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
Plum cake with cinnamon crumble is a simple butter cake, perfect for the beginning of plum season. Soft and delicate, just sweet enough, and packed with plenty of juicy, pleasantly tart plums. The cinnamon crumble on top is the perfect finishing touch.
Cinnamon roll cheesecake is a creamy cheesecake inspired by the flavours of classic cinnamon rolls. A crisp lotus biscoff biscuit base is topped with a delicate vanilla cheesecake filling, with an aromatic cinnamon crumble layer running through the middle.
Another delicious way to use pumpkin – and this time, there’s something for everyone in this cake :). The star of the show is, of course, the pumpkin cheesecake – a definite winner for all cheesecake lovers. Fans of buttery, crumbly bakes will love the crisp base
The best muffins with redcurrants. Fresh and delicious even the following day, and packed with plenty of juicy currants. You’ll love them!
Seriously loaded cupcakes ;). The deep, tangy flavour of blackcurrants and chocolate is simply irresistible. I made these with the last blackcurrants of the season, but you can make them even in “December in the afternoon” using frozen fruit. These chocolate blackcurrant
A chocolate cake inspired in both flavour and appearance by the well-known and much-loved Kinder Pingui chocolate bar. Two melt-in-the-mouth chocolate cake layers sandwiched with a light vanilla cream and an additional thin layer of chocolate.
Spiced biscuit cake with plum butter and cream is a festive no-bake dessert. The thin spiced layers are made from spiced biscuits (which are readily available in shops in the run-up to Christmas), layered with a cinnamon and almond liqueur cream and a double layer of plum butter.
Chocolate Plum mazurek will be making an appearance on my Easter table. I’ve decided to continue my series of “chocolate plum” recipes which, although more suited to winter, I think will fit perfectly with the atmosphere of this Easter, which is unfortunately
Last year I started a series of Easter egg-shaped mazurkas (eggnog and blackcurrant, chocolate “day and night” and coconut and raspberry). This year I’d like to continue the series of modern mazurkas in the same format. I’ll start with a classic – a dulce de leche
This cake apparently goes by many names. I’m sure you’ve tried it before :). Sometimes it’s known as “kudłacze”, sometimes as lamingtons… Whatever you call it, it’s simply delicious. I don’t think I’ve made it in years, so it was time to dig the recipe out of my
A moist, fluffy and tender quince cake with a delicate almond note and a fantastic Amaretto icing. It stays fresh for a long time. For this recipe, I used quinces poached in cinnamon syrup (see the end of the recipe for instructions on how to make them).
Yes, I know, it’s not quite rhubarb season yet, but I couldn’t resist when I spotted pink Yorkshire rhubarb, which is already available in shops in the UK from January. It instantly felt like spring, the days seemed warmer and I found myself craving a proper springtime cake… This
Pistachio mazurek has a wonderful flavour and a beautiful green colour. Compared to other nuts, pistachios do not have quite as pronounced a flavour in baked goods. The idea here was to use as much pistachio as possible. This pistachio
A moist and juicy coconut cake with blueberries and a delicate coconut flavour. A lovely seasonal fruit cake that works beautifully with many different fruits; I’ve also baked it with plums and apples. Highly recommended.
An amazing cheesecake with a cranberry and orange sauce. Delicious, beautiful and yet so easy to make! With a chocolate biscuit base, good-quality curd cheese and the sweet-tart flavour of cranberry and orange sauce. Just how I like it :).
The best recipe for vanilla cake layers. These cake layers are not a traditional sponge cake. While the classic sponge cake remains a popular choice as a base for layer cakes, sometimes you may want a more stable cake that can hold heavier fillings (rather than mousses or
A delicious Polish Easter mazurek made with milk powder and coconut on a chocolate shortcrust pastry base. It keeps very well at room temperature and stays fresh for a long time. It is easy to make and here I have decorated it with coconut and Raffaello pralines, but the