohol Tiramisu

    🍰 Easy No-Alcohol Tiramisu

    Ingredients

    500 g mascarpone

    250 ml whipping cream

    1 egg (yolk only)

    2 tbsp honey (firm/raw honey)

    1 packet bourbon vanilla sugar

    Savoiardi / ladyfingers

    Freshly brewed coffee (cooled)

    Cocoa powder for dusting

    Instructions

    Brew coffee and let it cool slightly.

    Arrange a layer of ladyfingers in a baking dish.

    Spoon coffee gently over them (do not soak completely).

    In a bowl, mix mascarpone, whipping cream, egg yolk, honey and bourbon vanilla sugar until smooth and creamy.

    Spread the mascarpone cream over the coffee-soaked ladyfingers.

    Add another layer of ladyfingers and again spoon coffee over them.

    Finish with the remaining mascarpone cream.

    Dust generously with cocoa powder.

    Refrigerate for at least 4 hours (best overnight).

    ✨ Creamy, light and alcohol-free – my favorite tiramisu ever.

  • Classic Basbousa Recipe (Moist Semolina Cake with Syrup)

    Intro
    This classic basbousa is soft, moist and soaked in fragrant syrup.
    A traditional semolina cake that is simple to make and perfect with a cup of tea or coffee.


    Ingredients
    Cake
    3 eggs
    1 cup sugar
    1 cup oil
    1 cup plain yogurt
    2 cups semolina
    1 cup all-purpose flour
    1 packet baking powder
    Orange or lemon zest
    Syrup
    2 cups sugar
    2 cups water
    A squeeze of lemon juice


    Instructions
    In a bowl, whisk the eggs with sugar until combined.
    Add oil and yogurt and mix well.
    Stir in semolina, flour, baking powder and citrus zest.
    Pour the batter into a greased baking dish.
    Bake at 170°C (top/bottom heat) for 35–40 minutes, until golden.
    Syrup

    1. Combine sugar and water in a saucepan.
    2. Bring to a boil and simmer for 5–7 minutes.
    3. Add lemon juice and let cool completely.
      Finishing
      Pour the cold syrup over the hot cake.
      Let it soak and rest.
      Top with coconut flakes and pistachios if desired.
      Serving Tip
      Serve once fully soaked.
      Basbousa tastes even better after resting and pairs perfectly with tea.

  • Cinnamon Hazelnut Banana Bread with Chocolate Chunks

    Intro
    This cinnamon hazelnut banana bread is moist, naturally sweet and incredibly comforting.
    Made with ripe bananas, warm spices and chocolate chunks, it’s perfect for a cozy morning or an afternoon coffee break.


    Ingredients
    3 eggs
    1 small cup olive oil
    Cinnamon (generous amount)
    Brown sugar (optional, to taste)
    Ground hazelnuts
    3 ripe bananas, mashed
    1 small cup all-purpose flour
    1 heaped tablespoon baking soda
    Milk chocolate chunks


    Instructions
    In a bowl, whisk the eggs with olive oil, cinnamon and brown sugar until combined.
    Fold in the ground hazelnuts.
    Mash the bananas and add them to the mixture.
    Stir in the flour and baking soda until just combined.
    Add the chocolate chunks and mix gently.
    Pour the batter into a baking pan.
    Sprinkle a little brown sugar on top for a caramelized crust.
    Bake at 200°C (top/bottom heat) for about 20 minutes.
    Do a toothpick test before removing from the oven.


    Serving Tip
    Enjoy warm with a cup of coffee or tea for the perfect cozy moment.

  • No-Bake Japanese Cheesecake (Coco Almond Edition)

    🧁 Japanese Cheesecake – Coco Almond Edition (No-Bake)

    Intro
    This no-bake Japanese-style cheesecake is creamy, light and incredibly easy to make.
    The coco almond flavor combined with strawberries creates a delicate dessert that tastes just like cheesecake – fresh, soft and perfectly balanced.


    Ingredients
    Greek yogurt (plain, 10% fat)
    Almond coconut cream (1 generous tablespoon)
    Egg biscuits (ladyfinger-style / Eierplätzchen)
    Fresh strawberries, sliced
    Coconut flakes
    White chocolate, grated


    Instructions
    In a bowl, mix the Greek yogurt with the almond coconut cream until smooth and creamy.
    Take small dessert glasses or bowls and fill them with the yogurt mixture.
    Layer the egg biscuits into the yogurt, one by one.
    Add sliced strawberries between the biscuit layers.
    Sprinkle coconut flakes on top.
    Grate white chocolate over the dessert.
    Cover and refrigerate overnight to let the flavors fully develop.
    Enjoy chilled the next day.


    Tip
    For best flavor and texture, let the dessert rest in the fridge overnight.
    The aroma becomes richer, and the taste perfectly resembles a light cheesecake with coconut and almond notes.