something good about waffles? you can top them with whatever you like! and now it’s mandarins time, taking advantage that they’re everywhere and of course ridiculously delicious. and don’t forget that mandarins are good for your immune system, which is good for us these days that we all are struggling with cold.

something good about lemons? well, they’re awesome for your body! for example, they are a naturally detoxifying, antibacterial and as well improves your circulations. they’ve been always a must in my kitchen, because I basically serve it with in almost of everything that I eat.

waffles, waffles, waffles, yas, yas, yas.

let’s bake!




(makes about 6 big waffles)

· ingredients ·
lemon waffles
500ml oat milk
80ml fresh lemon juice
80ml melted coconut oil
60ml agave syrup
1 Tbsp lemon zest
1 tsp vanilla extract
300g plain flour
1 + ½ tsp baking powder
½ tsp salt
¼ tsp cinnamon

mandarin sauce
500g mandarins
2 Tbsp agave syrup
1 Tblsp fresh lemon juice
1 Tblsp water

· step by step ·
lemon waffles
prepare your waffle maker with a bit of margarine, to prevent the dough from stick even if the machine is non-stick, just in case.
in a medium bowl, mix the oat milk with the fresh lemon juice, and leave it just for 10 minutes.
add to the milk the melted coconut oil, agave syrup, lemon zest, vanilla extract and whisk together.
In a big bowl sift the plain flour, baking powder, salt and cinnamon. mix it and add it into the milk mixture and whisk until it’s completely well combined.
bake the waffles following your waffle maker instructions and pour the mandarin sauce on the top.

mandarin sauce
in a medium sauce pan, pour the mandarins, agave syrup, fresh lemon juice and water into a medium heat stirring constantly, until it gets thicker.






is not that I didn’t bake the past two months, it’s just that I’ve been saving the world from a cataclysm, that’s why I was a bit absent. but looks like it didn’t work, so I’m coming back to what I know how to do, which is eat sweet things and pizza. actually I’m back in here as well.

I had this amazing recipe that I couldn’t let pass one more day without sharing it with you all. the people who tried this beauty said that actually was the best lemon meringue tart they’ve ever eat, so let’s think that they’re right! isn’t it?

let’s bake!





(makes about 12 servings)

· ingredients ·
almond pastry
160g plain flour
30g ground almonds
70g icing sugar
¼ tsp baking powder
¼ tsp salt
70g cold unsalted butter
3 lrg cold egg yolks
1/2 tsp vanilla extract

lemon curd
3 lrg eggs
150g caster sugar
80ml lemon juice
80g room temperature unsalted butter
1 Tbsp lemon zest

swiss meringue
3 lrg room temperature egg whites
65g caster sugar
½ tsp vanilla extract

· step by step ·
almond pastry
in a big bowl sift the plain flour, ground almonds, icing sugar, baking powder and salt.
Add the cold butter and mix until there are no visible pieces of butter.
Add the cold egg yolks and vanilla extract and mix until the dough comes together.
Place the dough in a clean bowl and cover it with cling film and leave to chill in the fridge for 8hrs.
Take the dough outside of the fridge and leave it rest for 10min, then put some plain flour on the surface where you’re going to work and roll it with a rolling pin.
Prepare a tart mould spreading a bit of butter and plain flour and gently place the rolled dough onto it, and leave it in the fridge again for 30min.
Preheat the oven at 180ºC and prick the bottom of the pastry with a fork and place a big piece of backing paper on the top of the unbaked pastry and then pour rice on it, this prevents the pastry from puffing up.
Bake it for 25min approx. until it’s golden and brown.
Take it from the oven and leave it rest in a wire rack until it’s completely cool.

lemon curd
in a medium bowl whisk the eggs, caster sugar and lemon juice.
Place this medium bowl in a bain marie and stir constantly the mixture until it’s quite thick and the temperature is 79ºC.
Take it from the heat and pour it through a strainer to take out all the lumps.
Whisk the butter and the lemon zest into the lemon mixture.
Pour the lemon curd into the cooled almond pastry.

swiss meringue
in a medium bowl whisk the egg whites and the caster sugar, then place it in a bain marie whisking constantly until the sugar is dissolved and the temperature is 71ºC.
pour the mixture into a mixing bowl and beat it until you can see stiff peaks.
Spread the meringue on the top of the lemon tart as you prefer and use a blowtorch to make it a bit browner, but be careful because it can get burn so easily.




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.