Tina and Street Art – a match made in East London.


Delicious Cakes!


It was always our intention to make Tina’s a creative space.

Having lived in Dalston for many years, and experiencing more ‘artistic differences’ with the local dealers, prostitutes and the wheelchair bound woman who would sit outside the bookies and ask for £1 than actual artists, who knew it would turn into the hub of creativity it has now become.

We had this amazing, light filled corner plot with a couple of large white walls, so it seemed the obvious decision to allow artists to come in and paint/draw/stick/rub their paint-covered naked bodies directly onto the walls…and then change it every 8 weeks.  All cafes do that, right?  It won’t involve many nights painting the walls back to white ready for the next person?  They’ll be no hangovers from the Private Views??

We are honoured to have been approached by so many great artists, and been given the opportunity to have their work at Tina We Salute You.  We now count some of them as dear friends, and it’s been exciting to have seen so many go onto greater things and produce awesome work!

Here are just a few of our favourites:



Ben Slow

Ben Slow



Ant Carver


Ant Carver


Ant Carver




Camille Walala


Camille Walala


Camille Walala








My fourth bake as part of this Delicious Magazine opus is the perenial cafe favourite, Millionaire’s Shortbread.  Layers of shortbread, caramel and dark chocolate…amazing and extremely good for you!


Millionaire’s Shortbread


For the shortbread:

175g softened, unsalted butter

75g caster sugar

250g plain flour

For the caramel:

100g unsalted butter

50g dark muscovado sugar

50g golden syrup

2 x 397g cans condensed milk

1tsp vanilla paste

For the topping:

300g dark chocolate (70% cocoa)


1- in a large bowl, mix together the 175g butter, caster sugar and flour until it resembles fine breadcrumbs.  Tip this into a deep, baking paper lined 30cm x 20cm baking tin.  Press down, and prick with a fork.  Bake for 25-30 minutes until golden.  Allow to cool.

2- make the caramel.  In a heavy-based pan, melt together the butter, muscavado sugar, golden syrup, vanilla and condensed milk.  Bring to a simmer over a low heat, and allow to cook until a golden caramel colour.  Stir often to prevent caramel sticking and burning.  Pour over the cooled shortbread and leave to set.

3- melt chocolate in the microwave in 30 second bursts, stirring inbetween.  Pour over the caramel and allow to cool completely.  Slice into squares and serve.




Ummmm….who’s Tina?



Delicious cakes!


So, I’ve started a blog and this is my first ever post about the Delicious Magazine baking journey that I have embarked on.  I promised myself that today this would be up and online ready for my tens of followers to read, digest and clap themselves on the back for knowing me, but, it’s 6.30pm and numerous distractions such as phoning my Mum, playing with the dog, or fighting rampant hoards of French teenagers on Call Of Duty online have managed to keep my baking bon voyage firmly anchored.

One of the worst questions you can ask me is ‘who’s Tina?’.  I’ll be nice to your face, but behind your back or in the safety of the cafe kitchen my eyes will roll.  The one true answer is this:



Tina was painted by a British artist called J H Lynch in the 1960’s.  Myself and Danny wanted a cafe name that had no reflection as to what we did or sold.  We had a picture of Tina, drank a bottle of wine and harnessed the creative power of alcohol. Tina We Salute You was the first name we thought of!  Apologies that the name history isn’t hugely exciting or even that interesting, and feel free to never ask me about it again.

My ego is currently trying to dictate that I enthral a captive audience with tales from my childhood, but lets save those for another post.  We are here for cake!

My first ever bake in this Delicious adventure is from the February 2013 issue.  I decided on trying the Chocolate Cheesecake (p.100).  This recipe is straight forward and easy to follow, but I doubled the measurements so as to get a really deep chocolate cheese layer.  The cooking time was significantly increased, but the resulting cake is perfectly dense, not too rich and full of flavour.


Chocolate Cheesecake with Orange and Apricot



Chocolate cheesecake


200g dark chocolate digestive biscuits, finely crushed

3tbsp cocoa powder

100g unsalted butter, melted

200g apricot paste sheet, chopped (found in Turkish or Middle Eastern food stores)

Juice of 1 lemon and 1 orange

Zest of 1 orange.

Seeds from 1 vanilla pod

600ml whipping cream

250g dark chocolate (70% cocoa), broken into pieces and melted

700g full-fat cream cheese

300 caster sugar

2 large eggs

3tbsp cornflour


1 – Blitz or bash biscuits into fine crumbs and mix with the cocoa and melted butter.  Spoon into a greased, 18cm round springform tin and press down until smooth.  Put in the fridge to chill and set.

2- Break chocolate into small pieces and place in a large bowl.  Bring cream to the boil and pour over the chocolate.  Stir until melted and mixed, leave to cool slightly.

3- Cut apricot paste sheet into small pieces using scissors.  Place in a small saucepan with the lemon and orange juice and stir until melted and smooth.  Pour this over the chilled biscuit base, spread evenly and return to the fridge.

4- Put cream cheese, cornflour, eggs and sugar in a large bowl and beat until smooth.  Add the vanilla seeds, orange zest and stir to combine.

5- Add the warm chocolate mixture to the cream cheese and fold together.  Pour this over the base and level.

6- Bake in a 130C oven for 1 hour, or until the edges are set, but it is still wobbly in the middle.  Remove from over, allow to cool and then place in the fridge for 2 hours or overnight.


If all goes to plan, and you havn’t embarked on this bake after a few vodkas you should end up with a cheesecake to make Mummy proud.


Chocolate cheesecake

Chocolate cheesecake


*recipes for this blog have all been taken from the awesome Delicious Magazine.  Adaptations to the recipes and pictures of the bakes are all mine!

*large Tina picture created by Ant Carver  http://www.antcarver.com/