Sometimes the simplest bakes are the best. A light and fluffy gooseberry cake topped with a little crumble and a dusting of icing sugar… perhaps a little old-fashioned, but still absolutely delicious :). Highly recommended!
A wonderful almond tart with gooseberries – absolutely everyone was delighted with its flavour :). Crisp, buttery pastry, tart gooseberries and an aromatic almond cream (known as frangipane) create a combination that’s hard to resist. A must-bake for every
Quick and easy yoghurt muffins with gooseberries and a sugar topping. The addition of Greek yoghurt makes the muffins exceptionally soft and helps them stay fresh for longer, while the slightly tart gooseberries perfectly balance their sweetness. Delicious served warm
What happens when you add grated marzipan to an ordinary cake? Magic. A delicious, moist cake with gooseberries and marzipan. The marzipan keeps the cake wonderfully soft and tender, and gooseberries and almonds are always a perfect pairing :).
An unusual combination of cherries and almond amaretti biscuits in a simple butter cake. This cherry cake is easy to make and requires very little effort. The amaretti biscuits and almond liqueur give it a unique flavour and aroma. A perfect recipe for a summer
A combination of moist, fluffy and delicate coconut cake with apples and coconut icing. A true gem among simple butter cakes! The ingredients are easy to find – you can pick them up at your local shop, or perhaps you already have them in your pantry. The coconut
This poppy seed braid is a sweet, twisted yeast loaf filled with poppy seeds. It isn’t a traditional poppy seed roll (makowiec) – the filling is simply sweetened ground poppy seeds, so it can be served just like a challah: with your favourite jam or toasted and enjoyed
Panforte is a traditional Italian Christmas delicacy with a long history, originating in the city of Siena in the 13th century. There are no words to describe just how delicious it is! Its texture is most similar to nougat – slightly chewy and sticky, intensely flavoured
A gingerbread cheesecake, although nothing stands in the way of calling it a cake. An incredible combination of many noble festive flavours: warming spices, cheesecake, rum, cinnamon, plum preserves and Amaretto… The cheesecake and gingerbread layers are baked
Half sponge cake, half Pavlova – a delicious twist in the form of a summery strawberry dessert. This double meringue strawberry cake is made with simple ingredients, comes together quickly and, although quite sweet, tastes absolutely heavenly. It’s a bit like combining
Pears in syrup baked in a delicious almond filling and nestled in a crisp buttery pastry shell – a wonderful pear and almond tart! The almond filling, known as frangipane, may already be familiar to you from the raspberry Bakewell tart. As usual, the
This apple and cranberry cake is a fantastic twist on classic apple pie for cranberry lovers. The combination of apples and fresh cranberries is simply perfect. There’s no need to chill the dough or pre-bake the crust, so the recipe comes together quickly and easily.
An incredibly delicious dessert – hot plums baked under a buttery almond crumble topping. Perfect for an afternoon treat when it’s cold, rainy and windy outside and you’re holding a bowl of this warm, comforting dessert in your hands. Highly recommended!
If you’re craving a chocolate boost, this chocolate bark will certainly provide it. Dark chocolate is filled with rum-soaked prunes and toasted hazelnuts for an irresistibly rich combination. Best of all, it’s completely no-bake, making it perfect for hot
Torta Paradiso is a delicate, buttery cake from Italy, served here with cream and strawberries. The cake is credited to pastry chef Enrico Vigoni, who owned a pastry shop in the city of Pavia in the mid-19th century. He created an exceptionally light and
A wonderful tart filled with vanilla custard and gooseberries. It combines my current favourite shortcrust pastry with creamy custard and tart gooseberries for a perfectly balanced dessert. Enjoy this wonderfully old-fashioned fruit while it’s in season and
A phenomenal meringue topped with roasted rhubarb! For some time now, I’ve been making meringue using the Swiss meringue method – and this is the first recipe of its kind on the blog.How does it differ from the traditional French method? The preparation is different
A quick dessert for the weekend! Crisp, flaky puff pastry topped with a refreshing lemon cream and plenty of fresh raspberries. The cream is wonderfully light and delicate, making this an original yet incredibly easy dessert to prepare. I highly recommend