• Autumn is coming, apple cakes are coming. There is a wide range of apple bakes: on the shortbread base, on the sponge base, with cooked apples, with apple puree, with sliced apples. And many more. I have few other apples recipes on my blog as well and today recipe is apple pie with raw (until oven) apples. Just to remind: pie is deeper than a tart and usually its top is covered with second pastry layer. If you do not have pie pan you can bake this recipe as a tart as well. Apples come raw to the pastry and they are baked together. The whole dessert is very yummy. Enjoy!

     

    2 pies ø 4.5 inch or 1 bigger ø 10 inch

     

    Base:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 2 cups + 1-2 tablespoons all purpose flour

    Filling:

    • 3 large apples (I used Granny Smith)
    • ½ cup dark brown sugar
    • 1 tablespoon corn starch
    • 1 tablespoon lemon juice
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground all spice

     

     

    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: peel and core apples. Slice thinly. Place all ingredients in a bowl and mix together. Let stand for 30 minutes.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan/s with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Re-roll remaining pastry and cut off shapes to cover the top. You can cut strips to make lattice or cut off small apples (like I did) or other shape as desired. Do some small holes in top cover to let the steam go out.  Place pies in the fridge until the oven is heated.

    Bake at 350°F for 45 minutes (until filling stops to bubble). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags:apple, autumn, cinnamon.

  • These cookies are perfect for autumnal afternoons with cup of warm tea. Cinnamon flavour with a portion of crunchy nuts pieces. To fulfil the mood they are decorated with Autumn motives. My children could not stop to eat them and I agree they are very tasty. Enjoy!

     

    about 50 pieces, depending on size

     

    Ingredients:

    • 2/3 cup butter, softened
    • ¾  cup sugar
    • 1 ½ teaspoons ground cinnamon
    • pinch of salt
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2 cups flour
    • 2/3 cup hazelnuts, chopped

     

     

    In the bowl of a standing mixer beat butter, sugar, cinnamon and salt until light and fluffy. Add egg and vanilla, beat. Add flour and beat until the dough forms tight mixture. Add hazelnuts, mix until incorporated. This dough is softer than usual so cannot form regular ball but should be smooth and tight in structure. Wrap in a cling film and chill in the fridge for 2-3 hour or overnight.

    Preheat oven to 375°F. Line a baking tray with parchment paper. Roll out cooled pastry into 1/5 inch thick circle. Cut out circles (or different shapes) then cut smaller shapes in the middle (I used apple, leaf and nut) but do not remove smaller cookie from bigger one. When ready place them onto prepared tray. Bake for 8-10 (depending on the oven) until blushed and light brown on bottom. Cool on a wire rack.


     

    Category: Cookies.

    Tags: autumn, cinnamon, hazelnut.

  • Vegetable’s content in sweet bakes is more and more popular. Carrot cake is a classic one but we use now beetroot, spinach and other as well. In this mood today I have zucchini cake. And chocolate cake. All in one. The cake is very moist and soft because of zucchini’s addition but we cannot smell it inside. Big amount of chocolate is not overwhelming, the cake is still light and delicate. On the top is cocoa whipped cream perfectly corresponding to the rest of flavours. Enjoy!

     

    8 small loaves 3 ½ x 2 ½ inch

     

     Ingredients:

    • 1 cup sugar
    • ¼ cup butter
    • ¼ cup canola oil
    • 2 eggs
    • 1 ¼ cup all purpose flour
    • 1/3 cup cocoa powder
    • ¼  teaspoon cinnamon
    • ½  teaspoon baking soda
    • ½  teaspoon salt
    • 1/3 cup buttermilk
    • 1 cup grated unpeeled zucchini (1 medium)
    • 2 oz dark chocolate chips

     Topping:

    • 1 cup whipping cream
    • 2 tablespoon icing sugar
    • 1 tablespoon cocoa powder + 1 tablespoon for dusting

     

     

    Preheat oven to 350°F (180°C). Grease and line pans.

    In a bowl of a stand mixer whisk together sugar, butter and oil until light and fluffy. Add the eggs, one at time, beating well after each addition. In a small bowl mix together flour, cocoa, baking soda, salt and cinnamon. Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add grate zucchini and chocolate chips mixing just until combined. Evenly divide the batter among the prepared pans filling three-fourth each. Bake for 25-30 minutes (until a toothpick inserted into the centre comes out clean). Remove from the oven and leave for 20 minutes in pans than transfer into the wire rack to cool completely. Decorate with whipped cocoa cream and dust with remaining cocoa powder.

    Whipped cream: whisk cream until soft peaks forms. Add icing sugar and cocoa powder and whisk until stiff. Place it in a pipping bag and pipe over the top of each loaf.

     

     

     

    Category: Chocolate cakes.

    Tags: cinnamon, chocolate, cocoa, zucchini.

  • Homemade chocolate truffles in winter tastes. Cinnamon and freeze-dried apples covered with caramel glaze are fully in Christmas mood. There are few simple ingredients and not complicated preparing so maybe you make them as a holiday gift for someone? But I understand if you want to save them for yourselves – they are just delicious. And nothing could better match the December treats. Enjoy!

     

    about 20 pieces

     

    Ingredients:

    • 150 ml whipping cream
    • 200 g dark chocolate (I used Belgian 72%)
    • 1 teaspoon cinnamon
    • 2 tablespoons finely chopped freeze-dried apples

    Caramel glaze:

    • 5 tablespoons dark brown sugar (muscovado)
    • 2 tablespoons butter
    • 5 tablespoons whipping cream

     

     

    Place the cream and cinnamon in a small saucepan and bring to the boil. Remove from the heat and stir in dark chocolate cut roughly. Set aside for 5 minutes. Mix together until the mixture is smooth. Mix in the chopped apples. Set aside to cool for 30 minutes. Line a baking tray with baking parchment. Take the small portion (walnut size) with a teaspoon and place onto the baking tray. Chill in the fridge for 30 minutes. Remove from the fridge and shape each portion into regular ball. Chill in the fridge for next 30 minutes.

    Glaze: in a small sauce pan place the butter and brown sugar. Heat slowly until they melt. Add whipping cream, mix together. Bring to the boil. Boil few minutes until slightly thickens. Remove from the heat. Take truffles out the fridge. Deep each in caramel glaze. You may sprinkle with some sprinkles. Chill for few minutes in the fridge. Store in fridge.


     

    Category: Desserts/icecreams.

    Tags:apple, caramel, Christmas, cinnamon, chocolate, glutenfree.

  • This is actually recipe for two cakes. Light modification of additions and you may choose your preferred flavour. The method and main ingredients are identical and additions change the cake into cranberry citrus or cranberry cinnamony and spices cake. The streusel on the top is similar and the difference is in added nuts and flavours. In both cases the cake is delicious and moist, stays fresh and soft. The cranberry fruits are clearly and sour delectable and they refreshing the whole taste. Enjoy!

     

    round spring pan 9 inch

     

     Ingredients:

    • ½ (115g) cup butter, melted
    • 1 cup (200g) sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 ½ cups (240g) all purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup (125ml, 78g) sour cream
    • ¼ cup (62ml) milk
    • 120 g fresh cranberries
    • cake 1. citrus: zest of 1 orange, zest of 1 lemon
    • cake 2. cinnamony: 2 teaspoons cinnamon, ½ teaspoon of each: ground allspices, cloves, anise

     Streusel:

    • ½ cup (80g) all purpose flour
    • ¼ cup (50g) sugar
    • pinch of salt
    • 3 tablespoons (45g) butter, melted
    • cake 1. citrus: ½ cup (120g) chopped walnuts, 1 teaspoon orange zest, 1 teaspoon lemon zest
    • cake 2. cinnamony: ½ cup (120g) chopped hazelnuts, 1/8 teaspoon of each: cinnamon, ground allspices, cloves, anise

    Icing:

    • ½ cup (80g) icing sugar
    • cake 1. citrus: 3-4 tablespoons orange and lemon juice (mixed together)
    • cake 2. cinnamony: 3-4 tablespoons milk with ¼ teaspoon cinnamon

     

     

    Preheat oven to 350°F. Line the bottom of the pan with parchment paper.

    In a bowl of standing mixer stir together melted butter, sugar, eggs and vanilla extract. Add orange and lemon zest for cake 1. (citrus). Add flour, baking powder and salt and mix until incorporated. Add cinnamon and spices for cinnamon cake. Add sour cream and milk, mix until combined. Spoon the cake mixture to the prepared pan. Scatter washed cranberry fruits on the top in way they cover the whole top in one layer. Sprinkle the top with streusel (1. or 2. for desired taste of cake) to cover the fruit underneath. To make streusel just mix all ingredients together with appropriate additions for desired taste of cake. Bake (preferably in convection oven) about 45 minutes or a little longer (in traditional oven) - until the tooth pick inserted into the center comes out clean. Leave in the pan for 15 minutes then remove from the pan and cool on a wire rack. Before serving sprinkle the top with icing.

    Make icing: beat icing sugar with juice (cake 1.) or milk (cake 2.) until smooth and thick but still liquid mixture.

     

     

     

     

     

     

     

     

     

     

    The recipe comes from 'Bake from scratch' magazine however modified by me.

    Category: Tea- and bundtcakes.

    Tags: cinnamon, cranberry, hazelnut, lemon, orange, walnuts.

  • My daughter wanted to bake gingerbread cookies so I developed this recipe which works well and does not require much effort. The pastry must spend only one night in the fridge and after baking cookies become soft during a week in a tin. They taste like classic gingerbread cookies, not too soft, not too hard. I know, Christmas is gone but maybe you will want to eat them for any other Winter teatime. Enjoy!

     

    about 100 pieces

     

    Ingredients:

    • 300 g liquid honey
    • ½ cup icing sugar
    • 60 ml water
    • 2 cups + 3 tablespoons all purpose flour
    • ½ cup wholemeal flour
    • 1 teaspoon baking soda
    • 1 teaspoon mixed gingerbread spices (or pumpkin pie spices)
    • 1 teaspoon cinnamon
    • ½ cup butter, softened

    Sugar icing:

    • ½ cup icing sugar
    • 1 tablespoon warm water

     

     

    Place honey, sugar and water in a small saucepan and bring to the boil. Remove from the heat and cool to the room temperature. In a bowl of a stand mixer place both flours, soda, cinnamon  and spices. Pour over the honey mixture. Beat everything on medium speed until well combined. Add butter, one tablespoon at a time, still mixing. When all butter is incorporated and the dough is smooth shape it in a ball and wrap in a cling film. Refrigerate overnight.  

    Next day preheat oven to the 350°F. Line a cookie tray/s with parchment paper.

    Roll out the pastry on a floured surface. The thickness should be about 1/6 inch. Cut out desired shapes with cookie cutters. Place cookies onto prepared tray/s. Bake in batches, one tray at a time, for 10-12 minutes (depending on the oven – cookies should be only light browned). Just after baking cookies will be soft and become hard by cooling. Place them in an airtight tin with apple peels. After about one week they become soft and ready to eat and decorate.

    Decorate cookies with sugar icing or chocolate. I decorated mines with sugar icing made of icing sugar beaten  with warm water but you may also use royal icing made of icing sugar beaten with egg white. They are also good glazed with melted chocolate.


     

    Category: Cookies.

    Tags:cinnamon, honey, spices.

  • This is autumnal cake for saying ‘good bye’ to leaving Summer. Sponge is glutenfree and made of walnuts. Layered with cooked apples with cinnamon. Whipped cream is in layers and as an outside cover. This is something like apple pie shaped as a cake. Very light, delicate and yummy cake. Enjoy!

     

    spring pan ø 8 inch or 3 sandwich pans ø 8 inch

     

     Sponge:

    • 6 eggs (yolks and whites separated)
    • 1 cup + 2 tablespoons sugar
    • ¾ cup finely ground walnuts
    • ¾ cup corn starch

    Filling:

    • 350 g apples
    • 5 tablespoons sugar
    • juice of ½ lemon
    • 1 teaspoon cinnamon
    • 2 tablespoons corn starch
    • 500 ml whipping cream
    • 7 tablespoons icing sugar
    • 1 teaspoon gelatine

    Caramel sauce:

    • 3 tablespoons dark brown sugar
    • 1 tablespoon liquid glucose
    • 5 tablespoons whipping cream

     

    Preheat oven to 350°F. Line pans with parchment paper, do not grease them.

    Sponge: In a bowl of a stand mixer beat egg whites until soft peaks. Gradually add sugar and beat until stiff and glossy. On the lower speed add egg yolks, one tablespoon at the time. In separated bowl mix together walnuts and corn starch. Stop the mixer and gradually add dry ingredients mixing gently with rubber spatula (do not use mixer!). Spoon the mixture evenly into prepared pans or to one spring pan. Bake for 25 minutes. Cool in pans.

    Filling: wash and peel apples. Cut into smaller pieces (not very small). Place in a sauce pan along with sugar, cinnamon and lemon juice. Cook until apples are tender. Add corn starch and cook for further 5 minutes. Remove from the heat and set aside to cool.

    Place gelatine in a small bowl and cover with water. Leave for 5 minutes. Melt in a double boiler or microwave. Beat the whipping cream with icing sugar until stiff. Add liquid gelatine and beat  for 10 seconds.

    Remove cooled sponges from pans. One big sponge (if you used spring pan) cut horizontally into three layers. Place the first sponge layer on a plate. Spread the half of apple mixture on. Spread 4 tablespoons whipped cream over the apples and cover with second sponge layer. Repeat spreading with apples and cream and cover with third sponge layer. Spread remaining whipped cream on the top and sides of the cake.

    Make caramel sauce: place All ingredients in a small sauce pan and heat until sugar dissolves. Cook few minutes until smooth and thick sauce. Pour the sauce over the top of cake and let it drip down on sides.


     

    Category: Layered.

    Tags: apple, cinnamon, glutenfree, walnuts.

  • Very easy however a little time consuming treat. Two pieces of pastry and apple filling in between. If you want to make them quicker shape the upper pastry as a square as well and make a small hole in the middle. I cut it into strips and arranged in lattice pattern. It please the eye and that’s it. But does not the look really mean a lot? And the taste is absolutely trusted – thanks to apples. Enjoy!

     

    12-14 pieces

     

    Ingredients for the base:

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

    Filling:

    • 2-3 apples peeled and sliced
    • 5 tablespoons dark brown sugar
    • 1-2 teaspoons cinnamon

    Topping:

    • 1 egg yolk
    • 1 tablespoon milk
    • 1 tablespoons granulated sugar

     

    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.

    Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Divide into half. Cut the first part of pastry into squares 3 x 3 inch (8 x 8 cm) each. Place apple slices onto and sprinkle with sugar mixed with cinnamon. Cut the remaining pastry into strips 3 inch (8 cm) long and 1/3 inch (0.8 cm) wide. Arrange the strips on the apples making lattice pattern. Press the ends with a fork to seal the top and bottom together. You may also damp them with cold water or egg white to stick better.

    Beat the egg yolk with milk in a small bowl and brush the top of the pastry (strips) with. Sprinkle with granulated sugar. Place the sheet in the fridge until the oven is heated.

    Bake for about 20 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags: apple, cinnamon.

  • 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.

  • Simple and quick in preparing but very tasty. That is the decribing of carrot cake. Today shaped as mini loaves, slightly bigger rectangular muffins. The top is covered with a dollop of mascarpone cheese what is always a good idea and gives a bit of delight. Enjoy!

     

    8 small loaves or 1 large

     

     Ingredients:

    • 125 ml canola oil
    • ¾ cup sugar
    • 2 large eggs
    • 1 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • ¼  teaspoon soda
    • ¼  teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon pumpkin spice mix
    • 50 g raisins
    • 50 g pecans (chopped finely)
    • 1 ½ cups fresh carrot, shredded

    Frosting:

    • 125 g mascarpone cheese
    • 2 tablespoons icing sugar
    • few pieces whole pecans

     

     

    Preheat oven to 350°F. Line pans with parchment paper.

    Mix in a bowl oil, eggs and sugar. Add raisins and pecans. In another bowl mix together flour, baking powder, soda, salt, cinnamon and spices. Add wet ingredients to dry ingredients and mix until well combined. Add shredded carrot and mix until incorporated. Spoon the cake mixture into pans up to ¾ capacity. Bake for 30 minutes (until the skewer inserted into the center comes out clean). Leave in pans for 1 hour then remove the loaves and cool completely on a wire rack.

    Make frosting: mix together mascarpone cheese and icing sugar until smooth mixture. Cover the top of each loaf with a spoon of frosting. Decorate with whole pecans.


     

     

     

     

     

    Category: Tea- and bundtcakes.

    Tags: autumn, carrot, cinnamon, pecans, raisins.

    Tags: chocolate, orange, strawberry.

  • These loaves are soft gingerbread cakes baked in mini sizes. Very easy and quick in preparing, just after baking are soft and ready to eat. The top could be just frosted with sugar icing but jam and marzipan make them more delicious. Cakes are simple and very tasty and at the same time subtle and festive sophisticated. Enjoy!

     

    8 small loaves

     

     Ingredients:

    • 4/5 cup butter
    • 1/3 cup brown sugar (or ½ cup if you want more sweet cake)
    • ½ cup treacle (molasses)
    • ½ cup honey
    • 1 cup milk
    • 2 cup minus 2 tablespoons flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons gingerbread spice mix (or pumpkin pie spice mix)
    • 2 eggs

     

    Layering and frosting:

    • 100 g apricots (or fig) jam
    • 200 g marzipan (store bought or homemade – recipe here)

     

     

    Preheat oven to the 320°F. Line pans (bottoms and short sides) with parchment paper.

    Place butter, sugar, treacle, honey and milk In a sauce pan and heat until sugar dissolved and butter melted. Bring to the boil and remove from the heat. Immediately add baking soda and set aside for 3-4 minutes. Add flour and spices, mix with fork or spoon. Add eggs, mix until combined. Spoon mixture into pans and cover with aluminium foil. Bake for 40 minutes then remove foil and bake for further 30 minutes (until skewer inserted into center comes out clean). Cool in pans.

    Remove cakes from pans and divide each in half horizontally. Spread both cut surfaces with thin layer of  jam. Cut marzipan into thin slices sized and shaped as loaves’ surfaces. You will need two slices for each loaf. If your marzipan is not cube shaped you should roll it out on icing sugar. Place one marzipan slice in the center of each loaf and cover with second half of cake. Spread thin layer of jam of the top of cake and place second slice on it. Cut off marzipan stars and decorate tops.


     

     

     

    Category: Tea- and bundtcakes.

    Tags: cinnamon, Christmas, ginger, honey, marzipan, molasses.

  • Everyone probably knows how tasty, soft and fluffy is sweet bread. I like very much all kind yeast bakes: babkas, sweet buns, pull apart breads… Yeast cakes are very versatile and match perfectly with many adds and seasonal fruits. Today choice is pull apart bread with mirabelle plums and cinnamon. Pull apart bread is a kind of many square buns standing vertically and together in one pan. A little Summer and a little Autumn in one fluffy, sweet-sour piece. Enjoy!

     

    loaf pan 9 x 5 inch

     

     Dough:

    • 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 vanilla extract

    Filling:

    • 200 g mirabelle plums, pitted
    • 2 tablespoons butter, melted
    • 2 tablespoons sugar
    • 1 teaspoon cinnamon

    Icing:

    • ½ cup icing sugar
    • 2-3 tablespoons warm water

     

    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, vanilla 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. Brush with melted butter evenly and sprinkle with sugar mixed with cinnamon. Cut into six strips (each 4 inch wide and 12 inch high). Place few halved mirabelle plums on each strip. Make two stacks, each made of three strips, laying one strip on top of the another spread side up. Work carefully to avoid falling down plums. 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 30-35 minutes until light brown in colour. If the bread will get burned on the top to quickly cover it with aluminium foil, especially the ends. Serve warm or cooled. Before serving frost with icing made of icing sugar and water, mixed until smooth and thick liquid.


     

    Category: Yeast cakes.

    Tags: cinnamon, plums, yeast.

  • Autumnal cheesecake with pumpkin and chocolate combo flavours. This combination is successful and very delicious. The chocolate layer is not too intense because I used semi sweet 55% cocoa chocolate. Too high percentage of cocoa beans might be too overwhelming for subtle pumpkin flavour. On the top I made a contrasting pattern which gives attraction and different look. The whole cheesecake is delicate and light. 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

     

     Base:

    • 170 g tea biscuits
    • ¼ cup butter, melted
    • 2 tablespoons cocoa powder

    Cheese layer:

    • 600 g cream cheese
    • 1 cup (200 g) golden sugar
    • 3 eggs
    • ¾ cup pumpkin puree*
    • 1 teaspoon pumpkin spice
    • ½ - 1 teaspoon cinnamon (depending on your taste)
    • 3 ½ ounces (100 g) dark chocolate semi –sweet (54,5%)
    • 100 ml whipping cream

     

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Cheesecake: pour the cream to the saucepan and bring to the boil. Remove from heat and add broken into pieces chocolate. Let stand for 5 minutes. Whisk until smooth mixture. Let it cool slightly but do not let set the mixture.

    In a bowl of a stand mixer beat together cream cheese, sugar and eggs until smooth and fluffy. Divide the mixture into half. Add pumpkin puree, pumpkin spice and cinnamon to the one half. Mix until combined. Add chocolate with cream to the second half. Mix until combined. 

    Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil. Save two tablespoons of chocolate cheese mixture and spoon the rest over the biscuit base. Spoon the pumpkin cheese mixture over the chocolate layer. With a teaspoon drop small dollops of chocolate cheese mixture on the top of cheesecake. With a toothpick shape them into leaf/wave/zigzag shapes.

    Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it a little longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.

    Next day remove cheesecake from the pan and place on a cake stand.

     

    *store bought pumpkin puree is often very moist and not suitable for cheesecake. If possible drain it on the sieve or better use homemade pumpkin puree.


     

     

     Category: Cheesecakes.

    Tags: cinnamon, chocolate, glutenfree, pumpkin.

  • This is maybe last Autumnal bake before Christmas cakes invasion. However in my opinion this tart could fit very well December time because of spices in pumpkin filling and cinnamon top which is very Autumnal and merry at the same time. So it is really tasty and nice treat on cold December day. Enjoy!

     

    1 tart ø 10 inch

     

    Base:

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

    Filling:

    • 1 ¼ cups pump kin puree
    •  ¾ cup dark brown sugar
    • 2 eggs
    • 1 cup evaporated milk
    • 2 tablespoons corn starch
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt

    Spiral top:

    • 2 tablespoons butter, melted
    • ¼ cup granulated sugar
    • 1 teaspoon cinnamon

     

     

    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.

    Preheat oven to 375°F.

    Place the cooled pastry on a lightly floured surface and divide into two pieces in ratio: 1/3 and 2/3. Roll out both pieces into circles 1/5 inch thick. Place the bigger pastry circle in the pan and press lightly to place it properly covering base and sides. Place in the fridge. Spread the smaller circle with melted butter and scatter sugar mixed with cinnamon covering the whole surface. Roll it tightly into roll and place in the fridge. Make filling: in a bowl mix together all ingredients until smooth mixture. Remove tart shell from the fridge and fill them with prepared mixture. Remove the cinnamon roll from the fridge and slice it into thin slices. Arrange them on the top of the tart working carefully to avoid sinking them.

    Bake for 45 minutes (until filling is set and pastry light brown in colour). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags: autumn, cinnamon, pumpkin.

  • This cake seems to be complicated but in fact it is an easy and light treat. On the base we have a low layer of sponge-like cake, then a layer of cinnamon custard, and then rhubarb and pear sprinkled with pomegranate. A little soft, a little crunchy, a little sweet, a little sour - tastes perfectly. And the combo of fruits and cinnamon is as much unusual as yummy. Try and enjoy!

     

    12 x 4 inch loaf pan

     

     Ingredients:

    • ½  cup butter, softened
    • ½ cups granulated sugar
    • 1 large egg
    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons custard powder
    • 2 tablespoons sugar extra
    • 1 pear, peeled and cored
    • 4 stalks rhubarb
    • 1 pomegranate

     Cinnamon custard:

    • 1 tablespoon custard powder
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons granulated sugar
    • ½ cup (125 ml) milk
    • 1 tablespoon butter
    • ½ teaspoon vanilla extract

    Make custard: mix custard powder, cinnamon and sugar with milk in a small saucepan. Stir over medium heat until mixture boils and thickens. Cook, stirring a further minute. Remove from heat, stir in butter and vanilla extract. Transfer to a small bowl, cover surface with a plastic wrap. Cool.

    Grease and line baking pan. Preheat oven to 350°F (180°C).

    Thinly slice the pear. Cut rhubarb lengthways into 1 cm (1/2 inch) wide long strips. Cut strips into 10 cm (4 inch) length. Cut pomegranate in half, release seeds and juice. Reserve seeds and juice separately.  

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add egg, beating well after the addition. Stir in flour, baking powder and custard powder. Spoon mixture into pan, spreading evenly. Top with cinnamon custard, spreading carefully over cake mixture. Alternate pear and rhubarb slices upright on top of custard. Sprinkle with pomegranate seeds. Bake for 25 minutes.

    Meanwhile, stir pomegranate juice and extra sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Boil for 5 minutes until thick. Brush warm cake with warm syrup. Serve warm or cool.


     

    The recipe comes from AWW book 'Indulgent cakes'.

    Category: Fruits cakes.

    Tags: Cinnamon, custard, pear, pomegranate, rhubarb.

  • Are you chocoholic? I am. Of course I like more tastes and I am happy to try new flavours but... if you wake up me in the middle of the night and ask about a cake I am sure it will be a chocolate one. Well, chocolate does not ask, chocolate understands so do not hesitate and bake this really easy treat. And the addition of cinnamon is very uncommon by this kind of cakes but you will be positive surprised. Enjoy!

     

    15x10 inch tin

     

     Ingredients:

    • 2 cups granulated sugar
    • 1 cup water
    • 2 large eggs
    •  ½ cup butter, melted
    • ½ cup oil
    • ½  cup buttermilk
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 1/3 cup cocoa powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • ¼ teaspoon salt

     Whipped cream:

    • 2 cups whipping cream
    • ½ cup icing sugar
    • 1 teaspoon vanilla extract

     

     

    Grease and line a brownies tin. Preheat oven to 400°F (200°C).

    In a large bowl whisk together sugar, water, oil, buttermilk, melted butter, vanilla extract  and eggs.

    In a medium bowl, whisk together flour, cocoa, cinnamon, baking soda and salt. Gradually add flour mixture to butter mixture beating until smooth and combined. Pour batter into prepared pan. Bake for 25 minutes until springs when lightly touched in center. Cool in pan for 5 minutes than transfer into a wire rack. Top the cake with whipped cream and decorate as desired.

    Whipped cream: in the bowl of a stand mixer fitted with the whisk attachment beat cream until slightly thickened. Gradually add icing sugar and vanilla extract and beat until stiff peaks form.

     

     

     

     

    The recipe comes from 'Bake from scratch' magazine, however the topping is changed by me.

    Category: Chocolate cakes.

    Tags: cinnamon, cocoa, chocolate.

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