This carob and walnut bread has a dense crumb, crunchy crust and is virtually hands-free. Carob is a typical Mediterranean ingredient, which lends this bread its dark color and a slight cocoa aroma.
A slightly sweet Easter bread with a fluffy crumb, flavored with orange and fennel.
The traditional marble cake is one of my daughters’ favorites and this one, despite not being a common marble cake, was equally devoured in a short time. Adding the ground toasted hazelnuts makes the cake moistier and the aroma of the coffee blends perfectly with the dark chocolate.
I don’t know why I do not use filo pastry more often. I love puff pastry: light, crispy and really golden. But filo pastry has these same characteristics and looks beautiful and golden in half the time. It’s a bit more delicate though and I advise you to read the…