This cherry and lime cake is my new wild card on summer afternoons. Because even if it's summer, I still fancy cakes and muffins, cakes and tutiplén feet.
This cake is moist and juicy with a tico flavor of lemon and cherries and I will tell you that it is 100% natural, does not carry any colorings and the color of the glaze and gets only with the fruit.
This Neapolitan cake is the easiest and richest version you're going to try. It is based on the traditional Neapolitan cake which is an ice cream cake that is its popular origin is pistachio, vanilla and strawberry or cherry
These zucchini and chocolate cupcakes are going to make your dreams of the world's fluffiest sponge cake come true.
They are perfect cupcakes to drink in the afternoon tea or breakfast and to bring as a gift to whoever you want. They'll ask you for the safe recipe because they're delicious.
This easter or Toña pancake or coke, which are the 3 best-known names this bun has, is inspired by the line my friend Daniel Jordá shared with me a few weeks ago.
It's a hassle-free recipe where you just have to follow in the footsteps and I assure you that you will get this rich at first time.
These homemade oil and cream muffins are my mother's favorite.
And every year when winter came and we went to the countryside (to a farmhouse that my grandmother Magdalena had in Martos, Jaén) to spend the holidays and on weekends, they were the ones that always prepared us
This babka of white chocolate and raspberries will accompany you all year round I'm sure because it's so easy to prepare that you're going to repeat it over and over again.
The babka is a kind of sweet bread,
This is the ultimate lemon cake, or at least it will be until you find another one tastier and tenderer than this one.
What characterizes it is that it's made with lemon curd, my favorite lemon cream for which you already have the recipe on the blog a long time ago and that I leave you down so you can prepare it.
This fast and delicious Roscón de Reyes is the one we have prepared several times at home this year. We didn't want roscon with frosted fruit and we wanted it to be very fluffy so here I bring you the version that after several tests has been a winner.
This year I was inspired by the roscón de Rocío Arroyo, my companion of Canal Cocina who makes the roscón stretching it first as a brioche and shaping it as a cylinder instead of making a circle with the amasa directly, and I must admit that it has been a success to try it because it is really fluffy.
This cake of pears and almonds will be our faithful companion these days: they love the mornings that come now before the festivities in which we get up and put the tree, prepare the gifts for the teachers of school and write the letter to the Magi.