• This is easy and very tasty cake perfect for everyday coffee rest or for occasions. Preparing is not time consuming and the effect is excellent. Two flavours: lemon and almond interface in harmonious way and are detectable in every bit. Thanks to almond flour and almond liqueur the cake is soft, fluffy and moist, stays fresh for few days. I forestall your doubts – alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a layer of lemon curd only because I had leftovers from another baking, you may omit it but I recommend it to add – perfectly emphasises the taste and the level of delight. Enjoy!

     

    10 cups budtcake pan

     

     Ingredients:

    • 1 cup butter, melted
    • 1 cup sugar
    • 2 tablespoons lemon zest
    • 2 teaspoons vanilla extract
    • 1 teaspoon almond extract
    • ½ cup milk
    • 3 eggs
    • ½  cup almond liqueur (I used Baileys Almande 13% alc.)
    • 2 cups all purpose flour
    • 1 cup ground almonds (almond flour)
    • 2 teaspoons baking powder
    • ¼  teaspoon salt
    • 3 tablespoons lemon curd (optional)

    Icing:

    • ½ cup icing sugar
    • 3-4 tablespoons almond milk or cow milk with 1 teaspoon almond extract

     

     

     

    Preheat oven to 350°F. Grease the pan and dust it with flour.

    In a bowl stir together melted butter, lemon zest sugar and both extracts. In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and almond liqueur to the butter mixture and stir (or mix with electric mixer) until combined. Add flour, ground almonds, baking powder and salt and mix until incorporated. Spoon the 2/3 of cake mixture to the prepared pan. Pour the lemon curd over it avoiding touching the sides of the pan. Spoon the rest of the cake mixture on the top. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cooled then remove from the pan.

    Make icing: beat icing sugar with milk of choice until smooth and thick but still liquid icing. Pour the icing over the top of the cake.

     

     

     

     

    Category: Tea- and bundtcakes.

    Tags: almonds, lemon.

  • 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

     

     Base:

    • 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

     Filling:

    • 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.

  • Scandinavian Mazarin is a Northern version of French filling called frangipane (classic creamy mixture made of almonds, sugar and butter). The difference is that almond flour is replaced here by marzipan. The second difference is that the filling is twice sweeter because marzipan contains sugar added. After baking this filling is also a little different – not so tight like frangipane but more like a thick custard. Sour fruits are needed on the top to make the whole cake more harmonious, however if you are not fans of very sweet cakes I recommend to reduce the amount of sugar in the filling. I do not like so sweet cakes nevertheless I ate it with pleasure. Enjoy!

     

    1 tart ø 10 inch

     

    Ingredients for the base:

    • 2/3 cup (150g) softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2  cups (320g) all purpose flour

    Filling:

    • 150 g marzipan (raw masse)
    • ½ cup (100g) sugar
    • ½ cup minus 1 tablespoon (100g) butter
    • 2 eggs
    • 3 tablespoons (21g) corn starch (corn flour)
    • 10-12 blue plums, halved and pitted

     

    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 vanilla, 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.

    Make filling: grate the marzipan on the big holes grater. Add all remaining ingredients except plums and mix together until smooth.

    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. Pour the filling mixture over the base. Arrange plums halves all over the filling (cut side up). Place the tart in the fridge until the oven is heated.

    Bake at 350°F for 45 minutes (until the pastry is golden brown and the filling is set). Cool after baking on a wire rack. Dust with icing sugar before serving.


     

    Category: Pastries/tarts.

    Tags: almonds, marzipan, plums.

  • These cookies come from German tradition and are known as ‘Mohntaschen’ what means poppy seeds pockets. They were made of shortbread pastry and filled with poppy seeds filling. Later they were adapted into Jewish kitchen where are known as ‘Hamantaschen’ what means Haman’s pockets. Today they can be filled with many various fillings depending on what the baker likes. I filled them with blood oranges marmalade and almond black sesame frangipane. After baking I named them: Napoleon’s hats because they look exactly like those hats. Enjoy!

     

    about 46 cookies

     

    Ingredients for pastry:

    • 2/3 cup butter, soften
    • 7 tablespoons icing sugar
    • 1 egg
    • 2 cups all purpose flour

    Filling 1:

    • 5-6 tablespoons blond oranges marmalade (recipe here)

    Filling 2:

    • ½ cup ground almonds
    • 4 tablespoons sugar
    • 1 tablespoon black sesame seeds
    • 1 tablespoon flour
    • 1 tablespoon butter, melted
    • 1 egg

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and 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.

    Make filling 2: grind sesame seeds in coffee grinder or crush with pestle and mortar. Add to remaining ingredients and mix until smooth paste.

    Place the cooled pastry on a lightly floured surface and divide into half. Roll out the first part into 1/5 inch thick. Cut off circles 3-3.5 inch in diameter. Place 1 teaspoon of the filling 1 in the Middle of each circle. Lift up the edges and seal in three points making vertices of an equilateral triangle. Reroll scrapes if necessary and make more circles. Place all cookies onto large sheet lined with parchment paper and put into fridge.

    Repeat with the second part of the pastry but use the filling no 2. Place cookies on second large line sheet and put into fridge. All cookies have to spend one hour in the fridge at least. You may also leave them there for overnight and bake the next day.

    Preheat oven to 350°F. Bake cookies (one sheet at the time) for 20-25 minutes until golden beige and the filling is set. Cool on a wire rack.


     

    Category: Pastries/tarts.

    Tags: almonds, orange, sesame.

  • 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)

     Assembly:

    • 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.

  • This is very easy to prepare tart, I would even say for beginners bakers. Shortbread crust, marzipan, plums – that is the secret of the dessert. If you like to bake seasonal this tart is a very good idea and I recommend to use blue plums (Italian plums). Simplicity of this dessert takes away nothing of its flavour, you will be delighted how wonderfully it melts in your mouth. Enjoy!

     

    1 tart ø 10 inch

     

    Base:

    • 2/3  cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 1 teaspoon vanilla paste
    • 2 cups all purpose flour

    Filling:

    • 150 g marzipan (store bought or homemade – recipe here)
    • 300 g plums
    • 2 tablespoons turbinado sugar
    • 2 tablespoons sliced almonds

     

     

    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 vanilla, 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.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Fill pan with prepared pastry and press to place properly. Roll out marzipan to the circle the same size as pan bottom. Place the marzipan layer onto prepared pastry. Halve plums, remove pits. Arrange plums in the pan in the shape of rosette starting at outer side. Each fruit half should be half-laying and leans against the former one. Sprinkle with sugar and sliced almonds. Place the tart in fridge until oven is heated.

    Bake at 350°F for 45 minutes (until filling only slightly bubbles and the crust is golden brown). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags: almonds, autumn, marzipan, plums.

  • This is yummy, soft and fluffy yeast pull apart cake layered with almond butter and sliced almonds. The cake is baked as a loaf made of 18 square pieces which partially got together after baking and look like harmonica. Very practical in eating – you do not need a knife just pull one fluffy piece. The cake is really tasty, in my house disappeared just after baking and that’s good because all yeast bakes are best the same day. Enjoy!

     

    loaf pan 8 ½ x 4 ½ inch

     

    Ingredients:

    • 2 ¾ cups bread flour
    • 2 ½ teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup minus 1 tablespoon butter, melted
    • 2 eggs
    • 1 teaspoon almond extract

    Filling:

    • 150 g almond butter (store bought)
    • 75 g sliced almonds
    • 2 tablespoons sugar (only if butter is unsweetened)

     

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 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, almond extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Grease the pan.

    Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Spread the almond butter evenly and sprinkle with sugar (only if butter is unsweetened). Sprinkle with almond slices. Cut into six straps (each 4 inch wide and 12 inch high). Make two stacks, each made of three straps, laying one strap on top of the another spread side up.  Cut each stack across into three squares (4 x 4 inch each). Place all square dough pieces into the pan standing them vertically, one after the other. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 30 minutes until light brown in colour. Serve warm or cooled.


     

    Category: Yeast cakes.

    Tags:almonds, yeast.

  • That is an easy dessert in fact. There are only three ingredients and not much work required. Raspberry mousse is delicate and light as a cloud and what is most important – not made of sugar. Glazed with dark chocolate which gives some sweetness and more intensive taste. Beehives could be served directly on the plate or placed on a biscuit. I choose glutenfree almond cookies which perfectly match the mousse. Enjoy!

     

    12 pieces

     

    Almond cookies:

    • 200 g finely ground almonds (almond flour)
    • 200 g icing sugar
    • 40 g egg whites (of 2 eggs)

     Raspberry mousse:

    • 500 g raspberries (could be frozen)
    • 2 tablespoons gelatine
    • 250 ml whipping cream
    • sugar (or other sweetener) optional

     Glaze:

    • 200 g dark chocolate (55% cocoa or more)
    • 1 tablespoon oil

     

     

    Make cookies: in a bowl of a stand mixer combine almond flour and icing sugar. Add egg whites and beat until the dough forms smooth and firm mixture. Shape it into a ball, wrap in cling film and place in the fridge for 2-4 hours. After this time dust a surface with rice flour and roll out the dough in 1/5 inch thick square. Cut out circles about 3 inch (7.5 cm) in diameter. Place them on a baking sheet lined with parchment paper and bake in the oven preheated to 400°F for 8-10 minutes (until slightly gold). Cool on a wire rack.

    Raspberry mousse: set aside 24 raspberries (if frozen keep them in freezer). Place remaining fruits in a saucepan and heat until become puree.  Pass them through the sieve to discard seeds. You should have about 250 ml raspberry juice. Return to the pan and heat to 80°F. Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Stir in warm raspberry mixture. Now you should decide if you want to add some sugar or other sweetener.

    Beat the cream until soft peaks forms. Gradually pour the raspberry jelly still beating until become stiff mixture.

    Place the mousse in a piping bag with large plain nozzle and pipe spiral beehives onto a baking sheet lined with parchment paper. They should be about 2 3/5 inch (6.5 cm) in diameter. When you make half of the beehive stop for a moment and place inside 2 raspberries one on the other (see the last picture). Place the beehives in the freezer for 1-2 hours.

    Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove beehives from the freezer and place them on a wire rack placed over flat dish. Pour the chocolate over desserts and place them for 5 minutes into the freezer to set. You can also brush the chocolate with silicon brush. Store in fridge. Place each beehive on an almond biscuit before serving.  


     

    Category: Desserts/icecreams.

    Tags:almonds, chocolate, glutenfree, raspberry.

  • Ricciarelli are Italian biscuits made of ground almonds and egg whites. They are crunchy outside and chewy inside. They are gluten free and fat free. These biscuits could be baked in various flavours –I choose chocolate for divine taste. Before baking ricciarelli are richly dusted with icing sugar which causes the pretty pattern after baking because skin under the sugar pops and shows darker colour. The taste is just amazing and far better than macarons as not so sweet. Enjoy!

     

    about 25 pieces, depending on size

     

    Ingredients:

    • 165 g ground almonds (almond flour)
    • 220 g icing sugar
    • 2 tablespoons cocoa powder
    • 110 g dark chocolate
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 2 large egg whites

     

    • 100 g icing sugar for coating

     

     

    Melt the chocolate in double boiler or microwave. Cool slightly. In the bowl mix together ground almonds, cocoa powder and icing sugar. In separated bowl mix with electric mixer egg whites until stiff peaks form. Add vanilla and almond extract. Combine together almond mixture and egg whites foam. Stir in melted chocolate and mix with a spatula until smooth mixture. Cover the bowl with a cling film and chill in the fridge for overnight.

    Preheat oven to 320°F. Line a baking tray with parchment paper.

    Cut the dough mixture into 25 balls. Roll out each portion into ball and flatten to become oblong shape about 0.4 inch high. Scatter the additional 100 g icing sugar into a bowl and deep each biscuit in. Coat them with thick layer of sugar. Place all biscuits on the baking tray and bake for 20-22 minutes until crinkled on the surface. They will be still soft after baking and they become harder by cooling.


     

    Category: Cookies.

    Tags: almonds, chocolate, Christmas, cocoa, glutenfree.

  • The tart with peaches and blueberries is a very delicious dessert as peaches are the most tasty fruits in bakes. Classic shortbread base, the layer of almond frangipane and lots of fruits on the top. Blueberries are here only an addition, the peaches rule definitely. For having fun and pretty look I shaped some peaches into roses – it is not complicated and the effect really impressive. Enjoy!

     

    1 tart ø 10 inch

     

    Ingredients for the base:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 1 teaspoon pure vanilla extract
    • 2  cups all purpose flour

    Filling:

    • 10 pieces (small) fresh peaches
    • 100 g blueberries
    • 3 ½ oz (100 g) almond flour
    • 1/3 cup (70 g) sugar
    • ¼  cup (50 g) butter, softened
    • 1 egg

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in the egg and vanilla, 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.

    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. Re-roll the remaining pastry and cut out the circles 2 inch/5 cm in diameter.

    Make the filling: beat all ingredients (except the peaches and blueberries) together to thick smooth paste. Spread this paste over the pastry on the bottom of the pan.

    Wash peaches, remove pits, cut into thin slices. Take 6 pastry circles and put them together shaping a line – each circle should partially lay on the previous one. Put the six peach slices over the pastry shaping the line in the same way. Fold the bottom part of pastries over the peaches (see the picture below). Roll the pastry-peach line creating a rose shape. Make eight roses and place them in the center of prepared pan pressing slightly into the filling. Cover the remaining space over the filling with sliced peaches. Sprinkle with blueberries.

    Heat the oven to  400°F/200°C. Place the tart to the fridge while the oven is heated.

    Bake at 400°F/200°C for 20 minutes then lower the temperature to 350°F/180°C and bake for further 20-25 minutes (until the pastry is golden brown and the fruits’ juice will be leaking). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags: almonds, blueberry, peach.

  • 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

     

     Ingredients:

    • 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.

  • This simple and easy to be prepared cake is not typical Christmas cake but for me could be good for festive days or less official celebration. The combination of maple syrup and persimmon tastes with orange flavour and desiccated coconut (which gives crunchy texture) create sophisticated and delightful cake. The second layer of persimmon slices added after baking look very vibrant and are pretty colourful decoration of the table. The whole cake is moist and soft and stays fresh for 3 days. Enjoy!

     

    spring pan ø 9 inch

     

     Ingredients:

    • 1/3 cup butter
    • 1 cup maple syrup
    • 4 persimmons
    • 2/3 cup butter
    • 1 ½ cups sugar
    • 1 tablespoon orange zest
    • 3 large eggs, divided
    • 1 ½ teaspoons vanilla extract
    • 1 ½ cups  all purpose or cake flour
    • 1 ½ teaspoon baking powder
    • ¾ cup milk
    • ¾ cup desiccated coconut
    • 2 tablespoons sliced almonds

     

    Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

    Prepare persimmons: in a medium saucepan place 1/3 cup butter and maple syrup and bring to the boil. Boil for further 10-15 minutes until mixture slightly thicken. Meanwhile slice two persimmons into thin slices.  Pour half of the syrup to the pan and arrange fruit slices over there. Reserve remaining syrup.

    In the bowl of an electric mixer beat remaining butter, orange zest and sugar until light and fluffy. Add egg yolks (one at the time) and mix together. With the last egg yolk add vanilla extract. In another bowl mix together flour and baking powder. In next another bowl beat egg whites with electric mixer until stiff peaks. Gradually add the flour mixture to the butter mixture alternate with milk and mix until all ingredients well incorporated. To the end add desiccated coconut and mix until combined. When the cake mixture is ready stir in egg whites foam mixing gently with rubber spatula. Spoon the cake mixture to the pan over persimmon layer. Work carefully in order not to move fruits. Sprinkle with sliced almonds. Bake for 1 hour and 20 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (persimmons now must be on the top). Before serving decorate with remaining two persimmons (sliced thinly) and sprinkle with remaining syrup.


     

    Category: Fruit cakes.

    Tags: almonds, coconut, maple syrup, orange, persimmon.

  • Vanille Kipferln are traditional German shortbread crescents baked in Advent time. Pastry is more flaky than typical shortbread because of almonds addition. After baking crescents are stiff outside and crispy inside. They stay fresh for few days. Vanilla seeds from the vanilla bean give very clear, intensive vanilla flavour. Beware not to eat them all. Enjoy!

     

    about 58-60 pieces (depending on size)

     

     Ingredients:

    • 2/3 cup + 2 tablespoons (180 g) softened butter
    • ½ cup + 1 tablespoon (90 g) icing sugar
    • 100 g almond flour
    • seeds of 1 vanilla bean
    • 1 teaspoon pure vanilla extract
    • 2 egg yolks
    • 1 ¾ cup (280 g) all purpose flour

     

     

     

    Place all ingredients in the bowl of a stand mixer and mix until smooth, tight dough (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 2-3 hours (or overnight).

    After cooling time remove dough from the fridge. Tear away walnut size portions and fill with it crescents mould (one portion – one hole). If you do not owe special mould roll each portion with your fingers into a log shape and fold ends to create crescent. Prepared without mould cookies place on a baking tray lined with parchment paper.

    Bake at 350°F (180°C) for 10 to 18 minutes (depending on the oven condition). The crescents should be lightly browned and set. Just after baking they are still tender and become hard when getting cold. Cool after baking on a wire rack. Dust with icing sugar before serving.

     

     

    Category: Cookies.

    Tags: Almonds, Vanilla.

  • I have never thought I can be interested in making vegan treats. I usually bake ‘normal’ cakes and do not care about using only plant based ingredients. But since I have two books from Virpi Mikkonen I started to try some vegan recipes. And I can say these healthy sweets are really tasty. Maybe I will not become declared vegan, not today at least, but I find these truffles truly delicious and I enjoy them very much. Oh, and remember, licorice is sweet, not spicy.

     

    about 25 pieces

     

     Ingredients:

    • ½ cup almonds
    • 2 tablespoons chia seeds
    •  5 tablespoons black sesame seeds
    • 4 dried figs, stemmed
    • 2 prunes, pitted
    • 1 tablespoon licorice powder
    • ½ teaspoon vanilla extract
    • 1 teaspoon honey
    • 2 tablespoon dark agave syrup
    • pinch of salt

     Chocolate icing:

    • ½ cup raw cocoa nibs
    • 1 teaspoon coco nut oil
    • 1 tablespoon (or more) honey
    • pinch of salt

     Top decorating:

    • licorice powder
    • black sesame seeds

     

     

    Grind almonds in a food procesor to fine crumble. Cut figs and prunes to small parts using kitchen scissors. Add to the almonds. Add all remaining ingredients and process to a smooth dough. You can add more of licorice or sweetener if you like. Form small balls of the dough. Place in a freezer for few minutes to set.

    Make the chocolate icing: melt cocoa nibs with coconut oil to a liquid. Add sweetener and salt.

    Remove balls from the freezer and using toothpick dip each in chocolate icing. Sprinkle with licorice powder or sesame seeds. Place again in the freezer for 15 minutes until icing is set. Keep in the fridge.

     

     

     

     

    The recipe comes from 'It's a pleasure' book, a little modified by me.

    Category: Desserts/icecream.

    Tags: almonds, chocolate, cocoa, coconut, dates, glutenfree.

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