Another white chocolate cheesecake for the collection — because if not here, then where? ;). This time, I didn’t quite follow Yotam Ottolenghi’s original proportions and reduced the amount of white chocolate. Even for me, 600 g in one relatively small
Mazariner are decadent Swedish tartlets made with a buttery shortcrust pastry, filled with a delicate almond mixture and finished with a tangy lemon icing. Traditionally baked in oval moulds, though a standard muffin tin works perfectly well. The pastry is wonderfully crisp
A slightly different take on the classic French Fraisier cake – made with almond meringue layers and a silky strawberry mousse. This delicate, summery almond cake with strawberry mousse is simply irresistible :). You can also swap the strawberries for raspberries
A modern take on a classic chocolate cake with cherries – this one includes not only cocoa but also a generous amount of chocolate :). That’s why I decided it doesn’t even need a chocolate glaze. And it truly doesn’t – this chocolate cherry cake is
It would be a shame not to make the most of beautifully ripening rhubarb :). This time, inspired by a rustic apple tart, I’ve made a simple rhubarb version. You don’t even need a tin to make it – that’s where its rustic charm comes from. It features perfectly crumbly
Amaretti are sweet almond cookies – or more precisely, small almond macaroons. Their homeland is Italy. They’re made from whipped egg whites and ground almonds, without any flour, and flavoured with amaretto liqueur, which gives them their distinctive aroma.
A delicate, soft rhubarb cake topped with crumble. A true classic – but with the addition of buttermilk, which gives the sponge its lovely lightness. The rhubarb brings a fresh, slightly tangy spring flavour, while the crumble – with almonds, oats and brown sugar
Apparently, early varieties of cherries are already in season – the perfect excuse to make cherry brioche buns ;). Soft, buttery and rich with eggs, this dough is surprisingly easy to work with. One of its biggest advantages is that it rises overnight in the fridge, so in the morning
A familiar, comforting crumble-style dessert. Quick, effortless and almost impossible to get wrong ;). Juicy blackberries and plums baked under a soft, cookie-like topping. Finished with flaked almonds, this cobbler bakes up beautifully golden – and tastes
A famous and much-loved cake, known especially to fans of Nigella Lawson – a rich honey and chocolate cake topped with adorable marzipan bees :). Soft, beautifully risen, moist yet not heavy. The chocolate doesn’t overpower the flavour – the honey shines through
A classic butter cake with rhubarb, almonds and… custard powder :). It gives the cake its lovely vanilla flavour, aroma and beautiful yellow colour. The rhubarb is prepared in advance by tossing it with sugar and leaving it to sit for a few hours. This draws out excess moisture
A melt-in-the-mouth lemon tart with plums – a surprisingly perfect pairing! The rich filling, enriched with ground almonds and limoncello, sets this tart apart from a classic lemon tart. If I didn’t know the ingredients, I’d almost think it contained ricotta :).
A truly unique cake – deeply sesame-flavoured, with juicy pears and a hint of cinnamon. Slightly autumnal, wonderfully moist and aromatic. It’s naturally sweetened (with honey or golden syrup), contains no added fat (all comes from tahini), and is egg-free.
A delightful “cookie-style” shortcrust cake – softer than traditional pastry, enriched with ground almonds. Everything is baked at once, with no need to pre-bake the base. The redcurrants bring a refreshing tartness, making it perfect for summer days, while
These Italian almond cookies are a variation of classic amaretti – deliciously chewy, slightly soft in the centre, and completely irresistible. You’ll find it hard to stop at just one! I made them in a mini version, they looked beautiful and tasted divine. Especially those baked
An absolutely irresistible carrot Bundt cake with ground almonds and a delicate orange flavour. Perhaps it’s time to start a new Easter tradition – serving this moist, aromatic cake with its beautiful golden-orange colour? The finely grated carrots blend seamlessly
An incredibly delicious almond cake topped with a crunchy almond crumble, tart rhubarb, and juicy raspberries. Rhubarb season has just begun – time to make the most of it! Frozen raspberries work perfectly here (no need to defrost). The cake is soft, moist, and
A delightful blueberry slice with custard – featuring a buttery almond shortcrust base, a light vanilla custard cream and a glossy blueberry topping. It’s a simple yet elegant dessert, cut into neat squares and you can even bake it as a tart if you prefer. With all the flavours