How to use fresh raspberries? Why not bake an Irish Cream meringue cake! Delicious meringue layers, crisp on the outside and delicate and marshmallowy in the centre, sandwiched with a light cream flavoured with Baileys. Absolutely heavenly! Instead of Baileys
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
Addictive chocolate Nemesis – an intensely chocolatey, moist cake with a texture like chocolate truffles. In fact, it’s hardly even fair to call it a cake – it’s so delicate that it literally melts in your mouth. There’s no flour or even ground nuts in it… just chocolate, butter and
An intensely chocolatey cake made with Cassis liqueur, a blackcurrant liqueur, and finished with a silky chocolate glaze. Its texture is reminiscent of a brownie, but it’s lighter, delicately airy and wonderfully moist. Best of all, it’s completely flourless.
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 loved the idea of this dessert from the very beginning, but I waited until I had four egg whites left over from baking Norwegian sweet buns the day before. This is it! An elegant, classic Italian dessert with a coffee twist. Crisp meringue with a delicate
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
Pomegranate and rose cream meringue cake – crisp on the outside and marshmallowy in the centre. The meringue pairs beautifully with the juicy pomegranate seeds, keeping the dessert from tasting any sweeter than it actually is ;). Decorated in red and white
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.
Chocolate cake with cream and easter eggs is a perfect Easter treat for little and grown-up chocolate lovers alike ;). If you’d like to add this chocolate cake with cream alongside your Easter babkas, mazurkas and cheesecakes, you simply must try this recipe.
Chocolate mousse cake is an exceptionally delicate, light-as-air cake with an almost mousse-like texture – hence the name “mousse”. The name perfectly captures its light, almost melt-in-the-mouth consistency. The whipped egg whites folded into the batter
With this recipe, I’m bringing this year’s pumpkin adventure to an end. If you still have a good supply of pumpkin at home, why not preserve a little of that autumn flavour in jars? Pumpkin jam is very easy to make, but pumpkin itself needs a little company to bring
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
An elegant, creamy dessert with a delicate hint of coconut. Decorated with coconut flakes, which enhance the flavour even further. It’s very simple to make and requires only a few ingredients. It’s best prepared the evening before serving, so the panna cotta has time to
A quick and healthy jam recipe, and a great way to use up summer fruit from the freezer. This chia seed jam is ready to eat after just 20 minutes – no long cooking and no large amount of sugar required. Chia seeds act as a natural thickener here.
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
My favourite jam. The only thing I love more is plum butter. I adore blackcurrants for their flavour, their aroma and their beautiful colour, and turning them into jam is a real pleasure. Blackcurrants are naturally rich in pectin, so the jam thickens beautifully all on its own ;).
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