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.




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.




Yogurt cake with goat’s cheese, strawberries and caramel 2

Yogurt cake with goat’s cheese, strawberries and caramel 3

so this is the situation: I had to do a cake for two people, and one of them doesn’t like cheese. which cake I decided to do? one with mascarpone and goat’s cheese.

yes, that’s me. Nice to meet you too. sometimes I forgot little important details..

but the good news is that she liked the yogurt cake and the strawberries! hurray. the rest of the people devoured the cake wildly, and that’s why I’m here today with this new recipe.

by the way I was going to forget another little important detail, I still have to bake another cake to compensate. is coming, don’t panic.

let’s bake!

Yogurt cake with goat’s cheese, strawberries and caramel 1

Yogurt cake with goat’s cheese, strawberries and caramel 6


· ingredients ·
100g natural yogurt
4 large free range eggs
1 apple
100g olive oil
300g caster sugar
400g plain flour
3 tsp baking powder
1 pinch of salt

250g icing sugar
200g mild goat’s cheese
500g mascarpone

a few strawberries
liquid caramel

· step by step ·
preheat the oven to 180ºC
beat the eggs and add the sugar, yogurt, oil, and mix everything well.
peel the apple and great, then add to the batter and mix again.
finally add the sift flour, baking powder, salt, and mix until everything it’s well combined.
bake it into the oven for about 40min.

mix together the goat’s cheese with the sift icing sugar until it’s like a smooth paste.
add the mascarpone and mix until it’s well combined, but not too much.

the apple will give to the cake a smoother texture, but it doesn’t give any taste of apple at all. if you’re allergic or intolerant, you can change it for 100g more of yogurt.