Mini pumpkin bread with maple syrup

Of course they are not real bread – they are cakes. The name is connected to the size and shape of loaf. Maybe they should be called rather square muffins. We have Autumn season so the right time for pumpkin baking. Here the combo with maple syrup what is very successful if we speak about taste. For more joy the top is poured with maple caramel. The cake smells like Autumn and is very moist (maybe even sticky). It matches perfectly the Autumnal vibe (and a cup of coffee). Enjoy!


6 mini loaf or 12 – hole muffin pan



  • ½ cup plant oil
  • ¾ cup maple syrup
  • ½ cup dark brown sugar
  • 2 eggs
  • 1 ½ cup pumpkin puree (store bought or home made)
  • ¼ cup kefir or buttermilk
  • 1 tablespoon orange zest
  • ¼ cup pecans (cut roughly)
  • ¼ cup raisins
  • 1 ¾ cup all purpose flour
  • 1 teaspoon soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon

Maple caramel:

  • ½ cup maple syrup
  • 3 tablespoons butter
  • ¼ cup whipping cream



Grease and dust with flour mini loaf pan or line 12 – hole standard muffin pan. Preheat oven to 350°F.

In a bowl of a stand mixer beat oil, sugar and maple syrup until light. Add eggs, one at the time beating until combined. Add pumpkin puree, kefir and orange zest. In a separated bowl mix flour, soda, baking powder, cinnamon and salt. Gradually add flour mixture to the oil mixture mixing until just combined. Add pecans and raisins. Fill each pan hole to the ¾ of capacity. Bake for 40-45 minutes (the wooden skewer inserted into the centre could be a little covered with crumbs). Leave in the pan for few minutes then transfer to a wire rack to cool completely.  

Prepare maple caramel: pour maple syrup to the sauce pan and heat until boiling. Boil for further 5 minutes until darker slightly. Stir in butter and cream and cook for 5-10 minutes until slightly thicken. Cool slightly. Pour over cakes before serving.






Category: Tea- and bundtcakes.

Tags: maple syrup, pecans, pumpkin, raisins.

Simple plum cake

Among many plum bakes this one distinguishes itself with simplicity and quick preparing. The cake is fluffy and soft, smells of almond and plum juice. Perfect for every Autumn tea time. Enjoy!


round pan ø 9 inch



  • ½ cup + 2 tablespoons butter
  • 2/3 cup sugar
  • 1 teaspoon almond extract
  • 3 large eggs
  • zest of half lemon
  • 2 cups all purpose or cake flour
  • 2 teaspoon baking powder
  • pinch of salt
  • ¼ cup kefir
  • 14-15 (blue/prune) plums, pitted and halved
  • 2 tablespoons sliced almonds

icing sugar for dusting


Preheat oven to 350°F (180°C). Line the pan with parchment paper.

In the bowl of an electric mixer beat butter, almond extract and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add lemon zest, mix together. In another bowl mix together flour, baking powder and salt. Gradually add the flour mixture to the butter mixture and mix until all ingredients are combined. Add kefir, mix until incorporated. Spoon the cake mixture to the pan. Arrange plum halves around the outer edge (cut side down, slightly slanted). Fill the same way the center surface. Sprinkle with sliced almonds. Bake (preferably in convection oven) for 40 minutes (until the wooden skewer inserted into center comes out clean). If you bake in traditional oven maybe you will need to use broil mode for 3-5 minutes after baking. Remove from the oven, cool in pan for 1 hour then transfer to a plate.

Dust with icing sugar before serving.




Category: Fruit cakes.

Tags: almonds, plums.

Cereal cake with plums

Easy sponge cake, which contains three cereals: wheat, oat and corn. It is hard to explain but the taste is really cereal-y, rustic, autumnal nostalgic. The plums addition revives the flavour, gives sourness and intensity. The texture is moist and fluffy but still light. Stays fresh for few days. Enjoy!


10 cups budtcake pan



  • ½ cup corn meal
  • 1 cup rolled oats
  • 1 ½ cups whole wheat flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 ¼ cups dark brown sugar*
  • 1 cup natural kefir
  • ¾ cup milk
  • 6-8 plums (I used blue/prune plums), pitted and halved

*if you like very sweet cakes add ¼ cup more sugar



Preheat oven to 350°F (180°C). Grease pan and dust with flour.

In a bowl mix together corn meal, oats, flour and baking powder.

In the bowl of an electric mixer beat oil and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add milk and kefir, mix together. Gradually add the flour mixture to the wet mixture and mix until all ingredients are combined. Press plum halves into the dough arranging them one by one in a row in the middle between longer sides. Bake for 45-50 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, cool in pan then transfer to a plate.



Category: Tea- and bundtcakes.

Tags: cereal, oat, plums.


Rugelach are small, filled crescents. They are traditional Jewish baking and stem from Jewish society located in Poland. You can find them nowadays in many bakeries in Israel. The pastry for rugelach is neither typical shortbread nor yeast. It consists of butter, cream cheese and flour, which composition gives flaky and soft dough at the same time. Traditional filling contains nuts however the combos could vary depending on baker’s taste. Rugelach are delicious and still fresh on the next day unlike yeast dough. Enjoy!


36 cookies


 Ingredients for pastry:

  • 200g butter, soften
  • 200 g cream cheese
  • 5 tablespoons icing sugar
  • 2 ¼ cups all purpose flour


  • 5-6 tablespoons plum marmalade (optional mixed with 1 tablespoon cocoa powder)
  • 1 cup walnut pecan nuts
  • ¼ cup raisins
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Egg wash:

  • 1 egg
  • 1 tablespoon milk




Make pastry: in the bowl of a stand mixer place the softened butter, cream cheese and sugar and beat until light and fluffy. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). 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.

Make filling: chop nuts finely. Add remaining ingredients (except marmalade) and mix until combined.

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Place the cooled pastry on a lightly floured surface and divide into three. Roll out each part into 1/5 inch thick and circle shaped piece. Cut each circle into four quarters. Cut each quarter into three identical triangular pieces. You will get 12 triangles of each piece of dough. Spread thin layer of marmalade over each triangle piece. Place 1 teaspoon of the filling  onto wider end of each triangle. Roll each piece starting with the wide end with filling. Make egg wash: in small bowl whisk with fork egg and milk.

Place prepared crescents onto baking sheets and brush their tops with egg wash.

Bake cookies (one sheet at the time) for 20-22 minutes until golden beige. Cool on a wire rack. Dust with icing sugar before serving.



Category: Cookies.

Tags: chocolate, pecans, plus, raisins, walnuts.

Chocolate cake in black currant mousse

The composition of dark chocolate and black currant fruit is incredible good. The combo of soft, fluffy cake and foamy fruit mousse is positively surprising. Adding to them mirror chocolate glaze make this dessert sophisticated, elegant looking and ties together all flavours. Everything you will find in every piece of this delicious dessert. Enjoy!


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

round spring pan 9 inch and two round 7-8 inch pans


 Chocolate sponges (two):

  • 1 ¼ cups all purpose flour
  • 2/3 cup cocoa powder
  • ½  teaspoon soda
  • 2 teaspoons baking powder
  • ½  teaspoon salt
  • 100 ml plant oil
  • 1 and 1/3 cups sugar
  • 1 egg yolk
  • 1 egg
  • 1 ½  teaspoons vanilla
  • 1 cup milk
  • 2/3 cup hot strong brewed coffee


  • 800 g black currants (fresh or frozen)
  • juice of half lemon
  • ¾ cup sugar
  • 3 tablespoons gelatine
  • 450 ml whipping cream
  • 8-10 tablespoons icing sugar

Mirror glaze:

  • ½ cup +2 tablespoons sugar
  • 3 tablespoons water
  • 5 tablespoons cocoa powder
  • 1/3 cup whipping cream
  • 2 teaspoons gelatine


Chocolate sponges: grease and line baking pans. Preheat oven to 325°F.

In a medium bowl mix together flour, 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 (or longer - until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

Mousse layer: place black currants, sugar and lemon juice in a saucepan and heat until sugar dissolves and fruits burst. Transfer to the blender and blend until smooth. Place half of the gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Add to half of warm puree and mix together. Whip the half of whipping cream with half of icing sugar* until stiff peaks. Gradually add prepared half of black currant puree and whip together.

Line the bottom of 9 inch spring pan with parchment paper. On the base – in the center place first chocolate sponge and pour over black currant mousse. Place to the fridge for ½ - 1 hour.

After this time make the second half of black currant mousse repeating steps described above. Remove the pan from the fridge, place in the center the second sponge and pour over the second half of the mousse. Even the surface and place to the fridge for overnight.

The next day carefully remove the cake from the pan. Place on a serving plate and decorate with mirror glaze.

Make the glaze: place the gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. In a saucepan place su gar and water and heat until sugar dissolves. Add cocoa and cream and mix until combined. If the mixture is not smooth strain it through the sieve. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Add to the warm glaze and mix. Cool the glaze slightly In the fridge to allow thickening.

*my cakes and desserts are not very sweet. You may try every layer on every step of preparing and add more sugar if you want, remembering that sugar is less detectable in frozen/cooled desserts. 


 Category: Fruits cakes.

Tags: black currant, chocolate.

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