• 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



    • 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


    • 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


    • 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.

  • 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



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


    • 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.

  • These cookies are classic biscuits liked by children (and adults too). Convenient shaped for little hands, are crunchy but do not flake on the floor. Among ingredients I smuggle walnuts and rosemary which give some nutritive values. I baked them as hedgehogs to start school break with forest adventure but you can try other ideas as well. Enjoy!


    about 40 pieces, depending on size



    • 2/3 cup butter, softened
    • ¾  cup sugar
    • 1 tablespoon fresh rosemary, chopped finely
    • pinch of salt
    • pinch of black pepper
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 2 cups flour
    • 2/3 cup walnuts, chopped



    In the bowl of a standing mixer beat butter, sugar, rosemary, salt and pepper until light and fluffy. Add egg and vanilla, beat. Add flour with baking powder and beat until the dough forms tight mixture. Add walnuts, mix until incorporated. This dough is softer than usual so can form not regular ball but should be smooth and homogenous 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 hedgehogs (or different shapes) and 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:rosemary, walnuts.

  • 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


    • 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.

  • This is a kind of ‘everyday cake’ to eat with daily cup of coffee or tea. East to prepare sponge like cake diversified with a custard layer and walnut crust. The composition of walnut and orange works well and contrary to appearances is subtle. The cake is moist but delicate because of custard, which during baking goes inside the cake. The taste is mild with noticeable nuts and orange flavour. Enjoy!


    round pan ø 9 inch (I baked in a heart pan approx.10 x 9 inch)



    • 1 ¼ cup (150 g) finely chopped walnuts
    • ½ cup + 1 tablespoon (125 g) butter, softened
    • 1 cup (200 g) sugar
    • zest from 1 small orange
    • 3 eggs
    • ½ cup + 2 tablespoons (100 g) all purpose flour
    • 1 teaspoon baking powder
    • store bought vanilla custard powder or ½ portion of this homemade recipe



    Make custard: cook store bought custard as described on the package using the portion for 250 ml milk. After cooking mix in 1 tablespoon butter. Or : prepare homemade custard using ½ ingredients’ portion from this recipe. Once the custard is ready transfer it to a bowl and cover with plastic wrap in the way that cling film touches the top surface. Set aside to cool.

    Grease pan and line the bottom with parchment paper. Sprinkle sides of the pan with 1 tablespoon walnuts. Preheat oven to 350°F.

    In a bowl of a stand mixer beat butter, sugar and orange zest until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separated bowl mix flour, ¾ cup walnuts and baking powder. Gradually add flour mixture to the butter mixture still mixing. Pour dough mixture into prepared pan.  Cover with an even layer of cooled custard. Sprinkle with remaining nuts. Bake for 35 minutes then cover the top with an aluminium foil and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking cool in the pan.


    Category: Tea- and bundtcakes.

    Tags:custard, orange, walnuts.

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