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Archive for Cakes & Pastries



So, this is my next attempt to bake an Einkorn bread.

Seeing that I have managed to * run * from baking breads from scratch so far in my life, I thankfully do not have to unlearn too much in terms of the characteristics of Einkorn, in comparison to modern wheat.

Apparently Einkorn behaves very differently to modern wheat in the preparing and baking process. For starters, Einkorn does not like to be over processed and kneaded.

This recipe I like to share with people who are, like me, beginner bakers, and would like a relatively quick and simple every-day bread.

This bread is quite dense and slightly heavy.

I just added some onions and Parmesan cheese, which totally optional!
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Rating 3.00 out of 5
Categories : Blog, Bread, Einkorn
Comments (0)

Chocolate Cupcakes with Nutella Cream Chese Icing

These cupcakes Charis baked yesterday, too. I must say they were incredibly delicious. We could not stop licking our fingers *accidentally* dipped into the Nutella cream cheese icing. The cupcake base is beautifully chocolatey moist.
Really yum!!

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Rating 4.00 out of 5

Earl Grey Cupcakes with Lemon Buttercream Icing

Today, my daughter Charis baked two lots of cupcakes, and I acted as her chef’s assistant, plus taking pictures. Here are the Earl Grey cupcakes with a really delicious lemon buttercream icing.

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Rating 3.00 out of 5
Comments (1)

Basic Classic German Marzipan Cake

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Basic Marzipan Cake

(Click on images to enlarge)

This is a very basic marzipan cake, a classic basic German cake which is firmer and more dense than the English sponge cake. I shall be experimenting with various additions of fruit and/or nuts, as I have so many delicious cake recipes in my German cookery book and folder with old recipes from my mother, etc.

Anyway, many, many years ago I made this cake as a birthday cake for my son. He is really keen on marzipan, so he requested this cake recently.

I have a terrible admission to make: I had not baked in nearly two decades, and for some reason amidst moving homes my baking equipment got either sadly missing or was thrown out due to not working anymore. I tend to focus on spicy, savoury dishes, so baking had never been my forté, even though I produced some pretty awesome cakes in the past. This I will need to change and get myself back into baking again (maybe invest in some decent equipment ….)

Anyway, after all this time, this cake is my first *again*

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Rating 4.00 out of 5
Comments (3)


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Sumptious moist Stollen

(please click on image to see the entire pic)

With or without Marzipan

Traditionally Stollen is baked at Christmas AND Easter. It’s the same recipe. The only difference is that at Easter you have it for breakfast and is eaten together with hard boiled eggs and home cooked smoked ham, unusual combination but really delicious. Well, this is how my Bavarian grandmother always did it, and I have kept the tradition.

Stollen was as important in my family as pasty was to my in-law family from Cornwall. My mother was one of five sisters, so there was always great competition who baked the best stollen …. My preference was always the one my aunt Carla made. Of course I never dared to admit that whilst my mother was alive!!

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Rating 3.33 out of 5

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