August 28, 2021

Russian Honey Cake

Medovik Cake or popularly known as the Russian Honey Cake made up of layers of crispy thin cake along with layers with thick cream cheese frosting with the notes of honey and caramel, is a decadent and absolutely delicious treat for any special occasion.

Recipe Cards

Ingredients Quantity
For Honey Dough Sheets  
Honey 42 gm
Molasses 60 gm
Caster sugar 15 gm
Butter 15 gm
Bicarbonate of soda ½ tsp
Flour (AP) 195 gm
For Honey Cream Frosting  
Whipping Cream 350 gm
Honey 35 gm
Caster sugar 35 gm


Method of Preparation: 

Honey dough sheets:

  1. Melt honey, caster sugar and butter in a saucepan until the sugar dissolves.
  2. Pour the mixture into a large mixing bowl and allow it to cool down.
  3. Add eggs 1 by 1 and mix until combined after each addition.
  4. Sift flour and bicarbonate of soda together and add to the base. Mix until it forms a sticky dough.
  5. Allow the dough to rest in the fridge for 15-20 minutes.
  6. Scale 7 pieces of 100 gm pieces.
  7. Roll them to 1-2 mm thin, 220 mm diameter rings. Roll the leftover to a thin sheet and dock them all.
  8. Bake the 7 sheets at 160°C for 7 minutes or until light golden brown.

Honey cream frosting:

  1. Whisk whipping cream, honey and icing sugar to a medium peak stage.

Note: Keep in the fridge until use.


  1. Stick the 7 round sheets together with 45 gm of cream.
  2. Spread the leftover cream on the top and side and set it in the freezer.
  3. Blitz the leftover biscuit in the kitchen processor.
  4. Cover the cake with the crumbs and keep it in the fridge until serving.


Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

August 14, 2021

Arancini with Split Pea Gram

The popular Italian rice balls, Arancini, made with leftover risotto rice, split pea gram and served with tamarind & mint chutney, giving it an Indian twist is an Indian -Italian fusion. 

Arancini normally uses leftover risotto from a previous meal, stuffed with cheese, coated with a crumbing set and deep-fried, however here the recipe uses the same rice cooked with water and is coated with corn-flakes, thus creating an eggless crispy texture. A suitable choice for vegetarians as well!


Recipe Card (Yield: 4 nos.)

Ingredients Quantity
Risotto Rice (Par cooked) 100 gm
Split pigeon peas (cooked) 40 gm
Cumin powder ½ tsp
Green chili 1 no
Tamarind chutney 1 tbsp
Mint chutney 1 tbsp
Dehydrated carrot shavings 5 gm
Coriander leaves 5 gm
Ghee 10 ml
Cornflakes To coat


Method of Preparation: 

  1. Cook the rice in little ghee till al dente and keep aside for cooling down.
  2. Boil dal with seasoning until soft, mash and keep aside.
  3. Take the cooled rice in hand, press with the thumb to create a hole inside and add a teaspoon of mushy dal, roll over and shape into a ball.
  4. Coat over with some ghee, crushed corn flakes and deep-fry in hot oil to a golden colour.
  5. Drizzle with tamarind and mint chutney, garnished with carrot ribbons, deep-fried green chilli and serve warm.

August 2, 2021

Saffron Cheesecake

On Keto diet and miss your desserts? What if we tell you that you can have some cheesecake even when you’re following a Ketogenic diet? Yes, you heard that right! The keto version of cheesecake is easier to make than you think, and it doesn’t need a lot of ingredient substitutes to make it keto-friendly.

The rich and comforting creaminess of a Cheesecake makes it an ideal keto-friendly dessert if you make it sugar and gluten-free.  Whether you serve it plain, just like the classic New York Cheesecake, or dress up with berries, either way, there are plenty of takers for a cheesecake.

The Keto Cheesecake recipe that we are discussing here has a Mediterranean touch with a hint of heavenly aromatic saffron giving it a beautiful colour and flavour.

Nutritional Value of Ingredients

  • Cream cheese is about 34% fat and 6% protein making it ideal for keto diet followers. Hence if you’re craving some dessert while on a keto diet, you know which one to go for.
  • Sour cream is a fermented dairy product that is high in healthy fats and loaded with vitamins and minerals.
  • Almond is high in healthy calories and fats that your body needs. Also, almonds as whole or as the flour will take care of your 35% of Vitamin E, 20% magnesium and 6% of both iron and calcium requirements for a day.
  • Coconut flour made of dried coconuts is rich in fibre and MCT’s

Almond Flour

The calorie content of half a cup of almond flour is comparatively higher than that of whole wheat flour, but they are the healthy calories that your body needs and is also high in good fats. Also, almonds as whole or as the flour will take care of your 35% of Vitamin E, 20% magnesium and 6% of both iron and calcium requirements for a day. It is also a fair source of protein and fibre if you aim to consume it regularly.

Recipe Card:

Ingredient Quantity
For the Base
Almond powder 200 gm
Coconut flour 40 gm
Butter 180 gm
Baking powder 1 tsp
Salt ½ tsp
Erythritol 2 tbsp
For Cream Cheese Mixture
Cream Cheese 480 gm
Sweetener 50 gm
Lemon zest 5 gm
Vanilla essence 5 gm
Saffron 3 gm
All-purpose flour 20 gm
Whole eggs 100 gm
Egg yolk 20 gm
Sour Cream 50 gm


Method of Preparation:

For the Base

  • Mix the almond flour, coconut flour, baking powder, erythritol and salt together until all the ingredients are combined well.
  • Cut the cold butter up into small chunks, and add it to the dry ingredients.
  • Press the butter into the dry ingredients by using two forks.
  • Cake tin, line the bottom inserts with baking paper, grease the inside with butter and press the base mixture into the bottom of the tin.

For the Filling

  • Mix all the ingredients well.
  • Cover baking rings with baking paper and aluminium foil.
  • Pour it into the base.
  • Place the mould in a double boiler and bake at 120 c


Chef Sally Handoko

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her way to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

July 26, 2021


“Ravioli” means little pillows and is among the most popular pasta and said to have been known in Italy and England long before the 14th century freshly made ravioli (singular Raviolo) could have a variety of stuffings, although popular fillings include pumpkin, ricotta and goat cheese.

Try this gluten-free & keto-friendly recipe at home for Ravioli with the goodness of Almond Flour, Pumpkin and Goat Cheese, making it a wholesome meal to enjoy with family!

Recipe Card

Ingredients Quantity
For Pasta
Almond flour 100 g
Coconut flour 25 g
Agar-agar 2 tsp
Sea salt ¼ tsp
Apple cider vinegar 2 tsp
Lightly Beaten 1 egg
Water 3-5 tsp
For the Ricotta & Spinach Filling
Extra virgin olive oil for cooking 1 tbsp
Garlic minced 2 cloves
Spinach 400 g
Ricotta cheese 250 g
Kosher salt To taste
Freshly ground Black pepper To taste
Butter for frying 50 g
For the Sauce
Extra virgin olive oil 2 tbsp
Garlic silvered 4 cloves
Basil leaves 4
Cherry tomatoes To taste
Canned anchovies 4 fillets
Chilli flakes 1 tsp
Parmesan cheese silvered As required


Method of Preparation: 


  1. Add almond flour, coconut flour, agar and salt to a food processor. Pulse until thoroughly combined.
  2. Pour in apple cider vinegar with the food processor running. Once it has been distributed evenly, pour in the egg. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).
  3. Wrap dough in cling film and knead it through the plastic for a couple of minutes. Allow dough to rest for 15 minutes at room temperature.


  1. Blanch spinach in boiling water, squeeze out excess liquid, transfer it to a board and roughly chop it. Allow to cool.
  2. Heat up olive oil in a skillet or pan over medium heat. Add garlic and sauté briefly until golden. Add spinach and turn down the heat. Once wilted, Mix spinach with ricotta. Season to taste with salt and freshly ground pepper to taste.


  1. Roll out the pasta to its thinnest point using a pasta machine or a tortilla press (between parchment paper). You can also use a rolling pin, but it'll take a little longer. The dough should end up translucent when held up against natural light.
  2. Heap roughly a tablespoon of filling onto the dough. Drape a second piece over it and press down around the edges to seal, removing any air bubbles. The dough will be sticky, so no egg wash is needed. Trim the edges close to the filling using a cookie cutter (or pizza cutter/knife/glass). Place all the ravioli on a baking tray and freeze for 15 minutes prior to cooking.
  3. Boil water with salt (enough to roll boil the ravioli). Drop in the pasta when the salted water is boiling. Cook for 3 minutes or until the pasta is floating well in the water. Keep aside after draining.
  4. Warm up the butter in a skillet and fry the ravioli until it is slightly browned on the sides. Lay the fried ravioli on the serving plate.

FOR THE puttanesca SAUCE:

  1. Heat up butter in a skillet or pan over low heat.
  2. Once melted, add in the boiled ravioli till golden brown and keep aside after draining.
  3. Add a teaspoon of olive oil to the pan, add garlic slivers and chilli. When brown, add anchovy and cherry tomato, a few tablespoons of pasta stock and cook for 3-4 minutes till the tomatoes are soft. Finish with a tablespoon of olive oil.
  4. Drizzle the coarse tomato sauce over the pasta on the plate topped with slivered parmesan.

July 15, 2021

Black Beauty Cake

Craving for some chocolate cake?

Try this easy to bake, decadent Chocolate Cake recipe made with Dark Chocolate, Mayonnaise and served in a chocolate-hazelnut crumble shell giving a nice crunch to the rich and moist cake.

Recipe Card 

Devil Sponge Cake  
100 ml whole egg
170 gm sugar
30 gm cocoa powder
90 gm water
65 gm mayonnaise
3 gm salt
12 gm milk
100 gm flour
5 gm baking powder
2 gm baking soda
Chocolate Frosting
250 gm Dark chocolate
250 gm Cream 1
250 gm Cream 2
30 gm Icing sugar
Dark Choc Mirror Glaze
70 gm Water
140 gm Sugar
40 gm Whipping Cream
40 gm Cocoa Powder
20 gm Dark Chocolate
2 pcs Gelatine
Chocolate crumble
200.000 gm Butter
100.000 gm Icing sugar
120.000 gm Hazelnut Powder
2.000 gm Salt
120.000 gm ap Flour
80.000 gm Cocoa Powder

Method of Preparation: 

Devil sponge cake.

  1. Beat egg and sugar creamy
  2. Mix together: cocoa powder, water, mayonnaise, salt, milk,
  3. Mix together: flour, baking powder, baking soda
  4. Mix 2. to 1., fold in 3
  5. Bake at 180 deg C

Chocolate Frosting

  1. Boil cream 1 and pour over the chocolate
  2. Gently fold in together and set aside
  3. Whip. Cream 2 with icing sugar
  4. Fold Whipped cream to ganache
  5. Chiller until we use it.

Dark Choc Mirror Glaze

  1. Soak the gelatine
  2. Boil water and cream. Mix cocoa powder and sugar. Add to the liquid and continue boiling
  3. Take off from the heat and add the gelatine. Then add the dark chocolate
  4. Cool down until it ready to use.

Chocolate crumble

  1. Combine butter, powdered sugar and salt. Incorporate hazelnut flour. Add slowly pastry flour. Let set in the refrigerator. Make butter crumble and bake at 160.


Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her way to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

July 12, 2021

Georgian Traditional Adjaruli Khachapuri

Soft and flavourful boat-shaped cheese bread from Georgia with a runny egg centre is sure to win your heart and palate.

Recipe Card

Ingredients Quantity
Flour 300 gm
Instant yeast 1 tbsp
Salt 0.5 tsp
Sugar 1 tsp
Veg. Oil 40 ml
Water 120 ml
For the Cheese Filling
Mozzarella cheese (grated) 150gm
Paneer cheese (grated) 100gm
Cheddar cheese (grated) 100gm
Flour 1tbsp
Water 30ml

Method of Preparation: 

  • Knead the dough until smooth and elastic consistency
  • Form the ball, cover with clean film and place in proofer at 35C for 25-30 min. or room temperature for 45-50 min. until double in volume.
  • Knockback and place back to proofer for another 15-20min.
  • Cut the dough into two pieces, cover and let rest at room temperature for 10 min.
  • Shape each ball into a canoe shape, place cheese filling in, brush the surface with water and bake 20-25 min at 200C with steam on water injection.
  • Before fully baked take Khachapuri out, break one egg in the middle and finish baking until golden colour. Serve hot.


Chef Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

July 5, 2021

Creamed Spinach & Artichoke Soup

An easy to make vegetarian soup recipe, made with the goodness of spinach, artichoke and bell peppers that is loaded with immune-boosting vitamins and minerals.

Recipe Card

Ingredients Quantity
Fresh spinach 150g
Fresh artichokes cleaned 100g
Vegetable / chicken stock 100 ml
Fresh cream 200 ml
Onions 20g
Garlic 10g
Green/yellow/red pepper 20g

Method of Preparation

  • Begin by cleaning and prepping your artichokes
  • Once the artichokes are cleaned, set aside.
  • Peel and dice onions, garlic and mixed peppers.
  • Wash and clean spinach.
  • Once all ingredients have been prepped it’s now time to cook.
  • In a saucepan sweat off onions garlic, do not colour.
  • Once slightly translucent add the mixed peppers and artichokes.
  • Once artichokes have been added it is now time for the stock.
  • Cookout till artichokes are soft, it’s now time for the cream and spinach.
  • Once cream and spinach have been added cookout for a few minutes.
  • It is now time to blend the soup till smooth.
  • To finish just season to taste and serve.
  • Serve with crusty bread or croutons.


Chef Edward Clegg 

Edward has been a culinary professional for 25 years working with some of the world’s top chefs in the UK and South Africa. Being an advocate of innovation and technology in the culinary industry Edward has specialized in molecular gastronomy, fine dining and he is also actively involved in the avant-garde food movement.

He has always been fascinated with culinary competitions and tries to be a part of them as much as possible. He has won medals for competing in the Culinary Olympics, which is the culinary world cup representing South Africa and also for the Salon Culinaire World Culinary Grand Prix. Edward was also one of the honourable judges for the Master Chef South Africa series.

When it comes to food Edward has a passion that is second to none.  He lives for food and works to attain nothing less than perfection.

July 1, 2021

Keto Friendly Rose & Peach Pannacotta

A summer special and Keto-friendly Rose & Peach Panna Cotta, ladened with the goodness of fresh peaches and flavoured with delicate rosewater for that distinct Mediterranean touch.

Recipe Card

Ingredients Quantity
For Peach Pannacotta  
Milk 100 ml
Cream 100 ml
Stevia 5 gm
Fresh peach puree 50 gm
Gelatin 5gm
Rose water ½ tsp
For Raspberry  Coulis  
Frozen raspberry 50 gm
Stevia 2 gm
Corn starch 1 tsp
Water 60 gm
For Coconut Crumble
Desiccated coconut 50 gm
Butter 30 gm
Stevia 2 gm
Egg white 2 tsp

Method of Preparation

For Peach Pannacotta

  1. Soak gelatine in cold water.
  2. Bring milk and cream to boil with stevia.
  3. Add in the Peach puree.
  4. Take off the heat cool it to 60*c and add gelatine.
  5. Pour the mixture into the mould and freeze, demould and defrost in the fridge before serving

For Raspberry Coulis

  1. Bring frozen raspberries and stevia to boil.
  2. Pour the corn slurry over it and cook until thickens.

For Coconut crumble

  1. Mix all the ingredients together
  2. Spread it on silpat and bake it in the oven.
  3. Once golden brown take it out of the oven and cut desired shapes.


Chef Vrushali Jadhav 

Vrushali Jadhav, is a much accomplished and award-winning Pastry Chef with over 15 years of experience in some of the best known Hotel properties in the UAE.  She has mastered the art & science of Baking and Patisserie under the guidance of several renowned Master Chefs from around the world. 

She is well known for her unique and creative style of combining classics with the modern,  to create masterpieces like none other and is also an expert Chocolatier &  Gelatiere. 

After her many years in the industry, she embarked on the path of teaching & sharing her knowledge with aspiring young chefs and is now a Pastry Chef Instructor at the ICCA Dubai.

June 28, 2021

Biscoff Honey Cake with Salted Caramel

An absolute treat for the Lotus Biscoff lovers! An indulgent creamy and caramelized Honey Cake with an airy mousse that screams Lotus in every bite!! 


Recipe Card

Ingredients Quantity
For Honey dough sheets  
Cream 75 gm
Butter 25 gm
Sugar 100 gm
Sea Salt 1 gm
For Salted caramel  
Cream 75 gm
Butter 25 gm
Sugar 100 gm
Sea salt 1 gm
For Biscoff Frosting  
Mascarpone cheese 150 gm
Cream 350 gm
Icing sugar 40 gm
Biscoff paste 50 gm

Method of Preparation: 

For the Honey dough sheets

  1. Sift flour, Baking soda and cinnamon powder in a bowl.
  2. In a separate bowl add honey, caster sugar and butter and warm them on Bain Marie till sugar dissolve.
  3. Pour this mix into a separate bowl and cool it and stir in the eggs. Mix this liquid and pour on the dry ingredients.
  4. Combine to form the dough. Place the dough on cling film, wrap up.
  5. Rest the dough in the fridge for 20 min or till firm.
  6. Roll the dough to 2mm thickness and cut with desired size ring, dock and bake at 160*c for 5-6min until brown.

For the Salted caramel

  1. Heat cream in a saucepan.
  2. In a separate saucepan make a dry caramel with the sugar.
  3. Deglaze the caramel with butter and pour in the hot cream.
  4. Boil for a min and cool it before using. 

For the Biscoff frosting

  1. Combine mascarpone, icing sugar and biscoff paste in a bowl, start to whisk it by adding cream slowly and whip to a stiff peak and store in fridge till further use.

For the Assembling

  1. Take the desired size ring of which you used to cut the honey dough sheet.
  2. Place one honey dough sheet inside the ring, pipe the biscoff frosting followed by salted caramel, repeat the same with the second honey dough sheet until you have achieved the required height.
  3. Pull out the ring and roll the sides of the cake in lotus biscuit crumbs.
  4. Pipe the remaining frosting on top of the cake and rest the cake in the fridge overnight before serving.


Chef Vrushali Jadhav

Vrushali Jadhav, the much acclaimed and award-winning Patissier with over 15 years of experience dabbling with sugar and butter in several prestigious properties in the UAE has mastered the art under the guidance of many renowned Master Chefs from around the world.

She is known for putting her unique creative style of combining the classics with modern twists to create masterpieces like none other. Vrushali is also an experienced and certified Chocolatier and Gelatiere.

After years of industry experience, she embarked on the teaching path and she now shares her knowledge with aspiring young chefs at the ICCA Dubai.



May 29, 2021

Sesame Peanut Sauce Noodles

Sesame Peanut Sauce Noodles is a popular Chinese cold noodles variety. It is an easy to cook and tasty recipe that can be made in under 30 minutes.

In this recipe, the noodles are tossed in sesame sauce made of tahini paste, peanut butter and soy sauce and chilli oil, just before serving and garnished with peanuts, sesame seeds and green onions, and served cold.

Recipe Card 

Ingredients Quantity
For the Noodles  
Wheat Noodles 300 g
For the Sesame Noodles  
Aseel Tahini paste 4 tbsp
Peanut Butter 4 tbsp
Light soy sauce 20 ml
Vinegar 5 ml
Sugar 10 g
Water (hot) 120 ml
Sesame oil 15 ml
For the Chilli Oil  
Ginger (minced) 50 g
Red Onion (minced) 100 g
Sugar 20 g
Black soy sauce 3 ml
Thin soya sauce 7 ml
Aseel Canola Oil 150 ml
Chilli Dried Small (crushed) 200 g
To Garnish the Noodles  
Toasted sesame seeds A/R
Chopped peanuts A/R
Seedless cucumber, sliced A/R
Fresh cilantro A/R
Green Onions A/R


Method of Preparation:

For the Noodles

  • Boil in water till "springy" in texture

For the Sesame Sauce

  • Mix all the ingredients except for the hot water
  • Slowly whisk the Hot Water into the sauce
  • Adjust salt according to taste

**This sauce can be mixed and stored in the refrigerator

For the Chilli Oil

  • Squeeze the water from the minced ginger and onion
  • Heat up oil to 50⁰C fry ginger first
  • Once slightly darker, add in onion and stir
  • After the onion & ginger has cooked, add crushed chilli
  • Cook for 5 minutes more, then add sugar
  • Set aside to cool
  • Once cooled, add both the soy sauce

To Garnish the Noodles

  • Once Noodles are cooked, strain and set in a bowl
  • Pour sauce over noodles
  • Top with chilli oil, spring onion, cucumber and peanuts

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