Marbled coffee bundt cake is one of the tastiest bundt cakes I’ve ever baked. It’s delicious, light and crumbly, simple to prepare, and exactly the kind of flavour I love. Despite the generous amount of butter, the ingredients are perfectly balanced, making the cake soft
Bounty loaf cake – inspired by the famous coconut chocolate bar – is a rich chocolate cake with a hidden coconut filling inside. Mine is closer to a dark chocolate version (my favourite), with an intensely chocolatey sponge, but you can use the same coconut filling
A delicate, buttery gooseberry cake made entirely from crumble pastry – baked both as the base and the topping. The crumble is perfectly buttery and fragrant with vanilla, and tastes wonderful with the tart, juicy gooseberries.
A delicious autumn shortcrust cake with plums and hazelnuts. A wonderfully buttery base topped with plenty of juicy plums – no need to pre-bake the crust. Rich in flavour, beautifully scented with cinnamon and dusted with icing sugar after baking.
Spartak Cake is a multi-layered chocolate version of the famous honey cake, commonly known as miodownik. It’s a classic of Eastern European cuisine, particularly popular in Ukraine and Russia, and is often described as a “lighter cousin” of Medovik.
Kiwi, coconut and lime cake is an exceptionally moist tropical loaf. Adding kiwi to the batter is something a little different – it’s blended with the eggs using a hand blender, while the remaining ingredients are simply folded in. Topped with coconut icing and fresh
Gingerbread cake with cranberries and mascarpone cream is a lightly spiced, soft winter layer cake. A dessert that combines warm aromatic spices, a gentle fruity tartness and the honeyed sweetness of mascarpone cream. Perfect for a festive table or winter birthdays
A quick and delicious blueberry cake. Moist, simple to prepare — just mix everything together with a whisk. The cake is light and fluffy thanks to the addition of kefir or buttermilk. If you prefer, wild blueberries can be replaced with blueberries.
The perfect poppy seed cake for the winter holidays. Delicious, moist and full of flavour — made with poppy seeds steeped in hot milk. Perhaps that’s why it tastes so wonderfully similar to traditional poppy seed roll…? Regular readers may notice similarities in ingredients
After making the delicious boiled lemon bundt cake I couldn’t resist any longer – so I made a cake with boiled oranges. It’s hard to say whether it’s better, so I’ll simply say it’s just as fantastic and everyone loved it. A beautiful and delicious centrepiece
It’s incredible how delicious this cake is! I promise you – boiled lemon cake is the most lemony and the most moist cake you’ll ever try. It’s an absolute must for your Easter table. If you love fresh, citrusy flavours, this cake is definitely for you!
A simple almond cake. You don’t need ground almonds for this recipe – instead, you’ll need marzipan. You can buy it ready-made or prepare homemade marzipan yourself. If you’re a fan of Nigella Lawson and her cookbooks, the look of this simple almond
Deliciously moist Dorset apple cake – a classic British bake from Dorset in south-west England. The cake combines chunks of sweet-tart apples with the signature crunchy topping created by baked demerara sugar. Traditionally, it’s made with the
Sweet, eye-catching and just a little bit different – this charming giraffe cake is a classic bundt cake with a playful twist. It’s made from two separate batters: a rich yolk-based batter scented with lemon zest and tinted with a touch of turmeric for that warm
Pumpkin chocolate squares are a beautifully spiced autumn bake studded with a generous amount of chocolate chips. The texture sits somewhere between a blondie, a brownie and a soft cookie – slightly dense, wonderfully moist and meant to be that way.
Polish Ptysie – the most dreamy choux buns you’ll ever make. The most delicious choux buns you could possibly imagine. The choux pastry is perfectly cooked and beautifully light – a recipe I’ve relied on for years. You can fill them with freshly whipped cream.
Rich, moist and intensely spiced gingerbread made with honey and molasses, topped with a lightly salty cream cheese frosting made with Philadelphia. Deeply flavoured, perfectly spiced and wonderfully festive. The recipe is simple to follow
Soft garlic and herb monkey bread in classic ‘tear ’n’ share’ style – little balls of airy yeast dough made for pulling apart and sharing. The inspiration came from the cinnamon monkey bread recipe, one of your favourites. This time, the dough balls