Monday, 1 September 2014

Ricotta Cake

After a long break from baking (sorry!) I'm back with an amazing cake different than other. Something between cheesecake and regular cake. Quite heavy but velvety and smooth inside with gentle hint of lemon zest. If you like marzipan you will enjoy that aromatic cake that is packed with sweet flavour of almonds.  Extremely easy to make with a short list of ingredients doesn't take much time to bake. The cake is very moist and tastes much better the next day.

  • 240 g ground almonds
  • 250 g ricotta cheese
  • 170 g Xylitol, powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
  • 4 eggs
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 60g almond flakes

  • Preheat oven to 160 C
  • Line the 20 cm loose bottom cake tin with baking paper
  • Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract and ground almond and briefly mix to combine the mixture.
  • Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen  and then fold in the rest.
  • Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
  • Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.
Enjoy J


Whole Cake
1 slice (1/12 of the cake)

Saturday, 19 April 2014

Strawberry Mousse Cake

Happy Easter everyone! I havent posted anything for a while, but Im back with delicious, strawberry mousse cake. Strawberry season is just around the corner and lovely, sunny days call for light, summery desserts.Delicate and silky mousse will make a perfect end to your Easter dinner. If you need easy recipe for a cake, that will impress your guests, go for this cake. Cream and fresh strawberries cant taste bad :)


  • Chocolate Base:
  • 200g ground almond
  • 20 g cocoa
  • 2 eggs
  • 2 tbsp. Xylitol (powdered)
  • 2 tbsp. coconut oil (melted)
  • 1 tsp. baking soda

Strawberry mousse:

  • 300 g strawberries
  • 300 g whipping cream
  • 80 g xylitol
  • 2 tbsp. gelatine dissolved in 1/4 glass of hot water
  • Juice from 1 lemon


Chocolate Base:

  • Preheat oven to 180C. Place all the ingredients for the tart in a large bowl and mix well together. Form a ball from dough and press evenly into 23 cm springform tin and bake for about 15 minutes. Set aside to cool down a bit.

Strawberry mousse:

  • Dissolve gelatin in hot water and stir well (there shouldn’t be any lumps). Set aside to cool down slightly.
  • Place strawberries, xylitol and lemon juice in a sauce pan. Blend with a hand blender and bring to boil. Turn off the heat and add disolved gelatine. Mix well and set aside to cool down to room temperature.
  • Whip the cream and add to strawberry mixture. Combine well using hand whisk.
  • Pour the whole mixture on cooled down base and refrigerate for at least 6 hours or until well set. 

Enjoy :)

Carbohydrates and Calories:

Whole Cake 1 piece (1/12 of the cake)
Carbohydrates 74.5 g 6.2 g
Calories 3507 292

Sunday, 16 March 2014

Clementine Cake

Winter is over (hopefully!) so I have turned from heavy chocolate to fresh flavours in my baking. It’s warm and sunny outside so I don’t feel like spending hours in the kitchen baking multi layered cakes. I have found this super easy recipe on Nigella website and I can promise you that everyone can make this cake. This is the easiest recipe on my blog I can’t imagine it would turn out wrong.

  • About 375 g clementines
  • 6 large eggs
  • 225 g Xylitol
  • 250 g ground almonds
  • 1 teaspoon baking powder

  • Put the clementine in a pan with cold water. Bring to boil and simmer for about 2 hours. Drain and cool down a bit. Cut in half and remove all pips. Place in a food processor and blend.
  • Preheat oven to 180C and line 21cm spring form with baking paper.
  • Add all the other ingredients to food processor and blend together. Pour the batter into prepared tin and bake for about one hour (when a skewer will come out clean).
  • Cool it down and decorate with powdered xylitol. Taste the best the day after it’s made.

 Happy Baking :)
Carbohydrates and Calories:
Whole Cake
1 piece (1/12 of the cake)

 Source: Based on Nigella

Saturday, 1 March 2014

Cream Cheese Pancakes

Time for another pancakes on my blog.  Only few days left till Pancake Day and I guess many of you is searching internet for a good, low carb recipe for pancakes. I spent all morning mixing cream cheese and low carb flours in different proportions and I quite like the final result. Little, fluffy American style pancakes that taste gorgeous both hot and cold. I like them dusted with powdered xylitol but I guess with whipped cream or ice cream must be good too.

Ingredients (for about 10 small pancakes):

  • 60 g cream cheese (I used Philadelphia)
  • 50 g ground almond
  • 25 g soy flour
  • 1 tsp. baking powder
  • 2 eggs
  • 1 tsp. vanilla essence
  • 2 tbsp. xylitol


  • Put all the ingredients in a blender and blend until smooth. Let the mixture rest for  about 10 minutes .
  • Pour 2 tbsp. of the mixture on a quite hot (but not too hot!), greased pan and fry until golden. Flip the pancake and cook on the other side.
  • Serve with berries, whipped cream or powdered xylitol.

Enjoy Pancake Day! :) 

Carbohydrates and Calories:

Whole mixture

1 pancake







Source: Own recipe

Tuesday, 18 February 2014

Strawberry Torte

It was going to be a Valentine post but somehow I missed the deadline. Never mind I think we deserve nice cakes on any other days as well. Today it’s a strawberry torte. Beautiful, elegant and mouth watering cake that it’s not very complicated to make (it just looks like that!). All you need to do is to bake sponge cake and fill it with whipped cream and mascarpone.
For the sponge cake I used ground almond and potato starch. I know, potato start is not low carb at all, but it’s necessary to use it in order to make a nice sponge for a torte. There is only 65 g so the whole cake it’s still low carb.
If you are not very experience baker and you don’t feel confident to cut the cake into three thin layers, cut it in half.

IMPORTANT: For the filling I used 500g mascarpone and 400g whipped cream. If you prefer to make this cake less rich, I would recommend using less (reduce maybe by 100g, both cream and mascarpone). If you cut the cake in half (not three layers) definitely reduce the filling.


Sponge Cake:

  • 70g ground almonds
  • 65 g potato starch
  • 150g xylitol (powdered)
  • 5 eggs, yolks and eggs separated

Cream filling and frosting:

  • 500 g mascarpone cheese
  • 400 g whipping cream
  • 5/6 tbsp Xylitol (or to your taste)
  • 2 tsps. vanilla extract

Strawberry filling:

  • 400 g fresh or frozen strawberries (save two or three for decoration)
  • 3 tbsp. Xylitol
  • 1 tbsp. lemon juice
  • 2 tsps. Gelatin dissolved in minimum hot water
  • 1 tsp. potato starch dissolved in 1 tbsp. water

Lemon ‘syrup’:

  • Half cup of mixed water with lemon juice (proportion 50:50). If you like you can add 2 tbsps. of vodka or lemon liqueur (remember liqueur contains sugar).


Sponge Cake:

  • Preheat oven to 170 C and line a springform tin with baking paper (only the bottom),
  • All ingredients should be at room temperature. Sieve the potato starch and ground almond (for almond I used colander),
  • Using electric mixer beat egg whites until soft peaks form. At the end of beating gradually add xylitol. Add the egg yolks one by one, still beating until the mixture is thick and creamy.
  • Gently fold in the almonds and potato starch.
  • Pour thee batter into prepared tin and bake for about 40 minutes (check with the skewer if the cake is ready). Set aside to cool down. 

Strawberry filling:
  • Cut strawberries into pieces, add xylitol and cook for few minutes. Add lemon juice, dissolved potato starch and stir. Remove from the heat and add dissolved gelatine. Set aside to cool down. 

Cream filling:

  • Whip the cream, add xylitol, mascarpone and mix briefly. 

Assembly of the cake:

  • Cut the cake horizontally into three layers. Place bottom layer on a serving plate, brush generously with lemon ‘syrup’. Spread around 4 tbsp. of cream and then on top of it spread half of strawberry filling. 
  • Cover with the second layer and repeat. Top with remaining layer and brush it with lemon syrup. 
  • Frost the cake with remaining cream and decorate.


Carbohydrates and Calories:

  Whole Cake 1 piece (1/12 of the cake)
Carbohydrates 181 g 15 g
Calories 4610 384

Source: Adapted from mojewypieki


Sunday, 26 January 2014

Coconut and Lime Cake

There hasn’t been any cake on my blog for a while. I needed some break from baking (and eating!) after Christmas but I’m back now with a really nice recipe that I tested last weekend. It’s a lovely, refreshing combination of coconut and lime that gives you a bit of tropical flavour. I omitted the lime drizzle as I don’t think this cake really needs it. It’s great without any extras, maybe just a bit of powdered xylitol for the icing.

Ingredients (makes about 15 slices):

  • 60g Soy flour, sieved
  • 70g Ground almond
  • 50 g desiccated coconut, ground in a coffee grinder
  • 85g butter, softened
  • Equivalent of 250g sugar (I used 250g Xylitol, grinned using coffee grinder)
  • 5 eggs, separated
  • 2 tsp. baking powder
  • Pinch of cream of tartar
  • Juice from 1 lime
  • Zest from 1 lime


  • Preheat oven to 170C and line little baking tin (19cm long, 8cm wide) with baking paper.
  • In medium bowl mix soy flour, ground almond, coconut and baking powder.
  • In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add lemon zest, lemon juice, sweetener and mix all together well.
  • In a large bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of mixed flours and fold it in gently. Add remaining flour and repeat folding in.
  • Pour the batter into a cake tin and bake for about 50 - 60 min. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool and decorate with xylitol (powdered).

Enjoy :)

Carbohydrates and Calories:

Whole Cake

1 slice (1/15 of the cake)


86 g

5.7 g




Source: Own recipe


Tuesday, 31 December 2013

Double Chocolate Mousse Cake

Perfect combination of chocolate and chocolate :) The cake is rich, intensely flavourful and silky smooth. It’s a fabulous dessert to pair with coffee and enjoy slowly each bite. One of the best cakes I've ever baked and quite easy to make too.
Its the last cake on my blog in 2013 but hopefully there will be many more in 2014. Wishing you all the best in New Year. May this year bring new goals and achievements, hapiness and a lot of new inspirations on your life. x

Ingredients for the first layer:

  • 150 g butter 
  • 150 g dark chocolate, broken into small pieces
  • 5 large eggs, yolk and whites separately
  • 1 tablespoon cocoa
  • 175 g Xylitol, powdered


  • Preheat oven to 180C and line springform tin (about 20 cm diameter)with baking paper. Cut the circle for the bottom and a long strip of paper that you will use to line the side. Ensure the collar of the paper is 3-4 centimetre higher than sides of the tin.
  • In a medium sauce pan melt the butter together with chocolate. Set aside to cool down slightly.
  • Using electric hand mixer blend the egg yolks together with cocoa. Add chocolate mixture and combine together.
  • In a separate bowl beat the egg whites. Gradually add xylitol whisking constantly (it should come stiff and glossy).
  • Gently fold , in two rounds, the egg whites in chocolate mixture.
  • Pour the batter into the tin and bake for about 25-30 minutes. Let it cool down completely. Cake will fall in the centre forming kind of shallow bowl.

Ingredients for the second layer:

  • 100 g butter 
  • 100 g dark chocolate, broken into small pieces
  • 3 large eggs, yolk and albumen separately
  • 2 teaspoons cocoa
  • 115 g caster sugar for baking
  • 1 tablespoon coffee liqueur (or orange)
  • 2 teaspoon powdered gelatine dissolved in 80 ml of hot water


  • In a medium sauce pan melt the butter together with chocolate. Set aside to cool down slightly.
  • Using electric hand mixer blend the egg yolks together with cocoa. Add chocolate mixture and combine together.
  • In a separate bowl beat the egg whites. Gradually add xylitol whisking constantly (it should come stiff and glossy).
  • Gently fold , in two rounds, the egg whites in chocolate mixture. Add dissolved gelatin and liquor and gently mix.
  • Pour the mixture on pre-baked chocolate cake and refrigerate for at least 3 - 4 hours. Decorate with dark chocolate. I melted the chocolate and spread it on smooth glass surface. When it started to harden I scraped it with plastic spatula. Its not exactly what I wanted but large, thin pieces of chocolate looks quite nice on the cake.

    Enjoy :)

Carbohydrates and Calories:

Whole cake 1 piece (1/12 of the cake)
Carbohydrates 152g 12.7g
Calories 4790 399

Source: Adapted from mojewypieki