CHOCOLATE CINNAMON CAKE WITH HONEY CHANTILLY AND STRAWBERRIES

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!


CHOCOLATE CINNAMON CAKE WITH HONEY CHANTILLY AND STRAWBERRIES
(makes about 10 servings)

· ingredients ·
cake
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

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

decoration
strawberries
a dash of chocolate ganache

· step by step ·
cake
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.

filling
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.

enjoy!


 

BUÑUELOS DE VIENTO

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buñuelos de viento means little wind balls, and it’s so typical here in Spain to eat them for easter. the story starts when one day someone thought that will be a great idea to sell little fried balls with air inside, because they could. but the true story is that they are called buñuelos de viento because when you fry the dough it almost duplicate its size, and when you bite them it looks like they are filled of wind.

the dough is so soft and wet at the very beginning when you just fry them that they look like undone inside, but wait until they’re cooled or better until the next day, you’ll see the perfect texture that you just created.

let’s bake!

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BUÑUELOS DE VIENTO
(makes about 50 little balls)

· ingredients ·
500ml water
the skin of 1 lemon
100g butter
2 Tbsp lard
2 tsp caster sugar
¼ tsp salt
300g plain flour
2 tsp baking powder
8 large free range eggs
sunflower oil
caster sugar

· step by step ·
in a medium saucepan pour the water, skin of lemon, butter, lard, sugar and salt at medium heat until it boils, once it happens remove from the heat.
add the sift plain flour and baking powder stirring until everything is well combined.
let the dough rest for 5min minimum to let it cool a bit.
add the eggs one by one and mix everything well.
let the dough rest again a bit meanwhile in a medium saucepan the sunflower oil, at low-medium heat, is getting ready to fry the dough.
when the oil is ready, with the help of two big spoons, so gently pour one at a time the dough into the oil. it will take about 8 minutes to fry them properly until you see them brown.
when they’re still hot dip them in sugar, so the sugar will stick easily on the little balls.

·tips ·
it is extremely important that the heat is at low-medium, otherwise they will be done outside but they will be still raw inside, and yes, they have to be so soft inside but not raw.
the firsts hours they’ll be crunchy outside and soft inside with is nice as well, but it’s better to eat them the next day so they are soft outside as well and they taste just like at the old school bakeries in Barcelona.
when they’re cooled you can also fill them with cream, whipped cream or chocolate cream.

enjoy!


 

APPLE CRUMBLE CAKE

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once I was talking about ice cream, and I said “more chunks mean more flavour!”, but today we are talking about crumbs, so more and more crumbs literally mean you can’t stop eat this cake. you’ll need mental strength and family help to don’t eat it all in once, so big warming here people.

when I was making my version of this cake I thought I would use just the half of the crumbs, but who I’m gonna lie? you never have enough crumbs, at least in this cake.

the little amount of cake batter with the apple dices and that huge quantity of crumbs makes this cake so interesting because of his texture. as well, the little amount of salt on the crumbs are the perfect combination to have a good contrast with the sweetness of the fruit.

let’s bake!

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APPLE CRUMBLE CAKE
(makes about 12 servings)

· ingredients ·
cake
95g plain flour
50g caster sugar
1 tsp baking powder
½ tsp cinnamon
¼ tsp baking soda
90ml whole milk
1 tsp vanilla extract
70ml sunflower oil
1 large free range egg

apples
2 medium red apples
25g caster sugar
½ tsp ground cinnamon
a pinch of salt

topping
65g brown sugar
65g caster sugar
1 tsp ground cinnamon
½ tsp salt
100ml melted butter
100g plain flour

decoration
icing sugar

· step by step ·
cake
preheat the oven at 190ºC and grease your cake tin (25cm approx.).
in a medium bowl whisk plain flour, caster sugar, baking powder, cinnamon, baking soda and salt.
in another medium bowl whisk together whole milk, vanilla extract, sunflower oil and egg until everything is well combined.
now add the dry mixture to the wet mixture and stir together.
pour the batter into the already prepared cake tin, then place the chopped apples and top it with the crumbs.
bake it for 30min at 190ºC, until a tooth stick comes out clean.
remove it from the oven and let it rest for 10min minimum and then place it in a cooling rack until it’s completely cooled.
decorate it with sprinkled icing sugar on the top if you desired.

apples
in a medium bowl stir the caster sugar, cinnamon and salt.
peel both apples, chop them into medium dices and add them to the sugar mixture stirring until all the apples are covered.

topping
in a medium bowl stir plain flour, brown sugar, caster sugar, cinnamon, salt and melted cooled butter until crumbs appear.

· tips ·
you can always change the kind of fruit that you put in the middle layer of this cake, depending on the season you can try it with different berries or pears for example.

enjoy!


 

VEGAN LEMON WAFFLES WITH MANDARIN

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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!

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VEGAN LEMON WAFFLES WITH MANDARIN
(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.

enjoy!


 

LEMON MERINGUE TART

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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!

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LEMON MERINGUE TART
(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.

enjoy!


 

CHOCOLATE LIME AND BLUEBERRY TART

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here I am with my version of this non bake tart with a strong natural colour and a particular acid flavour thanks to the fresh lime juice.

I’m sure that the first thing we all think when we look at the pictures of this post is “wow, look at that bright purple colour”, and no, it’s not photoshopped. But that’s not just the only cool thing of this tart, it has also the amazing combination of melted chocolate and crumbled digestives in the crust.

I also have to warn you that this tart has a quite strong acid flavour because of the limes, but it works so well with the dark chocolate. you really need to try it.

anything else to say, a part of bye summer..I’ll miss you so f much.

let’s bake!

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CHOCOLATE LIME AND BLUEBERRY TART
(makes about 12 servings approx.)

· ingredients ·
crust
380g digestives
50g cocoa powder
120g dark chocolate
50g butter

filling
340g fresh blueberry purée
200ml fresh lime juice (approx. 12 limes)
4 large egg yolks
300g caster sugar
50g cornstarch

decoration
blueberries

· step by step ·
crust
In a medium sauce pan melt the butter with the dark chocolate and set aside.
In a food processor, process the digestives until it’s like sand.
In a medium bowl pour in the digestives with the cocoa powder and stir it together.
incorporate the chocolate butter on it and mix until it’s well combined.
spread the mixture homogeneously on a 25cm mould and leave it into the fridge for 1h.

filling
squeeze all the limes and set aside.
pour the blueberries in a food processor and process it until looks like a paste.
pass this paste through a strainer and make sure you take out all the liquid possible.
in a medium sauce pan wish the lime juice with the egg yolks, sugar and sift cornstarch.
place the sauce pan in a medium-high heat and don’t stop stirring until you see a kind of custard texture coming out.
pour the mixture on the top of the crust and leave it into the fridge minimum 8hrs.
put on the top the remain blueberries to decorate it.

· tips ·
if you don’t like blueberries you can change them for blackberries or also strawberries.
you can also change the limes for lemons, but I particularly like more the acid flavour of lime in this recipe mixed with the blueberries.

enjoy!

FUDGY BROWNIES

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who doesn’t like brownie? no one in the entire earth, right? I freaking love brownie in winter or summer, doesn’t matter. but what really matters it’s the chewy and fudgy consistence that you can give to it, because that’s how I like them!

that’s why I’m here today after a long time, to tell you the secret about how to bake a perfect brownie. so basically all you need it’s a good quality dark chocolate (75% at least) and melt it. that’s it fellas..melt the chocolate, don’t use chocolate powder, simple as that. the reason is that that’s gonna make the brownie even more fudgy than the usual.

and second part, the timing, check the consistence (from the minute 30) with a stick because you don’t want a caky brownie this time, you want a fudgy brownie.

let’s bake!

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FUDGY BROWNIE
(makes about 20 medium brownies)

· ingredients ·
250g unsalted butter
250g dark chocolate
350g caster sugar
6 large free range eggs
1 tsp vanilla extract
150g plain flour
¼ tsp salt
200g walnuts

· step by step ·
preheat the oven at 190ºC and prepare a rectangular baking tin lined with baking paper on the bottom.
melt the butter with the chocolate in a medium bowl at bain marie and once it’s done remove from the heat and let that cool.
in a big bowl pour the caster sugar and beat the eggs until looks a bit lighter.
add the vanilla extract, pour the melted chocolate and keep mixing until everything is well combined.
sift the flour and incorporate it to the mixture with the salt and mix it well.
put the walnuts in a plastic bag and smash them up with a rolling pin just a bit.
pour the walnuts in the baking tin and on the top pour all the brownie batter.
bake it for about 40min at 190ºC.
remove from the oven and let it cool for about 1h or 1:30hrs, and then cut them in little squares.

· tips ·
make sure you buy a really good quality chocolate for bests results, such as 75% or even more.
you can mix the walnuts with the brownie batter, but I just like them to be on the bottom.
be very careful with the baking timing, it really depends on your oven, so start to check the consistency of the brownie from the minute 30 so on.
obviously you can serve them with vanilla ice cream or just a simple whipped cream to make them even more bloody delicious!

enjoy!