Donal Skehan
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  • Hurtling down Sweden's west coast by train on the way to Copenhagen and then home to Dublin for Christmas this evening! Hej då Sverige! Vi ses snart x
  • Love love loving this brilliant new book from @linda_lomelino! One of the most beautiful cookbooks this year with wonderful advice for food photography...
  • Coffee and a cardamom bun in Göteborg this morning! #sweden #göteborg
  • Artilleriet- the coolest interiors shop in #Gothenburg... #sweden
  • Had a brilliant lunch at Lagerhuset in Gothenburg today- simple Swedish food - meat and fish, great greens, and simple salads served up in cool retro TV dinner lunch trays! #sweden
  • Aussie presents from the brill @mycupcakeaddiction! Elise has given specific instructions on how to loose my Tim Tam virginity and sent on a copy of the cookbook that I chose every birthday cake I had growing up from! So cool! Thanks Elise! :)
  • Christmas shopping in Gothenburg! #sweden
  • #winterwalks #sweden #tjolöholm
  • Big hello from not so snowy Sweden! Went to the beautiful Tjolöholm Castle for a windy Winter walk today- now back home making a saffron fish soup for 18 Swedes- let's hope they like it! :)
  • Christmas rocky road recipe video up on my youtube channel today! Make sure you head over and check it out! Link in my profile! :) ⛄️
  • Happy Friday! It's Gingerbread Muffin time! :)
  • My essential guide to Christmas dinner is on the blog including this bloomin' delish Xmas pud! :)
  • Just got this very cool silver youtube button to mark my channel hitting 100,000 subscribers! Thanks a million to everyone for watching and subscribing and to @youtube @jamiesfoodtube @nomosdigital @m_dillon99 @leohynes20! Whoot! :)
  • My Chocolate & Caramel Tiramisu is a brilliant alternative to traditional Christmas desserts! Who wants a scoop? Recipe on DonalSkehan.com...
  • Howdy London! 🇬🇧
  • Cranberry, white chocolate and oat cookies on my youtube channel today- check it out- link in profile! :)
  • You know, around this time of year I think it's important to be subtle with how you celebrate the festive season...
  • Pretty excited about our dessert this evening- chocolate brownie cherry trifle! If you can't find me I'll be in the corner licking the bowl clean... #DonalsChristmasFEAST
  • Brilliant day filming on Henrietta Street for my Irish TV series Christmas special! Such a beautiful location to cook Christmas dinner in! Will be on RTÉ One on the 18th of December! Huge thanks to all the brilliant team involved: @nomosdigital @m_dillon99 @leohynes20 @grahamnewcombe @sharonhearnesmith @joeystreats @graceandsaviour @wildflourkate @hells_kettle @shopthegarden & more!
  • Getting tips from @shopthegarden on the perfect Christmas table setting! #DonalsChristmasFEAST
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Homecooked Bakery: Orange Polenta Cake

Orange-Polenta-Cake_2 Time for another installment of Homecooked Bakery and this week's recipe is a beauty! If you have not tried baking with polenta yet, give this cake a go. It's so moist and fragrant because it's doused with a honey and rosewater syrup and the polenta gives the cake a really great texture. Then the whole cake is decorated with vibrant green pistachios and orange zest. It's incredibly easy to make and it's the one I have pulled out again and again!

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Orange Polenta Cake With Honey & Rosewater Syrup

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This fragrant and moist cake is not only visually beautiful, it also has the most delicious spiced sweet orange and honey flavour. The cake can be made gluten-free as long as you use a gluten-free baking powder. 

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Prinsesstårta- Swedish Princess Cake

Varients on the layers of this traditional Swedish cake are quite common and can also be referred to as Prinstårta and Opera Cake. This is my version and makes a wonderful celebration cake.

Serves 12
For the sponge layers:

4 large free range eggs
170g caster sugar
120g plain flour
butter for greasing the tin

For the Crème Patissière:
1 vanilla pod
450ml milk
120g caster sugar
6 large free range egg yolks
50g cornflour
50g unsalted butter, softened

For the filling and assembly:
125g fresh raspberries
750ml double cream, whipped to soft peaks
500g marzipan (use red or pink food colouring
if you can’t find pink marzipan)

Preheat the oven to 190°C and grease and line a 20cm springform cake tin with parchment paper.

Beat together the eggs and the sugar until pale and fluffy. Sift the flour in to the bowl and fold gently into the egg mixture, until you are left with no lumps in the bowl. Pour the mixture into the cake tin.

Bake on the middle wrack of the oven for 15-20 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin and then turn it out on to a cooling rack. When completely cool, using a bread knife, divide the cake into three even layers.

For the crème patissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.

While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.

Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with a little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.

Place one of the cake layers on a cake stand. Use one-third of the crème pâtissière to pipe three circles around the base of the bottom layer, starting from the outside, in. Place the raspberries inside the creme patisserie circles. Mix a spoonful of the cream with a little of the creme patisserie and pipe over the raspberries. Put on the next layer of cake and spread with half the remaining crème pâtissière over the top. Put the last layer of cake in place and spread the remaining crème pâtissière on top.  Spread the cream over the top and sides of the cake, creating a smooth dome shape.

In a bowl, add a drop of food colouring to the marzipan and knead it until you have an even pink colour. Dust a clean surface with icing sugar and roll out the marzipan until it’s about 1mm in thickness. Cover the cake with the marzipan, trimming the excess around the edges. (You can use the excess marzipan to make the little rose on top.)

Dust the cake with icing sugar and place a little marzipan rose on top.

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Sticky Maple, Apple & Ginger Cake

The Method


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Beef and Guinness Pie

The Method


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I Like Big Buns and I Cannot Lie!

No otha’ bruthas’ can deny… and so on… What is about sweet things like big dirty chocolate cakes, drippy sticky toffee pudding, and oozing eclairs that always seem to grab people’s attention?  I could write fresh and healthy recipes everyday for the rest of my life, and they would still never get the same reaction as the oooohing and aaaahing that a great big, filthy slice of gooey, dark chocolate brownie manages to draw. Some of the first recipes I ever cooke, were baking ones, and to this day it’s one of my favourite forms of cooking in the kitchen.  I have cooked Swedish cinnamon buns to their death at this stage, but they have to be one of the best baking discoveries I’ve come across in the last 5 years.

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Have Your Cake And Eat It!

Earlier this year, many food writers made their predictions for 2011′s hottest food trends, and one of the big things mentioned again and again was the rise in popularity of home baking.  Rather than trying to find something to topple the mighty cupcake, baking in general is being made cool again.

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Lemon Drizzle Days…


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Rainy Day Mediterranean Homemade Pizza

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Getting homemade pizza right is a real art, I used to make it a lot when I was a kid and slowly perfected it over the years! One of my favourite things to do was to try different topping combinations from Asparagus and Spinach, to Feta and Rocket. One of the great things about pizza is that it's just so customisable. I also recommend experimenting with the tomato sauce as it can really enhance the overall flavour.

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