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
Sometimes I think redcurrants should be our national fruit. I don’t think you’ll find such a beautiful, intense red in many other fruits, and the combination of sweet meringue and tart currants is simply unbeatable. Whatever kind of cake they appear in, they always
Delicate, crisp pastry with juicy peaches and plenty of almond crumble – it’s hard to resist :). I added Italian amaretti biscuits to the crumble, giving it an intense almond aroma and a lovely crunch. This is a very simple and quick bake, perfect for summer
Plum and pistachio cake is a wonderful combination of crisp, buttery pastry, delicate pistachio and almond filling, and juicy, slightly tart plums. The cake is a variation on the classic English Bakewell tart, but it is lighter and fluffier. Instead of the traditional layer of jam, it
The world has gone crazy for number cakes. And it’s easy to see why – they’re a refreshing change from traditional sponge and meringue cakes, and make a wonderful gift for an anniversary, birthday, Valentine’s Day or practically any occasion. They can be baked in the shape of numbers
Chocolate Plum mazurek will be making an appearance on my Easter table. I’ve decided to continue my series of “chocolate plum” recipes which, although more suited to winter, I think will fit perfectly with the atmosphere of this Easter, which is unfortunately
Last year I started a series of Easter egg-shaped mazurkas (eggnog and blackcurrant, chocolate “day and night” and coconut and raspberry). This year I’d like to continue the series of modern mazurkas in the same format. I’ll start with a classic – a dulce de leche
Pistachio mazurek has a wonderful flavour and a beautiful green colour. Compared to other nuts, pistachios do not have quite as pronounced a flavour in baked goods. The idea here was to use as much pistachio as possible. This pistachio
An easy and delicious spring-summer bake: buttery shortcrust pastry with rhubarb and strawberries. Perfectly sweet, with a delicious crumble topping made from the same dough as the base, so there’s very little extra work. This makes a generous traybake
An incredible crumbly cranberry cake, taken to another level with the addition of brown butter. It tastes divine – the buttery, melt-in-the-mouth shortcrust has a wonderful nutty flavour that pairs perfectly with the tart cranberries. With flaked almonds, cinnamon
A delicious Polish Easter mazurek made with milk powder and coconut on a chocolate shortcrust pastry base. It keeps very well at room temperature and stays fresh for a long time. It is easy to make and here I have decorated it with coconut and Raffaello pralines, but the
Papierówka apple pie is a delicious seasonal apple pie made with the tart, early-season apples so popular in Poland. Outside the papierówka season, you can also make it with other tart varieties of apples. Delicate shortcrust pastry and delicious gently cooked apples make this
This shortcrust cake with custard and raspberries is the perfect recipe for right now, when raspberry season is in full swing and we can enjoy the sweetest, sun-ripened berries :). It has everything you love – the best buttery shortcrust pastry
This Polish apple pie with meringue topping is an absolute autumn favourite :). Your favourite shortcrust pastry, homemade filling made with tart apples and a delicious, crisp, cloud-like meringue topping… It is simple to make and stays fresh for a long time
The best traditional Polish homemade apple pie. Made with a simple pastry that comes together in just a few moments, with no need to pre-bake the base. The filling is deliciously tart and flavoured with cinnamon, although you can also use grated o
Nocciola Mazurek is an Easter bake inspired by the flavour of Kinder Bueno, made with a sweet hazelnut cream. Absolutely delicious! Toasted hazelnuts, milk chocolate and pieces of the popular chocolate bar add even more flavour and texture.
Frosted mazurek is a traditional Polish Easter mazurek made with classic shortcrust pastry and topped with a generous layer of frosting and almonds, baked together to create a delicate, meringue-like topping. The recipe dates back to 1879 and comes
Dubai-style mazurek is a fusion-style take on the traditional Polish Easter mazurek, combining a crisp cocoa shortcrust pastry base with the hugely popular – and delicious – Dubai chocolate. It’s well worth trying, especially if you enjoyed my Dubai-style chocolate tart.