Strawberry mousse is a must during strawberry season! This time, I’ve paired it with a pistachio cake. This pistachio cake with strawberry mousse is a wonderful dessert combining strawberries and pistachios: a pistachio cake enveloped in strawberry mousse, finished
This Polish apple pie with meringue topping is an absolute autumn favourite :). Your favourite shortcrust pastry, homemade filling made with tart apples and a delicious, crisp, cloud-like meringue topping… It is simple to make and stays fresh for a long time
An extraordinary apple and walnut tart: crisp, buttery pastry, a layer of apples and a delicious walnut filling… Autumn is in full swing, so let’s make the most of what it has to offer. Perfect with a mug of warming tea.
This almond apple cake is soft, moist and delicious. It tastes just like a lemon almond cake, and I would never have guessed there were apples in it! ;). They do, however, add a lovely freshness and extra moisture to the bake. This is a very simple and quick cake to make
This almond lemon cake is so wonderfully delicious that I’m almost lost for words trying to describe it. Anyone who loves marzipan flavours is sure to fall in love with it. Moist, aromatic and pleasantly dense rather than light and fluffy, with a lovely hint of lemon.
Marcinek is a popular and much-loved Polish layered cake made with thin pastry layers and a delicate cream filling. It comes from the Białowieża Forest region and is particularly associated with the town of Hajnówka. This year, the local authorities in Hajnówka
Frosted mazurek is a traditional Polish Easter mazurek made with classic shortcrust pastry and topped with a generous layer of frosting and almonds, baked together to create a delicate, meringue-like topping. The recipe dates back to 1879 and comes
What can you make with rhubarb curd? A rhubarb and meringue tart is probably the first thing that comes to mind ;). I made individual tartlets, although you can of course make one large, classic-sized tart. I was feeling particularly lazy
Redcurrant panna cotta is a delicate no-bake dessert with an intense fruity flavour. You can make it with redcurrants, blackcurrants, or a mixture of both. I used redcurrants, which give the dessert its beautiful, delicate pink colour. If you enjoy adapting
A wonderful layered cake, almost like a little celebration cake. A chocolate cake with peanut butter cream, flavoured with almond liqueur and salted peanuts, layered with blackcurrant jam and topped with crisp meringue. What more could you want?
Beautifully shaped lemon and poppy seed sweet yeast buns, finished with a lemon glaze. Light, fluffy and intensely lemony, with a lovely, unusual shape. Perfect with a glass of milk for a mid-morning snack :).
Mango cupcakes with coconut cream are packed with tropical flavour. The mango purée makes these cupcakes wonderfully fruity, beautifully fragrant and full of mango flavour. It also keeps them moist and fresh for longer. Served with coconut cream and a little lime zest
Classic Easter Bundt cake made with pistachios. This pistachio cake is beautifully green and aromatic, with the addition of cardamom and a lemon glaze. An elegant bake and a beautiful centrepiece for the Easter table!
Italian apple cake, supposedly an original Italian family recipe :). It cannot really compare with Polish apple pie – it is not packed with apples in the same way; it is simply a cake with apples arranged on top. Best served warm, with whipped cream or mascarpone,
Passion fruit tart is an even better version of lemon tart! Exotic flavours that you are sure to love. Easy to prepare, with the best homemade shortcrust pastry base. Passion fruit tart is refreshing and fresh, beautifully yellow and wonderfully spring-like, despite the weather outside ;).
More precisely – little doughnuts. Crispy, bite-sized, just one bite :). Yeast dough deep-fried in oil and soaked in sugar or honey syrup, often served with chopped nuts or cinnamon… In Turkey, they are very popular and sold all year round by street vendors
Pistachio and lime cake is made with ground nuts – pistachios and almonds – and is gluten-free and made without baking powder. This gives it its characteristic “marzipan-like” texture. The addition of freshly grated lime zest combined with the pistachios
Probably the best lemon mazurek you could possibly imagine. Very simple to make – we bake a shortcrust base for the mazurek and then top it with homemade lemon curd. Fresh and zesty, not too sweet, and sprinkled with crushed meringue. A delicious classic!