Tag Archives: cake

Edwardian Peach Pie

This Edwardian peach pie tastes fruity, sweet and sour – it just tastes of summer!

Edwardian Peach Pie

This recipe for homemade peach pie from scratch is from the Edwardian era, it was published in ‘Best Recipes For Baking. A Book For The Home’ in 1907. Like most old recipes from the Victorian and Edwardian era, it’s not very specific! Old recipes usually are like: Make a pie crust, add enough fruit or custard and bake in a moderately warm oven! 😉 Continue reading Edwardian Peach Pie

No-Bake Swiss Roll With Cake Scraps & Leftover Buttercream

This easy no-bake Swiss roll is made with leftover stale cake scraps and leftover buttercream frosting! A delicious, decadent & fudgy dessert!

No-Bake Swiss Roll With Cake Scraps And Leftover Buttercream

Because I try many recipes for my blog, I sometimes have cake scraps leftover. I don’t like to throw food away. So, in the past, I’ve turned stale cake into Cake Crumb Pie Crust, used cake crumbs to make naturally colored polka dots for my Polka Dot Cake Without A Cake Pop Maker, made 1930s Strawberry Dessert and Pink Strawberry Marshmallow Cake Pops – Colored With Beetroot. And one of my favorite uses for stale cake so far were my Edible Moss Balls: The moss balls are chocolate peanut butter cake pops covered with edible moss that I dyed naturally green with sunflower seeds!

But this time I also had buttercream frosting leftover. So I came up with this delicious vanilla no-bake Swiss roll. This no-back Swiss roll is easy and fast to make if you have unexpected guests coming over!

Continue reading No-Bake Swiss Roll With Cake Scraps & Leftover Buttercream

Victorian Pistachio Cake

This naturally green Victorian pistachio cake is an old German recipe from the 1860s!

Victorian Pistachio Cake

You need 5 ingredients for the Victorian pistachio cake: pistachios, almonds, a lot of eggs, sugar and some flour. The cake is basically a pistachio marzipan sponge cake. The Victorian recipe says to make the pistachio marzipan first: pistachios, blanched almonds and some of the eggs were pounded in a mortar until they form a paste. But today, you can just use a food processor or blender to make the pistachio marzipan! Continue reading Victorian Pistachio Cake

Green Surprise Inside Christmas Cake – Colored With Kale – With Hidden Cherry Jelly Tree

This naturally green surprise inside Christmas cake with a hidden cherry jelly tree is colored with kale!

Surprise Inside Christmas Cake - Colored With Kale - With Hidden Cherry Jelly Tree

This Christmas cake in the traditional christmas colors – red and green – is made with  natural dyes – cherry and kale. And don’t worry, the green sponge cake doesn’t taste of kale, it tastes just like ordinary sponge cake! Continue reading Green Surprise Inside Christmas Cake – Colored With Kale – With Hidden Cherry Jelly Tree

Sloe Berry Yogurt Cake – Dairy-Free

This unusual sloe berry yogurt cake is dairy-free, easy to make and simply delicious!

Sloe Berry Yogurt Cake Dairy-Free

If you take a stroll in the country at this time of the year, you probably pass by bushes full of large blue-black fruits: sloes! Sloes are astringent fruits when eaten raw but they’re delicious in jams and cakes! Continue reading Sloe Berry Yogurt Cake – Dairy-Free

Sloe Berry Meringue Pie – Wild Foraging

Sloe berry meringue pie – an unusual twist on the traditional lemon meringue pie!

Sloe Berry Meringue Pie

A flaky, buttery pie crust topped with meringue and filled with sloe berry custard with freshly picked sloe berries – doesn’t this sound delicious? 😀 Sloe berry meringue pie tastes sweet and fruity and simply delicious! And don’t wory the sloe pie doesn’t taste astringent like raw sloes! 😉 Continue reading Sloe Berry Meringue Pie – Wild Foraging

Edwardian Spice Marble Cake

This Edwardian spice marble cake is so delicious – a perfect Christmas cake!

Edwardian Spice Marble Cake

The traditional marble cake wasn’t the vanilla and chocolate marble cake. In the Victorian and Edwardian era, marble cakes were usually flavored with spices and colored with brown sugar and molasses. This Edwardian spice cake recipe was published in Three Meals A Day in 1902. Continue reading Edwardian Spice Marble Cake

Kiwi Curd Meringue Pie

Creamy kiwi curd topped with fluffy meringue and a flaky pie crust. Kiwi curd meringue pie makes a delicious, refreshing summer dessert!

Kiwi Curd Meringue Pie

A while ago, I made homemade kiwi curd – it was so delicious! So I thought I’d make it again as filling for meringue pie or rather tartlets because I wanted to try out different vegan pie crust recipes. Below you’ll find recipes for a buttery pie crust and 10 vegan pie crusts – aquafaba pie crust is my favorite! Let me know in the comments what’s your favorite pie crust. Continue reading Kiwi Curd Meringue Pie

10+ Vegan Pie Crust Recipes

14 delicious pie crust recipes – all vegan (dairy-free & egg-free), most are nut-free and two even gluten-free! Vegan pie crusts made with aquafaba, red palm or coconut oil, cocoa butter or olive oil, raw nut butter or nut flour.

10+ Vegan Pie Crust Recipes

I tried all the vegan pie crust recipes and they were delicious! Of course, they’re different than butter-based pie crusts: The coconut pie crust tastes of coconut, the cocoa butter pie crust tastes of chocolate and the almond pie crust tastes slightly of almonds. The boiled pie crust and the pasta dough pie crust aren’t as flaky like a pie crust made with butter. The chickpea flour pie crust is only for savory pies and the palm oil pie crust is bright yellow!

My favorite vegan pie crusts are the aquafaba pie crust, the hazelnut pie crust and the pie crust with soy milk and lemon juice. The aquafaba and soy milk lemon pie crusts are just as flaky as an all-butter pie crust and they have a neutral taste – perfect for all kinds of pies! And the hazelnut is delicious with fruit pies, such as blackberry pie, apple pie or juneberry pie, and if you have pie dough leftover you can turn it into hazelnut cookies or dog treats. Continue reading 10+ Vegan Pie Crust Recipes