Category Archives: Sweet

Yeast Cake With Mix Berry And Crumble

OK this is official, the yeast cake can’t go wrong. You can use any fruits. I used frozen.

This recipe my mum uses all the time.


For cake

  • 250 ml caster sugar
  • 250 ml sunflower oil
  • 50 g fresh yeast
  • 5 eggs, beaten
  • 250 ml milk, lukewarm
  • 4 x 250 ml plain flour

For topping

  • 500 g fruits
  • 100 g flour
  • 50 g butter
  • 60 g sugar


  • 100 g icing sugar
  • juice 1 lime (small)


In a large bowl mix together yeast with sugar until runny. Then add oil, eggs, milk and sift flour. Mix together and cover and let rise in a warm place until doubled, about 40 minutes.

yeast cakeyeast cake

To make crumble put flour and sugar into a bowl, add melted butter, mix all together. Then rub until the mixture resembles breadcrumbs.

Preheat the oven to 170°C.

Spread the dough onto a greased baking tin ( i used the large what is in the oven ). Arrange the fruits over the dough then sprinkle the crumble over the fruits.

yeast cakeyeast cake

Bake for 45 minutes or until a skewer inserted into the center of the cake comes out clean. Leave to cool then mix together icing sugar with lime juice and pour over the cake !

yeast cake

Nutty Bars

Very delicious and simple nutty bars nice with the glass of milk.


Makes 12 bars

  • 225 g salted butter, at room temperature
  • 175 g golden caster sugar
  • 300 g plain flour + 1 tbsp extra
  • 1 tsp almond extract
  • 75 ml double cream
  • 50 g whole blanched almonds
  • 50 g pecans
  • 50 g blanched hazelnuts, halved
  • 50 g glacé cherries, sliced
  • 50 g died apricots, sliced
  • 25 g sultans
  • 2 tbsp honey
  • zest 1 lime
  • 50 g dark chocolate


Line 20 cm square tin with baking parchment.

Put 200 g of the butter,100 g of the sugar and almond extract in a bowl and mix until smooth. Press the mixture into the base of tin, chill for minimum 30 minutes.

Heat the oven to 180° C. Bake for 25- 30 minutes.

Put the remaining butter, sugar and 1 tbsp flour in a sauce pan and melt. Stir in the cream until smooth, then add the nuts, fruits, zest and honey. Mix together.

When the base is ready put the hot mixture all over the top. Bake for another 20 minutes or until the top is golden. Cool.

Melt the chocolate in a bowl over a pan with hot water. Drizzle all over the top.

nutty bars

nutty bars

nutty bars

nutty bars



Banana Bread

If you do not know what to do with brown bananas try this banana bread.


  • 140 g butter
  • 140 g light muscovado sugar
  • 2 eggs
  • 3 very ripe bananas
  • zest 1 lemon
  • 1 tsp vanilla essence
  • 85 g buttermilk
  • 225 g self-rising flour
  • 2 tsp ground cinnamon
  • ½ tsp bicarbonate of soda

For the raspberry compote

  • juice 2 oranges
  • 50 g sugar
  • 500 g raspberries


Preheat oven to 180° C. Grease a loaf tin.

In a bowl mash the bananas with a fork and add the lemon zest, vanilla and buttermilk, mix together.

In another bowl mix together butter with sugar until fluffy, then add eggs one at a time. Add the flour, cinnamon and bicarbonate of soda. Mix until combined. Add this into the banana mix. Fold until just combined.

Pour the mixture to the loaf tin. Bake for about 50-60 minutes.

For the raspberry compote, heat the orange juice in a sauce pan, add the sugar and raspberries. Simmer for 10 minutes. Pour over cooled cake!

banana bread

banana bread

banana bread

banana bread



Eclairs With Baileys Whipped Cream

I decided to make eclairs for charity event at work ( Macmillan Cancer Support ). Of course things what looks simple is not always the case. I thought the choux pastry will be nightmare to make but how wrong i was. It was actually easier than i thought. The trouble i had was with the filling. Everything went wrong and i was close to pulling my hair out.

First the Polish custard ( budyn ) turn into liquid and after running out of ingredients i decided i will use whipped cream. And again how wrong i was. The cream would not thicken up and after while turned into liquid ( again! ). At that point i was so angry i decided to wake my mum up for some advice. The advice what i got did not help me. I had no alternative but to call it a day.

The first thing in the morning  ( 4 AM !!!! ) i went to search for a shops which were open so early and sold cream. I found one which solved my problem. Then i was racing back home to whip the cream and fill the eclairs. Somehow i finished them just in time.

When i thought the stress was all over i realize now that the eclairs will be eaten by my work colleagues. The feedback was quite good and when i looked over and saw that all my eclairs gone, my day was not so bad after all 🙂


Makes 12

For choux pastry

  • 125 ml water
  • 125 ml full-fat milk
  • 1 tsp caster sugar
  • 1 tsp salt
  • 110 g unsalted butter
  • 140 g plain flour
  • 5 eggs

For the filling

  • 2 tbsp icing sugar
  • 500 ml whipping cream
  • 3 tbsp Baileys

For the icing

  • 50 g dark chocolate, finely chopped
  • 50 ml double cream
  • 2 tbsp Baileys


Preheat the oven to 200° C and grease a large baking tray.

Pour the water, milk, sugar and salt into a pan. Add the butter. Bring to the boil, add the flour and remove from the heat. Stir vigorously until the dough is smooth. Return the pan to the heat, stirring. The dough will dry out and form a ball that comes away from the sides of the pan. Tip it into a large bowl.

Add the eggs one by one, beating well until the mixture is smooth and glossy.

Transfer the paste into a piping bag with a large plain nozzle. Pipe the mixture onto a baking tray into 10 cm lengths. Leave room between each eclair.

Bake for 25 minutes. Then reduce the temperature to 180° C and bake for further 15 minutes. Remove from the oven and pierce a hole in the bottom of each one to let any steam out. Split each eclair in half length ways.

For the icing put the chocolate and double cream in a heatproof bowl over a pan gently simmering water. Stir until smooth and shiny. Add the Baileys. Leave to cool.

For the filling whip the cream in a large bowl for a few minutes. As the cream start to thicken add the icing sugar and Baileys. Whip until stiff peaks form.

Pipe the cream into the bottom half of the eclairs. The top half dip in the icing.













Mojito Cupcakes

It’s Sunday! You deserve cupcake.


For the cupcakes

  • 120 g buttermilk
  • 10 g mint leaves, bruised
  • 190 g plain flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 110 g unsalted butter, at room temperature
  • 200 g caster sugar
  • 2 eggs, at room temperature
  • zest & juice of 1½ limes
  • 2 tbsp white rum
  • ¼ tsp vanilla extract

To brush the cupcake

  • 2 tbsp white rum
  • 2 springs fresh mint

For the frosting

  • 335 g unsalted butter, at room temperature
  • 530 g icing sugar
  • 1½ tbsp lime juice
  • 3 tbsp white rum


Put the buttermilk and mint leaves in a saucepan and warm until just starting to steam. Cover and leave to cool ( about 20 minutes), then strain the buttermilk into a bowl using a fine mesh sieve. The buttermilk may appear curdled, it will come back together. Set aside.

Preheat the oven to 170° C.

In a bowl mix together the flour, baking powder and salt. Set aside.

Using electric mixer beat the butter and sugar together until pale, about 5 minutes. Then add the eggs, one at time. Add the lime zest & juice, vanilla extract and rum. Mix until combined, the mixture may start to look curdled, but don’t worry.

Now add the flour mix in three batches, alternating with buttermilk in two batches. Mix until combined.

Divide the batter between 12 muffin cups. Bake for 25 minutes or until slightly golden.

Put the mint springs and rum in a saucepan and warm until just start to steam. Cover and leave to cool.

Cool the cupcakes for 5 minutes then brush the tops with mint infuse rum. Set aside.

For the frosting. Whip the butter for 5 minutes. Add icing sugar in batches and mix until all is incorporated. Add the lime juice & rum and mix until combined. Done !


mojito cupcake

mojito cupcake


mojito cupcake


Recipe taken from Brown Eyed Baker




Orange And Chocolate Tart

Just try it! The orange filling is divine. But be careful with custard (orange filling) my first attempt ended with scrambled eggs.


  • 375 g pack sweet shortcrust pastry
  • 2 tbsp cocoa powder
  • flour for dusting

For the orange filling

  • 5 medium oranges, zest and juice kept separate
  • 200 ml double cream
  • 4 eggs, beaten
  • 85 g caster sugar

For the chocolate drizzle

  • 85 g dark chocolate ( 70% cocoa)
  • 100 ml double cream
  • 2 tbsp golden syrup


Put the pastry into a food processor, add the cocoa, pulse until combined, the knead on a floured surface until evenly brown.

Use to line a 23 cm fluted tart tin, and prick the base with a fork. Chill for 30 minutes.

Heat the oven to 200 ° C. Line the pastry case with baking parchment. Fill with baking beans and bake for 15 minutes. Remove the beans and parchment, then bake for 10 – 15 minutes more until the pastry feels dry all over. Leave to cool.

For the orange filling, strain the orange juice, then measure 250 ml into a saucepan. Add the cream and bring to the boil. Whisk the eggs and sugar in a bowl. Then gradually whisk the hot cream into the mix. Return the custard to the pan and cook for about 5 minutes whisking on a medium heat. Should be thick enough to coat the back of a spoon.

Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool and chill ideally over night.

Melt the chocolate with cream and golden syrup until smooth. Spoon over the tart. Done!

Recipe by Jane Hornby

orange and chocolate tart

orange and chocolate tart




Florentines made with apricots, almonds and honey are dangerously moreish.


  • 60 g butter
  • 60 g light brown soft sugar
  • 2 tbsp honey
  • zest 1 lemon
  • 150 g flaked almonds
  • 8 dried apricots, chopped
  • 2 tbsp plain flour
  • 100 g plain chocolate


Preheat the oven to 180°C. Line 2 baking trays with baking parchment.

Place butter, sugar and honey in a small pan and set over medium heat. Stir until everything has melted together. Remove from heat and add lemon zest, almonds, apricots and flour. Stir well to mix.

Dollop 12 tablespoons of the mixture on to the lined baking trays, leaving large gaps. Bake for 8-10 minutes or until golden brown. Leave to cool.

Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from pan and continue to let the chocolate melt in a residual heat.

Spread a little chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set.


Pomegranate Cheescake


  • 150g gingernut biscuits (or Digestive biscuits + ground ginger), crushed
  • 50g butter, melted
  • 400g cream cheese
  • 75g icing sugar
  • 3tsp vanilla extract
  • 200ml double cream
  • 1 pomegranate


Line the base and sides of a 20 cm loose-bottomed or spring form tin with baking parchment. Mix the crushed biscuits and butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

Beat together the cream cheese, icing sugar and vanilla extract until smooth. Then beat in the double cream until the mixture thickens. Spoon the mixture into the tin and return to the fridge until firmly set.

Carefully ease the spring form tin. Slip the cheese cake onto a serving plate. Scatter half of the pomegranate seeds over the cheese cake. In food processor blitz the remaining pomegranate seeds. Dribble over some of the juice.