Meyer lemons’ poppy seed madeleines

Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, lightly crunchy outside and fluffy and soft inside. Lemon madeleines are popular taste. I added Meyer lemons which are hybride of lemons and mandarines and have very aromatic, herbal flavour. And a little poppy seed for variety. Almond flour added nice texture and moisture. Cookies turned out very delicious and delicate. Enjoy!


20 pieces bigger madeleines or 30 standard sized



  • ½  cup + 1 teaspoon (120 g) butter, melted
  • 1 tablespoon Meyer lemon zest
  • 2 tablespoons (30 ml) Meyer lemon juice
  • ½  cup sugar
  • 3 eggs
  • 1 egg yolk
  •  ½ cup + 2 tablespoons (100 g) all purpose flour
  • 6 tablespoons (60 g) almond flour
  • 1 ¼  teaspoons baking powder
  • pinch of salt
  • 1 tablespoon poppy seeds




Melt the butter. Remove from the heat, add lemon zest and juice. Set aside.

In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder, salt and poppy seeds. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.  

Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack. Before serving you may pour icing over or dust with icing sugar.



Category: Cookies.

Tags: Lemon, Poppyseed.

Meyer lemons tart

Recently I bought Meyer lemons for the first time in my life. They are hybrid between lemons and mandarins. The zest is dark, almost orange in colour, inside looks typical. They should be less sour and tangy than ordinary lemons. Mine were very sour but in addition more fragrant and herbal. Especially the zest has intensive smell and savour. To prepare this tart you may also use ordinary lemons. In any case this is delicious and citrus refreshing dessert. Enjoy!


1 tart ø 10 inch


Ingredients for the base:

  • ½  cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons cocoa powder
  • 1 ¾  cups all purpose flour


  • 300 ml (1 can) sweetened condensed milk
  • zest of 1 lemon
  • ¾ cup (185 ml) lemon juice (I used 3 lemons)
  • 2 tablespoons whipping cream
  • 2eggs
  • 2 tablespoons corn starch/corn flour


  • 4/5 cup (200 ml) whipping cream
  • 3-4 tablespoons icing sugar
  • 1 lemon


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, 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. If it is very flaky and not elastic add cold water, 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 /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Remove from the oven and discard weight.

Make filling: in a bowl mix together condensed milk, lemon zest and lemon juice. Add cream and eggs, mix with a fork or balloon whisk until smooth. Add corn starch, mix until incorporated.

Pour the filling over pre-baked base (could be still warm) and bake for 30 minutes (until filling is set on the whole surface). Cool after baking then place the tart to the fridge for at least 2 hours (or overnight).

Before serving beat whipping cream with icing sugar until stiff. Decorate the tart with cream balls and optional with lemon slices/lemon zest.


Category: Pastries/tarts.

Tags: lemon.


Mochi are Japanese cake/cookies. It is hard to say what they exactly are because it is not a cake in the Western culture meaning. It is a dessert shaped as a ball or oval made of rice flour. The rice dough could be neutral or flavoured with flavour of choice for instance matcha tea. Inside of mochi is usually red bean paste filling. Mochi are soft, slightly sticky, slightly chewy, not very sweet, glutenfree. Something like dumpling. They are hard to describe, I recommend to try!


about 25 pieces



  • 1 cup (150 g) rice flour Mochiko
  • 1 cup (200 g) sugar
  • 2 tablespoons matcha powder/freeze-dried strawberry powder
  • ½  teaspoon baking powder
  • 1 cup (250 ml) water
  • ¾ cup (185 ml) full-fat coconut milk
  • corn starch/corn flour for dusting

Red bean paste:

  • 200 g red bean (canned in water)
  • 2 tablespoon solid fat of your choice (butter, lard, coconut oil)
  • 2 tablespoons sugar



Red bean paste: drain bean, rinse with water and place to the sauce pan. Add water to cover. Bring to the boil, then simmer about 50 minutes until starts to fall into pieces. Drain, pass through the sieve to remove rind. Return to the saucepan, add fat and sugar (you may add more if you like sweet desserts), heat stirring constantly until thicken. Remove from the heat, cool.

Dough: in a bowl mix together flour (Mochiko is crucial), sugar, baking powder and flavouring powder of your choice (strawberry, matcha or something else). This recipe calls for one batch of mochi in one taste, I made mochi two times – one batch of matcha flavoured, the second batch of strawberry flavoured. In a second bowl mix together water and coconut milk. Add wet ingredients to dry ingredients and mix with the spoon until smooth, elastic dough.

Line 9 x 13 inch shallow ceramic, glass or metal baking dish with parchment paper. Spoon the dough (the layer will be low) to the baking pan and bake at 275°F (135°C) for about 1 hour. The dough is ready when is soft, elastic and dry to the touch. Cool in pan.

Remove cooled dough from the pan and cut off hard and over baked strips around the edges. Divide the remaining cake into squares about 2 ½  x 2 ½ inch each. Place one square at the time on the palm of your not dominant hand. Place small ball of the bean paste in the middle and fold corners to the middle to cover the filling. Shape in hand as ball or oval. Make sure you dusted hands and working surfaces with corn starch to avoid stickiness. Dust each mochi with thin layer of corn starch after you shape it. Store in air tight container up to four days.


Category: Cookies.

Tags: bean, glutenfree, matcha, strawberry, vegan.

Sweet wreath buns with pistachio and white chocolate

Sweet buns shaped as small wreaths. The filling is placed in the whole surface not only in the center as often in that kind of buns. The dough is soft and fluffy thank to the brioche technology applied here. The pistachio white chocolate filling is very tasty and interesting greeny. Enjoy!


6 wreaths buns



  • 4 teaspoons dried yeast
  • 100 ml (3.5 oz) lukewarm milk
  • ½ cup minus 1 tablespoon (80 g) sugar
  • 3 cups (480 g) bread flour
  • pinch of salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼  cup (120 g) butter, softened


  • 120 g (4 oz) white chocolate
  • 100 ml (3.5 oz) whipping cream
  • ½ cup finely chopped pistachios


  • egg wash made of 1 egg and 1 tablespoon milk



Line a baking sheet with parchment paper.

Make filling: pour the cream to the saucepan and bring to the boil. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then mix chocolate until incorporated. Let it cool completely. Stir in chopped pistachios.

Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Gradually add butter (1 tablespoon at the time) and mix on medium speed until dough is smooth (8-10 minutes) 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. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

Place dough on a floured surface and roll out one into a 24 x 12 inch (60 x 30 cm) rectangular. Cut into six vertical strips (4 x 12 inch / 10 x 30 cm each). Spread the filling evenly onto each strip. Roll each strip into log starting with longer edge (you will have six logs 12 inch/30 cm long). Cut out each log lengthwise, turn both parts cut side up and braid together. Seal the ends together forming a wreath. Place wreaths on prepared sheet and let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You may also place tray in the fridge for overnight and bake buns the next morning. Remove them from the fridge 15 minutes before baking and place in a warm place. Brush the tops with egg wash before baking.

Bake for 25-30 minutes (depending on the oven type) until the dough is golden and sounds hollow by taping the base. Serve warm or cooled.


Category: Yeast cakes.

Tags: chocolate, pistachio, yeast.

Pistachio blood orange upside-down cake

Upside-down cake is baked different than usual and inverted after baking. This method let us save the pretty looking whole fruits on the top of the cake. In the recipe below they are blood oranges which are now widely available. Inside the cake along with orange hint we will find big load of pistachios which pair perfectly with citrus fruits. The cake has really nice structure, is not dry and stays fresh for three days at least. And looks beautiful on the table. Enjoy!


round spring pan 9 inch



  • 2 blood oranges
  • 3 tablespoons turbinado sugar


  • ½ cup + 1 tablespoon (125 g) butter, softened
  • ¾ cup (150 g) sugar
  • zest of 1 blood orange
  • 3 eggs
  • 1 cup (250 ml) Greek yoghurt (natural)
  • 1 ¼ cups ground pistachios (I used unsalted)
  • 1 cup (160 g) all purpose flour
  • 2 teaspoons baking powder



Preheat oven to 350°F (180°C). Important: cake should be baked in spring pan (zipped). In the oven orange juice will drip off the pan (place baking sheet on the lower oven shelf) what causes in pretty look and proper structure of the fruits. If the pan would be tight the juice would stay inside and cook fruits which fall apart.  

Grease the pan with butter and line with parchment paper (sides and bottom). Grease again (sides and bottom - over the paper) and sprinkle with turbinado sugar. Slice oranges (in zest) thinly. Place half circles on the side around the perimeter and place half circles on the bottom around the perimeter. Place whole slice in the middle of the bottom. Set aside.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add orange zest, mix together. Add yoghurt and pistachios, mix together. Add flour with baking powder, mix until incorporated. Spoon the cake mixture carefully over oranges. Bake for 1 hour (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pan for 5 minutes.  Then remove cake from the pan and transfer to the cooling rack placing cake upside-down (oranges up). Cool completely. Cooled cake is very easy to be cut (even orange zest part).


Category: Fruit cakes.

Tags: orange, pistachio.

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