This lemon poppy seed cake falls in the category of simple cakes, of the “mix everything together and bake in the oven” kind, which are my favorites. The lemon scent is however intense and the poppy seeds give texture and look beautiful, small bluish spots dotted on the pale batter.
As spring begins, I immediately start to think of the peas and the fava beans that are about to arrive. This pea soup is the first soup of the new season and combines these with asparagus, spring onions and mint.
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…