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Tres leches cake.

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Tres leches cake.
Servings
8
Ingredients
For the cake:
For the milk mixture:
Servings
8
Ingredients
For the cake:
For the milk mixture:
Instructions
  1. Beat sugar and butter, then add eggs, one at time, until you have a foamy and gold mixture.
  2. Sift in flour, salt and baking pownder. Pour the mixture in a greased baking tin about 9X9 inches. Bake at 355°F for about 40 minutes or until well baked in the middle.
  3. Mix in a bowl condensed milk, whole milk, evaporated milk or milk cream. When the cake is out of the oven make a lot of holes with a toothpick in the whole cake, then pour the milk mixture over the cake. You must soak all the parts.
  4. When the cake is cold enough put it into the fridge. It must rest for at least four hours, overnight is better.
  5. When is time to serve the cake whip the milk cream with icing sugar until stiff, cover the cake and add al the fruit you want in pieces or slices. If you like you can sprinckle the cake with ground cinnamon.

Muscovado bundt cake with hazelnut meal and orange juice.

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Muscovado bundt cake with hazelnut meal and orange juice.
Instructions
  1. Sift flour with baking powder and salt. Add all the other ingredients mixing well until you have a smooth batter.
  2. Grease a bundt pan with butter, pour the batter and put in the oven at 360°F for 45- 50 minutes. As usual, when it's time, insert a toothpick to see if the cake is ready.
  3. Let the bundt cake cool before removing it from the mould. Sprinkle with icing sugar before serving. It can be stored for many days wrapped in tin foil.

Lemon squares.

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Lemon squares.
Servings
6
Servings
6
Instructions
  1. Heat oven at 360°F, in a bowl mix 150 gr flour, icing sugar, corn flour, kosher salt and diced butter. You will end with a crumbled dough, spread it on a square tin ( about 11X11 inches) covered with baking sheet, press a little and put in the oven until golden, about 20 minutes.
  2. Beat in another bowl lemon juice, eggs, caster sugar, lemon zest and flour until you have no lumps. Pour this over the still hot crumble base, low oven temperature to 300°F and bake until custard is firm, about 40 minutes.
  3. Let it cold, sprinkle with more icing sugar and cut about 12 squares.

Feta cheese, pesto and pine nut plum- cake.

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Feta cheese, pesto and pine nut plum- cake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Sift flour and baking powder, set aside. In a bowl whisk eggs, oil and milk with Parmesan. Agg this mixture to flour avoiding lumps.
  2. Add feta cubes, half the pine nuts ( you can toast them a little in a pan before if you like) and spoonfuls of pesto. Do not overmix as pesto must creates blots.
  3. Pour everything in a plum- cake pan, add the rest of pine nuts on top and bake for 25- 30 minutes in already hot oven at 356°F. Wait until cold before slicing it.
Recipe Notes

You can freeze this plum- cake, just few minutes in the oven after defrosting to have it as good as fresh.

Baked plain cheesecake.

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Baked plain cheesecake.
Servings
10
Servings
10
Instructions
  1. Crush well digestive cookies, mix them with butter and sugar and press them on the bottom of a round shaped 8 inches baking pan.
  2. In a bowl beat yolks, cream cheese, milk cream, lemon juice, sugar and sifted flour. In a separate bowl beat egg whites until they form peaks, add them to the previous mixture.
  3. Pour the mixture on the digestive base and bake at 356°F for about 30 minutes or until firm.
Recipe Notes

Do not overbake the cake or it will loose its creaminess.