• If you seek an idea for easy, quick and tasty cake for autumnal tea time this one is just perfect. It is very moist cake with nice texture (thanks to bran addition) with sweet pear pieces. I decided for banana frosting after discovered that banana and pear share the same fruit ester called isoamyl acetale and because of that they have similar taste drop. And I can say this is really good combination. Enjoy!


    rectangular pan 13 x 9 inch



    • ¾ cup butter
    • 2 large pears, peeled, cored and chopped finely
    • 1 cup brown sugar
    • ½ cup maple syrup
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 ½ cups flour
    • ½ cup wheat bran
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon baking soda

     Banana frosting:

    • 150 g cream cheese, softened
    • 1/3 cup butter, softened
    • 7 tablespoons icing sugar
    • 2 tablespoons powdered freeze-dried bananas
    • 1 tablespoon milk


    • autumn leaves sprinkles




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

    In a small sauce pan melt 1 tablespoon butter. Add chopped pears and cook on the medium heat about 12-15 minutes until tender. Remove from the saucepan and set aside. In the same sauce pan melt the remaining butter. Pour to the large bowl and add sugar and maple syrup. Stir until sugar has dissolved. Add eggs and vanilla extract, stir together. Stir in flour, bran, baking powder, salt and soda. Stir in pears. Spread batter In the prepared pan. Bake for 30 minutes until light brown and puffed. Cool on a wire rack.

    Make frosting: beat cream cheese and butter until fluffy. Add icing sugar, banana powder and milk. Beat until incorporated.

    Spread frosting over the cooled cake. Sprinkle with sprinkles.




    Category: Fruit cakes.

    Tags:banana, bran, maple syrup, pear.

  • There are typical yeast donuts. The dough is not unique and can be use many times to make various tastes of donuts. In today version has been combined sweet and salty flavour to create really yummy unforgettable treat. Sweetness of maple syrup and salty taste of prosciutto are surprising but fantastic connection. These donuts are perfect for breakfast, brunch or teatime. You can bake them in the oven for more healthy meal or deep fry for classic dessert. Enjoy!


    about 10 donuts



    • 3 2/3 cups all-purpose flour
    • ¼  cup sugar
    • 3 ½ teaspoons dried yeast
    • 1 large egg
    • 1 cup lukewarm milk
    • pinch of salt
    • 2 tablespoons unsalted butter, melted

    Maple glaze:

    • 1 cup icing sugar
    • 1/3 cup maple syrup


    • 4 thin slices prosciutto


    In a small bowl mix together milk and yeast. Add 1 teaspoon of the flour and 1 teaspoon of the sugar and whisk until well combined. Set aside in a warm place for 10-15 minutes until frothy.

    In the bowl of a stand mixer fitted with the dough hook attachment, combine remaining flour, remaining sugar and salt. With mixer on low speed, add egg, melted butter and yeast mixture. Mix for few minutes until the dough is smooth and elastic.

    Oil lightly a large bowl and place dough in it. Cover with a dish towel and let stand in a warm, draft-free place (75°) for 1  to 1½  hours or until doubled in size.

    Grease and line two cookie trays. On a heavily floured surface, roll the dough out to a 1/3 inch thickness. Using a 3½ inch donut’s cutter (or two cookie’s cutters: 3½ and 1 1/8 inch) cut out 10 donuts from the dough. Carefully transfer them (and their holes) onto baking trays. Cover, and let stand in a warm, draft-free place (75°) for 40 minutes.

    Now, you should decide if you want to bake or deep-fry these donuts.

    How to bake: preheat the oven to 350°F. Bake one tray at a time for 10-12 minutes. Cool on the tray for 3 minutes then transfer to a wire rack.

    How to deep-fry: heat the oil in a deep-fryer or a deep heavy-based saucepan over medium high heat until the oil reaches 350°F. Deep-fry the donuts in batches, turning  occasionally for 2-3 minutes (donut holes for 1-2 minutes) each until puffed, golden and cooked through. Transfer to paper towels to drain before coating.

    Make icing: mix together icing sugar and maple syrup until smooth. Dip the donuts into the glaze then transfer to a wire rack. Fry prosciutto slices on the dry frying pan. Cut into small pieces and decorate the top of donuts.


    The recipe comes from the book 'Donuts'.

    Category: Donuts.

    Tags: maple syrup, prosciutto.

  • They are perfect Autumn mini tarts which colour, taste and smell is exactly like this season. Maple trees change beautifully colour of their leaves and give tasty syrup. The filling is a kind of maple custard. Pecan nuts perfectly complement the maple flavour and nothing could be better topping here. These tarts are super tasty – enjoy!


    8 mini tarts ø 4 inch



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


    • 4 eggs
    • 2/3 cup dark brown sugar
    • 2/3 cup maple syrup
    • 2/3 cup butter, melted
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 150 g pecan nuts



    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 roll out into 1/5 inch thick. Cut off circles slightly bigger than your pans. Place the tart in fridge until oven is heated. Make filling: in a bowl mix together all ingredients except pecans. Remove tart shells from the fridge and fill them with prepared mixture. Arrange pecan halves on the top.

    Bake for 30-35 minutes (until filling is set). Cool after baking on a wire rack.


    Category: Tarts/pastries.

    Tags: autumn, maple syrup, pecans.

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


    6 mini loaf or 12 – hole muffin pan



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

    Maple caramel:

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



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

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

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






    Category: Tea- and bundtcakes.

    Tags: maple syrup, pecans, pumpkin, raisins.

  • 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)


    • 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.

  • You can bake brownies in many variants depending on ingredients accompany the main two: butter and chocolate. Today version with maple syrup and salted maple glaze. As always brownies this one is super quick and easy to prepare, it tastes of chocolate (of course) and something other (maple syrup?). Perfect for rainy afternoon, enjoy!


    8x8 inch square pan



    • ½  cup butter
    • 140 g  dark chocolate, chopped
    • ¾ cup sugar
    • ¼ cup maple syrup
    • 3 eggs
    • 1 teaspoon vanilla extract
    • ¾ cup all purpose flour
    • ¼ teaspoon salt

     Maple glaze:

    • 1 tablespoon maple syrup
    • 1/3 cup icing sugar
    • flaked sea salt



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

    In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Whisk in sugar and maple syrup. Whisk in eggs, one at time. Gradually stir in flour and salt until just combined. Spread batter evenly into the prepared pan. Bake for 35 minutes. Cool in pan.

    Glaze: whisk together maple syrup and icing sugar to make smooth and thick but still spreadable glaze. Add water ¼ teaspoon at a time, if needed. Drizzle the glaze over top of brownies. Sprinkle with flaked salt.




    The recipe comes from 'Live Better' magazine, Summer 2017 ed.

    Category: Brownies.

    Tags: chocolate, maple syrup.

  • 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



    • 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.

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