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🍒 CHERRY ALMOND CLAFOUTISINGREDIENTS- 300 g fresh cherries, pitted- 3 eggs- 80 g sugar- 60 g almond flour- 50 g flour- 2...
10/02/2026

🍒 CHERRY ALMOND CLAFOUTIS

INGREDIENTS

- 300 g fresh cherries, pitted
- 3 eggs
- 80 g sugar
- 60 g almond flour
- 50 g flour
- 250 ml whole milk
- 1 tsp vanilla
- 30 g melted butter
- 30 g sliced almonds
- Pinch of salt

METHOD

1. Butter a 22 cm baking dish and arrange the cherries evenly.
2. Whisk eggs, sugar, milk, vanilla and melted butter.
3. Add flour, almond flour and salt; whisk until smooth.
4. Pour batter over the cherries and sprinkle with sliced almonds.
5. Bake at 175°C for 35–40 minutes, until puffed and golden.
6. Cool for 20 minutes; the center will gently settle.
7. Dust lightly with powdered sugar and serve warm or at room temperature.

🫐 BLUEBERRY CORNMEAL RICOTTA CAKEINGREDIENTS- 150 g flour- 70 g fine cornmeal- 120 g sugar- 180 g ricotta- 2 eggs- 80 ml...
10/01/2026

🫐 BLUEBERRY CORNMEAL RICOTTA CAKE

INGREDIENTS

- 150 g flour
- 70 g fine cornmeal
- 120 g sugar
- 180 g ricotta
- 2 eggs
- 80 ml olive oil
- 1 tsp vanilla
- 1½ tsp baking powder
- 150 g blueberries
- 40 g sliced almonds
- Pinch of salt

METHOD

1. Whisk ricotta, sugar, eggs, olive oil and vanilla until smooth.
2. Mix flour, cornmeal, baking powder and salt.
3. Fold dry ingredients into the ricotta mixture.
4. Gently fold in 100 g blueberries.
5. Pour into a lined 20 cm round pan and scatter remaining blueberries and almonds on top.
6. Bake at 175°C for 40–45 minutes, until golden and a skewer comes out clean.
7. Cool in the pan for 20 minutes, then transfer to a rack.
8. Cool completely before slicing.

🌼 SAFFRON HONEY YOGURT MINI CAKESINGREDIENTS- 180 g flour- 100 g sugar- 2 eggs- 120 g Greek yogurt- 70 ml vegetable oil-...
09/30/2026

🌼 SAFFRON HONEY YOGURT MINI CAKES

INGREDIENTS

- 180 g flour
- 100 g sugar
- 2 eggs
- 120 g Greek yogurt
- 70 ml vegetable oil
- 2 tbsp honey
- 1 tsp vanilla
- ½ tsp saffron threads, crushed
- 1½ tsp baking powder
- Pinch of salt
- 40 g chopped walnuts

METHOD

1. Warm 1 tbsp yogurt and soak saffron for 5 minutes.
2. Whisk eggs, sugar, yogurt, oil, honey, vanilla and saffron until smooth.
3. Mix flour, baking powder and salt. Fold into the wet mixture, then add walnuts.
4. Divide into a greased 12-hole mini cake pan.
5. Bake at 175°C for 18–22 minutes, until golden and a skewer comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a rack.
7. Brush lightly with honey while warm.
8. Cool completely before serving.

🥭 MANGO COCONUT CHIFFON ROLLINGREDIENTSCake:- 4 eggs, separated- 90 g sugar- 70 g flour- 25 g cornstarch- 40 ml coconut ...
09/30/2026

🥭 MANGO COCONUT CHIFFON ROLL

INGREDIENTS

Cake:

- 4 eggs, separated
- 90 g sugar
- 70 g flour
- 25 g cornstarch
- 40 ml coconut milk
- 30 ml vegetable oil
- 1 tsp vanilla
- Pinch of salt

Filling:

- 200 ml heavy cream
- 40 g powdered sugar
- 120 g ripe mango, finely diced
- 40 g toasted coconut

METHOD

1. Whisk egg yolks, coconut milk, oil and vanilla. Sift in flour and cornstarch.
2. Whip egg whites with salt, gradually adding sugar until glossy stiff peaks form. Fold gently into the batter.
3. Spread onto a lined 25×35 cm baking tray.
4. Bake at 170°C for 12–14 minutes, until lightly golden.
5. Immediately roll the warm cake with parchment and a clean towel. Cool completely.
6. Whip cream with powdered sugar until firm. Fold in mango and toasted coconut.
7. Unroll the cake, spread with filling, then roll tightly again.
8. Chill for 1 hour.
9. Dust with powdered sugar and finish with toasted coconut before slicing.

🍯 HAZELNUT HONEY MILLE-FEUILLEINGREDIENTS- 2 sheets puff pastry- 80 g hazelnuts, finely ground- 40 g sugar- 1 egg- 30 g ...
09/30/2026

🍯 HAZELNUT HONEY MILLE-FEUILLE

INGREDIENTS

- 2 sheets puff pastry
- 80 g hazelnuts, finely ground
- 40 g sugar
- 1 egg
- 30 g butter, softened
- 2 tbsp honey
- 200 ml heavy cream
- 100 g mascarpone
- 40 g powdered sugar
- 1 tsp vanilla
- Pinch of salt

METHOD

1. Cut puff pastry into 3 equal rectangles. Prick with a fork and chill for 15 minutes.
2. Bake at 200°C for 15 minutes, place a tray on top, then bake 8–10 minutes more until crisp and golden. Cool completely.
3. Mix hazelnuts, sugar, egg, butter, honey and salt. Spread thinly over one pastry sheet.
4. Bake at 175°C for 12–15 minutes until caramelized. Cool and break into crumbs.
5. Whip cream, mascarpone, powdered sugar and vanilla until firm.
6. Place one pastry layer, pipe cream over it and sprinkle with hazelnut crunch.
7. Repeat with the second layer and finish with the third pastry sheet.
8. Chill for 2 hours.
9. Dust with powdered sugar and cut with a serrated knife.

🍫 CHOCOLATE MALT MARSHMALLOW TARTINGREDIENTSCrust:- 200 g chocolate biscuits, crushed- 80 g melted butterFilling:- 180 g...
09/29/2026

🍫 CHOCOLATE MALT MARSHMALLOW TART

INGREDIENTS

Crust:

- 200 g chocolate biscuits, crushed
- 80 g melted butter

Filling:

- 180 g dark chocolate
- 180 ml heavy cream
- 40 g malted milk powder
- 30 g brown sugar
- 1 tsp vanilla
- Pinch of salt

Topping:

- 120 g mini marshmallows
- 30 g chopped toasted hazelnuts

METHOD

1. Mix biscuit crumbs with melted butter and press firmly into a 22 cm tart pan.
2. Bake at 175°C for 8 minutes. Cool completely.
3. Heat cream and brown sugar until steaming. Pour over chocolate and whisk until smooth.
4. Whisk in malt powder, vanilla and salt.
5. Pour into the cooled crust and chill for 3 hours.
6. Cover the surface with marshmallows and lightly toast them with a kitchen torch.
7. Sprinkle with toasted hazelnuts.
8. Chill for 20 minutes before slicing.

🌺 GUAVA CREAM CHEESE DANISH TWISTSINGREDIENTS- 1 sheet puff pastry- 150 g cream cheese- 35 g powdered sugar- 1 tsp vanil...
09/28/2026

🌺 GUAVA CREAM CHEESE DANISH TWISTS

INGREDIENTS

- 1 sheet puff pastry
- 150 g cream cheese
- 35 g powdered sugar
- 1 tsp vanilla
- 120 g guava paste, thinly sliced
- 1 egg, beaten
- 30 g sliced almonds
- 1 tbsp honey

METHOD

1. Mix cream cheese, powdered sugar and vanilla until smooth.
2. Cut puff pastry into 6 strips.
3. Spread cream cheese down the center of each strip and add thin pieces of guava paste.
4. Twist each strip gently and place on a lined baking tray.
5. Brush with beaten egg and sprinkle with sliced almonds.
6. Bake at 190°C for 18–22 minutes, until puffed and deeply golden.
7. Cool on the tray for 10 minutes.
8. Warm honey slightly and brush over the twists.
9. Cool completely before serving.

🫐 BLUEBERRY CORNMEAL TEA CAKEINGREDIENTS- 140 g flour- 70 g fine cornmeal- 130 g sugar- 100 g butter, softened- 2 eggs- ...
09/28/2026

🫐 BLUEBERRY CORNMEAL TEA CAKE

INGREDIENTS

- 140 g flour
- 70 g fine cornmeal
- 130 g sugar
- 100 g butter, softened
- 2 eggs
- 120 ml buttermilk
- 1 tsp vanilla
- 1½ tsp baking powder
- ¼ tsp baking soda
- 180 g blueberries
- 40 g sliced almonds
- Pinch of salt

METHOD

1. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
2. Mix flour, cornmeal, baking powder, baking soda and salt.
3. Fold dry ingredients into the batter, alternating with buttermilk.
4. Gently fold in 120 g blueberries.
5. Spread into a lined 20 cm round pan and scatter remaining blueberries and almonds on top.
6. Bake at 175°C for 35–40 minutes, until golden and a skewer comes out clean.
7. Cool in the pan for 20 minutes, then transfer to a rack.
8. Cool completely before slicing.

🍒 CHERRY COCONUT LAMINGTONSINGREDIENTSCake:- 150 g flour- 120 g sugar- 100 g butter, softened- 2 eggs- 80 ml milk- 1 tsp...
09/26/2026

🍒 CHERRY COCONUT LAMINGTONS

INGREDIENTS

Cake:

- 150 g flour
- 120 g sugar
- 100 g butter, softened
- 2 eggs
- 80 ml milk
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch of salt

Cherry Glaze:

- 180 g cherry jam
- 80 ml water
- 1 tbsp sugar

Coating:

- 180 g desiccated coconut

METHOD

1. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
2. Mix flour, baking powder and salt. Fold into the batter alternately with milk.
3. Spread into a lined 20 cm square pan.
4. Bake at 175°C for 25–30 minutes, until golden and springy.
5. Cool completely, then chill for 30 minutes.
6. Cut into 9 equal squares.
7. Warm cherry jam, water and sugar for 2–3 minutes until smooth.
8. Dip each cake square into the cherry glaze, then coat generously with coconut.
9. Chill for 20 minutes before serving.

🍯 MAPLE PECAN STICKY BUNSINGREDIENTSDough:- 300 g flour- 7 g instant yeast- 45 g sugar- 1 egg- 120 ml warm milk- 50 g so...
09/26/2026

🍯 MAPLE PECAN STICKY BUNS

INGREDIENTS

Dough:

- 300 g flour
- 7 g instant yeast
- 45 g sugar
- 1 egg
- 120 ml warm milk
- 50 g softened butter
- ½ tsp salt
- 1 tsp vanilla

Filling:

- 50 g softened butter
- 70 g brown sugar
- 1 tsp cinnamon
- 80 g chopped pecans

Sticky Topping:

- 70 g butter
- 90 g brown sugar
- 60 ml maple syrup
- 80 g pecans
- Pinch of salt

METHOD

1. Mix flour, yeast, sugar and salt. Add egg, warm milk and vanilla; knead 6–8 minutes.
2. Knead in butter until smooth. Cover and rise for 1–1½ hours.
3. Mix butter, brown sugar and cinnamon. Spread over rolled dough and sprinkle with pecans.
4. Roll tightly into a log and cut into 9 pieces.
5. Melt butter, brown sugar, maple syrup and salt for 2 minutes. Pour into a lined 20 cm square pan and scatter pecans over it.
6. Arrange buns on top and proof for 35–40 minutes.
7. Bake at 175°C for 25–30 minutes, until deeply golden.
8. Cool for 5 minutes, then carefully invert onto a serving plate.
9. Let the maple topping settle for 10 minutes before serving.

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10001

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