Pear tarte Tatin – making the most of autumn fruit before the first rhubarb appears. Absolutely delicious. Crisp, flaky pastry, fragrant pears in a caramel sauce and a touch of cinnamon. There is really nothing more to say – it is simply delicious.
Rhubarb Victoria is a simple cake inspired by the English Victoria sponge cake. Adding rhubarb to the Victoria once again shows how versatile this cake is and how well it works with different variations :). Simple and delicious. The cake is light, moist and slightly
My favourite treat ever since we moved here. I discovered them at Cornish Bakery in Stratford-upon-Avon, a lovely place to stop for coffee and a warm mushroom and mozzarella croissant, not to mention the perfect Cornish pasties with different fillings.
Perfect yeast buns for brunch or afternoon tea, with beautifully twisted Nutella filling. Soft, delicate and lightly glazed. I’m sure you’ll enjoy coming back to this recipe again and again – I promise!
This fantastic festive bundt cake combines swirls of poppy seed and cheesecake batters. Moist and wonderfully fresh for a long time, it tastes a little like a poppy seed cake and is delicious with a glass of milk :). You can drizzle it with icing or chocolate, whichever you prefer.
A spiced apple cake that is perfect for an autumn or winter afternoon, served with a mug of warm tea. This simple recipe comes from the master himself, Yotam Ottolenghi. There’s nothing complicated about it, and you probably already have most of the ingredients
Maritozzi (or, in the singular, maritozzo) are Italian cream-filled buns with a history dating back to Ancient Rome. They are perfect for breakfast or dessert. The yeasted dough is usually similar to brioche – rich with eggs and butter – although many traditional
Delicious autumnal cinnamon rolls with apples. Moist and packed with apples, cinnamon and toasted nuts… The soft, fluffy yeasted dough is the same one you may know from my Cinnabons, which is light and stays fresh for a long time. In this new version,
This White Michałki cake is absolutely delicious! Only partially baked – it has a homemade crisp chocolate pastry base topped with a praline-style filling that tastes remarkably similar to the popular Polish sweets. The filling is made with milk powder, white chocolate
These wonderful apricot buns are soft and fluffy, generously filled with delicious, ripe apricots. The tender yeast dough is the same one you may know from my favourite blueberry buns, made with egg yolks only, which makes the buns
Inspired by classic American desserts, this sweet potato cheesecake with toasted marshmallow meringue is another delicious way to use sweet potatoes in baking, following my Sweet Potato Pie recipe. Its flavour is reminiscent of pumpkin cheesecake
A festive twist on the beloved raspberry cloud cake. This poppy seed and cherry meringue cloud cake layers crisp meringue, vanilla whipped cream and juicy cherries over a light poppy seed cake. It’s the perfect dessert for Christmas, featuring classic
Sweet, ripe fresh figs baked into a delicate almond cake. This almond fig cake is wonderfully simple to make – all you need to do is whisk the ingredients together, so there’s no need to use a mixer. Rustic, moist and full of almond flavour, it’s perfect
This chocolate pumpkin cake with crunchy coconut pecan topping is the best pumpkin cake I’ve ever tasted. In fact, it’s also one of the best chocolate cakes I know! It’s wonderfully soft, rich and moist, with a texture that’s slightly reminiscent of brownies, yet much lighter.
Have you ever tried combining a yoghurt cake with coconut? This Coconut Yoghurt Cake with Strawberries is definitely worth baking. It has everything you love about a classic yoghurt cake – it’s wonderfully moist, soft and easy to make – with a delicate coconut
A wonderful spring tart with a perfect shortcrust pastry, rich almond filling, roasted rhubarb and juicy raspberries. Every element works beautifully together – the sweet almond filling complements the tart rhubarb and raspberries perfectly,
A beautiful and delicate tart with a shortcrust pastry, silky vanilla panna cotta filling and tender roasted rhubarb. It looks stunning, tastes even better, and I have a feeling this panna cotta filling will become my favourite tart filling this year, paired with all kinds of seasonal fruit.
A delicious pumpkin cheesecake with warm orange and spice flavours, baked on a crisp Oreo cookie crust and decorated for Halloween. I made the little ghosts using Italian meringue from the leftover egg whites, but you can just as easily top the cheesecake with