Passionfruit Loaf Cake

If you love bold tropical flavors, this Passion Fruit & Coconut Loaf Cake is a must-try! Soft, buttery, and wonderfully tender, this loaf combines the sweet, delicate fragrance of desiccated coconut with the bright, tangy flavor of fresh passion fruit. Every bite offers a delicious balance of rich buttery goodness and refreshing tropical fruitiness.

Finished with a simple passion fruit glaze, this beautiful loaf gets an extra burst of tangy sweetness that perfectly complements the coconut. It's easy to make, full of flavor, and perfect for enjoying with a cup of tea or coffee in the afternoon.

Ingredients (21 × 12 cm loaf pan):

Cake:

- 100 g unsalted butter, softened

- 100 g granulated sugar

- 2 large eggs, at room temperature

- 100 g fresh passion-fruit pulp

- 30 g unsweetened desiccated coconut

- 100 g whole milk

- 180 g cake flour

- 8 g baking powder

Passion Fruit Glaze (Optional):

- 80 g powdered sugar

- 60 g fresh passion-fruit pulp

Instructions

- Preheat the oven to 180°C / 350°F.

- Line a 21 × 12 cm loaf pan with baking paper, leaving some paper hanging over the sides for easy removal.

- Beat the softened butter and sugar for 4–5 minutes, until pale and fluffy.

- Add the eggs one at a time, beating well after each addition.

- Sift in the flour and baking powder.

- Add the passion-fruit pulp, milk and desiccated coconut to the butter.

- Mix gently with a spatula or on low speed. Do not over-mix. The finished batter should be thick but easily spoonable.

- Transfer the batter to the prepared loaf pan and smooth the top.

- Bake for approximately 45–50 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.

- If the top becomes too brown before the center is fully baked, loosely cover the cake with aluminum foil..

- Allow it to cool completely before adding the glaze.

- Store covered at room temperature for up to 2 days, or refrigerate for longer storage.

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Persimmon Mochi

If you’re a fan of chewy desserts, this Baked Persimmon Mochi Cake is about to be your new favorite autumn-inspired treat! Using glutinous rice flour and fresh persimmon purée, this simple one-bowl bake delivers that iconic sticky-sweet mochi texture with lightly crisped edges. It’s best enjoyed fresh out of the pan while it’s soft and gooey. Slice it into bite-sized squares and enjoy a fun, fruit-infused twist on baked mochi!

Ingredients

- 160 g glutinous rice flour

- 50 g granulated white sugar

- 200 g persimmon purée (from astringent persimmon)

- 50 g neutral oil

- 2 large eggs

- 4 g baking powder

Instructions

- Preheat the oven to 180°C (356°F). 

- Line a 6-inch square baking pan with parchment paper.

- In a large mixing bowl, whisk together the eggs, sugar, oil, milk, persimmon purée until smooth and well combined.

- Sift in the glutinous rice flour and baking powder.

- Mix until you have a smooth batter with no dry flour remaining.

- Pour the batter into baking pan lined with parchment paper and smooth the surface. I used 6'' square baking pan.

- Bake at 180°C (356°F) for 45 minutes, or until the edges are set and the center is cooked through. The top should be lightly golden.

- Remove from the oven and allow the mochi to cool in the pan for about 15–20 minutes.

- Once cooled, cut into squares and serve. The mochi will be soft and chewy when fresh and will become firmer as it cools.

- For the best texture, enjoy it fresh. If refrigerated, the mochi will become firmer and less gooey.

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Persimmon Basque Cheesecake

When East meets West in the kitchen, magic happens! Or in this case, an incredibly creamy, caramelized Basque burnt cheesecake infused with autumn’s sweetest harvest. I specialise in baking cheesecakes, and my favorite part of the process is experimenting with creative, unexpected ingredient pairings. 

This recipe takes ripe, astringent persimmons and transforms them into a silky, fruit-forward twist on a classic burnt cheesecake. With its deeply browned top, rich cream cheese center, and a subtle natural sweetness from smooth persimmon pulp, this dessert is surprisingly easy to whip up.

Rather than overwhelming the dessert with heavy fruit, the persimmon pulp serves as a delicate background note - complementing the rich, velvety cream cheese rather than masking it.

Ingredients:

- 250 g cream cheese

- 120 ml heavy/whipping cream

- 50 g sugar

- 100 g persimmon pulp (from astringent persimmon)

- 15 g corn starch

- 2 eggs

Instruction: 

- Blend the persimmon fruits until completely smooth and lump-free.

- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.

- Add the eggs one at a time, mixing well after each addition.

- Pour in the heavy cream and mix until fully incorporated.

- Add the persimmon pulp and mix until evenly combined.

- Sift in the flour and mix just until the batter is smooth. Avoid overmixing.

- Pour the batter into a parchment-lined cake pan and smooth the surface.

- Bake at 220°C for 25 minutes, or until the top is deeply browned and the center is still very jiggly.

- Allow the cheesecake to cool completely, then refrigerate for several hours or overnight before serving. The center will firm up as it chills while remaining creamy.

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Bakery-Style Cheesecake Crumble Buns (Polish Drożdżówki Inspired)

These soft cheesecake buns are inspired by classic Polish drożdżówki z serem - the beloved sweet yeast buns filled with farmer’s cheese. My version keeps the same comforting idea of fluffy enriched dough and a creamy cheese filling, but uses cream cheese for a smoother, richer texture and adds a buttery crumble on top for extra crunch. The result is a bakery-style twist on a nostalgic favourite.

The traditional ones should use twaróg (Polish farmer’s cheese), which isn't available in Taiwan.

Each bun is filled with a smooth cream cheese mixture that bakes into a lightly set, tangy cheesecake center. It stays creamy and soft, creating a delicious contrast with the airy bread.

On top, a simple buttery crumble bakes into a golden, slightly crisp layer that adds texture and a subtle sweetness to every bite. 

The combination of soft bread, creamy filling, and crunchy topping makes these buns feel like a mix between a cheesecake and a classic bakery bun.

They are best enjoyed slightly warm or fully chilled from the fridge, when the filling is set but still creamy. Perfect as a snack, dessert, or something special to share with family and friends.

Ingredients:

Dough:

- 220 g all-purpose flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

Cheesecake Filling:

- 250 g cream cheese, room temperature

- 1 egg

- 30 g sugar

Crumble:

- 30 g cold butter

- 25 g sugar

- 50 g flour

Instructions

1. Make the Crumble:

- In a small bowl, combine the flour and sugar.

- Add the cold butter cut into small cubes.

- Rub together with your fingertips (or use a fork) until coarse crumbs form.

- Refrigerate until needed.

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until combined.

- Knead for 8–10 minutes until smooth and elastic.

- If the dough feels dry, gradually add more milk.

- Shape into a ball and place in a lightly oiled bowl.

- Cover and let rise until doubled, about 1–1½ hours.

3. Prepare the Filling

- Blend together cream cheese, egg, and sugar until completely smooth.

- Refrigerate while preparing the buns.

4. Shape the Buns

- Transfer dough onto a lightly floured surface.

- Divide into 6 equal pieces.

- Shape into balls and rest for 10 minutes.

- Flatten each into a thick round.

- Press down the middle to create a deep space for filling while leaving the edges slightly thicker.

- Spoon the cream cheese filling evenly into each bun.

- Leave the filling visible (do not seal closed).

- Sprinkle crumble generously over the tops.

5. Second Rise

- Cover loosely and let rise for 25–35 minutes until slightly puffy.

6. Bake

- Preheat oven to 175–180°C.

- Bake for 18–22 minutes until lightly golden and the filling is set.

7. Cool

- Let cool before serving so the cheesecake center can firm up.

- Store in the refrigerator for 2–3 days or freeze well wrapped.

- Reheat slightly before serving for the best texture.

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Chocolate Cake with Apples

I grew up with plenty of apple desserts, so I always enjoy finding new ways to bake with them. This cake isn’t exactly traditional Polish apple cake, but it has that same homey feeling - simple ingredients, lots of fruit, and a texture that stays wonderfully moist.

This cake reminds me a little of murzynek z jabłkami - a simple, home-style chocolate cake filled with fruit, but with my own twist. I love baking with fruits and vegetables, and apple cakes are something I come back to often.

Unlike a classic fluffy sponge, this cake is packed with diced apples, which release their juices during baking and create an incredibly soft, almost pudding-like crumb. The cocoa gives it a gentle chocolate flavor that pairs beautifully with the natural sweetness and slight tartness of the apples, while the touch of mirin adds warmth and depth.

The result is an exceptionally moist chocolate apple cake with tender fruit in every bite - rich without being heavy and the kind of cake that tastes even better the next day. It’s perfect on its own, dusted with powdered sugar, or served with a scoop of vanilla ice cream.

I’ve actually made a very similar version of this cake before without cocoa powder, keeping it in its original apple flavor. That version was soft, delicate, and let the sweetness of the apples shine. This time, I wanted something a little richer, so I added cocoa powder for a gentle chocolate note.

Ingredients

- 3-4 apples (about 600 g, peeled and diced into 1-1.5 cm cubes)  

- 100 g cake flour  

- 30 g cocoa powder

- 8 g baking powder

- 90 g vegetable oil 

- 100 g brown sugar 

- 2 large eggs 

- 50 ml mirin (or another mild alcohol, like white wine or rum)  

Instructions

1. Prepare the apples:

- Peel and dice the apples

- Cut them into 1-1.5 cm cubes. 

- Set them aside.  

2. Make the batter:

- In a large bowl, whisk together the eggs and sugar until the mixture turns slightly glossy.  

- Stir in the mirin and oil.  

- Sift in the flour, cocoa powder and baking powder and mix until fully combined.  

3. Incorporate the apples:  

- Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.  

4. Prepare the baking pan: 

- Line or grease a 6-inch (15 cm) square baking pan. 

- You can use a slightly larger pan if you prefer a thinner cake with a wider surface.  

5. Pour and sprinkle:

- Pour the batter into the prepared pan and spread it evenly.  

6. Bake:

- Preheat the oven to 175°C (350°F).  

- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.  

7. Cool and serve:  

- Let the cake cool before slicing.  

- Serve as is, or enjoy with powdered sugar, vanilla ice cream, or whipped cream.

Tips & Variations

- For a deeper flavor, use dark rum instead of mirin.  

- If you prefer a less sweet cake, reduce the sugar by 10-20 g.  

- Want more crunch? Add some chopped nuts (like walnuts or almonds) on top before baking.  

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