Lemon almond bundtcake

This is easy and very tasty cake perfect for everyday coffee rest or for occasions. Preparing is not time consuming and the effect is excellent. Two flavours: lemon and almond interface in harmonious way and are detectable in every bit. Thanks to almond flour and almond liqueur the cake is soft, fluffy and moist, stays fresh for few days. I forestall your doubts – alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a layer of lemon curd only because I had leftovers from another baking, you may omit it but I recommend it to add – perfectly emphasises the taste and the level of delight. Enjoy!


10 cups budtcake pan



  • ½ cup butter, melted
  • 1 cup sugar
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • ½ cup milk
  • 3 eggs
  • ½  cup almond liqueur (I used Baileys Almande 13% alc.)
  • 2 cups all purpose flour
  • 1 cup ground almonds (almond flour)
  • 2 teaspoons baking powder
  • ¼  teaspoon salt
  • 3 tablespoons lemon curd (optional)


  • ½ cup icing sugar
  • 3-4 tablespoons almond milk or cow milk with 1 teaspoon almond extract




Preheat oven to 350°F. Grease the pan and dust it with flour.

In a bowl stir together melted butter, lemon zest sugar and both extracts. In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and almond liqueur to the butter mixture and stir (or mix with electric mixer) until combined. Add flour, ground almonds, baking powder and salt and mix until incorporated. Spoon the 2/3 of cake mixture to the prepared pan. Pour the lemon curd over it avoiding touching the sides of the pan. Spoon the rest of the cake mixture on the top. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cooled then remove from the pan.

Make icing: beat icing sugar with milk of choice until smooth and thick but still liquid icing. Pour the icing over the top of the cake.





Category: Tea- and bundtcakes.

Tags: almonds, lemon.

Bicolour sweet rolls

Sweet buns snail shaped. Each one contains white vanilla dough and dark cocoa dough and is layered with chocolate ganache. If you are fans of sweet yeast dough and chocolate I do not need to say more. They are just yummy, soft, chocolate-y delight. Enjoy!


12 buns



  • 3 cups flour
  • pinch of salt
  • 3 teaspoons dried yeast
  • ¾  cup lukewarm milk
  • ½ cup sugar
  • ¼  cup minus 2 tablespoons butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder


  • 1/3 cup whipping cream
  • 150 g dark chocolate (or milk if you prefer)


Make filling: pour the cream to the saucepan and bring to the boil. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then mix chocolate until incorporated. Let it cool completely. The mixture will thicken when cooled.

Make dough: in a medium bowl mix together yeast, half of milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add butter to the rest of milk in the saucepan and heat gently until butter melted but the mixture could not be hot. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and milk with butter. Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready divide it into half. Add cocoa powder to one half and kneed by hand until incorporated. Place both dough in oiled bowls, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Place dough on a floured surface and roll out each one into a 16 x 8 inch rectangular. Spread the filling evenly onto the white dough and cover with the dark dough. Spread the filling over dark dough. Cut prepared two layers dough into 12 strips 8 inch long each. Roll each strip shaping a snail. Cover two baking sheets with parchment paper. Place six rolls on each tray arranged them as a circle when each bun touches two other buns by sides. Let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You can also place trays in the fridge for overnight and bake buns the next in the morning. Remove them from the fridge 15 minutes before baking.

Bake for 20-25 minutes until the dough is not more sticky and sounds hollow by taping the base. You can cover the top with aluminium foil after first 10 minutes to avoid burning the white dough too much. Serve warm or cooled.



Category: Yeast cakes.

Tags: chocolate, cocoa, yeast.

Butter cookies

It is not easy to describe flavour of these cookies. For me they are classic cookies from child memories. They are buttery, flaky but not powdery like a sand. Very lightly chewy inside. Very tasty, delicate but still buttery. Texture is tight and elastic. You can choose classic buttery or cocoa. Enjoy!


amount depends on size



  • ½ cup butter, soften
  • 5 tablespoons icing sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 egg white from large egg
  • ¾ cup all purpose flour
  • 1 tablespoon cocoa powder



In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add salt and vanilla, mix. Add egg white and mix until incorporated. Gradually add flour still beating until smooth mixture. Dough is thick and sticky.

Spoon the half of mixture to a piping bag ended with open star nozzle. Pipe 2 inch diameter circles onto baking tray lined with parchment paper.

Add cocoa to the second half of dough and mix until incorporated. Pipe further circles until dough last.

Bake for 10 minutes in the oven heated to 350°F.



Category: Cookies.

Tags: cocoa.

Glutenfree matcha madeleines

Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, fluffy and soft. The taste could be modified by a wide range of additional ingredients, today’s taste is matcha tea. Moreover these madeleines are gluten free version. Enjoy!


24 pieces bigger madeleines or 36 standard sized



  • 2/3 cup butter, softened
  • ¾ cup sugar
  • 3 eggs
  • 1 egg yolk
  •  ¾ cup rice flour
  • ½ cup oat flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 tablespoons tea matcha powder
  • 1 tablespoon spirulina powder
  • 1 tablespoon apple cider




In a bowl of a stand mixer beat together butter and sugar until light and fluffy. Add eggs and egg yolk, one at the time, still beating. Add flour, baking powder, salt, matcha powder and spirulina powder and mix with rubber spatula until combined. Stir in apple cider, mix with spatula. Place dough mixture into the fridge for 2 hours at least or overnight.  

Next day preheat oven to 375 °F. Grease madeleine pan/s with butter and dust with flour. Fill each hole with dough to the ¾ of capacity. Bake on upper oven shelf for 15 minutes (bigger madeleines like mine or 9-10 standard sized) until rise and lightly browned. Cool on a wire rack.



Category: Cookies.

Tags: glutenfree, matcha.

Coconut mascarpone tart with chocolate ganache and blackberries

This is a tart filled with coconut flavoured mascarpone cheese. Shortbread base is blind baked and filled with cold filling. Mascarpone cream is very fluffy and reminds creamy icecream especially that it could be served frozen. The coconut flavour is multiplied by coconut milk, shredded coconut and coconut extract. Between pastry and mascarpone cream is a thin layer of chocolate ganache with blackberries. Sweet and nutty coconut taste harmonizes perfectly with bitter chocolate and bitter – sweet blackberry. Enjoy!


1 tart ø 10 inch


Ingredients for the base:

  • ½  cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 1 ½ cups + 1 tablespoon flour


  • 300 g condensed milk (sweetened)
  • 250 g mascarpone cheese
  • ½ cup coconut milk (thick part only)
  • ¾ cup whipping cream
  • 1 teaspoon coconut extract
  • ¾ cup shredded coconut


  • 100 g dark chocolate
  • 100 ml whipping cream
  • 150 g blackberries


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat the oven to 350°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and scatter ceramic balls, raw bean or peas. Bake the base for 15 minutes then remove the paper and weight and bake for further 12 minutes until golden beige. Cool after baking.

Make ganache: heat the cream until almost boiling. Remove from the stove and add the chocolate broken into pieces. Let it stand for 3 minutes then mix until combined. Cool slightly. Pour the ganache over the cooled pastry base. Arrange blackberries on the ganache putting them only around the circumference. Place the tart to the freezer for 10 minutes.

Make filling: in a bowl of electric mixer beat mascarpone cheese, condensed milk and coconut milk until fluffy (about 3 minutes). In a separated bowl beat whipping cream with coconut extract until stiff peaks. Gradually stir whipped cream in mascarpone mixture still beating. Fold in shredded coconut and mix with rubber spatula. Place the mascarpone cream over the chocolate ganache and form a knoll. Place to the freezer for at least 4 hours or overnight. Remove from the freezer 15-20 before serving. Sprinkle with roasted shredded coconut.


Category: Pastries/tarts.

Tags: blackberry, chocolate, coconut, coconut milk, mascarpone.