• Shortbread cookies shaped like eggs with ‘egg yolk’ inside. Some of them are even hatched and the chicken comes. Cookies are the effect of my Easter playing in the kitchen. Biscuits are paired and filled with lemon curd. This is traditional English spread made of butter, eggs, sugar and lemons. It is intensive in taste, very lemony, tangy and is perfectly yummy. And it ideally pretends to be a yolk. Enjoy!

     

    amount depends on the size

     

    Ingredients for the pastry:

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

    Lemon curd:

    • 1 ½ lemons
    • ½ cup sugar
    • ¼ cup butter
    • 1 egg
    • 1 egg yolk

     

     

    Shortbread pastry: 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 lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

    Preheat oven to 350°F. Line a baking tray with parchment paper.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off egg shaped cookie. In the half of cookies cut off a circle or chicken shape (that will be upper cookies with a window for showing filling). Place cookies onto prepared tray. Bake for 10 minutes until light golden brown. Cool on a wire rack. When cooled pair them in two (one plain and one with a hole). Spread the lemon curd on bottom biscuit and cover with upper one.


     

    Category: Cookies.

    Tags: lemon.

  • Is chocolate and lemon a perfect couple? Well, I took the risk and it seems that yes! This chocolate cheesecake is baked in oven in a double boiler and after cooling is spread with lemon curd. Cheese mixture is delicate, creamy and will melt in your mouth. I added dark chocolate which gave perfect taste – not too sweet, not too bitter. The combination of chocolate and lemon in one bit is surprising but very tasty and addictive. Enjoy!

     

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

    round spring pan 8 inch

     

     Base:

    • 170 g tea biscuits
    • ¼ cup + 1 tablespoon butter, melted

    Cheesecake:

    • 500 g cream cheese
    • 1/3 cup sugar
    • 2 eggs
    • 150 ml whipping cream
    • 150 g dark chocolate

    Lemon curd:

    • 1 ½ lemons
    • ½ cup sugar
    • ¼ cup butter
    • 1 egg
    • 1 egg yolk

    Make the base: process biscuits in the food processor until very fine (sand texture). Add 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.

    Make cheesecake: pour the cream in a saucepan and heat until hot. Remove from the heat and stir in chopped chocolate. Set aside for 5 minutes then mix until smooth mixture. Cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add chocolate cream and mix until incorporated. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. 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 longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

    When the cheesecake is in the oven make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

    Next day remove cheesecake from the pan and place on a cake stand. Spread the lemon curd on the top. Decorate with grated chocolate and chocolate chips.

     

     

     Category: Cheesecakes.

    Tags: chocolate, lemon.

  • 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.

  • Probably you know these typical Easter buns with cross on the top. In my recipe they are stuffed with soaked in dark rum raisins, cranberries and candid citrus peel. Cinnamon is essential of course. They are often baked in closed pan what gives one big shape of them and quite square look. I decided to save their round shapes however they are very close one by one. The cross on the top and transparent glaze are present too. Enjoy on the Easter breakfast or any other day!

     

    15 buns

     

     Ingredients:

    • 5 teaspoons active yeast
    • 1 ¼ cups (300 ml) lukewarm milk
    • ¼ cup (50 g) butter
    • 1/3 cup (70 g) sugar
    • 2 cups (320 g) bread flour
    • 1 cup + 2 tablespoons (180 g) whole wheat bread flour
    • pinch of salt
    • 1 egg
    • 1 teaspoon cinnamon
    • 75 g raisins
    • 75 g dried cranberries
    • 2 tablespoons candid peel
    • zest of 1 lemon
    • ½ cup dark rum

    Flour paste:

    • ½ cup all purpose flour
    • 2 teaspoons caster sugar
    • 1/3 cup water

    Glaze:

    • 1 tablespoon caster sugar
    • 1 teaspoon gelatine
    • 1 tablespoon water

     

     

    Place raisins in a bowl and pour the rum over until covered. Set aside for 1 hour.

    Make dough: in a medium bowl mix together yeast, ½ cup (100 ml) lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. Heat the rest of milk with butter until melted. Cool slightly. In the bowl of a stand mixer fitted with the dough hook attachment, combine both flours, remaining sugar and salt. Add yeast mixture, egg and the milk with butter. Mix on medium speed until dough is combined (6-8 minutes). The dough is too wet and will not become tight by mixing. Transfer it to a floured surface and knead by hands about 5-6 minutes until smooth and glossy. 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.

    Drain raisins. Add to them cranberry, candid peel, lemon zest and cinnamon. Mix together.

    Place dough on a floured surface and shape by hands into flat rectangular. Spread the filling over and start to knead the dough until  all is evenly incorporated (about 10 minutes). Shape the dough into ball, 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.

    Once risen divide the dough into 15 pieces (I used the weight to divide evenly). Shape each piece into a ball. Line the large baking sheet with parchment paper. Arrange the balls on the sheet leaving ½ inch (1 cm) free space around each. Let stand in a warm place for 30 minutes to rest.

    Preheat oven to 400°F (200°C) by fun forced mode or 430°F (220°C) by traditional oven mode.

    Make flour paste: mix all ingredients until smooth. Spoon the paste to a piping bag ended with medium plain nozzle. Pipe the cross on the top of buns. Bake for 20-25 minutes until brown and sound hollow.

    Make a glaze: mix all ingredients in a small bowl. Heat the bowl in a double boiler or microwave until mixture is liquid. Brush the top of buns immediately after baking. Cool on a wire rack.


     
     

    Category: Yeast cakes.

    Tags: cranberry, Easter, lemon, raisins, yeast.

  • Very easy and very tasty lemon cookies. They are flaky and intensive lemon-y. The pastry is kind of shortbread but more flaky because of added corn starch. Lemon juice and zest is inside and second dose outside in lemon icing so we get really lemon-y treat. Enjoy!

     

    about 30 cookies

     

    Ingredients:

    • ¾  cup + 2 tablespoons softened butter
    • ½ cup icing sugar
    • pinch of salt
    • 1 cup all purpose flour
    • ½ cup corn starch
    • zest and juice of 1 lemon

    Icing:

    • 1 cup icing sugar
    •  2 tablespoons lemon juice
    • zest of 1 lemon

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in lemon juice and zest, mix together. Gradually add both flours and salt  still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The dough is more sticky than usual so it can form not regular ball. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for about 30 minutes to get more pliable pastry. Remove dough from the fridge and divide in half. Roll each part on a floured surface with your hands to shape a log about 2.5 inch in diameter. Wrap regular shaped rolls in a cling film (separately) and place in the fridge for 2 hours or overnight.

    Once the rolls are cooled become to be stiff and easy to cut. Slice each into 3/8 inch wide slices. Place cookies onto a cookie tray lined with parchment paper. Do not keep them very tight because they will slightly rise in the oven. Place in the fridge for 30 minutes.

    Preheat oven to 320°F. Bake cookies for 5-6 minutes then increase the temperature to 350°F and bake for further 10 minutes until light golden in colour with slightly darker edges. Cool on a wire rack.

    Make icing: mix all ingredients until smooth, thick but still liquid mixture. Pour 1 teaspoon over each cookie and place on a wire rack until icing is set.


     

    Category: Cookies.

    Tags: lemon.

  • Shortbread cookies with lavender which gives subtle taste but could be clearly recognize. Cookies are paired and filled with lemon curd. This is traditional English spread made of butter, eggs, sugar and lemons. It is intensive in taste, very lemony, tangy and perfectly correspond with lavender. The upper biscuit has a hole in which we can see lemon curd and the announcement of flavour delight awaiting us. Enjoy!

     

    30 sandwich cookies

     

    Shortbread pastry:

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

    Lemon curd:

    • 1 ½ lemons
    • ½ cup sugar
    • ¼ cup butter
    • 1 egg
    • 1 egg yolk

     

     

    Shortbread pastry: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and lavender, 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 lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

    Preheat oven to 350°F. Line a baking tray with parchment paper.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off cookies shaped as you wish but keep in mind that they should match together because they will be paired. In the half of cookies cut off smaller shape (that will be upper cookies with a window for showing filling). Place cookies onto prepared tray. Bake for 10-12 minutes until light golden brown. Cool on a wire rack. When cooled pair them in two (one plain and one with a hole). Spread the lemon curd on bottom biscuit and cover with upper one.


     

    Category: Cookies.

    Tags:lavender, lemon.

  • 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.

  • I always wanted to make cake fully covered with meringue so here it is. As you may guess the meringue is quite sweet hence I choose the lemon as core taste for the cake - for the sponge and for the frosting as well. This combo is very successful because firstly the meringue seems to be not too sweet and secondly pairings of sweet and sour flavours are very delicious. If you like such combos I truly recommend you to try it but please do not cover with meringue sweet cakes. Enjoy!

     

    3 sandwich pans ø 7 inch

     

     Ingredients for sponges:

    • 2/3 cup (150 g) softened butter
    • ¾ cup (150 g) granulated sugar
    • 3 eggs
    • 1 cup minus 1 tablespoon (150 g) all purpose (plain)flour
    • 3 teaspoons baking powder
    • 1 ½ tablespoons sour cream
    • 1 ½ tablespoons lemon juice
    • zest of 1 lemon

    Frosting:

    • 375 g mascarpone cheese
    • 7-8 tablespoons (all of the recipe below) lemon curd

    Lemon curd:

    • 1 ½ lemons
    • ½ cup (100 g) sugar
    • ¼ cup (60 g) butter
    • 1 egg
    • 1 egg yolk

    Swiss meringue:

    • 3 egg whites
    • ¾  cup (150 g) granulated sugar
    • pinch of salt

     

    Lemon cake: preheat oven to 350 °F. Grease and line bottoms of pans.

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. Add lemon zest. In a separated bowl mix together flour and baking powder. Add flour mixture to butter mixture and mix until combined. Add sour cream and lemon juice and mix until incorporated. Divide dough evenly among prepared pans. Bake for 25-28 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely. 

    Make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

    In a bowl of a stand mixer place mascarpone cheese and beat with whipping attachment until fluffy. Gradually add lemon curd, one tablespoon at the time, still beating. Once ready place to the fridge for ½ hour.

    Set aside 2-3 tablespoons of prepared frosting. Place the first sponge on a serving plate. Spread over ½ remaining mascarpone frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Spread the spared frosting over the top and sides of the cake.  Place to the fridge to set.

    Make meringue: place egg whites with sugar in a bowl. Place the bowl over the pan with boiling water. Still heating the bowl beat the egg mixture with a fork until sugar has dissolved. Transfer the bowl to the stand mixer and beat meringue until stiff and glossy and the bowl return to the room temperature (about 10 minutes). During beating add salt.

    Spread meringue over the top and sides of the cake creating waves and burn with a blow torch. Serve immediately. Meringue covered cake store outside the fridge.

     

     

     

     Category: Layered.

    Tags: lemon, meringue.

  • 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.

  • Traditional Japanese green tea Matcha is more and more popular in baking. It is easy to use as powdered and gives distinct and nice tea flavour. Cakes are tasty and beautiful green. In this recipe the sponge is very light but still moist and smells and tastes like tea garden. The combination of tea and lemon is old but still immaculate and fresh blackberries match them perfectly with their subtle sweetness. Enjoy!

     

    round pan 8 inch

     

     Ingredients:

    • 2 tablespoon unsalted butter, melted
    • 6 tablespoon cake flour
    • 1 tablespoon cornflour
    • 2 tablespoon matcha green tea powder
    • 2 tablespoon milk
    • 4 eggs, separated
    • 5-6 tablespoon golden caster sugar

     Lemon frosting:

    • grated zest and juice of 1 lemon
    • ¼ cup (50 g) golden caster sugar
    • 100 g (3.5 oz) white chocolate, chopped
    • 125 g cream cheese
    • ½ cup (80 g) icing sugar

     

    • fresh blackberries

     

     

    Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

    In a small bowl mix together flour, cornflour and matcha powder. In a bowl of a stand mixer whisk the eggs whites to stiff peaks, adding the sugar a little at a time. Add the egg yolks, one at time, beating well after each addition. Using a rubber spatula fold in the flour mixture until combined, then add the melted butter with milk. Pour the sponge mixture into the prepared pan and bake for 20 minutes, until a skewer inserted into a centre comes out clean. Cool for 1 hour in pan, than transfer onto a wire rack.

    Frosting: pour the lemon juice, lemon zest and sugar in a saucepan and bring to the boil, stirring until sugar has dissolved. Remove from the heat and mix in the white chocolate, stirring until melted. Set aside to cool. In a bowl of a stand mixer beat cream cheese and icing sugar until pale and fluffy. Mix in the cooled chocolate mixture and beat for a further 1-2 minutes. Place the frosting in a piping bag fitted with large plain tip. Place the matcha sponge on a plate, pipe the frosting over the top and decorate with fresh blackberries.

     

     

     

    The recipe comes from 'Eric Lanlard's Afternoon Tea' but frosting is modified by me.

    Category: Tea and bundt cakes.

    Tags: blackberry, lemon, matcha.

  • 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

    Filling:

    • 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

    Topping:

    • 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.

  • 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

     

     Ingredients:

    • 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.

  • This popular Danish tea-cake is easy and tasty hence it is baked often. In dough mixture are lemon juice and zest and marzipan together which gives very interesting sweet-sour taste effect. The texture is subtle but moist. Traditionally is topped with thick lemon icing but I tried the combination with raspberries and it works. Very tasty cake that disappeared by us on the first day. Enjoy!

     

    sandwich pan ø 8 inch

     

    Ingredients:

    • 2/3 cup (150 g) butter, softened
    • ½ cup + 1 ½ tablespoon (120 g) sugar
    • 100 g  raw marzipan mass (store bought or homemade – recipe here)
    • 3 eggs
    • 1 egg yolk
    • 1 cup minus 1 tablespoon (150 g) all purpose flour
    • 1 teaspoon baking powder
    • pinch of salt
    • juice and zest of 1 middle size lemon

    Raspberry glaze:

    • 100 g raspberries (might be frozen)
    • 2 tablespoons granulated sugar
    • 1 teaspoon gelatine
    • 1/3 cup (50 g) icing sugar
    • 2 tablespoons warm water

     

     

    Grease and line pan with parchment paper. Preheat oven to 325°F.

    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add grated or finely chopped marzipan, beat again. Add eggs and egg yolk, one at a time, beating well after each addition. In a separated bowl mix flour, baking powder and salt. Gradually add flour mixture to the butter mixture still mixing. Add lemon juice and zest, mix until combined. Pour dough mixture into prepared pan.  Bake for 50-55 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.

    Make the glaze: place raspberries and 2 tablespoons sugar in a saucepan and heat until sugar has dissolved and fruits become pulp. Meanwhile place gelatine in a small bowl and cover with cold water. Leave for 5 minutes then heat In microwave or double boiler until is dissolved. Stir liquid gelatine In warm raspberry mixture and mix. Set aside to cool slightly and starts to thicken. In a separated bowl beat together icing sugar and water until smooth, thick but still liquid. Pour raspberry mixture over the top of the cake. Make sugar icing swirl over it. After few minutes they will set and infiltrate each other creating decorating pattern.


     

    Category: Tea- and bundtcakes.

    Tags:lemon, marzipan, raspberry.

  • No bake cheesecake, needs to spend overnight in the fridge. Perfect, light dessert for Summer time. Very delicate, foamy like clouds, you may eat it without compunction. Filled with fruits with cream cheese and yoghurt. Very pretty in its triple purple colour and yummy and triple tasty. I made it in silicon rose shaped mould but you may also use just round mould. Enjoy! !

     

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

    silicon rose shaped mould about 9 inch

     

     Ingredients:

    • 500 g cream cheese
    • 20 tablespoons (about 300 g) natural Greek yoghurt
    • 300 ml whipping cream
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon zest
    • 1 cup blackberries (fresh or frozen)
    • 1 ½ cups blueberries (fresh or frozen)
    • 20 tablespoons icing sugar
    • 8 tablespoons gelatine

     

    If using frozen fruits heat them in a saucepan until thawed. Blend in a blender (separately blue- and blackberries). Fresh fruit just blend (separately).

    Place 2 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add lemon juice and zest. Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour cheese-cream mixture to the mould and chill in the fridge.

    Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 8 tablespoons icing sugar and mix together. Add blackberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blackberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blackberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the lemon mixture and place the mould in the fridge.

    Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add blueberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blueberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blueberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the blackberry mixture and place the mould in the fridge for overnight.

    Note: the amount of sugar provided is an instance. You can try all mixtures in any time of preparing and add more/less sugar depending on your taste. Sweetness in dessert is less detectable if chilled or frozen.

    The next day place chilled cheesecake on the plate (blueberry part as a bottom) and carefully remove the mould. Decorate with/or blue- and blackberries.

     

     

     Category: No-bake cakes.

    Tags: blackberry, blueberry, lemon, yoghurt.

  • In many European countries traditional Easter cake is sweet bread shaped tall or bundtcake like. For instance is called ‘baba’ in Poland or ‘kulitch’ in Russia or ‘potica’ in Slovenia. This is yeast dough richer than common babkas and stuffed with dried fruits or nuts. After baking the dough is very soft, delicate and cloudy like. Baking in pans gives the naked skinless surfaces easy to ice. I baked here something new – using vegetable cans I got the soft delicate cake ended with harder ‘head’ with skin and almonds on the top. Two in one. I used various sizes of cans so all my cakes are different. Two of them are stuffed with cranberries and orange zest and three with raisins and lemon zest. Using this batch below you may bake one big cake shaped as tall bundtcake. Enjoy!

     

    1 big or few smaller

     

     Ingredients:

    • 5 teaspoons active yeast
    • 1 ¼ cups (300 ml) lukewarm milk
    • ½  cup + 1 tablespoon (120 g) butter
    • ¾ cup (150 g) sugar
    • 3 cups + 2 tablespoons  (500 g) bread flour
    • pinch of salt
    • 4 egg yolkes

    Filling:

    • ½ cup raisins
    • zest of 1 lemon
    • ½ cup dried cranberries
    • zest of 1 orange

    Top:

    • 3 tablespoons coarsely chopped almonds
    • 2 tablespoons sugar
    • 2 tablespoons egg whites

     

     

    You may bake only one big cake with one preferred filling or few smaller all with one filling. In that case double ingredients of your preferred filling.

    Make dough: in a medium bowl mix together yeast, ½ cup (100 ml) lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. Heat the rest of milk with butter until melted. Cool slightly. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg yolks and the milk with butter. Mix on medium speed until dough is combined (10 minutes). The dough is too wet and will not become tight by mixing. Transfer it to a floured surface and knead by hands about 5-6 minutes until smooth and glossy. 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.

    In one bowl mix together cranberries and orange zest. In second bowl mix together raisins with lemon zest.

    Place dough on a floured surface, divide into half and shape both by hands into flat rectangulars. Spread the one filling over one piece and second filling over the second piece. Start to knead the both dough (separately) until  fruits are evenly incorporated (about 10 minutes). Shape the both dough into balls, place in two oiled bowls, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Once risen divide the dough into as many pieces as cakes you want to get. Baking in vegetable cans wash them, grease with butter and line with parchment paper (bottom and sides). Fill each can (pan) with the dough to the 2/3 of capacity. Let stand in a warm place for 20 minutes to rest. They should rise until the top of cans. Mix the ingredients for top together and sprinkle cakes. Do not sprinkle if you bake one big bundt cake (it will turn upside down after baking).

    Meanwhile preheat oven to 400°F (200°C) by fun forced mode or 430°F (220°C) by traditional oven mode. Bake for 20-25 minutes (depending on size) until the skewer inserted into the center comes out clean. One big cake requires about 40-45 minutes.

    Remove the cake/s from cans or pans when warm but not hot. Cool on a wire rack.


     
     

    Category: Yeast cakes.

    Tags: cranberry, Easter, lemon, orange, raisins, yeast.

  • This is one recipe for two bundtcakes: lemon with raspberries and orange with blackberries however you may choose your favourite one and bake one bigger cake. I could not decide between them because both are very yummy. The texture is moist, fluffy and full of fruits. Tangy notes very correspond well with berries creating delicate and flavorous combos. I suppose they will work also with red- and/or blackcurrants. Enjoy!

     

    two small bundtcake pans about 0.8-1 l

     

     Ingredients:

    • ½ cup butter
    • 1 cup sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • ½  tablespoon orange zest
    • ½  tablespoon lemon zest
    • 1 ¼ cup all purpose or cake flour
    • 1 ½ teaspoon baking powder
    • ¼  teaspoon baking soda
    • ¼  teaspoon salt
    • 1 ½ tablespoons orange juice (freshly pressed)
    • 1 ½ tablespoons lemon juice (freshly pressed)
    • 130 ml natural plain yoghurt
    • 10-12 raspberries
    • 10-12 blackberries

    Icing:

    • ½ cup icing sugar
    • 1 ½ tablespoon orange juice (freshly pressed)
    • 1 ½ tablespoon lemon juice (freshly pressed)

     

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

    In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add vanilla extract. If the mixture looks curdled do not be worried about. In another bowl mix together flour, baking powder, soda and salt. Add the flour mixture to the butter mixture in three batches alternate with yoghurt. Mix until all ingredients well incorporated. Divide the mixture in half. Add to the first half orange zest and orange juice. Add to the second half lemon zest and lemon juice. Spoon the orange dough into the first pan, the lemon into second. Place on the top of orange mixture 6-7 blackberries and press them lightly with the hand to cover a little with the dough. Place on the top of lemon mixture 6-7 raspberries and press them lightly with the hand to cover a little with the dough. Bake for 40-45 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 wire rack.

    Make icing: mix one half of the icing sugar with orange juice until smooth mixture. Make the same with the second half with lemon juice. Pour each icing over the top of correct cake and decorate with remaining fruits.


     

    Category: Fruit cakes.

    Tags: blackberry, lemon,orange, raspberry, yoghurt.