let’s say “bye bye winter see you never again until December” with this 3 layer chocolate cinnamon cake with a soft honey chantilly filled with fresh sliced strawberries, because we all know that spring is here and we freaking love it.

so the thing is that I bought some really good organic cinnamon, I realised the good quality when I opened the bag and I smelled it. using that almost every morning in my porridge for breakfast I decided to bake something with it as well, so here I am.

this sponge cake is fudgy and plenty of flavour thanks to the soft spicy hit of cinnamon and it’s full of sweetness thanks to the creamy honey chantilly. but never forget about the strawberries, fresh fruit always makes a cake even more interesting.

let’s bake!

(makes about 10 servings)

· ingredients ·
180gr plain flour
2 tsp baking powder
1 Tbsp ground cinnamon
3 Tbsp cocoa powder
180gr unsalted butter at room temperature
180gr muscovado sugar
3 large free range eggs
90ml buttermilk
45ml whole milk
1 + ½ tsp vanilla extract
120gr melted dark chocolate

400gr cold whipping cream
3 Tbsp icing sugar
1 Tbsp honey
sliced strawberries

a dash of chocolate ganache

· step by step ·
grease and line a 15cm baking tin with parchment paper, and preheat the oven at 175ºC.
in a medium bowl sift the plain flower, baking powder, ground cinnamon and cocoa powder together.
in a big bowl beat the unsalted butter with the sifted muscovado sugar until it gets paler.
beat in the eggs on at a time.
pour in the half of the dry mixture and beat again.
add the buttermilk, whole milk and vanilla extract and mix everything well.
pour in the other half of the flour and the melted dark chocolate stirring until all the batter is ready.
place all the batter inside the prepared baking tin and bake it for 60min at 175ºC.
take it out of the oven and leave it for 10min then remove it from the baking tin and let it cool completely in a wire rack.
cut it in 3 layers and fill it with the honey chantilly and sliced strawberries.

in a big bowl whisk the cold whipping cream until it gets thicker but not completely ready.
add the icing sugar and honey and keep whisking until firm peaks are formed.

· tips ·
you always can divide the batter in 3 different baking tins, then the time will be 20min approx. for each cake.
be sure that the cake is completely cooled when you are filling it with the honey chantilly, otherwise this filling will be melted in seconds.
you can cut any kind of fruit you desire like banana or raspberries for example.






in the past two weeks I baked this cake twice and looks like everyone enjoys it quite a lot, so I thought why not to share it here.

maybe you are asking yourselves why the red velvet cake is red and not another random colour. the answer is simple, it’s just the chemical reaction between the baking soda and the cocoa powder in the recipe. but since we like to see a really radioactive red in a cake, we can always use our friend food colouring paste to make it even more gorgeous.

I would describe this chocolate cake as light, moist and fluffy because of the reaction that vinegar and buttermilk gives to the cake, sounds amazing ah? I’m not going to lie, it is.

let’s bake!



(makes about 6 to 8 servings)

· ingredients ·
250g plain flour
1 + ¼ tsp baking soda
40g cocoa powder
½ tsp salt
240ml sunflower oil
300g caster sugar
2 large free range eggs
1 tsp red food colouring paste
½ tsp vanilla extract
100ml cooled coffee
240ml buttermilk
½ tsp white vinegar

230g cream cheese at room temperature
230g mascarpone at room temperature
1 tsp vanilla extract
120g icing sugar

white chocolate with red edible glitter (optional)
golden sprinkles (optional)

· step by step ·
preheat the oven at 180ºC, grease two cake tins (15cm approx.) and line both bases with baking paper.
in a big bowl sift the plain flour, baking soda, cocoa powder and salt, mix everything and set aside.
in another big bowl pour the oil with the caster sugar and whisk until it gets pale.
add the eggs, one at a time, to the sugar mixture and then add the red food colouring with the vanilla extract and mix.
mix the half of the flour mixture with the wet mixture.
pour the half of the buttermilk with all the coffee, mix it and spoon the remaining flour mixture.
stir the white vinegar in the remaining buttermilk and mix it with the rest of the cake mixture.
pour the cake mixture in the prepared cake tins and place them in the oven for about 45min or until a toothpick comes out clean.
leave them cool for 10 minutes minimum and then take them out from the cake tins and let them cool on a wire rack.
cut them in two layers and pipe the cream cheese frosting as you prefer.
decorate the cake with sprinkles and white chocolate with edible glitter if you like.

in a big bowl beat together the cream cheese and mascarpone until smooth.
add the vanilla extract, sifted icing sugar and beat until everything comes together.
place the frosting in a piping bag and decorate the cake as you prefer.

· tips ·
with these quantities you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular.

I’m not a huge fan of adding food colouring to my cakes, so if you want you can add 2 tsp of red food colouring instead of just 1 tsp as I did.




red quinoa gluten free cake 3

red quinoa gluten free cake 2

thinking about the different types of quinoa and how I can do something sweet with it I decided to take advance of the crispy texture that red quinoa can provide to a cake substituting flour.
so here you have a gluten free cake with a moist, consistent and crispy texture thanks to the famous red quinoa who brings to the cake lots of protein and fibre.

such a funny experience I had baking it, was kind of weird for me because I never though something like this would ever work properly in fact. but here you have the prove! if I can bake can bake it also!

let’s bake!

red quinoa gluten free cake 1

red quinoa gluten free cake 4

red quinoa gluten free cake 6

(makes about 12 servings)

· ingredients ·
350g cooked red quinoa
70 ml oat milk
4 large free range eggs
1 tsp vanilla extract
250g honey
120 ml virgin coconut oil
70g cocoa powder
1 + ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

100g white chocolate
50ml whipping cream

some sliced dried coconut

· step by step ·
preheat the oven at 170ºC and grease a 23cm approx. mould with oil.
in a medium sauce pan cook 180g approx. of red quinoa with water for about 15 min, like if you were cooking rice. it will duplicate the volume, so the weight too. when it’s ready let it cool.
in a big bowl mix the cooked quinoa, milk, eggs, vanilla extract, honey and oil.
in another big bowl mix the sifted cocoa powder, baking powder, baking soda and salt.
pour the dry mix to the wet ingredients and mix until it’s well combined.
place the batter into the prepared mould and bake it into the oven for about 50min. at 170ºC.
leave the cake to cool almost completely before you remove from the mould, because the texture is delicate.

in a medium sauce pan heat the whipped cream until boils.
in a medium bowl place the chopped chocolate and pour the cooked whipped cream. move until the chocolate it’s melted.
leave it cool a little bit before pour it into the top of the cake.

· tips ·
you can substitute the coconut oil for olive oil if you don’t like the flavour of coconut.




lemon rainbow cake 1

lemon rainbow cake 2

I decided to make a colourful cake with a citrus flavour mixing some ideas from Linda Lomelino and Jemma Wilson. the result is this semi naked circus cake which takes a bit long to bake, but with a good organization you can do it and it’s not that complicated.

the flavour of the cake is intense with that natural note of lemon juice and lemon zest, the texture is soft and dense at the same time, but the perfection arrives with the incredible lemon curd (who doesn’t like lemon curd?..) which gives a moisturized and fresh texture to both layers. the funny thing is on the colourful mascarpone frosting with a bit of food glitter on it and the little lemon meringues with some colourful sprinkles on the top. and yes, they remained me to the circus, obviously!

let’s bake!

lemon rainbow cake 3

lemon rainbow cake 4

lemon rainbow cake 5

(makes about 12 servings)

· ingredients ·
2 lemon cakes
420g plain flour
6 tbsp cornstarch
3 + ½ tsp baking powder
a pinch of salt
200g room temperature unsalted butter
450g caster sugar
zest of 2 big lemons
4 large free range eggs
125ml lemon juice
125ml whole milk

lemon curd
80g caster sugar
3 egg yolks
zest of 1 big lemon
50ml natural lemon juice
50g cold unsalted butter

mascarpone frosting
150g mascarpone
70g icing sugar
150ml whipping cream
food coloring
food glitter

lemon meringues
2 egg whites
a pinch of salt
90g caster sugar
½ tsp vanilla extract
colourful sprinkles

· step by step ·
2 lemon cakes
preheat the oven at 175ºC and grease two moulds (20cm approx.).
in a large bowl mix the sifted flour, cornstarch, baking powder and salt.
in another bowl beat the butter until it’s pale and fluffy. add the sugar and lemon zest and beat it again until everything is well mixed.
add to the butter all the eggs one at a time, and then add the lemon juice and milk.
pour the flour mix little by little to the wet mixture and mix everything well.
divide the batter in two equal parts and pour them in the prepared moulds.
bake them for 40min approx. at 175ºC.
take them from the oven, let it cool for 10min, remove them from the mould and leave in a cooling rack.

lemon curd
in a medium sauce pan at medium heat beat constantly the sugar, egg yolks, and lemon juice. until you see little bubbles appear but it’s still not boiling.
remove the sauce pan from the heat and pour the cold butter in the mixture.
strain the mixture and let it cool completely.
pour it between the two layers of lemon cake.

mascarpone frosting
in a large bowl beat the mascarpone with the icing sugar until it’s well combined.
add the whipping cream and beat again until it’s thick.
I divided this frosting in 4 equal parts and put some food colouring on them sucks as blue, green, yellow and pink.
spread the different colours on the cake and with the help of a little brush you can put some food glitter over the cake.

preheat the oven at 100ºC with 2 resistances and fan, and prepare a baking tray with baking paper.
in a medium bowl mix the white eggs , sugar and vanilla extract.
in a bain marie at medium heat bring this mixture at 65ºC.
pour it in a medium bowl and beat until it forms peaks and it’s already cooled.
paint a piping bag with a small cooking brush with some food colouring doing vertical lines.
pour the meringue inside the piping bag and when it comes out it will be already painted.
sprinkle them with some colourful sprinkles on the top.
bake them for about 45min. at 100ºC with 2 resistances and fan, or until you touch them and they’re dry and non-sticky.
leave them to cool completely and put them on the top of the cake.

· tips ·
if you have a stand mixture this cake would be easier for you to make, but if not no worries you’ll have a gym muscles at the end of the process.
also it’s very important to clean your cooking utensils before you make the meringue, so I recommended you to pour a bit of white vinegar in a paper towel and clean properly your bowl and whisker.



rye and spelt apple honey cake 1

rye and spelt apple honey cake 7

I just want to remind you that the word cake doesn’t mean unhealthy and fat straight away, and here we have a prove of that with this cake made with organic rye and spelt flour.

this experiment mixing this kind of flours really makes the difference, they give to the cake an amazing crumbly texture with a natural strong flavour mixed with the softness and moisture that chopped apples always give. also, the honey mascarpone on the top is a must in this cake, everything is smoother and the strawberries gives that natural fresh note that a healthy cake needs.

and I want to say one last thing, thank you sooo much Ester for these amazing little cake plates that you made for me! I love the perfect shape for cake slices and the neutral colour! aren’t they the cutest thing ever?

let’s bake!

rye and spelt apple honey cake 4

rye and spelt apple honey cake 6

rye and spelt apple honey cake 8

(makes about 12 servings)

· ingredients ·
200g rye flour
100g spelt flour
2 tsp baking powder
1 + ½ tsp baking soda
1 tsp ground cinnamon
½ tsp nutmeg
a pinch of salt
120ml olive oil
110g honey
1 tsp vanilla extract
2 egg yolks
500g chopped apples (3 big apples)
zest of one big orange
2 egg whites

250g mascarpone
50g honey

blueberries (optional)

· step by step ·
preheat the oven at 170ºC and grease a 20cm mould.
in a large bowl mix the rye flour, spelt flour, baking powder, baking soda, ground cinnamon, nutmeg and salt.
in another large bowl whisk together the olive oil, honey, egg yolks and vanilla extract.
add to the wet mixture the chopped apples and the orange zest.
now fold in the mixture of dry ingredients and mix everything well again.
in another bowl whisk the egg whites until they are stiff, and mix it with the rest of the batter.
spread the batter into the prepared mould and bake it for about 55min to 1h at 170ºC.
leave it cool completely before you remove the cake from the mould.
top it with the honey mascarpone frosting and add the berries.

mix together all the mascarpone and the honey until everything it’s well combined.




guinness chocolate cake with salted caramel glaze 9

guinness chocolate cake with salted caramel glaze 7

I’m about to let you know how to bake one of the bests chocolate cakes ever, and yes it is made with Guinness. I have to confess that I’m not a big fan of sweet food with a touch of alcohol, but in this cake is not like you are eating beer, you can trust me.

It’s a spongy and moist cake with an amazing glaze, I already told you how much I love salted the combination of both things makes this cake extremely awesome. I baked it already twice in just two weeks so I think that’s a good prove of how bloody delicious is.

let’s bake!

guinness chocolate cake with salted caramel glaze 4

guinness chocolate cake with salted caramel glaze 6.1

(makes about 8 servings)

· ingredients ·
120ml guinness beer
70g unsalted butter
45g cocoa powder
170g caster sugar
90g sour cream
1 large free range egg
1 tsp vanilla extract
125g plain flour
1 + ¼ tsp baking soda
a pinch of salt

30g unsalted butter
50 brown sugar
40ml heavy cream
a pinch of salt
¼ tsp vanilla extract
40g icing sugar

sea salt

· step by step ·
preheat the oven at 180ºC and prepare a mould (15cm diameter approx.) with butter and flour.
in a saucepan melt the butter with the beer over low heat.
add the cocoa powder, sugar and whisk until it’s combined, then remove from the heat.
in a bowl beat the eggs and vanilla extract with the sour cream.
add in the butter mixture and whisk.
pour the shifted flour and baking soda and mix until everything is well combined.
pour the batter into the prepared mould and bake it at 180ºC for about 35 to 40 min.
leave to cool completely and then remove from the mould, and place it on a cooling rack for the icing.

in a saucepan melt the butter with brown sugar, heavy cream and salt stirring constantly.
remove from the heat and add the vanilla extract.
add bit by bit the sifted icing sugar to the mixture.
leave it to cool a little bit and pour the glaze on the top of the cake and add a pinch of sea salt.

· tips ·
the texture of this cake is so delicate, so be careful when you remove it from the mould.
it’s very important to add bit by bit the sifted icing sugar to the glaze mixture because otherwise are going to appear lots of sugar lumps.



white chocolate cake with rose meringue 13

white chocolate cake with rose meringue 9

here I am with another experiment, because I love meringue since I have memory, and white chocolate it’s my favourite so mix, mix, mix and the result is this WHITE CHOCOLATE WITH ROSE MERINGUE, because recently I bought a rose extract, and apart of this recipe I have lots already planned to be baked in my list. so be ready for that.

I swear that the result of this cake was a surprise for me, the 3 cakes are super soft and with a lightly taste of white chocolate. but the best part of this new born is the rose meringue with the perfect taste of rose, meaning that you don’t feel like you’re eating a flower, which is always thankful, isn’t it?

let’s bake!

white chocolate cake with rose meringue 8

white chocolate cake with rose meringue 4

white chocolate cake with rose meringue 17

(makes about 12 servings)

· ingredients ·
3 cakes
375g plain flour
pinch of salt
1 Tbsp + ½ tsp baking powder
170g unsalted soft butter
330g caster sugar
6 egg yolks
2 tsp vanilla extract
170g white chocolate
300ml whole milk

6 white eggs
450 caster sugar
½ tsp rose extract
pink food gel colour

· step by step ·
3 cakes
preheat the oven at 170ºC and prepare 3 moulds (23cm approx.) whit butter and flour.
melt the white chocolate over a bain marie, stirring occasionally.
in a bowl sift the flour, salt and baking powder.
in another bowl beat the butter until it’s pale and fluffy and then add the sugar.
add the egg yolks to the batter, vanilla extract and the melted chocolate.
finally pour the dry ingredients and the milk in two times, and mix everything well.
place the batter in the prepared moulds equally, and put them into the oven for about 30min.
leave them to cool for 5 to 10 min and then remove them from the moulds gently.

beat the white eggs and the caster sugar until everything is well combined.
bring it to 160ºC over a bain marie, stirring constantly.
whisk this mixture until it’s at room temperature again, it will be pale and the volume will be the doble.
finally add the rose extract and later the food colouring.
spread the meringue on the top of the different layers and on the sides.
place the cake into the oven at 170ºC for about 10 to 15 minutes maximum.

· tips ·
this cake is so soft, so careful when you manipulate them for the decoration.
if you have an electric mixer this cake will be so much easier to prepare than without, because all we know how hard to make it’s the meringue.
a candy thermometer it’s also so helpful in this recipe, this is like science!