• Quick and easy tea cake perfect for an ‘at home’ afternoon. I used what I had in my garden and created the loaf with mint and red currants. These two flavours are a good pair thanks to their cooling and refreshing notes. If you are mint fan you will love it. The mint is very clear detectable and red currants add a hint of sourness. There is no lots of fruits to avoid over moisturizing the dough but you can still feel them. It is light Summer cake for relaxing tea. Enjoy!


    smaller loaf pan (mine 8 x 4 inch)



    • ¾  cup (170 g) butter, melted
    • ¾  cup (150 g) sugar
    • 2 tablespoons fresh mint leaves, chopped
    • 1 teaspoons mint extract (optional, for more intensive flavour)
    • ½ cup (125 ml) milk
    • 2 eggs
    • ¼  cup (65 ml) gin
    • 1 ½  cups (240 g) all purpose flour
    • ¾  cup (120 g) spelt flour
    • 1 ½  teaspoons baking powder
    • pinch of salt
    • 200 g fresh red currants


    • 2-3 tablespoons warm water
    • ½ cup(100 g) icing sugar
    • some red currants
    • mint leaves




    Preheat oven to 350°F. Grease the pan and line with parchment paper.

    In a bowl of a stand mixer stir together melted butter, sugar, mint leaves and mint extract (if used). In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and gin to the butter mixture and stir (or mix) until combined. Add both flours, baking powder and salt and mix until incorporated. Stir in red currants, mix gently with rubber spatula, do not use mixer. Spoon the cake mixture to the pan and  bake for about 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.

    Make icing: mix icing sugar and water until smooth, thick but still liquid mixture. Pour over the cake, decorate with currants and mint leaves.


    Category: Tea- and bundtcakes.

    Tags: mint, redcurrant.

  • These are shortbread cookies, and not-shortbread at the same time. The addition of yeast soften their texture and give new quality. Cookies are crunchy and flaky but more delicate and elastic. Fresh mint leaves in shortbread pastry give pretty smell during baking and subtle herbal taste. Redcurrant filling with its mild fruit and sour taste corresponds very well with mint. I used redcurrants (milder), with black the taste will be more intensive. Enjoy!


    30 cookies



    • ½ cup + 2 tablespoons butter, softened
    • 100 g cream cheese
    • ¾ cup sugar
    • 1 large egg
    • 1 teaspoon pure mint extract
    • 1 tablespoon finely chopped fresh mint leaves
    • 2 cups + 2 tablespoons whole wheat flour
    • ½ teaspoon baking powder
    • ½ teaspoon active dry yeast
    • ¼ teaspoon salt


    • 100 g redcurrant puree (or thick jelly)



    You may use store-bought redcurrant puree or make it home. To do this you need to cook 200 g fruits (could be frozen) with 2 tablespoons sugar and 1 tablespoon lemon juice. When fruits are very soft and look like puree pass them through the sieve and let cool completely.

    In the bowl of a stand mixer place butter, cream cheese and sugar and beat until light and fluffy. Mix in egg, mint leaves and mint extract. In a separated bowl mix together flour, baking powder, yeast and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and divide in two equal parts. Roll each piece onto a floured surface into an 8 x 6 inch rectangle. Spread each rectangle with redcurrant puree and roll up tightly, jelly roll style, starting with a long side. Wrap in plastic (each separately) and place in the fridge for 1-2 hours, better overnight.

    Preheat oven to 350°F and line a large cookie tray with parchment paper.

    Once the rolls are cooled becomes to be stiff and easy to cut. Slice each into 3/8-inch wide slices. Place cookies onto the prepared tray. Bake for about 15-17 minutes until light brown on bottoms. Just after baking they will be still soft and start to harden when cooling. Cool on a wire rack.


    Category: Cookies.

    Tags:mint, redcurrant.

  • Lately I posted here no-bake blueberry cheesecake and today similar dessert with redcurrants. Actually this is almost the same recipe because my children love this kind of treats but I changed fruits to avoid the boredom. As the currants are far more sour than blueberries I needed to change proportion of ingredients and add more sugar. The cheesecake is still nice sour and light and perfect for any Summer treat. The cheese mixture is not totally smooth because I saved redcurrants’ seeds and skin but you can also use puree only. On the top is vanilla sugar icing which gives sweet balance to this dessert. Enjoy!


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

    round springform 8 inch



    • 150 g graham wafers
    • ¼ cup butter, melted


    • 250 g cream cheese
    • 300 g greek yoghurt, natural
    • 200 ml whipping cream
    • 2 cups fresh redcurrant
    • 1 ¼ cups  icing sugar
    • 4 tablespoons gelatine


    • ½ cup icing sugar
    • 2 tablespoons warm water
    • 1 teaspoon vanilla extract


    Base: process wafers in food processor until fine. Mix in melted butter. The mixture should be like wet sand. The bottom of a spring pan line with baking parchment and pour the wafers base evenly pressing lightly with a spoon. Let it cool in the fridge.

    Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Blend redcurrants until smooth (or not blend and rub through a sieve to get redcurrant puree). In a medium bowl mix together with electric mixer yoghurt, cream cheese and icing sugar. Add redcurrants, mix shortly. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of redcurrant-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of redcurrant-cheese mixture, mix well. If the gelatine is smooth and well combined pour it over the bowl of redcurrant-cheese mixture and mix shortly with electric mixer. In a separated bowl mix the whipping cream until stiff. Gently add the whipped cream to redcurrant-cheese mixture and mix with rubber spatula. Pour prepared cheesecake over wafers base in the pan. Place in the fridge for few hours (best overnight) until set.

    The next day remove cheesecake from the pan and place on a serving plate. Mix the icing sugar, water and vanilla extract until smooth. The sugar icing should be thick but still liquid, add more water if needed. Top the cheesecake with icing and let it stream down. Decorate with some redcurrants.



     Category: No-bake cakes.

    Tags: yoghurt, redcurrant.

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