Ginger loaf with prunes and ale icing

If you want to eat this cake during holiday time you need only 15 minutes in the morning. Preparing is very easy – you just mix everything with a fork. It is ready to eat just after baking – tender and aromatic. This cake stays fresh for couple of days, it is soft and moist. The taste of classic ginger loaf is sweetened with prunes and slightly bittered with ale icing. The last one ingredient is not unpleasant just a little wild. Enjoy!


loaf pan 12 inch



  • 1/3 cup + 1 tablespoon butter
  • 1/3 cup brown sugar (add ½ cup if you like sweeter cake)
  • ½ cup molasses
  • ½ cup honey
  • 1 cup milk
  • 2 cup all purpose flour
  • 1 ½ teaspoons baking soda
  • 3 teaspoons ginger cookies mixed spices (or pumpkin pie spices mix)
  • 2 eggs
  • ¾ cup prunes, chopped finely


  • ½ cup ginger ale
  • 2 tablespoons plum juice (you can omit if cannot find)
  • 1 tablespoon butter
  • ½ cup icing sugar
  • 2 tablespoons lemon juice



Preheat oven to 350°F. Grease and line the pan with parchment paper (base and short sides).

Place butter, sugar, molasses, honey and milk in a saucepan and heat on a small heat until sugar has dissolved and butter melted. Bring to the boil and remove from heat. Immediately add baking soda, stir together and set aside for 3-4 minutes. Add flour and spices, mix together. In a small bowl lightly beat eggs with a fork and add to the cake mixture. Add prunes, stir until just incorporated. Pour the mixture into the prepared pan and cover with aluminium foil. Bake for 1 hour, remove the foil and bake for further 30 minutes. The toothpic inserted into the center of cake should be only slightly covered with small crumbles. Remove from the oven, cool in pan.

Icing: place ale and plum juice in a small saucepan and bring to the boil. Boil for 5 minutes and remove from heat. Add butter, mix until has melted. Add lemon juice and gradually add sugar beating with a spoon until the icing is smooth and thick enough.

Remove the cake from pan. Pour the icing over the top of cake letting it drip on sides.


Category: Tea- and bundtcakes.

Tags: ale, Christmas, ginger, honey, prune.

Tea flavoured tea shaped cookies

Here we have funny and yummy tea cookies. In this case ‘tea’ has double meaning. Cookies have tea taste and tea bag shape. They are very tasty, flaky, butter-y and aromatic and not very complicated in making. Let’s suprise your family and friends. Enjoy!


about 40 pieces



  • ½ cup + 1 tablespoon butter
  • 3 tablespoons loose leaf tea
  • 5 tablespoons icing sugar
  • 1 egg
  • 1 ½ cup all purpose flour


  • 50 g white chocolate
  • black sprinkles like small sticks or black crystal sugar



Place in a small saucepan butter and tea. Boil on low heat until butter has melted and for further 5 minutes. Strain the butter to remove tea leaves (some tiny pieces can remain). Leave the butter to cool and set.

In a bowl of a stand mixer place tea butter and sugar. 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 oven to 350°F. Line a large baking sheet.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut in 2.5 x 1.5 inch squares. In each cookie fold both upper corners into the center and make a hole (with a straw) in the middle between them. Place cookies onto the tray. Bake for 8-10 minutes (until slightly browned). Cool on a wire rack.

Melt the chocolate in double boiler or microwave. Dip lower part of each cookie up to its 1/3 high in chocolate. Sprinkle with sprinkles or black sugar. Decorate with thin cotton twine and small paper labels (handmade).


Category: Cookies.

Tags: chocolate, tea.

Pumpkin coffee cake with fluffy caramel frosting

This is a perfect cake for all autumnal occasions such birthday or family dinners. Autumnal tastes and colours merge together and as a result is the bonus of pretty decoration on the table. Four layers of cake and everyone velvety, moist and strong in colour. Pumpkin sponge is lightly spicy and coffee sponge is intensive and aromatic. Very fluffy frosting based on Swiss meringue binds everything with clear caramel taste in perfect autumn whole. Enjoy!


2 x 2 round sandwich pan 8 inch


Coffee sponge:
  • 1 ¼ cups + 1 tablespoon cake flour
  • 7 tablespoons plain malted drink (powder)
  • 1 tablespoon cocoa
  • ½  teaspoon baking soda
  • 1 2/3 teaspoon baking powder
  • 2/3 teaspoon salt
  • 100 ml  canola oil
  • 1 ½ cups granulated sugar
  • 1 egg yolk
  • 1egg
  • 1i ½  teaspoon vanilla ekstract
  • 240 ml milk
  • 160 ml strong hot brewed coffee

Pumpkin sponge

  • 1 ½ cups + 1 tablespoon cake flour
  • 2/3 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/3 teaspoon salt
  • 140 ml  canola oil
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 1 egg yolk
  • 2 eggs
  • 320 ml pumpkin puree


  • 5 white eggs
  • 1 1/3 cup dark brown sugar
  • 500 g mascarpone cheese at room temperature


Coffee sponge: grease and line baking pans. Preheat oven to 325°F.

In a medium bowl mix together flour, malted drink powder, cocoa, baking powder, soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add egg, egg yolk and vanilla extract, mix. Gradually add flour mixture to oil mixture alternately with milk, in three batches, beginning and ending with flour mixture, beating just until combined after each addition. On the end add hot brewed coffee and mix together only 30 seconds. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

Pumpkin sponge: grease and line baking pans. Preheat oven to 325°F.

In a medium bowl mix together flour, baking powder, salt and spices. In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add eggs and egg yolk, one at the time. Mix until combined. Add flour mixture in two batches, mix together. Add the pumpkin puree, mix until incorporated. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

Frosting: place egg whites and sugar in the bowl of a stand mixer. Whisk together by hand until combined. Heat the saucepan with small amount of water and place the bowl on top of the saucepan to create double-boiler. The bottom of the bowl should not touch the water. Whisk the mixture in the bowl by hand electric mixer until the mixture reaches the temperature of 168°F. Transfer the bowl to the stand mixer and beat meringue on high speed until the bowl returns to the room temperature (about 8-10 minutes). The mixture should be stiff and glossy. Add mascarpone cheese, one tablespoon at the time, still mixing. When the frosting is ready set aside 2 tablespoons of meringue buttercream. Place the first layer of the cake on the serving plate and spread ¼ of the frosting on it. Cover with second cake layer alternate coffee and pumpkin sponges. Repeat with the remaining frosting and sponges. Last ¼ part of the frosting spread on the top and sides of the cake. Place in a piping bag previously hold 2 tablespoons of frosting and make decorations on the top. The bottom part of sides finish with chopped pecans or walnuts.


Category: Layered.

Tags: caramel, coffee, pumpkin.

Blueberries yoghurt icepops

Well, in fact that is only frozen yoghurt and frozen fruits but firstly shaped as icepops, secondly decorated with edible flower – pansy. You can add sugar or plant syrup or do not depending on your taste, preferences and fruits’ sweetness. These pops look attractive and original – my children like them very much and I am happy knowing it is health cold snack. Recipe includes also vegan version. Enjoy!


6 small popsicles



  • 250 g natural Greek yoghurt or coconut plant yoghurt
  • 300 g fresh blueberries
  • 2 tablespoons sugar or plant syrup (or not)
  • few fresh washed pansies


Blend blueberries until puree. Add sweetener if desired. Damp one pansy with water and glue it to the icepop’s mould’s side. Pour yoghurt and blueberry puree alternate between them to create stripes. You can also mix together both mixtures and have one-colour icepops. Repeat to the top of the mould.  Stick the sticks and place all moulds in a freezer for overnight. You can see on pictures also pansies frozen in ice cubes – they could be used to cool Summer soft drinks.


Category: Desserts and ice creams.

Tags: blueberry, glutenfree, vegan, yoghurt.