Florentine orange cheesecake is a wonderfully impressive no-bake orange cheesecake that’s as delicious as it is beautiful. The creamy cheesecake filling is made with traditional Polish curd cheese, although you can easily use mascarpone or Philadelphia instead.
If you’re looking for a truly special poppy seed cake, you simply must try this one with meringue :). A quick and easy shortcrust base is topped with a moist, fruit-and-nut-filled poppy seed layer, all finished with a generous layer of meringue
Lemon curd cheesecake is one of those cheesecakes you’ll want to come back to. Delicately lemony, intensely creamy and full of rich cheesecake flavour, it’s finished with a delicious, velvety layer of lemon curd. If you make it with Polish curd cheese
How could you not love these? In Polish bakeries, you’ll find them under the names pączki wiedeńskie (Viennese doughnuts), pączki hiszpańskie (Spanish doughnuts) or simply gniazdka (“little nests”). They’re also known as French crullers. They’re made
An autumn pumpkin cheesecake with deliciously sweet dulce de leche and cinnamon. Although dulce de leche has a fairly subtle flavour, it pairs wonderfully with pumpkin. It also makes this pumpkin cheesecake extra sweet and gives it a silky, creamy texture.
Cheesecake with coconut meringue topping is a delicate, creamy cheesecake inspired by the classic Polish Golden Dew cheesecake, this time topped with a light coconut meringue. It has a wonderfully melt-in-the-mouth cheesecake filling, a fantastic crisp pastry base and
Poppy seed and coconut layer cake is a wonderful layered poppy seed cake that could be the star of this year’s Christmas table! Layers of poppy seed and coconut sponge are sandwiched with a delicate, lightly lemony custard buttercream and generously soaked.
Prune in Chocolate cheesecake combines an intensely chocolatey cheesecake filling with rum-soaked prunes, bringing to mind delicious chocolate truffles. The whole thing is so rich and melt-in-the-mouth that it’s hard to imagine making it any more indulgent…
Chocolate cake with cream and easter eggs is a perfect Easter treat for little and grown-up chocolate lovers alike ;). If you’d like to add this chocolate cake with cream alongside your Easter babkas, mazurkas and cheesecakes, you simply must try this recipe.
Chocolate mousse cake is an exceptionally delicate, light-as-air cake with an almost mousse-like texture – hence the name “mousse”. The name perfectly captures its light, almost melt-in-the-mouth consistency. The whipped egg whites folded into the batter
Flo Braker – remember that name. I’ll be coming back to her recipes often on the blog because they’re brilliant and simple, which is exactly how I like them. This is one of them – delicate, buttery spritz cookies. Here’s your chance to turn the kitchen into a little
Lemon Pavlova inspired by a recipe by Nigella Lawson. Sweet, crisp meringue, addictive lemon curd, a cloud of whipped cream and almonds – an absolutely divine combination! This was the recipe I used to relearn how to bake meringue, as everything
White Raffaello truffles made with sweetened condensed milk, without butter or milk powder. They’re wonderfully rich and filling. They’re not quite like the shop-bought Raffaello chocolates, which are more delicate, coated in a crisp wafer and filled with
A serious rival to the German lebkuchen (which you love!). This time, I’m inviting you to try Nuremberg lebkuchen – different from the ones you already know, also known as Elisenlebkuchen. The tradition of baking them dates back to the 14th century.
Christmas ginger cookies are perfect for winter, when you’re craving something warm and comforting… Crisp on the outside and slightly chewy in the centre, they crack as they bake, giving them a lovely rustic character. They fill the kitchen with the wonderful
A delicate, silky no-bake coconut cheesecake with a milk chocolate topping, inspired by the flavour of a Bounty bar :). This no-bake Bounty cheesecake is simply delicious! It’s hard to imagine a creamier, lighter no-bake cheesecake. The coconut flavour comes from
Biscotti are traditional Italian biscuits that are baked twice. Dry, though less so than Polish rusks, and sweet, they can be wonderfully varied in flavour. They’re perfect with coffee or a glass of wine, and their ability to keep for a long time is, apart from their delicious taste, one
A wonderful, deliciously buttery almond-flavoured Bundt cake. Like any creamed cake, it’s simple to make, and half of the flour is replaced with ground almonds. They’re what keep the cake from becoming dry and help it stay fresh for longer than a traditional