Plum marzipan tart

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.

Chocolate cake with a hint of orange

There is so many chocolate cake recipes but astonishingly you can bake every time another cake. Today recipe is chocolate cake with an orange zest and whipped cream with orange curd. Addition of corn meal and nuts gives interesting texture and buttermilk provides moistness. The top is decorated with fresh fruits, strawberries work very well but figs will as well. Enjoy!

 

spring pan ø 8 inch

 

 Ingredients:

  • ½ cup + 1 tablespoon butter
  • ¾ cup sugar
  • 2 large eggs
  • 1 tablespoon orange zest
  • 100 g dark chocolate
  • 1 cup all purpose or cake flour
  • 1 ½ teaspoon baking powder
  • ½ cup corn meal
  • ½ cup macadamias or almonds, chopped
  • 180 ml buttermilk

Frosting:

  • 250 ml whipping cream
  • 4 tablespoon orange curd (store bought or homemade – recipe here)
  • fresh fruits (strawberries or figs)

 

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

Melt chocolate in microwave or double boiler. Set aside to cool.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add orange zest. Add cooled chocolate. In another bowl mix together flour, baking powder and corn meal. Add the flour mixture to the butter mixture in three batches alternate with buttermilk. Add chopped nuts, mix shortly. Spoon the mixture into the pan. Bake for 50 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a wire rack.

Make frosting: beat cream until stiff peaks forms. Mix in orange curd. Beat shortly together.

Divide cooled cake horizontally into half. Spread half of the cream on the first layer. Cover with the second cake layer. Spread remaining cream on the top. Decorate with fresh fruits.


 

Category: Chocolate cakes.

Tags: chocolate, orange, strawberry.

Vegan banana bundtcake with blackberries

Bundtcake in fully vegan version. Banana taste is intensive and clear. Cake structure is moist and fluffy at the same time what let the cake stay fresh for few days. Freeze dried blueberries in icing and fresh blackberries on the top revive the banana flavour by giving sour – zesty accents. The cake is very simple, tasty and delicate and at the same time original and surprising with its flavour composition. Of simple ingredients it became ordinary – extraordinary treat. Enjoy!

 

10 cups bundtcake pan

 

 Ingredients:

  • ¾ cup coconut oil
  • 1 ½ cups raw cane sugar
  • 2 large bananas
  • 1 teaspoon vanilla extract
  • 2 cups spelt flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 250 ml coconut milk (thick part only from a can refrigerated overnight)

Icing:

  • 3 tablespoons freeze dried blueberry powder
  • 2-3 teaspoons water
  • 150 g fresh blackberries

 

Grease with coconut oil and dust with flour baking pan.

In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until fluffy. Peel and mash bananas with the fork to very fine puree. Add them along with vanilla extract oil – sugar mixture. In a medium bowl, whisk together flour, salt, soda and baking powder. Gradually add flour mixture to oil mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 1 hour (or a little longer, until a wooden pick inserted in center comes out clean). Once is baked let cool completely in pan then remove from the pan and transfer onto a wire rack.

Icing: whisk together blueberry powder and water until smooth and liquid mixture. Drizzle over cooled cake. Decorate with fresh blackberries.


 

Category: Tea- and bundt-cakes.

Tags: banana, blackberry, blueberry, vegan.

Apple pie

Autumn is coming, apple cakes are coming. There is a wide range of apple bakes: on the shortbread base, on the sponge base, with cooked apples, with apple puree, with sliced apples. And many more. I have few other apples recipes on my blog as well and today recipe is apple pie with raw (until oven) apples. Just to remind: pie is deeper than a tart and usually its top is covered with second pastry layer. If you do not have pie pan you can bake this recipe as a tart as well. Apples come raw to the pastry and they are baked together. The whole dessert is very yummy. Enjoy!

 

2 pies ø 4.5 inch or 1 bigger ø 10 inch

 

Base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 cups + 1-2 tablespoons all purpose flour

Filling:

  • 3 large apples (I used Granny Smith)
  • ½ cup dark brown sugar
  • 1 tablespoon corn starch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground all spice

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, 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: peel and core apples. Slice thinly. Place all ingredients in a bowl and mix together. Let stand for 30 minutes.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan/s with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Re-roll remaining pastry and cut off shapes to cover the top. You can cut strips to make lattice or cut off small apples (like I did) or other shape as desired. Do some small holes in top cover to let the steam go out.  Place pies in the fridge until the oven is heated.

Bake at 350°F for 45 minutes (until filling stops to bubble). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: apple, autumn, cinnamon.

Wild blueberries sweet buns

There are traditional Polish sweet buns filled with wild blueberries. Made of delicate yeast dough are fluffy and soft. The filling is hidden inside and bundled up in yummy duvet. Wild blueberries are needed and could not be replaced by other berries because they give distinctive taste and vintage chic. Try and you will fall in love. Enjoy!

 

10 pieces

 

 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:

  • 250 g wild blueberries
  • 3 tablespoons sugar
  • 1 teaspoon corn starch

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.

To make filling mix all ingredients together in a bowl. Line the large tray with parchment paper.

Place the dough on a floured surface and divide into half. Cut each half into five even pieces. Take one piece and placing on your palm flat it with second hand. Place a spoon of filling in the middle and fold edges to the center in order to cover filling. Seal all edges and form an oblong bun. Place on the baking tray sealed side down. When all buns are ready let stand the tray in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 18-20 minutes until golden brown in colour (the exact time may depend on oven and you should check when buns are right coloured). 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: blueberries, yeast.