Apricot marzipan slice

The slice is this kind of cake which could be eaten whole for one dessert. Firstly – it is very thin so one piece is actually a half of a piece. Secondly – it is so light and tasty that you cannot resist to eat only one, or half piece. Today slice is crumble like pastry, the layer of marzipan (store bought or homemade - recipe here) and apricots with some crumble on the top. I used yellow apricots and black apricots (Aprium) which are a hybrid between apricots and plums (more apricots) and I realised that plums match perfectly to this slice as well. Enjoy!


shallow pan 8 x 12 inch



  • 2/3 cup + 1 tablespoon butter, softened
  • ½ cup sugar
  • 1 egg
  • pinch of salt
  • 1 ½ + 2 tablespoons all purpose flour
  • ½ teaspoon baking powder
  • 3 tablespoons corn starch
  • 100 gr raw marzipan masse
  • 6-8 fresh apricots (or plums) sliced roughly


In the bowl of a stand mixer place the softened butter, salt and sugar and beat until light and fluffy. Stir in egg, mix together. Add corn starch, baking powder and gradually add flour to the butter mixture still mixing on medium speed until the dough forms a ball. This dough is more sticky than usual so may not form exact ball but should be firm and elastic. When the dough is ready, remove it from the bowl, wrap in a cling film and let it cool in the fridge for 1- 2 hours.

Preheat oven to 350°F. Line the baking pan with parchment paper.

Remove the pastry from the fridge and divide it to 2/3 and 1/3. The smaller part wrap again and place into the freezer. The bigger part paste into the base of the baking pan by pressing down the dough with your hands. Roll out the marzipan masse into the pan size rectangular and place onto the dough. You can also cool the masse and grate on the biggest mesh of vegetable grater direct onto the pastry base. Place the slices of apricots (plums) on the top and sprinkle with the smaller part of pastry grated on the biggest mesh of vegetable grater. The fruits should be covered completely. Bake for 45 minutes. Cool and serve dusted with icing sugar.


Category: Pastries/tarts.

Tags: Apricots, marzipan, plums.

Pistachio rose cookies

Here we have tasty shortbread cookies with clear pistachio flavour and gently rose scent. Finely ground pistachios gave them not only nutty taste but the crunchy texture as well. The combination of pistachio and rose is popular because they come very well together. There is only a little rose water in cookies’ dough and the icing is made of dried rose petals. The cookies making is easy and quick – you do not need to roll the pastry. Enjoy!


25 cookies



  • ½ cup butter, softened
  • ½ cup sugar
  • 3 tablespoons golden syrup
  • 1 egg yolk
  • ½ teaspoon rose water
  • ¼ teaspoon salt
  • 1 ¼ cups flour
  • 100 g finely chopped unsalted pistachios


  • ½ cup icing sugar
  • 2 tabespoons finely ground dried rose petals
  • 4 tablespoons warm water


In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in golden syrup, rose water and egg yolk, mix together. In a separated bowl mix together flour, pistachios and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough forms a ball. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for ½  hour. After this time remove the dough from the fridge and unpack the foil. Flat the dough lightly and roll on a floured surface with your hands to shape a 2 inch diameter and 10 inch length jelly-roll. Pretty shaped roll wrap again in a cling film and place in the fridge for 2 hours or overnight.

Preheat oven to 350°F and line a large cookie tray with parchment paper.

Once the roll is cooled becomes to be stiff and easy to cut. Slice it into 3/8 inch wide slices. Place cookies onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Bake for 15 minutes until slightly browned on edges. They will be tender after baking and become harder when cooled.

Make the icing: mix all ingredients together until thick but still liquid. Add more water if needed. Pour the icing over cookies.


Category: Cookies.

Tags: Pistachio, rose.

Hazelnut meringue cake with yoghurt frosting and fresh figs

This is a kind of meringue because the main ingredient are egg whites beaten with sugar and by heating you can feel gently meringue’s crunch. However this is more like just meringue because the egg whites’ foam is filled with nuts, chocolate and wafers. The cake is very light, gently crunchy, a little gooey and very tasty. Yoghurt frosting is slightly sour and matches perfectly with this cake not so sweet like classic meringue. And fresh figs are more than welcome there. Enjoy!


springform pan 9 inch



  • 1 cup (140 g) hazelnuts
  • 4 egg whites
  • 1 cup (220 g) superfine sugar
  • 100 g dark chocolate, chopped
  • 100 g hazelnuts wafers


  • 250 g Greek yoghurt, natural
  • 100 ml whipping cream
  • ¼ cup icing sugar
  • 2 tablespoons Baileys liqueur
  • 5-6 fresh figs


Preheat oven to 400°F (200°C) and line a baking tray.

Spread nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel. Set aside ¼ cup peeled nuts for decoration. Chop finely remain nuts. In a medium bowl mix them with chopped chocolate and wafers broken into small pieces.

Preheat oven to 325°F (160°C). Look the base in 9 inch springform pan upside down. Grease and line base and sides.

Beat egg whites and ¼ cup sugar with an electric mixer until firm peaks form. Add remaining sugar and beat on high speed for 8 minutes until dissolved. Fold in nuts with chocolate and wafers. Mix gently with rubber spatula. Spoon mixture into pan. Bake for 40 minutes. Cool completely in pan.

Make frosting: beat yoghurt, cream, icing sugar and Baileys liqueur with an electric mixer until soft peaks form.

Remove cake from pan, transfer to a serving plate. Spread the top with frosting. Cut figs into wedges and place onto the frosting. Sprinkle with remaining nuts.


Category: Meringues/macarons.

Tags: chocolate, figs, hazelnuts.

Overnight wheat bread

This is quite simple and not difficult to make yeast bread. You do not need to knead it and it rises and rests when we sleep. Without adding a rye flour we get traditional bread which has crunchy skin, firm center and wonderful smell. Baking with water pretends that it is a traditonal Dutch oven and thank it we have well-baked and crunchy loaf of tasty bread. Enjoy!


1 loaf


  • 3 cups minus 3 tablespoons (450g)  wheat bread flour
  • 1¼ teaspoon active dry yeast
  • 1½ teaspoon salt
  • 350 ml water from the cold tap


In a bowl of a stand mixer fitted with hook attachment place the flour and yeast. Mix them shortly then add salt and mix again. Pour in the cold water and mix on the slowest speed to make very soft and sticky dough. Continue mixing for a 1 minute. The dough won’t be smooth, glossy and elastic like conventional bread dough but don’t worry. Cover the bowl with cling film and place in the fridge for at least 6 hours, preferably overnight but no longer than 24 hours. The dough will slowly rise until double in size and then slightly fall back.

Next day the dough will be cold and firmer. Flour your hands and scoop it out from the bowl. Knead gently and shape the dough into a ball. Place back to the bowl, cover and leave for 2 hours until comes to the room temperature and rises.

Preheat oven to 450°F (230°C).Place empty roasting tin on the lowest shelf in the oven and leave it there for preheating. Line a baking tray with parchment paper and set aside.

Remove the dough from the bowl and shape into slightly flatten ball. Place on the lined baking tray and dust with flour. Make 5 deep slashes across the top of the ball. Place the tray with the bread in the lower part of the oven (next to last shelf), just above the empty tin. Pour a jug of cold water into the hot roasting tin to produce a burst of steam then quickly close the oven door. Bake for 30-35 minutes until it is a rich golden brown and sounds hollow when tapped on the underside. Cool on a wire rack.


Recipe comes from the book 'The GBBO Perfect cakes and bakes...', however I modified slightly the preparing.

Category: Breads.

Tags: wheat, yeast.

Vegan coconut cookies

I made these cookies to try how they could work beeing glutenfree, with no eggs and no dairy. Fully plant based after vegan philosophy. They succeeded, are edible, even tasty, clearly coconut-y, crispy and light. However they are not much similar to traditional shortbread cookies. Primarily they are far more loose and a little more dry but if you want (or have) to abandon glutenflour and dairy it is a pretty much nice proposal. Enjoy!


the amount depends on cookie cutter size



  • ½ cup + 1 tablespoon coconut oil (solid)
  • ½ cup agave (or coconut) syrup
  • 3 vegan eggs*
  • pinch of salt
  • 1 ½ cups coconut flour

 * 3 tablespoon ground flaxseed meal whisk with 9 tablespoons water and let rest for 10 minutes until frothy


In the bowl of a stand mixer place the softened the coconut oil and syrup and beat until fluffy. Stir in “eggs”, mix together. Add salt and flour still mixing on medium speed until the dough is smooth and elastic. If the dough is still very soft and crispy and water, one tablespoon at the time.

Line the baking tray with paper parchment. Preheat oven to 350°F (180°C).

Place the prepared pastry on a lightly floured surface and roll out into 1/5 inch thick square. Cut off desired shapes. Place cookies on the baking tray. Bake for 10-12 minutes until slightly golden in colour. Cool completely.


Category: Cookies.

Tags: Coconut, glutenfree, vegan.