This moist, soft and wonderfully lemony yoghurt cake is made without butter. Greek yoghurt keeps the cake beautifully moist and fresh for longer, while the oil gives it a delicate, tender texture. A generous amount of freshly grated lemon zest gives the cake a bright, refreshing
I’d completely forgotten about puff pastry – it’s been such a long time since I last baked with it! I have to admit, though, that this isn’t really the best time of year to make it from scratch. Puff pastry likes to be kept cool, and working with soft butter in a warm kitchen
Moist, soft and wonderfully vanilla-scented, this sour cream cake with the first plums of the season is perfect for celebrating these delicious fruits. The addition of sour cream keeps the cake fresh for longer, giving it a lovely, delicate moistness. The
Rum and chocolate Bundt cake is an exceptionally aromatic, soft cake with an intense rum fragrance and a delicate chocolate flavour. Made with dark chocolate, cocoa powder and a little rolled oats, which give it a lovely texture. A slightly crisp crust hides a soft
Chocolate yoghurt Bundt cake with chocolate glaze is a deliciously moist cake made with thick Greek yoghurt. There’s plenty of cocoa in the batter, giving it an almost intensely chocolatey flavour, as though it were made with the finest chocolate…
Hazelnut and chocolate Bundt cake – what could it possibly taste like? Of course… Nutella! It’s moist, soft, wonderfully fragrant and absolutely delicious with the chocolate glaze. What more could you want? I should warn you, though – it’s seriously addictive…
I remember when I first came to the UK, just after finishing university. One of my culinary discoveries at the time was pineapple cottage cheese – a combination that seemed wonderfully exotic to me ;). Today, I happily revisited those flavours, this time in soft,
I’m going to be bold and call this the best fruit cake. It really is that good! Soft, springy and packed with fruit, it stays lovely and fresh the next day too. It has a beautiful buttery flavour and a crisp, golden crumble topping. I baked mine with fresh strawberries
The perfect autumn bake with pumpkin, although this time we’re using it in a slightly different way – instead of pumpkin purée, we’re adding freshly grated pumpkin. The cake has a slight carrot cake feel to it, helped along by the delicious Philadelphia cream cheese frosting.
Mini pumpkin cheesecakes with toffee sauce are little autumn treats that are surprisingly intense in flavour. The creamy, delicately spiced pumpkin filling pairs beautifully with fragrant orange zest, while the whole thing is finished with a silky toffee sauce.
I wouldn’t be myself if I hadn’t baked this cake ;). It had been on my mind for quite some time. I have to admit, though, that it isn’t to everyone’s taste – the opinions online were rather mixed – so perhaps that’s why I kept putting off making it. Now I know it was definitely
This cake has everything I love most: it’s soft, moist, wonderfully aromatic and packed with juicy strawberries. The almonds and cinnamon give it a lovely depth of flavour, while the fruit makes every slice beautifully moist. It’s incredibly easy to prepare
It is definitely “the easiest cake in the world”. It’s one of those recipes worth keeping close at hand because absolutely any fruit works with it – including frozen fruit. The cake is soft, fluffy, light and not too sweet, and it’s really hard to go wrong when making it.
If you’re looking for a truly special poppy seed cake, you simply must try this one with meringue :). A quick and easy shortcrust base is topped with a moist, fruit-and-nut-filled poppy seed layer, all finished with a generous layer of meringue
Sometimes I think redcurrants should be our national fruit. I don’t think you’ll find such a beautiful, intense red in many other fruits, and the combination of sweet meringue and tart currants is simply unbeatable. Whatever kind of cake they appear in, they always
Plum cake with cinnamon crumble is a simple butter cake, perfect for the beginning of plum season. Soft and delicate, just sweet enough, and packed with plenty of juicy, pleasantly tart plums. The cinnamon crumble on top is the perfect finishing touch.
How could you not love these? In Polish bakeries, you’ll find them under the names pączki wiedeńskie (Viennese doughnuts), pączki hiszpańskie (Spanish doughnuts) or simply gniazdka (“little nests”). They’re also known as French crullers. They’re made
Delicate, crisp pastry with juicy peaches and plenty of almond crumble – it’s hard to resist :). I added Italian amaretti biscuits to the crumble, giving it an intense almond aroma and a lovely crunch. This is a very simple and quick bake, perfect for summer