Easy sponge cake recipe

The easiest recipe to nail a fluffy sponge cake.

Remember the baking powder I brought back as a souvenir from Iceland (if you don’t, you can read about it here)? Well that tin can is just too beautiful to sit in my cupboard, unnoticed by the world. But I can’t just use baking powder as a random prop for any photo shoot, right? Well, it (finally) dawned on me that I had never featured a sponge cake recipe on this blog yet. How was that even possible?  Continue reading

Walnut cupcakes with honey mascarpone frosting

Walnut cupcakes with honey mascarpone frosting

Although in most of this emisphere it is still summer, in Sweden it definitely feels like fall already. There are some flavours that are just perfect for this time of the year, when you still don’t want to let go of the refreshing taste of summer and you’re not ready yet for winter spices. September is the time for full-bodied flavours that can still work very well also in the background. Think walnuts and honey. Continue reading

Raspberry custard tarts

Home-made custard tarts decorated with freshly picked raspberries

No blueberries this year. What a big disappointment. Last year when my parents visited at the beginning of August, they went out blueberry picking every day and filled my freezer with endless supplies. Flash forward to one year later and the bushes are all empty. No harvest time for my parents. Except for one time, when they came back from their afternoon walks in the neighbourhood with some raspberries. Continue reading

Rose petals in sugar

Rose petals are a popular filling for pączki, or Polish doughnuts. So popular that my Polish mom goes crazy over them. Whenever she’s in Poland she will devour dozens of these, and every time our aunt comes back from Poland my mom will have her visit the bakery before going to the airport to pick up some to bring back. This is one of the few things she cannot find in Italy, and it is her mission to look for and feed on these whenever she finds them somewhere. Continue reading

Strawberry Bavarian Cream

strawberry bavarian cream

I have a distant memory of strawberry Bavarian cream made from a box by my mom when I was little. I think I had it for the last time about 20 years ago. Then production must have stopped because we couldn’t find it in stores any longer, and for some reason she never ventured into making it from scratch. I like cooking from scratch, so I decided that I would try. I stocked up on strawberries and started doing some research. Continue reading

Brown sugar panna cotta

cane sugar panna cotta

It may seem like I have a slight obsession with brown sugar lately, especially after I made brown lemonade – the last time I made panna cotta I decided to sub white sugar with its brown alternative. Apart from giving the end product a different aftertaste, the use of brown sugar gave my panna cotta also a nice light brown colour. Panna cotta, which may go by the name of Italian custard, is a cream-based dessert that originates from the Italian region of Piemonte, my home region. It is probably my favourite dessert if I were to pick one from the culinary tradition of the part of Italy I grew up in. Continue reading

Cashew milk, oats & banana smoothie

banana cashew milk oats smoothie

One never stops learning. Only a few weeks ago I would have never imagined that oats in milkshakes actually work. I mean, rolled oats! Porridge is the only thing that comes into my mind and it features steaming hot milk. I would have never thought of adding plain oats to a milkshake, yet apparently not only is this a thing, but it actually works really well! A spoonful of oats and your shake will gain texture and will also be enriched with a bunch of precious nutrients such as iron and fiber. Continue reading

Bite-sized lamingtons

Lamingtons are a type of Australian sweet treat made of sponge cake dipped in chocolate and rolled in coconut flakes. In my family, we’ve mistakenly been calling them kokosanki, which translates as something like “coconut treats”, ever since. Wrong. Real Polish kokosanki are a type of coconut macaroon, and you can get a recipe for real kokosanki here. Why in my family do lamingtons go by a wrong name? No idea.

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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’s important to be able to be allergy-friendly in the kitchen. It all started with oat milk and deveoped from that. In this recipe I’m using cream, and using oat cream makes this zebra cake suitable for people with a milk allergy. 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