Black forest Gateau

Good Morning! Woooo hooooo! Look what I’ve got for you today guys. The mighty BLACK FOREST GATEAU that has SUMMER written all over it! I hope I am not the only person excited about the cake as early as 7 am in the morning! (Thus all the shouting!)

Gosh, I’ve had this cake on my minds for ages!!!!! If you follow me on Instagram you know I think about cake like 99.9 % of the time but these flavours I’ve been craving for a long, loooong time. Now that I’ve been eating my weight in summer fruits (I love you summer for spoiling me rotten!), it’s time to enjoy them in a different ‘form’ . And you know me well, rule number one when it comes to sweet treats – the more fruit, the better.

So, just right now, I am sitting on the patio, swinging my bare feet, warming my freckles in the sun (OH!It feels soooo good!) thinking how to describe this cake to you, at the same time I am munching a generous piece for breakfast. (That’s what I call authentic recipe writing lol!).

Spoonful one, the rich, chocolatey layer. Spoonful two, the fluffy, delicate cream with a punch of cherry sweetness and a boozy flavour. Next spoonful, melting in a mouth chocolate ganache and a spoonful of the flavoursome, bursting with sweetness cherries and all my favourite berries. It’s the cake I want to make my summer memories with.

I am always picky when it comes to the ingredients that I cook and bake with, not only because of course they are the key to the flavour but also because I CARE about the world we live in. That’s why I’m excited to hear that Waitrose cares too and that all their fruit and veg have LEAF (Linking Environment and Farming) certificate to ensure strong environmental standards. And it’s the only supermarket to guarantee this!*clapping hands*

Black forest Gateau

For the cake:
300g self raising flour (extra fine sponge flour works best!)
200g caster sugar
300g unsalted butter
4 eggs
60g cacao powder

For the cream:
400ml whipping cream
1 tbsp caster sugar

For the cherries:
300g cherries
50g caster sugar
50ml Kirsh

For the chocolate Ganache:
100ml double cream
100g dark chocolate

200g morelo cherry conserve
200g cherries
handful of blueberries
handful of blackberries
Handful of red currants


To make the cake
Heat the oven to 190C/fan 170C/gas 5. Butter a 20cm cake tin. In a large bowl, cream the butter with sugar until pale and fluffy. Add the eggs, one at a time, and beat until you get light and fluffy mixture. Beat well to get lots of air into the mixture. Add the cacao powder and mix until combined then add the flour and mix it in with a spoon until combine but don’t over-mix it.

Place the mixture in a tin and bake for around 50 minutes, even to one hour. Check it with a wooden skewer. If it comes out clean,it’s ready!

Leave it to cool completely and cut the cake into two layers. Draw the line around the cake with a smaller knife and then use a bigger one to slice it. Hold the top of the cake with your one hand and slice with the other.

For the cherries
Place the pitted cherries in a saucepan with kirsch and sugar. Bring to a light boil and then reduce temperature and simmer for 10 minutes, stirring carefully often, until the cherries have softened but are not mushy.

Strain the mixture, placing the cherries in one bowl and reserved syrup in another.

Use the left over syrup to brush over the cooling cakes.(Prick the cakes with a wooden skewers first)

To make ganache
Roughly chop the chocolate and place in a bowl.

Bring the cream to a light simmer in a saucepan. Once at a simmer, pour the mixture over the chocolate. Leave for 2 minutes, and then stir until smooth and thick. Leave to cool completely at room temperature.

To make the cream filling (make just before assembling)
Beat the cream with sugar until smooth and creamy.

Prick the cakes with a wooden skewers and brush with the liquid reserved from the cherries. Place the first layer of the cake on a plate or a cake stand, spread a thin layer of the cherry conserve, top it with fresh cream (leaving around 1 cm around the edges, so it doesn’t ooze out when you place the second layer), add cherries and gently press. Place the second layer of the cake on top, spread a layer of ganache and top it up with lots of fresh fruit. Sprinkle with icing sugar.

It’s best to be enjoyed the same day(how can you resist?), however if you need to make it in advance, keep it in a fridge but take it out 30min before the serving to allow to stand in a room temperature.

Enjoy xxx


This post has been created in partnership with Waitrose but of course all the words and opinions are honest and my own.

Awesome cherry and mascarpone trifles

I swear it feels like I was going to Poland 5 minutes ago and I’m already back from my holidays,unpacked, thrown back into my routine and I’m missing my family like crazy.It was soooo amazing!At times I feel like it never happened,like it was just a beautiful dream,but then I look at the photos(hundreds of them!) to reassure myself I’m not freaking out and that it was all real.

Poland is an amazing country and I would just love to take you guys all there and show you some of my favourite places.So just be patient and wait for the next post 😉

For now I’m going to leave you with this lovely recipe.Do you also have a weakness for puddings served in glasses?Seriously,I melt the minute I see them arriving into the room.And cherry and mascarpone combo-OMG!-you want to try it!
The recipe sat unfinished on the blog for a long while and I had this very ambitious plan to write about it when I was in Poland.Hahaha!I know!What was I thinking?I didn’t even open the laptop once and only wasted  space in my luggage where I could jam some more wild flower teas on the way back….lesson learned!

Boycotting internet and social media may be good idea on holidays but GOD!I missed this space!



Makes 6 glasses


for crumble

140g almond flakes
50g sesame seeds
4 tablespoons of ground almonds
4 tablespoons unsalted butter,melted
2 tablespoon honey or maple syrup

for cream

250ml double cream (cold)
400ml mascarpone
2 tablespoon maple syrup


1kg cherries + 2 tablespoons hone/maple syrup/unrefined cane sugar


Preheat the oven to 190C.Mix all the ingredients for the crumble together and arrange it on a baking tray lined with a baking paper. Bake for 10 minutes,flipping the crumble with a spoon from time to time to prevent burning.Put on the side to cool.

Remove the stones from cherries,put 600g in a pot on medium heat.Cook for around 10 minutes,add the sweetener (honey/maple syrup or sugar) if needed (ripe and seasonal cherries may be sweet enough). Leave to cool or blend the cherries straight away(depending on the blender you’ve got-some shouldn’t be used with hot food). Put to the side.

Whip the double cream with maple syrup and fold in the mascarpone.The cream should be thick but quite light and fluffy.

Arrange puddings in glass cups,starting with a layer of cream,followed by cherry sauce,fresh cherries,crumble and repeat.

Enjoy with your favourite people 😉

Peach & raspberry muesli crumbles


Here is a little,fruity recipe I prepare a lot in our house.I’ve been appreciating it even more during the last few nippy days. (Hello Summer!Where are you?). This crumble is easy and effortless and the trick is that you can use any ingredients you like!You can swap peaches and raspberries for any of your favourite fruit and mix together nuts and seeds you enjoy the most into this crumble.

And the best is still to come… can eat it for breakfast!Happy days!And who doesn’t like a good pudding in the morning?

Enjoy xxx



serves 4


5 ripe peaches
200g raspberries
1 tablespoon unrefined cane sugar
2-3 tablespoons ground almonds or almonds flour

for the crumb

40g oats
40g almond flakes
1og sesame seeds
10g linseeds
1 tablespoon flaxseed
2 tablespoons maple syrup or honey
3 tablespoons butter


Preheat the oven to 190 C.

Peel the skin of the peaches,remove the stones and slice them thinly.Toss them in ground almonds or almonds flour.Divide between 4 dishes with the raspberries in between.

To do the crumble topping,melt butter in a pan and add the rest of the ingredients.Mix well and arrange on the top of the fruit.Bake for 40 minutes.

I usually prepare it the night before and warm it in a preheated oven for 10 minutes.