Postre on Pics and Cakes

Banana, Cocoa and Peanut Butter Loaf

Thu, 15 Oct 2020 18:23:53 +0000

A healthy loaf cake with a moist texture and a strong peanut butter flavor. Definitely not for everyone, but I'm crazy about it. These flavors are addictive for me and I can't really hold back. The good news is that the ingredients are healthy and, even though we can't really call it diet food — especially because of the peanut butter — we know it's a pretty moderate treat.

I got the recipe from @petit_fit's Instagram profile, but I tweaked it a little. Here's my version. Hope you like it.

Chocolate and Mango-Passion Roll Cakes

Wed, 30 Sep 2020 17:59:35 +0000

This recipe comes from Ettore Cioccia, who I call "my master" because I've followed several recipes from his blog Bavette and they all turn out amazing. On top of that, I had the luck of attending a pastry course he gave in Madrid and I couldn't have enjoyed it more. So if you feel like making a delicious dessert and spending a good while in the kitchen putting together different components, you can pick any of Ettore's recipes and you'll be guaranteed success. Today I'm sharing my version of his chocolate and mango-passion fruit roll cakes. The only thing I did differently from his recipe was the pionono sponge, since I used the one from another pastry great: Osvaldo Gross.

American Pancakes

Sun, 27 Sep 2020 20:56:43 +0000

And this is the exact title of recipe number 1029 in the book «1080 Recetas» by Simone Ortega, a classic of Spanish kitchens. It really can't get any simpler or more delicious. There are loads of pancake variations out there, but let's start with the basics and just enjoy ;-).

Pancakes with dark chocolate and toasted coconut

Ingredients

200 g (1 ⅔ cups) flour
½ teaspoon of salt (in Simone's words: «the mocha-spoon kind», so really tiny)
3 teaspoons of Royal-type baking powder
1 tablespoon of sugar
1 tablespoon of olive oil
2 eggs
1 glass (a water glass) of cold milk (about 200 ml / ¾ cup + 1 tbsp)

Method

Pure Cocoa Bundt Cake

Fri, 12 Aug 2016 13:56:58 +0000

To kick off the weekend, the holidays, celebrate Madrid's La Paloma festivities… any excuse is a good one to bake this wonderful, fluffy cocoa cake. I got this recipe from Alma Obregón's blog and only made a few small tweaks (Cesmm always tells me I'm incapable of following a recipe to the letter… could it be true?). Made with pure cocoa instead of chocolate, it feels lighter, and the syrup on top is perfect for those who love bitter, not-too-sweet chocolate. Bundt cakes are those ring-shaped cakes with a hole in the middle. Technically, only Nordic Ware® brand cakes are bundt cakes, but the name is generally used for any cake of this shape. If you want to learn more about its history and even when its international day is celebrated, you can read about it here.

Strawberry and orange blossom jelly with mint

Thu, 02 Aug 2012 20:51:57 +0000

I spotted this dessert in a supermarket catalog and thought it was a really original idea — eye-catching and looking absolutely delicious. The truth is, my last memory of attempting a strawberry jelly involved a sort of extra-runny pink flan with a petrified slab of gelatin on top that nobody could sink their teeth into. So with that track record, this simple recipe was quite a challenge for me. I have to confess the challenge was completely conquered and the dessert went down a treat.