I love jams and marmalades. I eat them every morning on bread, with my cup (ok, two) of tea. Except when there’s a cake. Or I decide to combine the two things and bake a cake like this, a soft cake variegated with jam. Lots of jam, of cherries, beautiful red that stands out in...
I didn’t understand how it went from what was supposed to be a mousse to a tart with cream, I just wanted to use that pair of egg whites that had been in the fridge for a few days, and I found myself with a tart. And since in the fridge besides the egg whites...
When I made lemon curd some time ago, I got carried away and I did far too much to be consumed in a reasonable amount of time by two people, however greedy. And that’s how this lemon curd and pistachios cake was born!
Fancy a simple, soft sweet that will delight your palate? This cake with maple syrup and Macadamia nuts is perfect!
Today we go for a tart, which I think I can put first in the ranking of my favorite desserts. The ones with jam, to be precise. A classic. And what I show you today is with the shortcrust oil, very fast and easy to manipulate and work.
