Nectarine cake with orange syrup


60 MIN


120g of margarine
3 eggs
120g White Sugar
Zest of 1 orange
1 pinch salt
1 tsp Baking Powder
220g of Wheat Flour
Flour and margarine to grease the pan (use a form of 35cm-40cm diameter with removable bottom)
2 tbsp Yellow Sugar
4 Nectarines
1/2 Lemon

Orange Syrup:
3 tbsp of sugar
Zest of 2 oranges
Juice of 3 oranges

Preheat the oven to 175º.
Line the bottom of the mold with parchment paper.
Grease the mold with some margarine and sprinkle with some flour.
Cut the nectarines in half. To separate the halves, rotate at the same time one in the opposite direction of the other and remove the core. Peel them and use the lemon so they don’t oxidize. Put them with the face way down.
In a mixer, beat the eggs with the sugar to get a whitish foam.
Add the melted butter, zest of the oranges, the sifted flour and the baking powder. Incorporate everything with a spoon, carefully so you don’t waste any volume.
Pour the batter over the nectarines halves and sprinkle with brown sugar.
Bake for 30-40 minutes (check the cooking with a toothpick skewer and make sure it comes out dry).
Remove and set aside in the form.

For the orange syrup:

put the juice and zest of oranges in a saucepan. Add the sugar and mix. Bring toa boil and simmer until getting a syrup texture.
Remove the cake from the mold, poke it with a toothpick and pour over the syrup. Serve immediately.


Indulgent Chocolate Cake

First of all, a big, big apology for the extended absence. The last few weeks have been full of work: from preparing all the baby’s things that already arrives in September, along with the university exams made me a true automaton with no time available for anything else. The university degree is finally over  and it was not easy to go back to studies after 30 (and pregnant)!

All the baby’s stuff are almost ready … and now all I want is to take time to return to such good things, like reading a book (non-academic), cooking, watching series and movies, or go to the beach.

In this recipe I wanted to make something very, very indulgent … This cake is all that: moist, full of chocolate and ideal for those times when all you want is to put your feet up, sit on the couch and delight yourself with something delicious.


Original recipe here

TIME: 55 min + 2 h

5 Eggs
275g of Dark Chocolate
125g Butter
1 tea cup of Almond Meal
1/4 tea cup of Wheat Flour
1 tea cup of Brown Sugar
1 pinch of salt

Preheat the oven to 170º.
Start by melting the chocolate and the butter in a water bath, chocolate and margarine. Place a bowl of glass or metal over a pan of boiling water (without being in direct contact with the water), stirring occasionally until everything is melted.
Remove the bowl from the heat, add the brown sugar and mix with a spatula.
Add the flour and the almond meal, as well as the salt and the eggs, mixing until a uniform mixture.
Grease a mold of removable bottom. Line the bottom and both sides with baking paper and place the dough in the form. Cover the top with aluminum foil and bake for 50-55 minutes. Do not expect it to be fully cooked at the end of this time.
Allow the cake to cool out of the oven, and when already cold place it in the refrigerator for 2 hours before unmolding.
Unmold and serve with fresh fruit (optional).


Cranberries, Raisins and Port Wine Crown

And it’s 2015! I will avoid the clichés of making statements and those typical promises at the beginning of the year, because I am sincerely happy that 2014 is over! Not because it was a bad year but it wasn’t good either … I can only wish you a Happy New Year with everything good and a heart full of happiness!


Now more interesting things … after Christmas we come back to simpler flavours. I don’t like the traditional Portuguese King Cake, mainly because of the candied fruit. Not that I don’t like them, I just find them too big and plentiful. This year I decided to make a crown of dried fruits and port wine, which not only looks great, but also tastes beautifully! An excellent alternative to the traditional King Cake.
A slice of cake and a cup of warm tea! Oh happiness!


TIME: 120min


1 kg of wheat flour
200 ml of warm milk
250g Sugar
1 package of dehydrated yeast
250g melted margarine
2 egg yolks + 4 eggs
2 tbsp Cinnamon Powder

1/3 wine glass of port
2 cups of assorted nuts and dried fruit: walnuts, raisins, cranberries and almonds.
2 tbsp of softened margarine
2 tbsp of Yellow Sugar
Powdered Sugar for dusting

Melt the butter.
Dissolve the baking powder in the milk with the sugar.
Add the eggs and the egg yolks.
In a bowl add the flour and cinnamon, and make a hole in the middle.
In the center pour the eggs, milk and butter as well as the fruits and nuts.
Start mixing and when you obtain an uniform dough, place it on a lightly floured surface and knead for a good 10 minutes. Let it grow until it doubles in size.
After this time, lay the dough on a floured surface and extend it like a rectangle.
In a bowl mix the ingredients of the filling and put it over the dough.
Wrap it like a carpet and cut into 2 parts (in the longitudinal direction, but let one end uncutted). Wrap both cutted parts over each other and close the circle.
Transfer to a baking sheet with parchment paper and let rise for about 30 minutes.
Place the crown into a preheated oven at 180 ° C for 40 to 60 minutes (make the stick test).
Sprinkle with powdered sugar after cooling.



Coconut Cake with Lime Icing and Toasted Coconut

I’m so addicted to these coconut chips. I love discovering a new ingredient. I don’t exactly live in a city where I can find many ethnic or different ingredients. Small town, simpler taste. Oh well.


I love the fact that in large cities we’re able to find flavors of other ethnicities. But here in Aveiro it’s difficult to escape the conventional. They’re very crispy (like french fries) and slightly sweet. Besides being an excellent snack, looks great as decoration. Do you know that coconut is excellent for cholesterol and to prevent cardiovascular disease?


WEATHER: 50min


6 Eggs
200g white sugar
200g Wheat Flour
1 + 1/2 tsp yeast
100ml Vegetable Oil
100g Grated Coconut
Butter for greasing

4 tbsp Powdered sugar
juice and zest of 1 lime

zest of 1 lime
chips of toasted coconut (optional)


Preheat the oven to 180ºC. Line the bottom of a mold (removable bottom) with parchment paper and grease the sides with butter.
Weigh and sift the flour and the baking powder. Reserve.
Beat the eggs with the sugar until yoou get a fluffy and whitish mixture. Add the oil and the grated coconut and mix another minute. Reduce the mixer speed to minimum and start incorporating the flour and baking powder.
Put the dough in the mold and bake for 35-40 minutes or until you notice it’s cooked. Remove and let the cake cool slightly before unmolding it.

icing file:
In a bowl put the powdered sugar and the zest of one lime. Squeeze and strain the juice of the same lime and add it to the sugar. If necessary, rectify the consistency adding more sugar (to thicken) or more juice (to become more liquid).

When the cake is warm, unmold it and put the icing on top. Add the zest of another lime and don’t forget the delicious chips of toasted coconut.

Banana Bread

Latelly I have no time to cook! I’m not talking about the daily cook, I mean cooking a special recipe for the blog. I usually choose recipes taking into account seasonality, then herd the ingredients, cook and photographe it. This if the recipe comes out right at the first time, which doesn’t always happen. Lately the days have been so short that when I get home it’s so late that there’s no light to shoot.


Therefore, I’ve been choosing recipes that always work, and are easy and quick to prepare. It was precisely the case with this cake. Done with those basic ingredients, but guaranteed to obtain a moist cake and a delicious crust, which besides being good eaten when made, you can also freeze.

Recipe adapted from here

TIME: 70 min

200g light brown sugar
2 eggs
200g banana peeled and crushed
280g flour
1 teaspoon of baking powder
1 teaspoon of cinnamon powder
1 teaspoon of grated ginger
140g melted butter

Preheat the oven to 170ºC.
Grease a rectangular cake mold with butter.
Beat the eggs with the sugar, mash the banana and add to the previous preparation as well as the grounded ginger and cinnamon.
Add the sifted flour and the baking powder as well.
Add the melted butter and beat it again.
Place the mixture in the mold and bake for one hour.
Remove for the oven and let it cool before unmolding.

Tosca Cake

Sometimes we walk around life kind of lost, looking for something we don’t even know. Occasionally we even find things we didn’t know we needed, as we seek what we think is good for us, without ever finding it. Life has this irony: sometimes we give so many turns and turns that even without knowing, we end up in the same place.

This period of my life it’s a bit like that. Cycles that were open and forgotten for years, now to be closed. It’s nothing bad … just things that we keep delaying and delaying … until the day that we can’t delay any longer. I guess the next few months will be demanding for me, but it must be done.


Therefore, this cake is to celebrate this very reason: the challenges we face every day!
Life sometimes it’s a bit like this cake … after passing the hard crust, we find a fluffy and delicious prize. The important thing is to have that in mind – every day. Even in those days that cost us the most.
Still there?
In fact, the crust of this cake is not hard. Just crispy and delicious! I think this was the first cake I made that has cream in the dough itself, and although it seems a detail, the flavor of the cake turns out to be different. This recipe is from Miisa Mink and came from this book. Did you know this is one of the most popular cakes in Sweden?



4 eggs
120g White Sugar
200ml double cream
100g butter
1 tsp of vanilla extract
2 tsp baking powder
260g plain flour

75g of butter
75g sugar
50ml cream
25g flour
125g flaked almonds

Powdered sugar for dusting (optional)

Preheat the oven to 200ºC.
Beat the eggs and sugar for 10 to 15 minutes, until a soft whitish mass.
Add the cream, the melted butter and the vanilla and beat for 1 minute.
Add the stifed flour and baking powder beat until combined.
Place the dough in a mold with the bottom lined with parchment paper and bake for 30-35 minutes.
Meanwhile, prepare the topping.
In a saucepan place all the remaining ingredients and place over low heat until it boils slightly.
When the cake’s out of the oven, spread the topping and bake again for 10 to 15 minutes, until you get a golden crust.
Remove from the oven and let it cool slightly before unmolding.
Sprinkle with powdered sugar.