Pa de pessic (traditional Catalan sponge cake): like chewing a cloud
Spongy cakes can be hypnotic and this one, original from my natal Catalonia, will not let you down at tea time.
Natillas (Spanish custard): the first dessert I learnt to cook
The main difference with the English recipe is the use of cinnamon and citrus peels that provide a unique, aromatic flavour. This way, you can eat it on its own.
Spanish All saints day porridge: exactly like my grandmother does
This recipe would have not been possible without the contribution of Ana Cortes, president of Eat Spanish. Thanks to her advice I have cooked it like my grandmother does.
