A light and fluffy cheesecake made with egg whites, paired with a delicious buttery shortcrust base. To make this cheesecake, you’ll need quite a lot of egg whites! It’s the perfect recipe to use them up after occasions like Fat Thursday (when making doughnuts
An orange bundt cake made with a whole orange (yes – including the peel!) or, if you prefer, a wonderfully moist orange cake baked in a standard tin. Delicious, delicate, moist. Although I didn’t manage to bake it for Easter, I happily returned to the recipe a few days
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 name “Snowy Fluff” perfectly reflects both the look and the taste of this dessert – I can absolutely vouch for that :). This no-bake cheesecake is made with curd cheese, jelly and whipped cream, topped with toasted coconut flakes. It’s not overly sweet, wonderfully
Charming “Forest Moss” cupcakes made from your favourite green spinach cake – no artificial colouring needed. Even if they didn’t make it in time for St. Patrick’s Day, they’re perfect for welcoming spring! With a hint of lemon and a light lemon cream, these mini treats are not only
For me, November smells like apples, nuts, spiced tea, and Scandinavian bakes… Like a squirrel, I stock up on nuts for winter ;). This maple walnut bundt cake was simply a must. A rich pecan-maple filling hidden inside a soft, buttery cake – there’s something truly special
An absolutely irresistible carrot Bundt cake with ground almonds and a delicate orange flavour. Perhaps it’s time to start a new Easter tradition – serving this moist, aromatic cake with its beautiful golden-orange colour? The finely grated carrots blend seamlessly
Seromak – also known as poppy seed cheesecake – is one of my favourite flavour combinations. And since my husband absolutely loves poppy seeds in any form, I didn’t need much convincing to bake it. I must admit, this recipe is exceptional
A classic vanilla and chocolate marble bundt cake – perfectly sweet, beautifully soft and one of the best I’ve ever baked. Highly recommended.
A wonderfully simple oil-based bundt cake, found in my grandfather’s old recipe notebook. A classic bundt cake that many of you will likely recognise. Dust it with icing sugar, add a cocoa swirl, or drizzle with icing or chocolate – however you like. It’s always
I love reaching for my older cookbooks and baking from them… This traditional Polish royal mazurek is one of the most luxurious versions of the classic. Rich with the finest butter, almonds and fruit preserved in jam, it’s easy to see where the name comes from. It’s well
For those who enjoy fresh, zesty flavours, this one’s a real treat. This passion fruit mazurek is baked in a tart tin and filled with a beautifully tangy, creamy filling bursting with tropical character. It’s a slightly more modern take on the traditional Polish Easter
An indulgent advocaat and fudge cake – soft, fragrant and beautifully tender, with pieces of gooey caramel running through the middle. Hard to resist… I certainly couldn’t. You can also swap the fudge for grated chocolate – it makes a wonderful stracciatella-style version.
A truly royal mazurek… The combination of rose petal preserve, marzipan and chocolate — could it sound any better? This mazurek is incredibly simple to make, yet wonderfully refined and elegant. It’s worth using the very best ingredients, and I’m more than certain it will
A creamy pistachio cheesecake with the addition of white chocolate. Mild in flavour, perfectly sweet, with a beautiful pistachio colour and the silky texture of white chocolate. You can use ready-made 100% pistachio paste, but it’s also easy to make at home.
These are bound to become one of my favourite cookies. They’re best made with lemon curd, though a thick jam works beautifully as a filling too. These shortbread-style cookies with lemon curd are wonderfully zesty — simply divine! Once baked
Dulce de leche mazurek is undoubtedly the king of the Easter table. This version isn’t quite festive, as it was baked in January – more of a mix of dried fruits and nuts. For Easter, I recommend decorating it with a decorative pastry edge – it will look beautiful! It’s absolutely delicious
Apricot mazurek with meringue and almonds is a beautiful combination of a buttery shortcrust base, a vibrant dried apricot filling with a hint of orange, and a crisp, delicate meringue topped with flaked almonds. The meringue layer adds lightness