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.
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
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.
Cracow shortcrust cake is a traditional Polish Easter bake and a real old-fashioned classic. As the original authors put it, “the great advantage of this cake is that it isn’t filled with a rich, heavy buttercream”. It consists of delicate, crisp shortcrust pastry made with cooked
This simple and delicious apple and skyr cake is made without a mixer. It’s soft, moist and delicately flavoured with vanilla, with little pieces of apple that become lovely and tender as the cake bakes. The skyr gives it a wonderfully soft texture, while the flaked almonds
I’ve never baked a cake quite like this before! It’s completely different from anything else – naturally gluten-free, made with nothing but eggs, sugar and nuts. It’s very easy to make, soft, moist and genuinely delicious. I did find it rather sweet, though, so I’d recommend slightly
This is a wonderfully delicious, intensely aromatic cake, “perfumed”, as my children like to say, with flavours and aromas that instantly transport you to the Middle East. Cardamom, lemon, rose water and rose petal preserve are the stars of the show here.
I wouldn’t be myself if I hadn’t baked this cake ;). It had been on my mind for quite some time. I have to admit, though, that it isn’t to everyone’s taste – the opinions online were rather mixed – so perhaps that’s why I kept putting off making it. Now I know it was definitely
Florentine orange cheesecake is a wonderfully impressive no-bake orange cheesecake that’s as delicious as it is beautiful. The creamy cheesecake filling is made with traditional Polish curd cheese, although you can easily use mascarpone or Philadelphia instead.
This cake has everything I love most: it’s soft, moist, wonderfully aromatic and packed with juicy strawberries. The almonds and cinnamon give it a lovely depth of flavour, while the fruit makes every slice beautifully moist. It’s incredibly easy to prepare
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
Poppy seed and coconut layer cake is a wonderful layered poppy seed cake that could be the star of this year’s Christmas table! Layers of poppy seed and coconut sponge are sandwiched with a delicate, lightly lemony custard buttercream and generously soaked.
Lemon Pavlova inspired by a recipe by Nigella Lawson. Sweet, crisp meringue, addictive lemon curd, a cloud of whipped cream and almonds – an absolutely divine combination! This was the recipe I used to relearn how to bake meringue, as everything
White Raffaello truffles made with sweetened condensed milk, without butter or milk powder. They’re wonderfully rich and filling. They’re not quite like the shop-bought Raffaello chocolates, which are more delicate, coated in a crisp wafer and filled with
A serious rival to the German lebkuchen (which you love!). This time, I’m inviting you to try Nuremberg lebkuchen – different from the ones you already know, also known as Elisenlebkuchen. The tradition of baking them dates back to the 14th century.
Suksesssterte – Norwegian vanilla almond cake – is a classic Norwegian dessert and one of the country’s most popular cakes, also traditionally served at Christmas. You may notice similarities to the famous IKEA almond cake with Daim bars: this cake is gluten-free, made with
Just sweet enough, this almond and lemon cake with raspberries is wonderfully simple. It had been a long time since I’d used one of Nigella’s recipes, and I’d almost forgotten how easy they can be – just put all the ingredients in a food processor and blitz! This time