A delicate, fluffy and buttery cake with a delicious filling of sautéed apples. Where does the name come from? Traditional Polish apple cakes are usually made with shortcrust pastry, but here the batter is poured – light, soft and slightly sponge-like. It tastes just

A cosy autumn pumpkin cake with apples and salted caramel sauce. Deliciously moist, warmly spiced with cinnamon and mixed spices. It may be on the smaller side (the recipe uses a modest tin), but it’s full of character. You’ll remember the flavour and come back to it

Crème brûlée is the aristocracy of French desserts – one of the most iconic and deservedly celebrated classics, yet brilliantly simple. A silky, delicate vanilla custard topped with a thin, crisp layer of caramel. I didn’t expect it to work on my first attempt, or that I’d be

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

Didn’t have time to make traditional gingerbread this year? Don’t worry – nothing is lost! This is a “quick” gingerbread, perfect for last-minute baking. There’s no need to let the batter rest, either before or after baking. Simply bake, allow it to cool, and

I was wondering what cheesecake to bake for the upcoming Easter, and this Advocaat cheesecake with chocolate chips was the result. It’s delicious, smooth and quite boozy (definitely not for children), yet the egg liqueur flavour doesn’t overpower the cheesecake.

An absolutely irresistible chocolate courgette cake. Deeply chocolatey (you really need to enjoy dark chocolate), soft, springy, and lighter than a brownie – even if it might not look that way at first glance. It’s hard to stop at just one slice, and you won’t taste

Amazing Easter bundt cake. This lemon yoghurt bundt cake is fluffy and wonderfully moist, though you can brush it with a little lemon syrup if you like. A simple lemon icing is the perfect finishing touch. Highly recommended!

Bran cookies with granola and apricots are packed with wholesome ingredients. They’re rich, filling and wonderfully satisfying. Soft and hearty, they have a texture more like dense muffins or wholemeal cake. If you prefer, you can bake them a little longer until

Cranberries are here! These bright red, tart, glossy berries look and taste wonderful in bakes. These quick cranberry and white chocolate muffins are sure to tempt you to bake a batch :). The sweetness of the white chocolate and soft muffin is perfectly balanced

Lemon tart is an absolutely delicious bake – truly irresistible. I’m completely won over by this taste. It’s perfectly sweet, with a bright, refreshing lemon flavour… light and wonderfully spring-like. Highly recommended!

Florentine mazurek is a wonderfully decadent, packed with dried fruits and nuts, making it perfect for the upcoming Easter celebrations. Its name comes from Florentines – chewy almond cookies with dried fruit – which are baked on top of a delicious shortcrust

This is my favourite recipe for classic brownies and the one I most often use for my baking, simply changing the add-ins from time to time. The secret to the best brownies is using high-quality ingredients: real butter, good quality chocolate (not milk chocolate)

Speckled Easter eggs are easy Easter cookies– colourful and dotted with chocolate. There’s nothing complicated about them, and you can easily involve children in the fun of icing or creating the speckled effect.

A meringue whose ingredients might surprise you! To a meringue we add chopped pecan nuts and… crushed salty crackers (Ritz). This meringue is not overly sweet, thanks to the saltiness of the crackers. The crackers soften during baking, so to add a bit of crunch

It couldn’t really be simpler – peanut butter, an egg and sugar. One, two, three and you’ll have delicious, easy peanut butter cookies ready to enjoy! They’re also flourless and made without baking powder or bicarbonate of soda. Despite that, they rise nicely

Classic Viennese cheesecake is one of the most famous, beloved and distinctive Polish cheesecakes. Tall, elegant and wonderfully light, it’s made with whipped egg whites and, if you like, dried fruit. It has a deeply golden crust and is traditionally dusted

A recipe for Linzer cookies served at the New York restaurant Craft. These are a mini version of the famous Austrian dessert – two buttery, nutty biscuits sandwiched with raspberry jam, dusted with icing sugar and featuring the characteristic