Almond cake with apricots and lavender crumb

This is the next propose of using seasonal fruits – here apricots but you can use plums or cherries as well. It is common sponge like cake however not so common because of addition of small almonds’ pieces which you will feel as crunch by eating. On the top of cake lie apricots and whole cake is covered with lavender crumb. The cake smells beautiful during baking and after and taste very nice. Some gentleness of cake, some sourness of apricots and some sweetness of fragrant crumb exist here accordingly. Enjoy!


round pan 8 inch


 Ingredients for cake:

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ¼ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼  teaspoon salt
  • 75 g almonds, chopped finely (but not almond flour)
  • ¼ cup buttermilk
  • 6-7 apricots, pitted and halved

 Crumb topping:

  • ¾ cup all purpose flour
  • ½ cup sugar
  • 1/3 cup butter, melted
  • 25 g almonds, chopped finely (but not almond flour)
  • ½ teaspoon salt
  • 2 tablespoon dried lavender flowers or 1 tablespoon fresh flowers



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

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in almond and vanilla extracts. The mixture could look curdled but it could be so.

In a medium bowl, whisk together flour, salt, baking powder and almond flour. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. On the top of cake lie halved apricots cut part up. Pour over lavender crumb. Bake for 60-70 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 20 minutes then transfer to a wire rack to cool completely.

Make crumb: mix together all ingredients until smooth crumbs form.






The recipe is inspired by Cherry Crumb Cake from 'Bake from scratch', however changed a lot by me.

Category: Fruits cakes.

Tags: almonds, apricots, lavender.

Linzer torte (Linzer tart)

Linzer torte is a famous Austrian tart from the city Linz. This is probably the oldest cake in the world because was found its recipe from the year 1653. The tart is not complicated at all however the recipe is composed of more ingredients than usual tart’s recipe. The shortcrust pastry is very crisp and contains ground almonds (or nuts, often hazelnuts), lemon zest and juice and cinnamon. Maybe it is a little surprising but trust me – very yummy. The filling is made of fruits in the shape of puree or thick jam (mostly redcurrant, plums or raspberry). The top always is decorated with lattice. This dessert looks wonderful on the table and tastes perfectly. Enjoy!


tart pan 10 inch



  • ½ cup + 1 tablespoon butter, softened
  • ½ cup granulated sugar
  • 1 egg yolk
  • zest of 1 lemon
  • juice of ½ lemon
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • 1 ½  cup almond flour
  • ½ teaspoon cinnamon


  • 350 g raspberries (fresh or frozen)
  • ½ cup + 2 tablespoons sugar
  • 2 tablespoons corn starch


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg yolk, mix together. Add lemon juice and zest and salt, mix well. In a separated bowl mix together flour, almond flour and cinnamon. 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 1- 2 hours.

Prepare filling: place raspberries and sugar in a small saucepan. Simmer until sugar is dissolved and raspberries become puree (about 10 minutes). Remove from the heat and mix in corn starch. Mix quickly to avoid lumps forming. Set aside to cool and thicken.

Place cooled pastry on a lightly floured surface and divide to 2/3 and 1/3. The bigger part roll out into 1/5 inch thick circle. Fill pan with prepared pastry and press with your fingers to place property. Place the filling evenly onto the pastry base. Roll out the remaining pastry into 1/5 inch thick rectangular and cut into ½ inch wide strips. Place the strips on the top of filling in the shape of lattice (one layer in one way then second layer perpendicular on the first, not entwined). Place the tart in the fridge as long as you preheat the oven to 350°F. Bake tart for 45 minutes. Cool in the pan, dust with icing sugar before serving.




Category: Pastries/tarts.

Tags: almonds, cinnamon, lemon, raspberry.

No-bake blueberry cheesecake

This cheesecake is a perfect treat for hot, summer days. Firstly – you do not need to bake it what is a big advantage having hot kitchen. Secondly – it is a light, fruity and fresh dessert which uses seasonal fruits. Thirdly – could be served as frozen. This cheesecake is not very sweet, tastes distinctively of blueberries and is pretty sour because of good amount of yoghurt. And do not forget about white chocolate topping and its drop of sweetness. I found the recipe on Instagram account @aniarosiak_ and just loved it. Try and love too. Enjoy!


You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round springform 8 inch



  • 150 g graham wafers
  • ¼ cup butter, melted


  • 250 g cream cheese
  • 400 g greek yoghurt, natural
  • 150 ml whipping cream
  • 2 cups blueberries (fresh or frozen)
  • 4 tablespoons icing sugar
  • 4 tablespoons gelatine


  • 100 g white chocolate
  • 2 tablespoons milk
  • 1 tablespoon greek yoghurt, natural


Base: process wafers in a food processor until fine. Mix in melted butter. The mixture should look like wet sand. Line the bottom of a spring pan with baking parchment and pour the wafers base evenly pressing lightly with a spoon. Let it cool in the fridge.

Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Blend blueberries until smooth. In a medium bowl mix together with electric mixer yoghurt, cream cheese and icing sugar. Add blueberries, mix shortly. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blueberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blueberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it over the bowl of blueberry-cheese mixture and mix shortly with electric mixer. In a separated bowl mix the whipping cream until stiff. Gently add the whipped cream to blueberry-cheese mixture and mix with rubber spatula. Pour prepared cheesecake over wafers base in the pan. Place in the fridge for few hours (best overnight) until set.

The next day remove cheesecake from the pan and place on a serving plate. Melt the chocolate and 2 tablespoons milk in double boiler or microwave. Mix until smooth. Add yoghurt, mix. Top the cheesecake with chocolate and decorate with some blueberries.




I spied the recipe by Ania Rosiak @aniarosiak_ however a little changed ingredients' size because of smaller pan.

Category: No-bake cakes.

Tags: blueberry, chocolate, yoghurt.

Parsnip cake with blueberry frosting

If you like carrot cake you will love this parsnip cake. My husband is a big fan of carrot cake and he wishes I bake it for every his birthday. But I am recipe developer and big fan of novelty so I cannot bake the same cake all the time. So I decided to bake this parsnip cake. There are some similarities between carrot cake and parsnip cake like between carrot and parsnip. This cake is light and tasty, a little spicy, really moist like every vegetable cake and delicate sweet. This is not only nice change from very popular and often eaten carrot cake. I would say maybe this change will be permanent because I found this cake really tasty and interesting. I would highly recommend it for every fan of vegetable cakes. Enjoy!


2 x round spring pan 7 inch for 4-layered cake


 Ingredients for cake:

  • 2 cups all purpose flour
  • ½ cup almond flour
  • ½ cup unsweetened shredded coconut
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon pumpkin pie spices
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¾ cup sugar
  • ½ cup butter, melted
  • ½ cup buttermilk
  • ½ cup maple syrup
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded parsnips (about 2 pieces)

 Blueberry frosting:

  • 250 g blueberries (fresh or frozen)
  • 1 tablespoon granulated sugar
  • 500 g mascarpone cheese (divided 375 + 125)
  • 6 tablespoon icing sugar (divided 4 + 2)
  • 350 ml whipping cream (divided 250 + 100)


  • 100 g icing sugar
  • 2 tablespoons blueberry juice (saved previously)



Preheat oven to 325°F (165°C). Line bottoms of pans with parchment paper.

Make cake: combine flour, almond flour, coconut, baking powder, baking soda, salt and spices in a large bowl. Mix with a spoon until well combined. In a medium bowl combine sugar, butter, buttermilk, maple syrup, eggs and vanilla extract. Whisk until well incorporated. Pour wet ingredients over dry and stir until combined. Fold in the parsnips and mix well. Divide the batter evenly into prepared pans. You can also divide the batter into 1/3 and 2/3 to two 9 inch pans. You will have then 3-layered cake. Bake for 35 minutes (or a bit longer until a toothpick inserted into the centre comes out clean). Cool in pans.

Place blueberries and granulated sugar in a small saucepan and heat over low heat until sugar dissolved and blueberries started to come apart. Place fruits on the sieve and press to drain the juice. Save the juice.

Whip 250 ml of whipped cream to the stiff peaks. Place 375 g mascarpone cheese and 4 tablespoons icing sugar in a bowl of a stand mixer and mix until combined. Add drained blueberries and mix shortly. Fold in the whipped cream and mix with rubber spatula.       

Cut both sponges horizontally into 2 equal layers. Place the first layer on a serving plate. Spread a 1/3 of prepared frosting evenly. Cover with second sponge on the top and spread the next 1/3 of the frosting. Repeat with third sponge and the last portion of frosting. Cover with the last sponge. Place the cake in a fridge for 15 minutes to set.

Whip the remaining 100 ml of cream to stiff peaks. Mix the remaining 125 g of mascarpone cheese with sugar and 2 tablespoons blueberry juice (saved previously). Fold in the whipped cream and mix gently. Cover the top and sides of the cake.

Make sugar icing to assembly the cake: mix the icing sugar and blueberry juice (saved) until smooth but still liquid. Add more juice if needed. Decorate the edges of cake with blueberry icing and let it stream down.


I used sponge recipe from the book 'Food 52 - baking', however a little changed by me.

Category: Layered.

Tags: almonds, blueberry, coconut, maple syrup, parsnip.

Rhubarb-puree filled rolls

I do not about you but I love freshly baked sweet yeast rolls. These are filled with rhubarb puree and brushed with sugar icing. You can eat them warm or just after cooling because they are incredible the same day as baked. The filling is a little sour and perfect matches with sweet icing. You will not stop eat them. Enjoy!


about 12 rolls



  • 3 cups + 2 tablespoon (400 grams) all-purpose flour
  • 1/3 cup (75 grams) sugar
  • 1 package (7 grams) active dry yeast
  • 2 large eggs
  • 1/3 cup milk
  • ½  teaspoon vanilla extract
  • 8 tablespoons unsalted butter, softened
  • ½ tablespoon (9 grams) kosher salt

 Rhubarb filling:

  • 400 g fresh or frozen rhubarb stalks
  • 4 tablespoons sugar
  • 2 tablespoons corn starch
  • 2 tablespoons water

 Sugar icing:

  • ½ cup (100 g) icing sugar
  • 3-4  tablespoon warm water



In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar and yeast. With mixer on low speed, add eggs, milk, and vanilla. Beat until mixture comes together, 2 to 3 minutes. (If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time.)

With mixer on low speed, add butter, 1 tablespoon at a time. Add salt, beating just until combined, about 3 minutes. Increase speed to medium, and beat until a smooth and elastic dough forms 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.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover, and let stand in a warm, draft-free place (75°) for 1 ½ to 2 hours or until doubled in size. After dough has risen, refrigerate for 30 minutes. Alternatively, the dough can be made one day in advance and the entire rise may take place in the refrigerator overnight.

Make filling: chop rhubarb stalks in small pieces. Place rhubarb, sugar and water in a medium saucepan and heat on medium heat until rhubarb becomes tender and changes to a puree. Some bigger pieces can occur. Drain the excess of juice. Try and add more sugar if you like more sweet bakes. Mix in the corn starch to make the mixture thicker.

Grease and line a cookie tray. On a heavily floured surface, roll dough to a 12-inch square. Spread with rhubarb filling. Starting at one side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, slice the roll into 1 inch wide slices. Carefully transfer every slice onto baking tray, laying flat. Cover, and let stand in a warm, draft-free place (75°) for 20 minutes.

Preheat oven to 350°. Bake for 15 minutes. Brush warm rolls with sugar icing.

Make icing: mix together icing sugar and water until smooth. The icing should be thick but still liquid, add more water if needed.


Category: Yeast cakes.

Tags: rhubarb.