Black sesame cupcakes with matcha frosting

Easy to make but original sesame cupcakes. We have inside Black sesame seeds and sesame butter (tahini) so the taste is clear but still light. On the top buttercream with matcha tea powder which gives pretty natural colour. The whole dessert is elegant and sophisticated in its simplicity. Enjoy!


12 - hole standard muffin pan



  • 6 tablespoons black sesame seeds
  • 1 ¼ cups all purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 4 tablespoons tahini (sesame butter)
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup milk

 Matcha buttercream:

  • ½ cup butter, softened
  • ¾ cup icing sugar
  • 1 tablespoon matcha tea powder
  • 1 teaspoon vanilla extract


Line 12 – hole standard muffin pan. Preheat oven to 350°F.

Grind the sesame seeds into a fine powder using either an electric grinder or mortar and pestle.

In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter, tahini and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in vanilla extracts.

Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture evenly into prepared pan holes. Bake for 24 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Make buttercream: beat together all ingredients until smooth. Place the frosting in a piping bag and decorate the top of each cupcake. Sprinkle with some sesame seeds.


The recipe comes from the book 'Food 52 - baking'.

Category: Cupcakes/muffins.

Tags: matcha, sesame.

Buttermilk waffles with fruit powder

The cake mixture for these waffles has a secret ingredient which gives softness and fluffy texture: buttermilk. You can make them in classic version as plain and get yummy traditional waffles. I decided to try new way and added fruit powder (ground freeze-dried fruits) and the result was really impressive. Only one tablespoon is enough to get fantastic fruit taste and beautiful colour of waffles. I used freeze-dried blueberries and raspberries and my waffles tasted like fresh blueberries and raspberries. You need only a bit of icing sugar and fruity dessert is ready. Enjoy!


12 waffles



  • 1 ¾ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups buttermilk
  • 2 large eggs
  • ¼ cup butter, melted
  • 2 tablespoons fruit powder (I got 1+1 blue- and raspberries)


In a medium bowl mix together flour, sugar, baking powder, soda and salt. In a separated bowl beat together buttermilk, eggs and melted butter. Pour wet ingredients over dry ingredients and mix well until combined. At this point I divided the mixture to two bowls to have waffles in two tastes. I mixed one half with blueberry powder and the second with raspberry powder. You may have also waffles in only one taste by adding 2 tablespoons of one fruit powder to the whole mixture.

Set aside both mixtures for 5 minutes to rest. Preheat waffle iron and  grease according to manufacturer’s instructions.

Cook each batch of waffles for 6-7 minutes. Serve dusted with icing sugar.


Category: Desserts/ice cream.

Tags: blueberry, raspberry.

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.