Oat cream-based zebra cake

In my everlasting quest to make the perfect cakes suitable for my food-intolerant friends and colleagues, I have started exploring oat-based products more and more. This also applies to adapting the recipes I use when working with my students in order to include those who cannot eat dairy products. It all started with oat milk and deveoped from that. In this recipe I’m using cream. Continue reading

Gingerbread cake

I have this habit that whenever I’m abroad I like to visit local supermarkets. I equally like to have my guests have the same experience, so I often take people grocery shopping whenever someone visits me in Sweden. It’s my favourite way to get inspiration for the meals we are going to share, and it’s a good opportunity for them to get in touch with foods that might attract them but that I may not have at home. This is how I ended up making gingerbread cake recently. Continue reading

Double chocolate banana bread

double chocolate banana bread

Making banana bread can be a very good strategy to get rid of overly ripe bananas that had been forgotten or just neglected. There are people who will feed on all sorts of fruits whenever they find one within reach. Sadly, I belong to the other type – those who buy fruits, try to eat them regularly, then forget them in the fruit basket. Some fruits hold longer, and hopefully make it until the next time I feel like eating random fruits. Others will just sit and ripe and hope for the best. Continue reading

No-bake Oreo cheesecake

no-bake oreo cheesecake

Oreo cheesecake has been on my mind for quite some time. I decided the time had come to try and make it when I found Oreos on discount at the store. It felt like a sign. The problem is that of course this lucky coincidence at the store happened two months ago and I’ve only found the time now to turn the cookies into the key feature of my most recent cheesecake. I’m not even going to blame work or lazyness here for not being able to make this cake earlier. The truth is that winter has finally (!) arrived and with -10°C outside the last thing I wanted to make was a no-bake cheesecake. Continue reading

Stracciatella yoghurt Bundt cake

Honesty talk – how do you think a 1 Kilo tub of stracciatella yoghurt ended up in my fridge? Answer: because it was close to its expiry date and therefore 30% cheaper. I decided to take it home and it proved just perfect for breakfast for two for three days, plus two cakes. This is how you invest on food and find motivation to make the softest stracciatella yoghurt Bundt cake. Twice. One on Wednesday and one on Saturday because you can never get enough of it. Continue reading

Lemony yoghurt loaf cake

There are only a few little pleasures in life that can compare with whipping up an easy cake from scratch. Little effort, few ingredients, a simple procedure and your house suddenly smells like something sweet is baking in the oven. Even as experienced as I like to consider myself – on a domestic level, of course – and despite the fact that I enjoy the challenge of a complex recipe, I find that getting busy with a simple cake sometimes can be even more rewarding. Continue reading

Kladdkaka

Sweden is fattening me up. Ever since my first winter here, when in autumn nature dims the lights, my body starts demanding more food and I put up a couple of kilos. Then in the spring it’s all about getting rid of that winter fat. I must admit that I succeed pretty well at that, and the fact that in the spring I start biking everywhere again certainly helps. What does not help is the amount of delicious cakes and the overall fika culture that Sweden boasts. Continue reading

New York style cheesecake

Baked cheesecake is one of my favourite desserts. The first version I have tried in my life is the Polish sernik, often made by my mom (in Italy with ricotta cheese). The Polish version of the cake, at least in the area where my family is from, often features raisins inside; a more appreciated (by me) variant is with pieces of canned peaches in the filling. I personally prefer it “bare” – just cheese. My favourite version is definitely the cream cheese-based American variant, also known as New York style cheesecake.

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Sachertorte, my Viennese challenge

It was the spring of 2012, a bunch of lovely warm and sunny April days, and I was finally visiting the capital of Austria with my parents. Together we had crossed Austria at least thirty times before, while travelling from Italy to Poland by car, but had never stopped to explore Vienna. Then cheap airlines happened and we kind of stopped travelling to Poland by car, so the occasion never arose until we decided to drive again in 2012. I said I’d go only if we finally made a proper stopover in Vienna. Continue reading

Cinnamon sweet bread loaf

I recently ventured into making sweet breads together with my mom, who literally obsessed over blueberry-filled buns, something she used to love a lot back in Poland. Blueberry season is in full swing right now in Sweden and my mom is going out for walks everyday, and everyday she comes back with a bucket full of the above-mentioned little fruits. After checking a few recipes to make the buns she had been dreaming of, we settled for a nice dough that opened up various other possibilities for us. Continue reading