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
A delicate baked ricotta and mascarpone pudding, in the style of mini cheesecakes with rhubarb. These individual puddings are baked in ramekins and served with rhubarb gently cooked in orange juice. Light, fragrant and utterly delicious.
I love reaching for my older cookbooks and baking from them… This traditional Polish royal mazurek is one of the most luxurious versions of the classic. Rich with the finest butter, almonds and fruit preserved in jam, it’s easy to see where the name comes from. It’s well
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!