For many in France, a plum tart like this is a true taste of childhood — something that simply must be made during plum season. This French plum tart is wonderfully simple and quick to prepare, letting the flavour of sun-ripened plums shine. As they bake, the fruit becomes soft
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
Honey cake with apples and dates is a wonderfully moist and comforting bake — perfect for autumn, or even winter. A touch of mixed spice gives it a gentle warmth, though not quite enough to call it gingerbread. The cake is soft, aromatic and beautifully fragrant with
The ultimate shortcrust tart, filled with plenty of plums and finished with a classic lattice top. Victoria plums pair beautifully with the warm aromas of orange, cinnamon and cardamom — this is one of those bakes that gently marks the end of summer and the beginning
White chocolate cheesecake is one of the most delicious cheesecakes. I’ve baked one with white chocolate before, so remembering how wonderful it tasted, I didn’t hesitate long before trying a new recipe. It melts in the mouth and is quite sweet, which
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
A simple, fluffy pear cake – and with almonds, it becomes a true classic. Add a touch of cinnamon and cream the butter well, and you’ll have a lovely treat for afternoon tea. There’s nothing complicated here – it’s delicious and always a success :).
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
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!
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
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
Vaniljekranse are very popular Danish butter cookies made with plenty of vanilla. They are simple buttery ring-shaped biscuits with a hole in the centre, piped directly onto a baking tray from a piping bag, chilled and then baked.
These coconut truffles are wonderful – intensely coconutty, made with very little butter but plenty of melt-in-the-mouth white chocolate. My husband has been making frequent trips to the fridge today! Luckily (for me) the weather cooled down a bit, so shaping them
I’ve never quite understood this about myself – I don’t like coffee and usually avoid it completely, yet when it comes to coffee-flavoured sweets, I’m absolutely in! Especially truffles, which simply must appear during the festive season. I made these using leftover
Gooseberries straight from my own garden! We have just one bush, and this year it gave us fruit for the first time – about 1.5 kg. I borrowed some for this cake, while Pola sat on the sofa with the rest of the bowl, eating them one by one and
St Martin’s cheesecake is another sweet way to celebrate St Martin’s Day (11 November in Poland). Nothing will probably ever dethrone the famous St Martin’s croissants, but if you happen to have some white poppy seeds left, it’s definitely worth baking.
An exceptional creamy cheesecake with almonds, roasted apricots and the almond liqueur Amaretto. It has a delicate, velvety texture and two layers of roasted apricots – one at the base and another on top of the cheesecake filling. All the flavours complement
An almond marble bundt cake made with ground almonds and almond extract. The marbled pattern is created by combining a light almond batter with a cocoa batter. A cake with a rich almond aroma offers a completely new take on the traditional bundt cake