© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Welsh cakes, aka bakestones, griddle cakes, or picau ar y maen in Welsh, originate from Wales and are a cross between a cookie, scone and a pancake but are truly unique when it comes to their taste and texture. Made from simple pantry items like flour, sugar, lard, and butter, Welsh Cakes are round, flat and studded with currants, and traditionally cooked on a griddle rather than baked in the oven. They make a delicious afternoon treat with a cuppa. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Reheat at 180C/350F for 5 minutes.
Currants are tiny, sweet, seedless raisins made from the Black Corinth grape in Greece.

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© 2026 | http://angiesrecipes.blogspot.com

Browned butter adds a rich, nutty, and complex depth of flavour to these crumb bars with a boozy creamy chestnut filling. They are excellent with topped with a scoop of ice cream or whipped cream. I used the thick homemade chestnut puree, therefore, a few tablespoons of honey whiskey (or cream) were added to make the filling spreadable. If you are using a much thinner storebought chestnut spread, just skip the alcohol. I also added some melted chocolate to the filling, but it’s completely optional.

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© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Why have just one Giotto ball with your coffee when you can have a whole Giotto cake? This creamy cake is a dreamy combination of tender, nutty sponge cake and sweet cream filling with Giotto. For extra nutty and ‘mmm’ factor, the crispy mini hazelnut pralinens are not only added to the whipped cream but also used as a pretty decoration on top. And there are also lots of hazelnuts hidden in this easy sponge batter, which make the cake base wonderfully moist and light. Be sure to give the sponge base enough time to cool completely before decorating, as it is still very soft immediately after baking. How about an extra layer of chocolate? Spread some Nutella on the cake layers before adding the cream.

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© 2025 | http://angiesrecipes.blogspot.com

A fudgy decadent chocolate brownies that is made with chestnuts, prunes and sweetened with xylitol. It’s full of fiber, potassium and antioxidants thanks to chestnuts. Plus it’s sugar free and naturally gluten free. These brownies will keep well for up to 5 days in an airtight container. They also freeze well, wrapped in cling film, for up to a month.
Xylitol is a natural sweetener that tastes very similar to sugar, has a similar texture, and can be substituted in a 1:1 ratio in most recipes.

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© 2025 | http://angiesrecipes.blogspot.com

The cake is beautifully moist, rich and super comforting and has a very earthy flavour thanks to the North African spice blend ras el hanout. The spice mix works surprisingly well in this sweet buttermilk cake and rose syrup icing complements the spiciness perfectly.
Ras el Hanout, meaning 'top of the shop', is a popular spice blend used in Moroccan, Tunisian, and Algerian cuisines. This vibrant, warm and comforting spice blend comes in many different varieties with different ingredients. Common ingredients include cardamom, saffron, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, rose buds, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric, but ras el hanout can contain up to 100 spices. It is perfect for tagines, couscous & vegetables, as a marinade and much more.

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© 2025 | http://angiesrecipes.blogspot.com

Maustekakku, aka Finnish spice cake, is a traditional dessert that is particularly popular at Christmas time, but it's so good that you can and want to eat it all year round. It is characterised by its rich blend of spices such as cinnamon, cloves, cardamom and ginger, which give the cake a warm, aromatic flavour. The cake is particularly aromatic, tender and moist, thanks to the use of sour cream and applesauce. This cake is often served plain, but can also be dusted with icing sugar or coated with a glaze - perfect for cosy winter days or anyday when you crave for something sweet and comforting.

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© 2025 | http://angiesrecipes.blogspot.com

This is an easy autumnal dessert that infuses the subtle sweetness, earthy greenness and tropical aromas of humble fig leaves into a moist and flavourful cake with tahini for extra nuttiness and richness. It is a perfect teatime treat served with a dollop of whipped cream and extra fresh figs. The fig leaf serves as a natural and aromatic alternative to traditional parchment paper and imparts a subtle, aromatic flavour to baked goods. You can serve the cake either with fig slices or fig leaf facing up. Cashew butter or sunflower seed butter would be ideal substitutes for tahini.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A delicious, gently-spiced tray bake with fruity quinces for a special afternoon tea or dessert with whipped cream or Greek yoghurt. It’s so autumn and fragrant. Be careful when peeling raw quinces as it is like peeling a stone and accidents are easy to come by. Quince are available only in the fall and you can find them at farm markets, and some supermarkets. If quince isn’t available, pear or apple, is a wonderful substitution, too. 

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© 2025 | http://angiesrecipes.blogspot.com

Super chocolaty, moist and with a fine pumpkin cheesecake swirl: these pumpkin brownies literally melt in your mouth! Served with a hot cup of tea, they really put one in the mood for autumn.
Is there really pumpkin in there? DEFINITELY! The all-rounder Hokkaido is mixed into the brownie as a pumpkin cheesecake swirl. It not only gives the little chocolate cake a visual upgrade, but also a special juiciness and mild sweetness. Spices such as cinnamon, nutmeg and allspice are also included and make this autumnal treat perfect. If you like, you can also add a little ginger or simply use pumpkin pie spice blend. Fancy a little crunch? Then stir in some chopped nuts or pumpkin seeds to the batter.

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© 2025 | http://angiesrecipes.blogspot.com

With a fun quilt pattern, this poppyseed cake with a cheesecake topping really makes a statement. Not only does it look great, but it also tastes fabulous. This cake recipe offers a little variety and a wow flavour experience that you don’t want to miss out. Schmand is German sour cream with a much higher fat content than regular sour cream. No Schmand, no problem, use crème fraîche instead. If you're feeling adventurous, swapping some homemade eggnog for the buttermilk. I have baked this cake for a few times with different ingredients and temperatures, and the first time I prepared the batter with eggnog and baked at 190C/375F for 50 minutes for a more golden topping. The cake was very tender on first day, and became slightly dry on the 2nd day, but still very good. Other times all with buttermilk and baked at 180C/350 for 45 minutes until lightly browned and it stayed very tender and soft even after 3rd day.

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© 2025 | http://angiesrecipes.blogspot.com

These savory French madeleines are moist, tender, and filled with wonderful cheesy herbal flavour from nutty French Comté and fresh piney rosemary. They're best eaten warm from the oven, but will keep in an airtight container for up to two days. Enjoy it with a glass of Champagne.
If the madeleines didn't get the signature humps or bumps, it is likely that the batter wasn't cold enough. It is the heat shock of baking a cold cake batter on a very hot oven that creates the bumps. So make sure that you chill the batter for at least 2 hours. I left mine overnight. Don’t over fill the mould cavities, or the batter will overflow, and your madeleines will be flattened.

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This nutty fruity crumb cake is perfect for brunch, as a dessert or an afternoon pick-me-up. They are scrumptious by themselves, with some clotted cream or a scoop of vanilla ice cream. Instead of butter, I used tahini to make the streusel, and sweetened the whole cake with a mix of date syrup and erythritol. If you want to make this gluten free, replace white spelt flour with oat flour.