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.




mini chocolate pavlovas with salted caramel and strawberries 6

mini chocolate pavlovas with salted caramel and strawberries 2

mini chocolate pavlovas with salted caramel and strawberries 9


definitely these little beauties are one of the bests things I’ve made for this blog.

it’s been already so many times that I made pavlovas, but it’s the first time I post about them here, because this is THE recipe to follow.

they’re not just stunning, this french meringue is shinny and crispy on the outside, and on the inside is like a marshmallow texture. think of all this plus the cream on the top with drizzle salted caramel sauce on it and the fresh flavour of strawberries..yes, now it’s the moment to stop thinking about how marvellous would it be and start baking this little stunning pavlovas because it’s so easy!

let’s bake!

mini chocolate pavlovas with salted caramel and strawberries 5

mini chocolate pavlovas with salted caramel and strawberries 3

mini chocolate pavlovas with salted caramel and strawberries 7

mini chocolate pavlovas with salted caramel and strawberries 4

(makes about 16 small pavlovas)

· ingredients ·
chocolate pavlovas
200g egg whites
400g caster sugar
1Tbsp corn starch
1tsp white vinegar
100g melted milk chocolate

200g whipping cream

salted caramel sauce
200g caster sugar
100g butter
120ml whipping cream
1tsp kosher salt

· step by step ·
chocolate pavlovas
preheat the oven at 100ºC with two resistances, and prepare two baking trays with baking paper.
in a stand mixer place all the egg whites and just 350g of your caster sugar and whisk until you see little bubbles coming up.
now add the corn starch and the white vinegar.
add the lasts 50g of caster sugar in and continue whisking until you have a meringue with stiff peaks.
with a spoon drizzle a bit of melted chocolate on the top of the meringue and gently fold it.
scoop the meringue on the prepared baking trays and with a tea spoon make a little hole on the centre for the cream that you’re going to add later.
put them into the oven at 120ºC for about 40min, or until they don’t stick on the baking paper.
take them out and leave them cool completely before you top them with the cream.

in a stand mixer whisk all the whipping cream until it has a proper consistency.

salted caramel sauce
in a medium pan on a medium heat pour all the caster sugar and stir until it’s all melted with a golden brown colour.
add the butter and mix it.
add the whipping cream and mix it.
add the kosher salt and give a last stir.
leave it to cool completely and pour it on the top of the whipped cream.

· tips ·
for this recipe it’s better if you have a stand mixer.
you’ll have to be specially very careful when you’re making the salted caramel sauce because when you add the ingredients they can easily spit.



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.



strawberrie banana oat smothie 3

strawberrie banana oat smothie 2

a healthy recipe for healthy people? well, could be as well..but today I’m talking about lazy people who lie down in the sofa on summer, with one feet on the floor to feel a bit refreshed basically.

this is a calling for them! move your ass and do something very quickly and fresh, and then get back to the sofa, because we all know how those lazy summer days are.

let’s bake!

strawberrie banana oat smothie 5

strawberrie banana oat smothie 1

makes about 6

· ingredients ·
100g oat flakes
150g frozen strawberries
3 bananas
300ml oat milk

· step by step ·
triturate the oat flakes well and step aside.
triturate the frozen strawberries until you see is like a smooth paste, and then add the oat flakes.
add the bananas and triturate until is well combined.
finally pour the milk and mix everything well.

· tips ·
you can keep the smoothie on the fridge for the next day breakfast, but not much longer, otherwise the strawberry can be oxidized.