Giant spiral with poppy seed filling

This is traditional Polish Christmas cake called ‘makowiec’. Made of yeast dough (sweet bread – brioche like) filled with poppy seeds mixture. In a classic version (usually made) is baked as a Swiss roll shape. I tried some new shape – giant spiral and it works fantastic. The filling is more connected to the dough and for me it causes more taste in every bit. The filling is packed with poppy seeds, raisins, almonds and honey. You may also add nuts and candied orange zest if desired. Try some new cake on your festive table. Enjoy!


springpan ø 9 inch



  • 180 ml lukewarm milk
  • 4 teaspoons dried yeast
  • ½ cup sugar
  • 2 eggs
  • 1 egg yolk
  • 3 cups bread flour
  • 1 teaspoon salt
  • 2/3 cup butter, softened


  • 350 g poppy seeds
  • 200 ml milk
  • 7 tablespoons honey
  • 30 g almonds, chopped finely
  • 30 g raisins
  • 30 g golden raisins
  • 1 teaspoon pure almond extract
  • 1 tablespoon butter, softened

Sugar icing:

  • ½ cup icing sugar
  • 1-2 tablespoons warm water



Place the poppy seeds in a bowl and pour over the milk. Stir with a spoon to sink all poppy seeds. Set aside for 3-4 hours.

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add eggs and egg yolk and stir until smooth. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Make a hole in the center and pour the yeast mixture in.  Mix on medium speed until dough is smooth. Stop mixer, scrap the bowl sides. On the low mixer speed add butter – 1 tablespoon at a time. Add the next tablespoon butter only when the previous is fully incorporated. When you use all butter and the dough is ready (smooth and glossy) shape it in a ball and place in an oiled bowl. Let stand in a warm place for 1 hour until doubled in size.

Make the filling: drain poppy seeds, discard milk. Process seeds in a food processor for 3-4 minutes until become soft and velvety. Add remaining filling ingredients and mix until well incorporated. Try and add more honey or other nuts if you wish.

Grease springpan and line the bottom with parchment paper.

Place the dough on a floured surface and roll out into a 18 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Cut into five straps (each 3 3/5 inch wide and 12 inch high). Spread the filling even on all straps. Roll the first strap into a roll. Place the roll on the beginning of the second strap and roll together with filling. Place this roll on the beginning of the third strap and roll together. Continue with remaining straps. The last strap do not encompass the whole big roll you got. Carefully lift the giant spiral (help yourself with a spatula), rotate 90° and place it in the sprinpan (the cut surface up). The center of the cake should be in the center of the pan. On sides stays empty space for rising. Let stand in a warm place for 1 hour to rise and reach the sides of the pan. Bake in preheated oven in 400°F for 45-55 minutes. After 25 minutes cover the cake with aluminium foil to avoid scorching. After baking cool in the pan then transfer to a wire rack.

Make icing: beat together icing sugar and water until smooth. If the icing is too solid add more water. Pour the icing over the top of the cake.


Category: Yeast cakes.

Tags: almonds, Christmas, poppyseed, raisins, yeast.

Cinnamon apple caramel winter truffles

Homemade chocolate truffles in winter tastes. Cinnamon and freeze-dried apples covered with caramel glaze are fully in Christmas mood. There are few simple ingredients and not complicated preparing so maybe you make them as a holiday gift for someone? But I understand if you want to save them for yourselves – they are just delicious. And nothing could better match the December treats. Enjoy!


about 20 pieces



  • 150 ml whipping cream
  • 200 g dark chocolate (I used Belgian 72%)
  • 1 teaspoon cinnamon
  • 2 tablespoons finely chopped freeze-dried apples

Caramel glaze:

  • 5 tablespoons dark brown sugar (muscovado)
  • 2 tablespoons butter
  • 5 tablespoons whipping cream



Place the cream and cinnamon in a small saucepan and bring to the boil. Remove from the heat and stir in dark chocolate cut roughly. Set aside for 5 minutes. Mix together until the mixture is smooth. Mix in the chopped apples. Set aside to cool for 30 minutes. Line a baking tray with baking parchment. Take the small portion (walnut size) with a teaspoon and place onto the baking tray. Chill in the fridge for 30 minutes. Remove from the fridge and shape each portion into regular ball. Chill in the fridge for next 30 minutes.

Glaze: in a small sauce pan place the butter and brown sugar. Heat slowly until they melt. Add whipping cream, mix together. Bring to the boil. Boil few minutes until slightly thickens. Remove from the heat. Take truffles out the fridge. Deep each in caramel glaze. You may sprinkle with some sprinkles. Chill for few minutes in the fridge. Store in fridge.


Category: Desserts/icecreams.

Tags: apple, caramel, Christmas, cinnamon, chocolate, glutenfree.

Glutenfree oat cookies with cocoa, hazelnuts and prunes

Different taste of oat cookies again because they became favourite cookies for my children. Are so easy to prepare so we try new flavour composition. These are with cocoa for the ‘chocolate’ effect and hazelnuts and prunes. Cookies are crunchy on the outside and gooey on the inside, and delicious. Prunes give some softness and hazelnuts some crunch. The taste combo – faultless. Enjoy!


24 cookies



  • ½ cup (minus 1 tablespoon) butter, softened
  • ¾  cup turbinado sugar
  • 1 tablespoons agave syrup (or other plant based syrup)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons cocoa powder
  • 5 tablespoons sorghum flour (or other flour made of glutenfree cereal)
  • 5 tablespoons rice flour
  • 125 g rolled oats
  • pinch of salt
  • 1 teaspoon baking powder
  • 100 g finely chopped hazelnuts
  • 100 g prunes, chopped



In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, cocoa powder, baking powder, salt and oats, mix until combined. Add hazelnuts and prunes, mix just until incorporated.

Preheat oven to 375°F and line a large cookie tray with parchment paper.

Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 12-15 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


Category: Cookies.

Tags: cocoa, glutenfree, hazelnut, oats, prune.

Cola cake with peanu butter frosting

If you have some leftovers of coca-cola (or pepsi) soft drink in open bottle or can you have perfect possibility to use it baking this cake. The cake is soft, subtle, moist and tastes chocolate-y. Cola drink gives the moistness and fluffy texture. The peanut butter frosting with its clearly taste completes the whole composition. This is actually one of these ordinary, daily teacakes but simultaneously something new to try. Enjoy!


brownie pan 11 x 7 inch



  • ½ cup coca-cola or pepsi soft drink
  • ¼ cup buttermilk
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 3 tablespoons cocoa powder
  • ½ teaspoon soda


  • 3 tablespoons butter
  • 1/3 cup milk
  • ½ cup peanut butter
  • 1 ¼ cup icing sugar
  • ½ teaspoon vanilla extract



Preheat oven to 350°F and grease and line baking pan.

In a cup mix together cola drink and buttermilk and set aside. In the bowl of a stand mixer place butter and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, cocoa powder and soda. Add flour mixture to the butter mixture in three batches alternating with cola-buttermilk mixture beginning and ending with flour. Beat shortly after each addition. Spoon the batter into prepared pan and even the surface. Bake for 30-35 minutes (until a toothpick inserted into the center comes out clean). Remove from the pan, cool on a wire rack.

Frosting: melt the butter in a saucepan. Pour the milk and bring to the boil. Reduce the heat, add peanut butter (smooth or crunchy) and mix together. Gradually add icing sugar, beating until smooth. Remove from the heat, mix in the vanilla extract. Spread the frosting immediately on the cake.


Category: Tea- and bundtcakes.

Tags: Coca-cola, cocoa, peanutbutter.

Hazelnut frangipane tart with black sesame and fresh figs

Today I have another tart, or very versatile cake in countless variations. I played with my new number shaped cookie cutters but of course you may use another shapes. On the shortbread base we have layers of my beloved frangipane filling (this one is hazelnut black sesame version), fresh figs slices and shortbread numbers. Hazelnuts, sesame and figs create harmonious and balanced composition – the whole taste is just perfect. I suppose it is one of most tasty cakes I have ever baked, you have to try. Enjoy!


1 tart ø 8 inch + 2mini tarts ø 4 inch or 1 classic tart ø 10 inch


Ingredients for base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2  cups flour

 Frangipane filling:

  • ½ cup softened butter
  • ½  cup superfine sugar
  • 100 g finely ground hazelnuts (skinned)
  • 2 tablespoon ground black sesame seeds
  • 1 egg


  • 5-6 fresh figs
  • 1 egg yolk
  • 2 tablespoons granulated sugar



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.

Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan/s with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Put all over figs sliced thinly. Re-roll remaining pastry and cut small shapes you desire. Put them over figs. Beat the egg yolk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart/s in the fridge until the oven is heated.

Bake at 350°F for 20 to 40 minutes (I baked smaller tarts for 20 minutes and the bigger for 35). Cool after baking on a wire rack.


Category: Pastries/tarts.

Tags: figs, hazelnut, sesame.