A light, moist and delicately crumbly chocolate Easter cake with a hint of cardamom. It’s based on a classic sponge-style cake made with potato starch (with a few tweaks – swapping the flours and adding cocoa). This is a great option if you don’t enjoy creaming butter
The fluffiest, softest blueberry buns ever! This time, instead of the classic version, they’re topped with a buttery crumble – though you can simply drizzle them with icing if you prefer. The dough is based on your favourite poppy seed roll recipe, which makes it extra rich thanks
A melt-in-the-mouth lemon tart with plums – a surprisingly perfect pairing! The rich filling, enriched with ground almonds and limoncello, sets this tart apart from a classic lemon tart. If I didn’t know the ingredients, I’d almost think it contained ricotta :).
A rich butter cake with rhubarb and a bright citrus note from fresh lemon and orange zest, enhanced with cardamom, marzipan and coconut. Full of flavour and wonderfully aromatic, this cake is a true treat. The fresh citrusy edge pairs beautifully with the tangy rhubarb :).
This “Captain’s Cake” – or rather what I like to call a brilliant cake after it became such a hit at home 😉 – is reminiscent of tiramisu in many ways. It’s wonderfully creamy, chocolatey and coffee-infused, layered with sponge fingers, enriched with plenty of
Soft cinnamon buns with plums, made with juicy damsons and fresh orange zest for a subtle festive twist. Absolutely delicious! Baked spaced apart, they stay wonderfully soft and juicy, generously glazed and fresh for longer. Highly recommended!
A wonderful combination of cheesecake and poppy seed cake in one bake! This time, instead of two even layers, the batters are marbled together – no shortcrust base needed. The cake is simply finished with a light icing on top. Moist, rich and wonderfully festive! It’s delicious and
A delicate and fluffy cake with plums and raspberries, made without baking powder. This is one of those cakes that rises thanks to whipped egg whites. It has a sponge-like texture but isn’t dry :). Definitely worth trying!
A very delicate and easy butter cake with apples and plenty of crumble topping. Perfect for an autumn afternoon – simply served with a cup of tea ;).
Soft and fluffy honey rolls with a buttery honey glaze. Baked close together in one tin, they turn out wonderfully tender and pull-apart. These aren’t overly sweet buns, but rather perfect breakfast rolls – slightly sticky on the outside from the honey. Absolutely delicious
A light, strawberry cake topped with a delicious, crisp sugar crust. The crust forms simply by sprinkling sugar over the batter just before baking. My cake, baked in a 23 cm tin, turned out quite tall – next time I’d use a 25 cm tin so I could fit in even more strawberries
A simple traybake – but incredibly delicious! The magic lies in the orange zest and the soaking with fresh orange syrup. This orange and gooseberry cake is wonderfully moist and stays fresh for a long time. A real hidden gem – highly recommended!
Quince tarte tatin is one of the most rewarding desserts you can make with quince. Quick (especially if you already have quince preserved in honey syrup), beautifully flaky, and surprisingly delicious. The fruit is arranged at the bottom of the dish with a bit of syrup, covered
A light and fluffy strawberry cake now with a delicious twist: made with fewer ingredients for an even fruitier, more moist texture – and enriched with a delicate cream cheese filling swirled inside. Strawberries and cream cheese filling make a truly irresistible combination!
Adorable apple-shaped yeast buns – filled with apples and styled to look like little apples themselves! With cinnamon “stems” and baked in a muffin tin to keep their shape, they are as delightful to look at as they are to eat. Made with stewed apples (or grated apples)
Even if it’s still warm outside, it’s worth indulging in the combination of pears and warming spices. This spiced pear cake with chocolate glaze is wonderfully moist, aromatic (with a gingerbread-like flavour), and soft, even with the addition of rye flour.
A truly unique cake – deeply sesame-flavoured, with juicy pears and a hint of cinnamon. Slightly autumnal, wonderfully moist and aromatic. It’s naturally sweetened (with honey or golden syrup), contains no added fat (all comes from tahini), and is egg-free.
These soft yeast buns are made using your favourite dough for classic Viennese buchteln. While they may look different from traditional filled buns, the taste is just as wonderful. Filled with homemade vanilla custard, fresh strawberries, and topped with crumble