We ask 10 outstanding food bloggers to share recipes they learnt from the significant mother in their lives. Emelia Jackson’s Mother’s Day contribution is a twist on her Baba’s favourite recipe. From Northern Greece, Emelia’s grandmother excelled at anything she touched, especially cooking and LOVED all things sweet. She passes along a legacy of resilience and strength to all the women in the family.   “I attribute much of my ability and love of food to my beloved Baba”.




  • 125g butter
  • 1 cup sugar
  • 2 eggs
  • pinch of salt
  • 1 1/2 cups self raising flour
  • 1/4 cup coarsely crushed walnuts
  • 1/2 cup milk


  • 100g softened unsalted butter
  • 100g icing sugar
  • 1 tsp mixed spice
  • 1 tsp vanilla extract
  • Zest and juice of 1/2 an orange


  1. Preheat the oven to 180C.
  2. Cream together the butter and sugar until light and fluffy
  3. Slowly add the eggs, one by one, until fully incorporated.
  4. Fold through the remainder of the ingredients until smooth.
  5. Spray the madeline tray with oil and add a tablespoon of batter. Bake for 15 minutes until golden brown.
  6. For the buttercream, beat together all of the ingredients until pale and fluffy.
  7. Transfer to a piping bag and pipe a small amount onto each cooled madeline.

Follow Kitchen warehouse on Instagram and check out the hashtag #passdownthelove for more recipes from other outstanding Australian food bloggers. Follow Emelia Jackson on Instagram

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