These almond and raspberry brownies are an absolute dream! They’re rich and intensely chocolatey, with a lovely fudgy texture, a hint of almond and tart raspberries that balance the sweetness perfectly. Ground almonds replace most of the flour, giving the brownies

This coconut and raspberry mousse cake is a real showstopper! It has a light, creamy coconut mousse with a layer of tangy raspberry jelly hidden inside, all sitting on a coconut meringue base with a deliciously crunchy layer of white chocolate-coated cornflakes.

These gluten-free crêpes are perfect if you avoid wheat flour or simply fancy a change. They’re made with readily available ingredients – millet, oats and potato starch – so there’s no need to buy lots of specialist gluten-free flours that you might only use once or twice!

This lemon, fig and limoncello tart is a lovely way to celebrate the start of fig season! It has a crisp, buttery pastry case filled with a silky lemon filling made with sweetened condensed milk. The filling is creamy, not too sweet and has a hint of cheesecake

Poppy seeds, marzipan and plums are a match made in heaven, especially when wrapped in soft, fluffy yeast dough! This beautiful spiral cake is inspired by the Bosnian kolač, meaning cake, and it’s guaranteed to make an impression. The dough is filled with

Pavlova with roasted plums and pistachios – what a wonderful combination! The meringue is crisp on the outside and soft and marshmallowy in the middle, topped with sweet, fragrant plums and crunchy pistachios. It’s a real treat! I recommend roasting

This indulgent cake brings together two favourites: rich, moist Devil’s Food Cake and a smooth, creamy vanilla cheesecake. The layers are sandwiched with chocolate ganache and finished with a generous coating of silky chocolate on top. It’s a

This lovely autumn cake combines a buttery almond shortcrust base with juicy plums and a crisp, fluffy meringue topping. It’s a twist on my classic redcurrant cake with meringue, with plums in place of the redcurrants and ground almonds added to the pastry

This cake has become a real favourite on my blog! If you’ve been following Moje Wypieki for a while, you’ll probably recognise it – and there’s a good chance you’ve baked it yourself ;). I’m talking about my shortcrust cake with raspberries and light custard meringue

Sister Anastazja’s cakes have always seemed a little daunting to me. If you’ve ever seen her incredibly tall, multi-layered creations, you’ll know what I mean ;). That’s probably why I’ve never baked any of her recipes, and the cookbook I brought back from Poland

If you love Bounty bars, you’ll adore this coconut meringue cake! It has layers of crisp coconut meringue, a creamy coconut filling and a delicious chocolate topping. I used milk chocolate, but dark chocolate works just as well if you prefer a more intense

This delicious Bounty cake has a soft, moist chocolate cake, a generous layer of creamy coconut filling and a smooth chocolate topping. If you love Bounty bars, you’ll love this cake! It’s easy to make with simple ingredients, yet looks impressive enough

These mini cheesecakes are topped with a lovely cranberry and vanilla cream, making them perfect for winter and the festive season. The tart cranberries pair beautifully with the smooth, creamy mascarpone, while a hint of orange adds a festive touch.

Legnica gingerbread bombs, known in German as Liegnitzer Bomben, are traditional spiced cakes from Legnica, Poland. They date back to the late 19th century, when they were first made by the German Müller brothers, and were traditionally enjoyed at Christmas.

These cinnamon shortbread hearts are made with the classic 3:2:1 ratio of flour, butter and sugar. Egg yolks give them a lovely delicate, crumbly texture, while a coating of cinnamon sugar adds a delicious crunch and a wonderful aroma. They’re simple to

This chocolate brownie with a cheesecake layer, dulce de leche and walnuts is the ultimate autumn treat. The brownie is rich and fudgy, with a creamy layer of cheesecake, gooey caramel swirls and crunchy walnuts on top. It’s wonderfully indulgent and perfect

This pumpkin and orange cake is wonderfully moist, full of flavour and easy to make. Pumpkin, fresh orange zest, warming spices, walnuts and sweet dates make it a lovely autumn bake, perfect for the festive season too. It stays fresh for several days and makes a lovely

These mini Black Forest cheesecakes are inspired by the classic Black Forest gâteau, with rich chocolate cheesecake, fluffy whipped cream, tangy cherry gel and a generous scattering of dark chocolate shavings. They’re baked without a biscuit base