Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!

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Lemon Cheesecake with Mascarpone

Lemon cheesecake with mascarpone 2

I suddenly realised I have probably 10 or 15 desserts recipes on my blog and only one salad! Ouuch! Does it mean I don’t eat salads? It just means I eat very simple salads: mixed salad leaves + tomatoes +  olive oil + balsamic vinegar = amazing! 🙂 Promise to take a picture next time! 😉 And now – another cake!

I keep exploring a weird and wonderful world of cheesecakes. Here is another amazing recipe which is now on the first place in my rating of (two) cheesecakes I’ve made so far! 🙂

This recipe is for the 25 cm. baking tin. Use a lose base tin.

For crust

  • 2/3 cup ground almonds
  • 2/3 cup flaxseeds
  • 3 tablespoons fruit sugar
  • 40 gr. unsalted butter, melted

For filling

  • 20 oz cream cheese, softened (I use Philadelphia cheese)
  • 8 oz mascarpone cheese at room temperature (about 1 cup)
  • 3/4 cup fruit sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • juice of 1/2 lemon
  • 1/4 teaspoon salt


For the crust: Preheat oven to 175 degrees C.
Butter bottom and side of a 25 cm springform pan.Blend ground almonds, flaxseeds and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 170 degrees C.

Make filling while crust bakes:

  • Beat cream cheese, mascarpone, and fruit sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.
  • Add eggs 1 at a time, beating well after each addition.
  • Add vanilla, lemon juice, and salt and mix at low speed until combined.
  • Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, about 40 min until golden. Turn the oven off and stand the cake in the oven for 20 min, leaving the door closed. Cool at a room temperature for 1,5 hours, then keep in a fridge. Try to wait for 8 hours before serving the cake. It will continue to set as it cools.

Sprinkle top with grated lemon zest! Welcome to heaven! 😉


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Light & Lazy Apple and Almond Pie

I came across this easy-peasy, “no flour” wonderful recipe and thought,” This can be a perfect breakfast!”. I made a mental ingredients check list and  realised I had all of them at hand… As they say “You are attractive, I am remarkably attractive…WHY NOT TO…?!”

This is the result of my labour



For a baking tin up to 22 cm

  • Apples (approx. 3 or more)
  • almond flakes
  • 1 egg
  • 50 gr. almond flour
  • 50 gr of fruit sugar (or sugar, if you dont mind)
  • cinnamon
  • cognac, brandy or liqueur (a few drops 🙂

Preheat the oven to 200 degrees.

Beat the egg with sugar to soft peaks. Add almond flour. Mix. Put the dough in the baking tin, previously greased.

Peal the apples and slice them – make the slices as thin as possible. Put a layer of apples slice on the dough, along with almond flakes ( I used quite a lot of flakes, almost as many as apple slices). Sprinkle the layer with “sugar powder” (I make it in the coffee grinder)  or sugar and with a few drops of cognac. I didnt have cognac in the house and used brandy. Start the next layer. You must have at least 3 layers.

Finish with the final layer of almond flakes, sprinkled with “sugar powder” and alcohol (it helps sugar to caramelise).

Bake until the pie becomes golden.Sprinkle with cinnamon before serving.


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Lemon cheesecake

To get from good to great first you have to get from bad to good. So they say. I dont think I ever got to “great”. Usually I am skidding somewhere between bad and not that bad… But this time, I think, I jumped literally from nothing straight to great!

I had never made a cheesecake. They always seemed to me so mysterious, beyond my understanding and definitely abilities. Because I never made them, I also hardly ever eaten them – as a consequence. I avoid flour and sugar and of course the cheesecakes you buy in a shop or order in a restaurant are full of this stuff!

Having had a great experience with Masterchef recipes, I decided to try and adopt one of them according to my Low GI needs.

Lets see how it went!


1/3 cup ground almonds (almond meal)
3/4 cup plain flour (in the original recipe. Instead of plain flour I used a mix of soya flour, chickpeas flour and organic milled Flaxseed)
1/4 cup caster sugar (in the original recipe. I used fruit sugar)
90g chilled butter, chopped

330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar (fruit sugar in my case)
1 tablespoon grated lemon rind
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1 1/2 tablespoons cornflour
11/2 tablespoons water

Strawberries and raspberries, to decorate

1. Preheat oven to 150 C.

2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.

3 Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.

4 To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.

5 Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.

Tip: if you baking tin is more than 20 cm (e.g. mine is 25 cm), cook the cake 10 min less to avoid “cracking”.

Everything worked fantastic! It turned out to be an absolutely perfect cheesecake you get from M&S, only mine is sugar free, gluten free and also has a low glycemic index:)

It was a tiny bit too sweet – the only thing I’d change! But you can live with it, cant you? 🙂

Thanks go to Donna Hay, MasterChef Australia judge and a cook book writer. 

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Fourless Very Chocolate Cake

I know. I know. You are going to say: “Chocolate cake?! Good grief! Not again!”

Sorry mates. Cant help it! I religiously believe in chocolate cakes. One of the best human inventions, they are good for your mind, and MY cakes are also great for your body! 🙂

Please welcome the 4th chocolate cake in my bespoke chocollection 🙂 :

Flourless and Flawless Very Chocolate Cake.


For dough

  • 6 eggs
  • 150 g of caster sugar or fructose (if you, like me, want a low GI cake)
  • 50g cocoa powder

For cream

  • 200 g double cream
  • 250 g dark chocolate 70%
  • *Cointreau liqueur

For syrup

  • caster sugar or fruit sugar
  • *Cointreau liqueur
  • water

*If you dont have a liqueur, you cant still make it but the cake just wont have this “orange&alco kick”.

Now put on your sexy kitchen outfit and start!

Preheat the oven 180 degrees.

1) Separate egg yolks from whites

2) Beat egg yolks with half of your sugar (or fruit sugar) till white and thick

3) Beat egg whites with another half of sugar (or fruit sugar) t0 soft peaks

4) Add cocoa powder and a table spoon of whites to the yolks, mix carefully. Then add the rest of the whites  – fold them in carefully with a wooden or silicon spatula.

5) Divide your mix into 2, place in two 25 cm baking tins and put in the oven preheated at 180 degrees.

6) Bake for 25 min.

While the cake is in the oven, prepare the cream. We are going to make a ganache.

1) Break the chocolate into small pieces and place into a medium bowl.

2) Heat the cream in a small sauce pan over medium heat. Almost bring to a boil and switch off the moment it is about to start boiling.

3) Pour the cream over the chopped chocolate, and mix gently until smooth.

4) Stir in the 3-4 tb spoons of liqueur.Done here.


Mix  sugar, a touch of liqueur and warm water (so that sugar could dissolve).

Get your cake out of the oven (if you havent done it yet. It must stay there only for 25 min, remember) and cool down. Soak both parts both your syrup and cover each with still warm ganache.

Done. You can serve the cake straight away. It will be very “chololaty” and creamy! But my advice it to put it in the fridge for about 4 hours (better overnight). It will have this thick crunchy and cool top – like you usually see in the chocolate bar TV commercials!

It is not a commercial. It was YOU who’s made THIS! 🙂 Enjoy!

P.S. Another great thing about this cake. The description looks quite long but it will take you only about 40 min to make this cake from scratch – great INIT?!

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And again Amazing Orange & Almond cake

If you’ve fallen in love with citrus desserts, it’s for ever. Even reading orange or lemon recipe, make my mouth water and my hands becomes itchy – I wanna make it!!!!

I adore my Orange & Almond cake. When you make it, you start believing that Impossible is Nothing and what a pleasure to see how happy this cake makes your friends – mmmmm I cant tell you!:) I am very loyal to this recipe but when I saw an Orange & Almond cake recipe from Masterchef judge, Michel Roux I was immediately tempted to try! The recipe and my feedback happy to share with you now!
For the cake:
  • 50g plain flour
  • 1tsp baking powder
  • 225g caster sugar
  • 250g ground almonds
  • 250g unsalted butter, room temperature
  • 1tbsp grated zest of orange (you can make it the same way as a lemon one here)
  • 4 free-range eggs

For syrup:

If your baking tin is 20 cm or less:

If your tin is more than 20 cm (for example mine is 25 cm), use 100 ml of juice and 80 g of sugar

For decoration: 

  • 1tbsp marmalade
  • Handful of sliced almonds, toasted


  • Caramelised orange peel


  1. Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180°C/gas mark 4.
  2. Sift the flour, baking powder and sugar, and add the ground almonds. Whisk the butter (room temperature) with the orange zest until pale, then add the eggs one at a time. Fold in the dry ingredients with a spoon. Pour the mixture into the cake tin and bake in the preheated oven for 45 mins if your baking tin is 20 cm or smaller.Bake for 40 min., if your tin is more, than 20 cm. E.g. mine is 25 cm).
  3. Meanwhile make a syrup by boiling the orange juice with the brown sugar. I recommend using real_brown_sugar, like this. When you see that the syrup is beginning to thicken, turn off the fire and leave to cool – it will become thicker while cooling. It should be quite dark and thick, a bit like caramel.
  4. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely.
  5. For decoration (choose one or more:)
    1) Brush on a little warmed marmalade and sprinkle it with a few toasted, sliced almonds.
    2) Simply use more syrup and it will make the cake’s top cameralised. Decorate with cameralised orange peel.
    3) Served with orange segments marinated in a generous splash of whisky and a little demerara sugar.

This time I didnt cameralise the skin in a traditional way but simply threw a few slices of peel in the syrup while cooking it 🙂


Ok, you probably now what my feedback, right? 😉

Lets put it this way, if I had to pay £6 for a slice of this cake in the restaurant, I would think I got a bargain! It deserves to be on the best restaurant menu – no question about that! It is moist, rich and grainy. Butter makes it very rich a obviously it is by no means “low calorie” but it is a real treat. You will remember this taste and…your guests will never forget you! 🙂

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Choco Chestnut Pudding


Continuing extra light theme.

Once you are done with your extra light soup 😉 you are ready for a dessert. Well, if you are of course. Probably it would be weird  to have a dessert straight after soup.  Better instead! haha 🙂

Any way! A terrific chocolatiest, lightest and healthiest dessert is in town! Please welcome Choco Chestnut Pudding.


  • 50 gr dark chocolate (70+% cacao)
  • 100 gr cooked chestnuts (I use this ones) Attanzione: dont buy a chestnut mix. It is salty – for savoury dishes!
  • 1 tb. sp. cocoa powder
  • 5 whole pitted dates (or, if you want a Low GI version, use figs, prunes or blueberries!)
  • 2 tablespoons unsweetened coconut flakes (can be also called desiccated coconut)
  1. Break the chocolate into pieces and melt slowly in a double boiler and set aside.
  2. Puree the rest of the ingredients.
  3. Add the melted chocolate and pulse until all the ingredients are combined.
  4. Add about 1/2 cups of water and check the consistency. It should be soupy. Don’t worry – it will firm up as it cools! You can prepare a few portions and keep in the fridge for “the case of emergency” 😉

Play with the ingredients proportions – add more choco or berries/fruits if you like. I love it this way!


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Uoops! I think I’ve just made a PER_FECT Chocolate Ice Cream!! WooHooo! SO Happy! 🙂  It is really amazing, I cant believe it turned out so good.
  • 125g Dark Chocolate, roughly chopped
  • 1 Vanilla Pod or 1 tea spoon of vanilla extract (best quality – natural!)
  • 300ml Milk
  • 3 Egg Yolks
  • 85g Caster Sugar ( I use fruit sugar)
  • 300ml Double Cream
  • 1 spoon of corn flour
  • White or Dark Chocolate Chips (as you wish)

  1. Prepare a double boiler (like on the pic). We use it instead of a usual sauce pan because it allows to keep a temperature low – just what we need. Otherwise it is very easy to bring to boil or even burn the chocolate/milk or whatever we are working with. 
    Add milk. Split the vanilla pod, scrape out the seeds and add to the milk (or your vanilla extract).  Add the chocolate and stir gently until the chocolate has melted. Bring almost to the boil, then remove from the heat, cover, and set aside for 20 minutes. 
  2. Beat the egg yolks and sugar in a large bowl. Stir in the milk&chocolate mix. Mix well and return the mix into the double boiler. Add a big spoon of corn flour. Cook the mixture over a low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon. It is important that the mixture does not boil, or it will curdle. Pour the thickened mixture into a bowl and allow it to cool completely.
  3. When the mixture is cool, whisk in the double cream. Pour the mixture into a freezerproof container and freeze for at least 3–4 hours, then stir. Freeze for a further 2 hours and repeat stirring. Stir in the white or dark chocolate chips and freeze until ready to use. Alternatively, use an ice cream machine, and follow the manufacturer’s instructions. Thats what I did! It came out perfect!
  4. Remove the ice cream from the freezer 10–15 minutes before serving. Welcome to heaven. x