Pain d’épices
A honey and spice loaf cake, serving 8 portions.
Recipes requiring under 30 minutes of active preparation. Cooking and resting may take additional time.
A selection of recipes to discover.
A honey and spice loaf cake, serving 8 portions.
Oven-baked sugar and vanilla biscuits.
Vanilla and cocoa marble loaf cake.
Biscuits with ground almonds and lemon zest.
A selection of recipes to discover.
Fresh oranges flavoured with cinnamon, orange blossom water and fresh mint.
Sticky rice with coconut milk, ripe mango and sesame seeds.
Ice cream made with coconut milk and black sesame paste.
Refreshing lemon granita made without an ice cream maker.
A selection of recipes to discover.
Milk pudding with orange blossom, whipped cream and pistachios.
A milk-based semolina pudding with cinnamon, raisins and dates.
Turmeric semolina cake topped with pine nuts.
Sheep's milk yoghurt topped with honey, dates and almonds.
A selection of recipes to discover.
15 individual cakes made with margarine: about 15 minutes of preparation and 50 minutes in total, including cooling.
Soft blueberry muffins, with almonds.
12 muffins with cocoa and chocolate chips. One serving is one muffin.
Vanilla cream cheese cake on a biscuit base.
A selection of recipes to discover.
Frozen bananas in a white chocolate and coconut shell.
Cocoa cake rings topped with chocolate and fine white webs.
Marbled white and dark chocolate shards scattered with sweets.
Crisp apples coated in milk chocolate and colourful sprinkles.
A selection of recipes to discover.
A small lemon-set fresh cheese served with honey and walnuts.
A milk and flour pudding scented with aniseed and topped with golden croutons.
A thin Spanish puffed oil-and-egg pastry baked on a tray under cinnamon sugar and served the same day.
A dense, moist Galician almond cake with lemon and cinnamon.
A Valencian dessert of pumpkin purée, almonds and cinnamon, browned in the oven.
A crustless Cantabrian cake with fresh whey cheese and lemon, served warm.
Toasted almonds in a crisp honey caramel.
A small Spanish custard rich in egg yolks and syrup, with no added milk, baked over caramel in a water bath and served cold.