Caramel cake with currants

Simple caramel tea cake with currants inside and caramel sauce outside. The cake is moist, soft and… caramel-y. Despite expectation it is not very sweet. And this amazing feeling when in one bite we meet cake and fruit with all their sweet sourness. The sauce outside is another load of delightful caramel, so necessary for all its fans. Enjoy!


small bundtcake pan or small loaf pan



  • ½ cup (110 g) butter, softened
  • ¾ cup firmly packed (175 g) golden sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 tablespoon golden syrup
  • 1 cup + 2 tablespoons (180 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 100 ml milk
  • 200 g fresh currants (I used white and red)


  • 5 tablespoons dark brown sugar
  • 2 tablespoon butter
  • 5 tablespoons whipping cream



Preheat oven to 350°F/180°C. Grease the pan with butter and dust with flour.

In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add vanilla extract and golden syrup, mix. Add eggs, one at the time. Add flour mixed with baking powder and cinnamon in three batches alternate with milk starting and ending with flour. Mix until completely incorporated. Add currants and mix carefully with rubber spatula. Spoon the cake mixture to prepared pan. Bake for 25 minutes (until the skewer inserted into the center comes out clean). Leave in the pan for 5 minutes then transfer to a wire rack and cool.

Icing: place butter and sugar in a saucepan and heat until butter melted and sugar dissolved. Add cream, heat for further few minutes until sauce starts to thick. Pour the warm icing over the cake and let it drip down. Place some fresh fruits on the top.


Category: Fruit cakes.

Tags: caramel, currants.

Strawberry yogurt cake

This is not classic fruit cake like sponge with fruits on top. Small pieces of strawberries are one of dough’s ingredients. That causes intensive strawberry taste in every slice of cake and moistness for few days. The cake is easy and quick to prepare in order to have more time to spend outside when warm days come. Enjoy!


bundtpan 9 inch



  • 2 cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • ½ cup butter, melted
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 120 g plain yoghurt
  • 100 g sour cream
  • 200 g strawberries, chopped finely


  • ½ + 2 tablespoon icing sugar
  • 2 tablespoon warm water
  • a drop of pink food coloring



Preheat oven to 350°F.

In a medium bowl whisk the egg with fork. Add sugar, melted butter, yoghurt, sour cream and vanilla extract. Whisk until combined. In separated bowl mix together flour, baking powder, baking soda and salt. Add strawberry, mix carefully. Pour wet ingredients over the flour mixture. Mix until combined. Transfer the dough into the prepared pan and bake for 30-35 minutes. Cool 15 minutes In pan then transfer into a wire rack.

Icing: beat sugar and water until smooth. Add a food coloring (if desired) and mix. If the icing comes to thick add water (1/2 tablespoon at time). Pour the icing onto cooled cake.





Category:Fruit cakes.

Tags: strawberry, yoghurt.

Coconut chia mango icecream

Healthy, fit, diet, vegan, egg free sugar free… phew, is that it? Children love them. These n’ice cream are as good as classic ice cream and are perfect for hot days to getting a little colder by tasty dessert. Enjoy!


10 small popsicles



  • 1 ripe mango
  • 1 cup coco nut milk (thick part from a can refrigerated overnight)
  • 5 tablespoons chia seeds
  • 1 tablespoon pistachio or almond butter
  • any plant syrup optional (I did not add)



Place chia seeds in a bowl and pour coconut milk over. Set to rest for 2-3 hours. Peel mango and blend in a blender until puree. Pour mango puree into popsicles’ moulds to the half of capacity. Mix pistachio butter in coconut-chia mixture. Pour this mixture into moulds over mango puree. Stick the sticks and place moulds in the freezer for overnight.




Category: Desserts and ice creams.

Tags: coconut milk, glutenfree, mango, vegan.

Join my Newsletter

Subscribe to get my latest recipes and tutorials by email.

    We respect your privacy. Unsubscribe at any time.

    Powered By ConvertKit