Monthly Archives: January 2020

Christmas Baking, Day 9🎄

Baking Lovers,

Today’s recipe is a gluten-free and dairy-free take on a delicious classic, perfect if you have people in your family that have intolerances or follow a vegan lifestyle. *Drum roll please* A creamy vegan lemon cheesecake! This recipe can be used for any occasion and tastes amazing. It’s easy to follow and quick! Perfect for the madness that is Christmas.

What you’ll need…

For the base

  • 30g coconut oil, plus extra for greasing
  • 100g blanched almonds
  • 100g soft pitted dates

For the topping

  • 300g cashew nuts
  • 2 ½ tbsp agave syrup
  • 50g coconut oil
  • 150ml almond milk
  • 2 lemons, zested and juiced
  • (Optional) Candied Lemon, finely chopped

How to make tis scrumptious dessert…

  • Put the cashew nuts in a large bowl, cover with boiling water and leave to soak for 1 hour.
  • Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor.
  • Grease a 23cm round tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
  • Drain the cashews and tip into the clean food processor.
  • Add all the other topping ingredients, reserving a small amount of the lemon zest in damp kitchen paper, then blend until all ingredients are mixed well and smooth.
  • Spoon the topping mix onto the set base, spread so that it is level and put in the fridge to set– about 2 hours. Just before serving, scatter over the left-over lemon zest or the candied lemon peel, or both!

This recipe isn’t just for those that cannot consume gluten or dairy, it’s a great light alternative to the heavy desserts often associated with Christmas and family gatherings. It tastes just as good as the real thing – you’d believe that it was!

You can substitute some ingredients for others such as lime or orange, and nuts such as peanuts or walnuts! Whatever takes your fancy.


Wenzel’s xo


Recipe adapted from:

Christmas Baking, Day 8 🎄

Baking Lovers,


Here comes another tasty, sticky recipe to get your hands dirty with – Mince Pie Baklava.

If you already love this syrupy pastry treat, then this Christmas take on a traditional Turkish recipe will right up your street! If you’ve never tried Baklava, then now is the time to start.


You might think that this recipe will be a hard one, but it definitely not. It may take a little extra time, but it is definitely worth it for the gooey, sugary goodness.


What you’ll need…

  • 411g mincemeat
  • 100g pistachios, chopped
  • 100g ground almonds
  • 1 orange, zested
  • 150g butter
  • 2 x 270g packs of filo pastry
  • 150g granulated sugar
  • 2 tbsp Grand Marnier or brandy


How to make these Turkish treats…

  • Heat oven to 160C/140C fan/gas 3.
  • Melt the butter, then grease the bottom and sides of a 20 x 30cm baking tin. Cut the sheets of filo so they’re the same size as the tin, then cover with a damp tea towel to stop them from drying out. Filo is very fragile, so if they dry out, they will be very hard to work with and may split very easily.
  • Mix your mincemeat with the pistachios, almonds, orange zest and a little salt. Once combined, leave in the fridge.
  • Press one sheet of filo pastry into the tin and brush with the melted butter. Continue to layer the pastry with butter in between until you have used one pack of pastry.
  • Evenly spread the mincemeat mixture over the bottom layer pf pastry. Top with the remaining filo, continuing to brush the layers with melted butter. Brush the final layer with melted butter.
  • Using a very sharp knife, cut deep, diagonal lines all the way through the pastry to form a diamond pattern. Bake in the oven for 1 hr until golden.

Meanwhile, make the syrup.

  • Put the sugar and 75ml water into a saucepan and cook over a low heat until the sugar has dissolved. Simmer until the syrup is thick enough to coat the back of a spoon. Remove from the heat and stir in the Grand Marnier or brandy.
  • Once the baklava has baked, remove from the oven and increase the temperature to 180C/160C fan/gas 4. Pour the syrup over the baklava so that it’s even, then return it to the oven for 5 mins or until the syrup has been absorbed.
  • Leave to cool completely in the tin, then slice into pieces along the diagonal lines. Will keep for up to one week in an airtight container.


I hope you enjoy this simple, easy recipe! It’s a great treat for those who prefer something other than chocolate or just normal, old Christmas Pud’! You can serve them warm with ice cream or let them cool and enjoy with coffee!

We would love to see your goodies, so share them on social media and tag Wenzel’s so we can see!


Wenzel’s xo


This recipe is adapted from: