Claudia&Julia's Blog
Mixed Berry and Peach Cake
What's more tempting than enjoying seasonal fruits in a delicious tart? Today Eva, author of Bake-Street, brings us a recipe that will encourage you to go out and pick wild berries and peaches to make it. Because yes, this tart is as delicious as it looks!
Rustic rainbow cake
Beatriz, the author of the blog To Be Gourmet, makes our mouths water with a cake that you'll enjoy both hot and served cold. She followed one of the recipes found in a book known to all lovers of Italian cuisine, La Cuchara de Plata. Enjoy this delicious cake!
Almond cake with homemade jam
Making homemade jam is within everyone's reach. Those of you who have already made it know this well, and those who haven't tried it, I definitely encourage you to do so, because there is no jam more delicious than the one you make yourself with your favorite fruit! You'll be surprised at how easy it is to make.
Angel food cake recipe: how to make an egg-white sponge cake
One of the most classic bundt-style pans is the Nordic Ware Angel Bundt pan. It’s a pan that's very popular because, being round, smooth, and tall, it offers a lot of versatility and allows for countless recipes and combinations.
Hummingbird Bundt Cake
The author of Pemberley Cup&Cakes, our contributor Rosa, invites us today to make a cake with a summery twist in the form of a bundt cake. Don’t miss this baking classic!
Angel Food Cake, ideal recipe for the Angel bundt
The Nordic Ware Angel Bundt pan is a very popular pan because, being round, smooth and tall, it's very versatile and allows a multitude of recipes and combinations. It's one of the classics when it comes to bundts.
Rustic fluffy muffins in Le Creuset mold
Rosa Ardá, a quien muchos conocéis por su blog Velocidad Cuchara, me ha dejado encantada con las deliciosas, esponjosas e irresistibles magdalenas que ha preparado. Algunos pensaréis que hacer magdalenas es simple. Yo diría que no es complicado, pero cogerles ese punto que las hace deliciosamente ricas a la vista y al paladar tiene su qué!
Puff Pastry Tart with Chocolate Cream and Red Berries
For those of us who enjoy contrasts, the tartness of red berries combined with the sweetness of chocolate is an excellent pairing. Placed on a puff pastry base, it makes a finger-licking tart. This is the recipe Carmen, from Yerbabuena en la cocina, shares in the post you'll find on her blog.
Naked chocolate and zucchini cake with cherries
We already talked a few weeks ago about naked cakes (if you missed it, be sure to check the post where I talked about the return to the traditional cake). Then Rosa, author of Pemberley Cup&Cakes, showed us an example of one, a red berry cake that was a hit. Given the great reception, today she brings us another naked cake, which I would bet you'll love just by its appearance.
Bakewell Tart presented at the Birkmann stand
Virginia, author of Sweet&Sour, offers us on her blog a delicious recipe that will undoubtedly please you: the famous "Bakewell tart", a tart characterized by having a shortcrust pastry base and a layer of jam -which she has made from strawberries, but which can be any other that tends to be tart-, and topped with an almond coating.
Mini lemon chiffon cakes
Chiffon cakes are a type of sponge cake typical of American baking. They are usually prepared in an aluminum pan with a central hole that was invented precisely for this kind of cake. It is the famous pan used to make Angel Food cake and which you can find here.
Butter cookies with Nordic Ware stamps
Today Beatriz, author of To Be Gourmet, brings us a small temptation in the form of a cookie, perfect for accompanying coffee, enjoying a mid-morning snack... or satisfying a craving!
