• The slice is this kind of cake which could be eaten whole for one dessert. Firstly – it is very thin so one piece is actually a half of a piece. Secondly – it is so light and tasty that you cannot resist to eat only one, or half piece. Today slice is crumble like pastry, the layer of marzipan (store bought or homemade - recipe here) and apricots with some crumble on the top. I used yellow apricots and black apricots (Aprium) which are a hybrid between apricots and plums (more apricots) and I realised that plums match perfectly to this slice as well. Enjoy!

     

    shallow pan 8 x 12 inch

     

    Ingredients:

    • 2/3 cup + 1 tablespoon butter, softened
    • ½ cup sugar
    • 1 egg
    • pinch of salt
    • 1 ½ + 2 tablespoons all purpose flour
    • ½ teaspoon baking powder
    • 3 tablespoons corn starch
    • 100 gr raw marzipan masse
    • 6-8 fresh apricots (or plums) sliced roughly

     

    In the bowl of a stand mixer place the softened butter, salt and sugar and beat until light and fluffy. Stir in egg, mix together. Add corn starch, baking powder and gradually add flour to the butter mixture still mixing on medium speed until the dough forms a ball. This dough is more sticky than usual so may not form exact ball but should be firm and elastic. When the dough is ready, remove it from the bowl, wrap in a cling film and let it cool in the fridge for 1- 2 hours.

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

    Remove the pastry from the fridge and divide it to 2/3 and 1/3. The smaller part wrap again and place into the freezer. The bigger part paste into the base of the baking pan by pressing down the dough with your hands. Roll out the marzipan masse into the pan size rectangular and place onto the dough. You can also cool the masse and grate on the biggest mesh of vegetable grater direct onto the pastry base. Place the slices of apricots (plums) on the top and sprinkle with the smaller part of pastry grated on the biggest mesh of vegetable grater. The fruits should be covered completely. Bake for 45 minutes. Cool and serve dusted with icing sugar.


     

    Category: Pastries/tarts.

    Tags: Apricots, marzipan, plums.

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

     

    10 cups budtcake pan

     

     Ingredients:

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

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

     

     

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

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

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

     

     

    Category: Tea- and bundtcakes.

    Tags: cereal, oat, plums.

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

     

    1 tart ø 10 inch

     

    Ingredients for the base:

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

    Filling:

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

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

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

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over the base. Arrange plums halves all over the filling (cut side up). Place the tart in the fridge until the oven is heated.

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


     

    Category: Pastries/tarts.

    Tags: almonds, marzipan, plums.

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

     

    1 tart ø 10 inch

     

    Base:

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

    Filling:

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

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

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

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


     

    Category: Tarts/pastries.

    Tags: almonds, autumn, marzipan, plums.

  • 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.

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

     

    36 cookies

     

     Ingredients for pastry:

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

    Filling:

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

    Egg wash:

    • 1 egg
    • 1 tablespoon milk

     

     

     

    Make pastry: in the bowl of a stand mixer place the softened butter, cream cheese and sugar and beat until light and fluffy. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

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

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

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

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

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

     

     

    Category: Cookies.

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

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

     

    round pan ø 9 inch

     

     Ingredients:

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

    icing sugar for dusting

     

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

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

    Dust with icing sugar before serving.

     

     

     

    Category: Fruit cakes.

    Tags: almonds, plums.

  • Yeast round (quite flat) sweet buns are traditional baked in middle European countries and available in almost all bakeries. They are very popular for snack and part of childhood memories. Different called in every country: kolaches, drożdżówka, schnecke… Immigrants brought them to the USA but are hard to find in Canada. What to do if you love them but live in Canada? Bake, bake and bake. There are plenty of fillings and flavours available and the effort is not so huge. Today buns with plums (plumkots actually) and lavender streusel. Lavender refreshes the taste and matches perfectly the sour plums (and apricots as well). Enjoy!

     

    12 buns

     

    Dough:

    • 4 teaspoons dried yeast
    • ¾ cup (180 ml) lukewarm milk
    • 1/3 cup (75 g) sugar
    • 3 cups plus 2 tablespoons (500 g) bread flour
    • pinch of salt
    • 1 egg
    • 1 teaspoon vanilla extract
    • 6 tablespoons (90 g) butter, melted

    Filling:

    • 6 large round plums
    • 1 egg
    • 1 tablespoon milk

    Streusel:

    • ½ cup plus 1 tablespoon (90 g) flour
    • 1/3 cup (75 g) sugar
    • ¼ cup (55g) butter, melted
    • 1 tablespoon almonds, finely chopped
    • pinch of salt
    • 2 tablespoons dried lavender flowers or 1 tablespoon fresh lavender flowers

     

     

    Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg and vanilla extract. Gradually add melted butter and mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. 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.

    Place dough on a floured surface and divide into 12 equal pieces. Shape each piece into ball then flatten into a shape of tire/donut. Press the bottom of a small glass into each bun to make an indentation in. It should be the size about ¾ of the surface. Place buns onto two baking sheets lined with parchment paper and let stand in a warm place for 20 minutes to rest and puff while preheating oven to 375°F.

    Wash plums, half and remove pits.

    Make streusel: mix all ingredients in a bowl with a fork or spoon – it should be irregular, crumbled mixture.

    Place one half of the plum (cut side up) into each indentation of puffed buns. Brush the dough around with egg wash (egg beaten with milk) and sprinkle generously with streusel. Bake for 15-20 minutes (depending on the oven type) until the skewer inserted into the dough comes out dry.


     
     

    Category: Yeast cakes.

    Tags: lavender, plums, yeast.

  • I found recipe for this cake on Instagram and it caught my eyes because the method of preparing is not as usual for this kind of cakes. All ingredients are layered in a bowl without mixing them. The cake rises and after baking is fluffy and soft. Original recipe contained traditional ingredients but I transformed it into vegan version to check how it will be work. If you want to make non-vegan cake just use common eggs and cow milk, the rest is the same. Enjoy!

     

    spring pan ø 9 inch

     

     Dough:

    • 1 ½ cups bread flour
    • 6 teaspoons dried yeast
    • ½ cup sugar
    • ¾ cup almond milk, lukewarm
    • pinch of salt
    • 3 vegan eggs*
    • ¾ cup canola oil
    • 1 teaspoon vanilla extract
    • 1 ½ cups bread flour

    Topping:

    • 200 g plums, blue (Italian)
    • 100 g rolled oats
    • 100 g walnuts
    • 1 tablespoon coconut oil

     

    *prepare 0.5 hour earlier vegan eggs: place in a bowl 3 tablespoons ground chia seeds or flax seeds and pour ¾ cup water over. Let stand for half hour. It will become thick, jelly like mixture.

    Place in a large bowl all cake ingredients layered them in order as mentioned in recipe. Let stand in a warm place for 1.5-2 hours to rise and double in size.

    Grease the pan and line bottom with parchment paper. When the dough is ready mix it with wooden spoon and transfer to the pan. Halve plums, remove pits. Place plums on the top of cake mixture, cut side up.  Set the pan aside for 15-20 minutes in a warm place and preheat oven to 325°F. Meanwhile prepare topping: process oats and walnuts in a food processor or blender until small crumbs. Add coconut oil and mix until come together. Sprinkle this mixture over the plums on the cake. Bake 35-40 minutes (until the cake is golden brown and dry inside). After baking you may broil the top for 3 minutes.  


     

    Category: Yeast cakes.

    Tags: plums, vegan, yeast.

Join my Newsletter

Subscribe to get my latest recipes and tutorials by email.

    We respect your privacy. Unsubscribe at any time.

    Powered By ConvertKit