July 8, 2014


250 g biscuits, crumbled
120 g butter, melted

4 sheets of gelatine
150 g coffee cream
500 g cream cheese
150 g sugar
finely grated 1 orange zest
60 ml fresh orange juice
450 g raspberries, smashed
250 ml heavy whipping cream

fresh berries for decoration

1. Make the base: mix the crumbs and butter and press on the bottom of a 23 cm cake tin with a loose base.
2. Make the cream: put the gelatine to soak in cold water for 5 min. Heat up the coffee cream till almost boiling, remove from heat and add the gelatine till it melts.
3. In another bowl, whip the cream cheese, sugar and orange zest, add the cream and gelatine mixture and raspberries. Softly whip the cream and fold into the cream.
4. Put the cream into the cake tin, even out and place the cake for 4 hours into the fridge.
5. Remove from the tin before serving and decorate with fresh berries.


P.S. Kerija is back.. for a while.. I just needed to post this cake as it is cold, smooth and beautiful just for this type of weather.. believe me.. you will love it and it is so fast to make..

Enjoy, k.

recipe from “Deserti” by Karla Bardi



250 ml golden syrup
1 chilli pepper, finely chopped
zest of 1 lime
250 g soft butter
250 g sugar
4 eggs
225 g plain flour
2 tsp. baking powder
450 g canned pineapple rings
+ a bit pineapple juice

1. Preheat the oven to 180 degrees Celsius. Grease a 23 cm cake tin.
2. Heat the syrup, lime zest and chili for a little while on a medium heat. Pour half of the syrup in the cake tin, even it out. Place pineapple rings on the bottom of the tin.
3. Whip the butter with sugar till light and fluffy, add eggs one by one.
4. Fold in flour, baking powder and juice so that the dough is nice and even.  Chop the left-over pineapples and add the dough.
5. Carefully pour the dough over the pineapple rings and syrup.
6. Bake for 45-50 min till golden brown.
7. Let it rest in the tin for 10 min, then turn it out on a plate.
8. Warm up the left-over syrup and pour over the cake. Serve warm or at the room temperature.


P.S. And I am back again.. sorry for my absence.. but i am back with super easy recipe, that you can do with any fruit you like.. and to be honest.. it is a buttery goodness!!!!!!!

Enjoy, k.

recipe from “Kūkas” by M. Neri


January 12, 2014


360 g plain flourhummingbirdcake
1 tsp bicarbonate of soda
1 tsp salt
1/2 tsp ground cinnamon
400 g sugar
225 g blitzed fresh pineapple
2 ripe bananas, mashed
150 g chopped pecans
3 eggs, lightly beaten
250 ml sunflower oil

150g cream cheese
1 tsp vanilla extract
225g icing sugar

pecans for decorating
1. Preheat oven to 170°C. Grease and line the base of three 20cm cake pans.
2. Sift flour, soda and spices into a large bowl. Add sugar, pineapple, banana, pecans, eggs and oil. Stir to combine.
3. Spread into lined pans and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.
4. To make icing, place cheese, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of 2 cooled cakes and layer them up. Then spread the remaining frosting on the top and sides of the cake, covering the whole cake. Garnish with pecans if desired.


P. S. As it was my New Years cake.. then I did a bit more then just decorated with pecans.. I used gingerbread cookies, cranberries, glazed cranberries and some chopped truffles..

IMG-20140105-WA0003..and the cake itself is super tasty, I recommend it to everybody as long as you like pineapple and banana as those are the dominant tastes.. but be careful with the fruit.. don’t put too much or the sponge will not rise..

Enjoy, k.

recipe from “World’s Best Cakes” by R. Pizey


450 g apples001
350 g plain flour
120 g raisins
150 ml vegetable oil
170 g sugar
2 eggs
1 lemon
1 tsp. baking powder
pinch of salt

1. Preheat the oven to 180 degrees C. Prepare a 25 cm tin.
2. Put the raisins in warm water for a while, drain them.
3. Grate the zest of the lemon.
4. Peel the apples, cube them, sprinkle the apples with lemon juice.
5. Whip the oil and sugar, add eggs one by one. Whip till the mix doubles.
6. Slowly add flour, salt and baking powder.
7. Fold in apples, raisins and lemon zest.
8. Spoon the dough into the tin. Cover the tin with baking paper and bake for 30 min, remove the paper and bake for another 30 min.
100_1214P. S. I must admit that it is a very peculiar apple cake.. very crunchy from outside and most inside. try, if you are looking for something new…

Enjoy, k.

Recipe from “Viens un divi – gatavs!” by Jūlija Visocka


October 22, 2013


300 g plain flour002
2.5 tsp. baking powder
125 g soft butter
200 g sugar
grated zest of 1 orange
2 eggs
125 ml milk
300 g chopped rhubarb

powdered sugar for dusting

1. Preheat the oven to 170 degrees C. Prepare 23 cm cake tin with loose base.
2. Mix flour, baking powder.
3. In another bowl, whip the butter with sugar till light and fluffy, add orange zest, then eggs one by one.
4. Add milk then slowly flour mix, mix quickly. Add half of the rhubarb to the dough.
5. Fill the dough in the tin. Sprinkle the rest of the rhubarb on the top. Bake for 45-50 min till firm and golden.
6. Let the cake rest a bit in the tin, serve warm.

P. S. Lovely and moist.. just try..

Enjoy, k.

recipe from “Kūkas” by M. Neri


October 2, 2013


250 g flour
1 tsp. baking powder
150 g sweet cream
175 g butter

150 g flour
75 g sugar
1/2 tsp. cinnamon
100 g butter

750 g plums
75 g sugar
1 stick of cinnamon
2 tbsp. corn flour

400 g whipped cream

icing sugar

1. Put in a bowl 250 g of the flour, the baking powder, the salt, the sweet cream and 175 g of the butter. Mix it all together quickly so it forms a pastry. Make a ball, wrap into a clean film and place into the fridge for 2h.

2. Mix all the left over ingredients to form bread crumb like pastry. Place into the fridge.

3. Wash the plums, take out the stones, cut into cubes and place to cook with sugar and cinnamon stick on a medium heat. Mix the corn flour in 3 table spoons of water. Add it to the plum jam and bring it to the boil. Remove from the heat and let it cool down, then remove the cinnamon.

4. Preheat the oven to 200 degrees C. Line 24 cm tin with baking paper. Divide the pastry into 4 parts, roll out each part in a circle. Place the pastry into a tin, prick with a fork, sprinkle with one forth of the crumbs. Press the crumbs with the palm to stick to the bottom pastry.

5. Bake for 13 min till golden. Remove from the tin. Bake the other 3 portions in the same way. Cool all of them completely before assembling the cake.

6. Whip the cream.

7. Assemble the cake: Place one layer of the pastry on a plate, top it with whipped cream then a layer of jam, top that with another layer of pastry, again the cream then the jam. Repeat that one more time. Place the top layer.

8. Keep the cake in the fridge for an hour. Dust the cake with powdered sugar before serving.



P. S. You cannot imagine how marvelously delicious is this cake.. I know it is time consuming but it is totally worth it.. nice shortbread pastry and the plum jam.. perfection!!!

Enjoy, k.


FOR THE CAKEapricot cake
250 g dried apricots
90 ml apricot liqueur
150  g sugar
90 g honey
250 g butter
3 eggs
2 egg yolks
300 g plain flour
1 tsp. baking powder

100 g pine nuts

whipped cream for serving

1. Cover the apricots with the liqueur an leave for the night. Drain but keep the liquid. Chop the apricots.
2. Preheat the oven to 180 degrees C. Prepare 25 cm cake tin.
3. Mix flour and baking powder in a bowl.
4. In another bowl, whip butter with sugar and honey light and fluffy. Mix eggs and egg yolks one by one. Then in turns quickly mix in the flour mix, the apricots and the liquid from the apricots.
5. Spoon the mix into the tin and sprinkle with pine nuts.
6. Bake for 35 – 45 min till golden. Let it rest for 10 min the tin, then remove and serve while still warm with whipped cream.


P. S. I must confess.. I don’t like apricots so instead I made this wonderful cake with little yellow plums (aličas in Latvian) and then there is no need also for the liqueur and it came out perfect.. and the pine nuts are just little wonderful crunchy delights on the top!

Enjoy, k.

recipe from “Kūkas” by M. Neri