Spongy cakes can be hypnotic and this one, original from my natal Catalonia, will not let you down at tea time.
It is named after its main ingredient, but also because everything was once measured using a yogurt cup. Some people still use this system to make it.
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.
Its texture is the softest I have ever tried in a cake, like if you were biting a cloud. The chocolate layer on top just crowns up a perfect dish for this autumn.
Whether at restaurants or households, rice pudding is a Spanish classic. It is a perfect lunch ending or even a nice merienda. The secret lies on how the milk is flavoured using different ingredients
At the doors of Easter, the first dessert recipe of the blog is a well-known of these days. Torrijas are present in every Spanish household or confectionery store. An easy-to-make and flavourful recipe that you will repeat every now and…