Classic Apple Pie Recipe



I never make pie. I’m team cake all the way. However with tons of persistence from my pie-lover friend (this post is dedicated to you btw 😉 ), I decided that I should give it a go.

I thought that a Classic Apple Pie would be a great first pie to make and that it would perfectly accompany the cold winter approaching Mauritius.

Personally I have always felt likes pies and tarts were so complicated compared to baking cakes. Little did I know this could not be further from the truth, especially if you purchase the pastry ahead of time.



I prepared the short crust pastry using a recipe from BBC Good Food. From what I have read Short crust pastry is at its optimal when using a 2:1 ratio of flour to butter. I have followed this recipe several times and i’m happy with the results. The pastry was initially difficult to handle and easily crumbled but this may be because I had added too much flour.


Shortcrust Pastry Recipe from here: 

  • After making the shortcrust pastry, I roll it onto some clingfilm and pop it into the fridge for a couple of hours.
  • I then remove to cool prior to making the filling (about an hour) and roll it flat on a floured surface. The pastry is then blind baked/ pre-baked for 10-15 minutes at 200 degrees celsius.

Edit: I made the same recipe once more and adjusted the ingredients to 300 grams of all-purpose flour and 150 grams of unsalted butter. I found that by adding a little more water, the pastry would come together easily

Apple Pie Filling Recipe:


  • 4-5 apples, peeled and sliced
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tsp lemon juice
  • 1 tsp cinnamon powder


  1. Preheat the oven to 200 degrees Celsius
  2. Mix all the filling ingredients together
  3. Pour the mixture into the blind baked pastry
  4. Bake for 45-50 minutes or until pastry is a golden brown colour
  5. Remove to cool



Enjoy your delicious Apple Pie. Whats your favourite pie?

– The Cake Architect


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Carrot Cake

Earlier this year for my birthday I had a carrot cake which we purchased from La Maison Du Gourmet in Moka. Its a great little shop that sells a variety of things from cake to meat to Kitchen Aids, definitely worth a visit if you are in the area.

Their carrot cake is incredibly delicious and I knew that I had to try and bake it myself. The shop do sell individual portions of the cake as well. I used the recipe from Women’s Weekly Cooking Class Cakes and it turned out even better than what I expected.

I made a few tweaks to the recipe for instance it said to use ‘mixed spice’, however since I didn’t have any I opted for cinnamon powder instead. As the cake cooked in the oven it released a mouth-watering cinnamon smell 😍

Here are a few photos of how it turned out:

Carrot Cake 5 Carrot Cake 1Carrot Cake

Carrot Cake 2


– The Cake Architect x





On Saturday I made this bread.

I was attempting to make bread for the first time after watching the last episode of #GBBO (The Great British Bake-off). It was Advanced Dough week! I immediately had to bake something after watching it!


This show has quickly become one of my favourite baking shows!

Why? Its only about baking.

baking. baking. baking! 🙂

I incredibly love baking (check out my blog name :p) – not cooking – i dont particularly like cooking.

Dont ask me why.

Okay i’ll tell you. Every time i have tried to cook, the food lacks flavour. I have tried to make a sort of rice with sweetcorn (inspired by my best friend’s fab lunch) and even aglio olio – a wonderful basil pasta. I know I just need a little bit of practice and then I’ll be just fine.



Alright back to this bread.

As i was saying this was the first time that i was making bread and instantly while the bread was proving i was thinking of ways to spice this little bread up. I couldnt accept that i was only making a plain old loaf. This is the kind of effect that GBBO has on me! Hahaha.

As usual, i went straight to cinnamon. Im obsessed with this delicious spice.



Anyway im working on improving this first recipe and the recipe should be up on the blog within a couple of weeks!

Hope you enjoyed this post since it is a little different to my others

– The Cake Architect 🙂


Vanilla Cinnamon Shortbread


Vanilla Cinnamon Shortbread5




So, if you know me well enough you would know how obsessed i have been with shortbread recently. I’ve been buying packets and packets of shortbread and finishing a pack in only 1 day. Crazy right!

Vanilla Cinnamon Shortbread3

Ive gained so much weight – and this has never been an issue to me until now. Its the first time i’ve had to diet and i seem to understand everybody who is having such a hard time! 😦

Vanilla Cinnamon Shortbread2

Okay lets get to the food. Thats the reason we are here right?  The base for a good shortbread is mixing together butter, sugar and flour. I decided to spice things a bit up by adding cinnamon powder.Vanilla Cinnamon Shortbread

To give it an extra taste a little bit of vanilla extract was added. The recipe is so easy to make and can be made really quickly in only a few simple steps.

Vanilla Cinnamon Shortbread6

Vanilla Cinnamon Shortbread

Makes around 6-8 shortbreads.



  • 60g butter
  • 85g caster sugar
  • 70g all-purpose flour
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon vanilla extract



  1. Preheat the oven to 190 degrees Celsius
  2. Cream the butter  and sugar
  3. Mix in the vanilla extract
  4. Sift in the flour and cinnamon powder and fold in
  5. Place the mixture in a food processor and blend until a dough is formed
  6. On your work surface sift a little flour and roll the dough
  7. Cut the dough into whatever shape you like
  8. Place in the oven for 10-12 minutes.


Enjoy 🙂

The Cake Architect


Leave a comment below letting me know if you love shortbread as much as I do! 🙂