Page 18 - MASALA LITE ISSUE 87 | DECEMBER2017

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Shweta Singha

Age: 33 years old
Baking hat worn since 18 years old

“I s
“I started working since I was 20 years old, but when I got married to a merchant navy offi cer, tarted working since I was 20 years old, but when I got married to a merchant navy offi cer,
I had to quit my job and travel with him. It was a setback of sorts as I suddenly found myself
doing nothing. When I was sailing on the ship, there were around 30 to 35 crew members,
mostly all males. Sometimes I was the only wife on the ship. So I started baking cakes for
the crew members’ birthdays or for other occasions. When we moved to Bangkok two years
ago, I started baking again but with organic and healthier ingredients to accommodate my
daughter’s school demands. For example, I would bake zucchini cakes or use bitter gourd
as butter. I would teach my friends how to make desserts or bake for them. That is how my
home-based bakery, The Little Lemon Bakery, started and expanded. I love that it keeps me
busy and helps me make new friends.”

HOLIDAY SPECIAL:
Date Walnut Cake

Ingredients:
• 1 1/2 cups of fl our
• 1 1/2 tsp of baking soda
• 1 egg or 3/4 cup of yoghurt
• 1/2 cup of natural brown sugar
• 1/2 cup of olive, coconut or vegetable oil
• 1 cup of stoned and chopped dates
• 1 cup of water or milk
• 1/2 cup of chopped walnuts
• 1/2 tsp of cinnamon
Method for Cake Preparation:
1. Pre-heat the oven to 180°C.
2. Prepare the cake tin with baking paper and cooking spray.
3. Add water or milk, sugar and dates in a pan. Bring to boil.
4. Cool the mixture and stir in egg, yoghurt, soda and oil.
5. Stir thoroughly and add fl our, cinnamon and walnuts.
6. Pour the mixture in the cake tin.
7. Bake for 45 minutes.
8. Let the cake cool on a wire rack.
9. Glaze the cake with honey and serve.

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