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.
Torrijas: better than French toasts
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…
