Fustany Team 
Naira Ellamei has an avid passion for food. So, one day, she decided to take that desire to the next step, and she enrolled herself in a school to obtain a culinary arts diploma. She loves to share her recipes with all food lovers, and that's why we had a little chat with the young chef, to tell us about her favorite recipe and give you top tips related to the kitchen.
When did you discover your passion for cooking?
When I was a kid, I always enjoyed cooking shows and books. I always had this curiosity of the know-how of every single thing that goes through my mouth. I started to have the passion for baking, then I decided to take it professionally and I did a professional culinary arts diploma.
Your most favorite thing about Ramadan is...
Ramadan makes me feel safe, I love the family gatherings and the spirit of old traditions.
Share with us the ultimate time-saving tip in the kitchen.
Try to take the time and plan the week's menu. And do your shopping as well, to have all the ingredients prepared to be ready for cooking.
What's the one ingredient you like to add to most of your recipes?
Cardamom, because it has a strong, unique taste, and it's intensely aromatic. I love spices in general, and I have to buy spices from every country I travel to.
A cooking tip you can offer for women during Ramadan.
Try to keep the soup and salad in your daily menu, and use a lot green leaves in your salad, as they contain a lot of fibers and water.
Can you share with us a recipe you love to make during Ramadan?
I'll be sharing with you the recipe to make the easiest chocolate cake!
Easy Chocolate Cake Recipe
Ingredients:
For the cake:
- 3 cups self-raising flour
- 2 cups sugar
- 11⁄2 tsp vanilla extract
- 3⁄4 cup cocoa powder
- 2 tsp baking soda (sifted)
- 200 gm butter (softened)
- 1 cup milk or unsweetened yogurt
- 3 large eggs
- 1 cup boiling hot coffee
For the chocolate ganache icing:
- 250 gm dark chocolate
- 250 gm heavy cream
- Fresh raspberries
Directions:
1. Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot.
2. Remove from the heat and add the chocolate. Leave it for 2 minutes, then stir until the chocolate is fully melted into the cream. Leave it to cool .
3. Heat the oven to 160°C.
4. Grease the sides and line the base of a 30 cm round cake tin, or 2 x 20 cm round cake tins with baking paper.
5. Place all ingredients except chocolate ganache and raspberries in a bowl or food processor, and mix until the ingredients are combined and the butter is fully incorporated.
6. Pour mixture into prepared tin or tins and smooth top.
7. Bake for 1 hour or until a skewer inserted into the center comes out clean. Allow to cool in the tin.
8. When you are ready to ice the cake, slather chilled chocolate ganache over the top. Top with fresh raspberries and serve.
