Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

26 December 2022

Simple and delicious Cherry Pie (Tarta deliciosa de cerezas)

 




Last year was a crazy year really was.

I find this cherry tart that never post and yes was amazing , You can make with cherry filling or fresh cherries.

This year we have had a lot of cherries.

I hope to make  and other post  abouy cherries. 


Hugs to all!!


How have you been in this year that has just begun? January has gone by so fast I don't know why.

Me waiting for my Autumn, which is my favorite season of the year. I bring another cherry recipes. I couldn't help it, what's more delicious than a Cherry Pie? I must say that it didn't last at all but it was exquisite.

It can be made with canned cherries or frozen cherries in any case in the northern hemisphere then it will be cherry season. Time flies.

I send a lot of love  to all!


Source : Olive magazine







Cherry Pie


Ingredients

Shortcrust pastry (recipe below)
Plain flour for dusting
400 grams black cherries  pitted (frozen or from jars)
1 tsp of extract vanilla
3 tablespoon cornflour
4 tablespoon sugar
1/2 lemon juiced 
1 egg beaten


Butter pie crust recipe

For 2 nine inch deep dish crust
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup chilled unsalted butter cut in cubes
6 tablespoons ice water (abou)

Method
Mix flour, sugar and salt in processor. Add butter, pulse until coarse  mean forms. Gradually blend in enough ice water to form moist clumps.
























Tarta deliciosa de cerezas





















26 March 2022

Berry fig Tart (Tarta de higos y frambuesas)

 





So long time.

 I'm really sorry when I can't post.

At this time it has been complicated. Esperanza returned to classes at the University and my son continues to work at home, but that makes me have a schedule for meals and everything else.

But here I am.

I have about three recipes ready, I'll try to post them little by little.

Today's is a cake with figs and raspberries, as we are already at the end of summer we already found figs..

But you could make them with the first fruits of summer, blueberries, raspberries or strawberries whatever you want.

The dough is very good.

I hope you like it I send you lots of love and affection and enjoy your spring

Autumn is starting here!

Gloria



Adapted from :     Delscooking twist.com





Recipe

Ingredients

Crust


3/4 cup unsalted butter room temperature

2 1/2 cups all purposes flour

a pinch of salt

1 egg

2 to 3 tablespoon of water


For the filling

300 gramos cream cheese

200 grams  greek yogurt

150 grams white sugar

3 tablespoon lemon juice

1 grated lemon rind from a small lemon

3 medium eggs

 8 fresh figs (or dry figs)

1 cup of raspberries


Method

Crust

Preheat oven at 180° c (350°F)

In a large mix bowl mix thye dry ingredients with the butter and the egg until roughly crumbled. Add the water, little at a time, until the ingredients stick together and form a thick dough.

Roll a large disk about 30 cm (12 inches) in diameter. Line apie dish with the crust and bake for 10 minutes.

Set aside.


Cream cheese

Mix the cream cheese , yogurt, sugar, lemon rind, lemon juice and eggs with a hand blender  to combine.

Pour the mixture  into prepared pan and spread  evenly with a spatula. Bake  the cheescake for 20 minutes at 180° for a golden  brown colour .

Topped with fig slices and raspberries.  and bake about 10 minutes until set with a slight wobble in the center.

Cool to room temperature about 1 hour and refrigerate to chill.

Add some raspberries on the center.







print recipe





Tarta de higos y frambuesas






28 August 2021

Mixed Berry Muffins (muffins de berries )

 



 

All this time I was thinking to make a recipe for my blog, but  you know when you want to do it, something   happens like maybe the dogs escape from home around here , or someone is a little sick, there is  a lot  of things from the daily living.
(There are a bunny living inside the house)
all these ....
And because the recipe is more than the food,  is the photos, the necessary light, the china you think to use and others  things. ..you know..


So yesterday whatever happened, I started to prepare everything.
It is just me or you also feel that this year has been so crazy with everything that happens even in the world.

The pandemic, wars, diseases has been a tremendous year.


 Anyway  really hope you like these berry muffins are delicious and so quick and everyone loves them.

For the recipe you can use fresh or frozen berries.
In my recipe I had a mixture of raspberries, blueberries and blackberries but it would go well with any berry.

Here spring is approaching but it is still very cold, and even snowed in the mountains although it has rained little.
And many of you are looking forward to the Fall that I love.

I want to tell you that especially in this time when I have hardly gone out except to buy some things I really like when come here  and see the recipes.


    And...    I want to  thank you for all yours visits and friendship by this time,

Hugs to all  ❤❤❤


Adapted from ::Women weekly food





Mixed berry Muffins


Ingredients

2 1/4 cup self raising flour  (335 grams)

1 cup sugar

1 teaspoon vanilla extract

2 eggs lightly beaten

100 grams butter melted

1 cup greek yogurt or milk

1 teaspon grated lemon rind

250 grams fresh or frozen  mixed berries 

(or only raspberries or blueberries)


Method

Preheat oven to 180°c (350° F)

Line a 12 count muffin tin with cupcake liners  or spray some disposable muffin cases and place  on an oven tray.

Sift flour into a large bowl add sugar and vanilla extract, eggs, butter, greek yogurt and lemon rind.

Add berries stir through gently.

(Reserve someones for muffins top)

Divide muffins mixture among holes of prepared pans.

Bake in the center of the oven for 20 to 25 minutes or until tops are golden and a toothpick inserted into the center come out clean.

Transfer muffins to a wire rack to cool. Serve warm or at room temperature.


Note:

Roll frozen berries lightly in a small bowl of flour before and add them to the batter.

Fold frozen berries into the batter just enough to incorporate and stop mixing when you start seeing streaks of color


 












Muffins de berries 












Ingredientes

2 1/4 tazas de harina con polvos de hornear
1 taza de azucar granulada
1 cucharadita extracto de vainilla
2 huevos ligeramente batidos
100 gramos de mantequilla un poco derretida
1 taza de yogurt natural o griego sin sabor
o 1 taza de leche
1 cucharadita de cascara de limon rallada
250 gramos de berries surtidos o de un  solo tipo (frambuesas o moras o arandanos)
frescas o congeladas




Preparacion



































3 August 2021

Tomato, basil and ricotta tart (Tarta de tomates, albahaca y ricotta)

 






The force of life keeps everything going despite pandemics, sorrows and pain.

In between moments of small happiness  (that's what I call it) moments when everything seems fine. They are fleeting but I guess that's life.

I hope all of you are well in the northern hemisphere in summer and here in winter. It has rained very little this year and this really worry me.

We need it to rain. Hopefully August would be more benign in rains.

At least the mountains are snowy and it's been very cold.

Regarding how much I wanted to make this tomato, ricotta and basil tart recipe, it is delicious.

I love this tart recipe, especially the crust.

You can use little tomatos or tomatos slices.

Source : Food to love



 Recipe

Ingredients

130 grams cherry tomatoes halved

1 1/2 shortcrust pastry ( recipe below  )

80 grams basil leaves

200 grams ricotta cheese

2 eggs lightly beaten

1/3 cup grated cheese

salt and a pinch of black pepper


Shortcrust pastry for tarts

(love this pastry)

Ingredients

300 grams plain flour

100 grams butter diced 

1/2 teaspoon of salt

some cold water (abut 3 tablespoons)

Method

Sift plain flour in a large bowl, add 100 grams diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir 1/2 teaspoon of salt then add 3  tablespoon water and mix to a firm dough. 

Knead the dough briefly and gently on a floured  surface.

Wrap in cling film and chill while preparing the filling.

Note : Dont add too much water or the pastry wil be hard.


Making the tart

Preheat oven to 180° c 

Roll and cut pastry to fit 11 cm  x 35 cm rectangular tin(or other tin)   ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray.

Because the filling is wet, the pastry need to be blind baked before adding the mixture.

Trim the bottom all over with a fork and bake about 20 minutes.

Remove from oven and allow pastry case to cool.

In a medium bowl mix the ricota cheese, parmesan cheese , salt, black pepper, and eggs until well incorporated.

Spoon the ricotta mixture evenly over the crust .

Top with tomatoes cherry or tomato slices  and add some basil leaves. ( Set aside someones leaves to serve the tart)

Bake about 20 minutes or until filling is set  and lightly browned.




Print friendly



Tarta de tomates, albahaca y ricotta













21 February 2021

Chocolate cherry Cheesecake (Cheescake de chocolate y cerezas)

 






I absolutely confess that I could not avoid the temptation to make another dessert with cherries (with plenty of fruit even in late summer)

Anyway, I know   cherry season is very short and although it can be made with frozen or jarred cherries, I wanted to make this lovely recipe I found.

I think that each season has its fruits in summers many more but then there are apples, oranges, tangerines, pomegranates, and others  beautiful fruits.

So I actually spend the year searching  recipes with fruits cause 


I love them.

This cherry cheesecake is almost like ice cream with a delicious chocolate coating.

Enjoy it !



Source : Raspberricupcakes (from Sidney)





Ingredients

Crust

2 cups (abot 200 grams)of crushed digestives biscuits (or graham crackers)

1 tablespoon sugar

1 pinch of salt

70 grams butter melted


Filling

300 grams cream cheese softened

60 grams  icing sugar

1 teaspoon vanilla extract

 250 ml  thickened cream

180 grams cherries fresh or frozen or from jar (pitted and diced)

1 tablespoon sugar

2 tablespoon lemon juice

1 tablespoon cornflour  

more 2 teaspoon cold water


Chocolate ganache

150 ml pouring cream

150 grams dark chocolate

Some cherries to decorate




Method 

For the crust

Preheat oven to 160°C (325°F). Grease a 10 x 30 cm rectangular loaf tin .

Line the base and two long sides  of the loaf tin with baking paper, this will make easier to lift the cheescake out of the tin later.

Mix crushed biscuits and sugar  and pinch of salt in  a medium bowl,

Add butter and stir until well combined.

Using yours hands spread mixture out in an even layer, then use with your fingertips to press crumb mixture into bottom of tin to form an even crust.

Transfer to a baking sheet and bake  until crust is set and golden in places , about 15 minutes.

Set crust  aside until cool.


Filling 

Place chopped cherries, lemon juice and 1 tbsp sugar in a small saucepan and place on a medium low heat, stirring until the sugar dissolves. Add the cornflour  mixture to the saucepan and stir over heat until mixture starts to thicken, then set aside to cool. 

Prepare the cheescake filling .

 Place  cream cheese , icing sugar and vanilla in a large mixing bowl and beat on high speed with an electric mixer until smooth.

Stir cherry mixture into the mixing bowl until combined . And in a separate bowl carefully beat the cream to stiff peaks. 

Fold cream into the rest of the mixture and the poor over the cooled crust,

Chill in the fridge for at least  3 hours or overnight. Lift out the tray using the baking paper and peel away from the sides , you can run a knife and the use to slice a thin layer of the sides to make it look neater.


Chocolate ganache

Place cream in a small saucepan on medium heat untiñ it just comes to the boil.

Chop up chocolate and place in a mixing bowl and  pour the hot cream over, leaving for 5 minutes to let the chocolate melt.

Whisk mixture together until smooth and pour a thin layer over the top of the cheescake. Top with some  cherries and chill about one hour before serving.


print recipe here



















EN ESPAÑOL


Cheescake de chocolate y cerezas 













Ingredientes

masa

2 tazas de galletas molidas (graham cracker o de vino)

1 cucharada de azucar

1 pizca de sal

70 gramos de mantequilla derretida


Relleno queso crema y cerezas

 

300 gramos queso crema

60 gramos azucar en polvo

2 cucharadas jugo de limon

250 gramos crema para batir


180 gramos cerezas congeladas o frescas

1 cucharada de azucar

2 cucharadas de jugo de limon

1 cucharada de maicena mas 2 cucharadas agua helada


Ganache de chocolate para cubrir

150 gramos de crema espesa

150 gramos de chocolate oscuro  en barra

algunas cerezas para decorar

27 November 2020

Tomato & roasted garlic and basil mini galettes (Mini galettes de tomate, ajo, y albahaca)

 

 



French galletes are one of my favorite foods   but  many times I did not do them in a while (there are so many pending recipes) but I had bought heirloom tomatoes of different types (although it can be made with any tomato) and I already had them.  Until today I did them, and they are so easy (tres facile).

But... if you dont know what is a galette??

A galette, more specifically the galette des rois, is one of the most beloved dishes in the french cuisine. This food is one of the most popular types of galettes and is composed of a delicate pastry dough with a small charm, hidden inside.

 More often than not, this pastry takes the form as a sweet, open faced tart piled with with fruit, but many still love the endless savory combinations that can turn a galette into a main course.

They are popularized in american cuisine by vegetarians. While the classic greens of a salad are great or who choose a meat-free life, galettes are a surprisingly great way to bridge the two worlds of food.



Source :  Floursinyourhair





Ingredients Crust

3 cups of all purpose flour

1/2 teaspoon sugar

1 teaspoon salt

6 tablespoons butter (cold and cubed)

2 tablespoons olive oil

1/2 cup ice water


Gallete filling


Garlic 1 head

Cherry tomatoes (halved) 3 cups

or regular tomatoes in cubes or slices

1 tablespoons olive oil  more 2 tablespoon  oil divided

 1  onion (medium) peel in slices

Feta cheese or other cheese  (crumbled ) 2/3 cup

 1/2 cup fresh basil leaves

salt and pepper (to taste)


  Note: about garlic you can roasting several extra heads of garlic at a time - it's delicious on everything from salads to sandwiches and keeps well in the fridge.



Method

Crust

In a medium bowl whisk together the flour, sugar, and salt

Cut in the butter using your fingertips or a pastry blender until the largest pieces are the size of tiny pebbles. Add the oil  and ice water.

Then use a rubber spatula to pull the dough together .(If is needed add some flour)

Knead a couple of times with your hands, then divide the dough in  five equal pieces .

Flatten each piece into a disk and wrap them in plastic individually.

Refrigerate for 45 minutes.


Roasted garlic

Preheat the oven to 370 ° F (180°c) and line a large baking sheet with parchment paper. Cut the top of the head of garlic to expose the tops of the bulbs, leave the papery skin itact.

Drizzle  wthe bulbs with 1 tablespoon of olive oil.

Wrap tightly in aluminium foil. Bake in baking sheet for 30 to 35 minutes until the cloves are softened smelling.

Set baking sheet aside to use later..

Once the garlic is cool enough to handle pop the bulbs out of their casings. In a small bowl use a fork to smash into a smooth paste.


Filling and assembly

Peel, halve and thinly slice your onion. Heat two tablespoons of olive oil in a large non stick pan to  medium to low heat.

Once hot add the onions. Once onions have started to turn golden color lower the heat.

Sprinkle a few pinchs of salt over the onions and stir to combine. Cook on low heat by 15 minutes. Remove from heat.

While onions are caramelizing halve the cherry tomatoes..

Place on a cutting board and sprinkle with salt.

Chop the basil into thin strips.


On a lightly floured surface, roll each piece of dough out into a 6 inch circle (16 cm).

This dough is so flaky if is tearing just patch it and put in the fridge by a while.

Transfer the circles to the baking sheet you used earlier to roast the garlic.

Brush each circle with the roasted garlic paste, leaving a 1 inch border around the edges.

Divide the caramelized onions evenly between the galette and add the crumbled  cheese layer. Finish with the tomatoes. Fold the edges of the crust up around the filling in.

Bake at 180°c (370°F) until tomatoes are starting to burst and crust is golden.

Transfer to a wire rack and cool for a while. When cool sprinkle with basil leaves.

Galette keep in the fridge for up to 5 days, but really I dont think they'll make  it that long.


Print recipe here










Mini galettes de tomate, ajo y albahaca





Ingredientes masa

3 tazas de harina sin polvos de hornear

1/2 cucharadita de azucar

1 cucharadita de sal

6 cucharadas de mantequilla (bien fría y en cubos)

1 cucharadas de aceite de oliva

1/2 taza de agua fría



Relleno de la galette o tartas

Una cabeza de ajo

3 tazas de tomates pequeños cherry  u otros

3 cucharadas de aceite de oliva o aceite de maiz u otro

1 cebolla mediana pelada y cortada a lo largo

 2/3 taza queso feta u otro granulado o en trozos chicos

1/2 taza de hojas de albahaca

sal y pimienta a gusto


Preparacion masa

En un bowl mezclar la harina, sal y cucharadita de azucar.

Cortar la mantequilla en trozos e ir agregando de a poco mezclando con el aceite de oliva y el agua fría.

Unir todo bien hasta formar una bola de masa.

Si es necesario agregar un poco de harina.

Amasar un poco la masa  entonces dividir la masa en 5 o 6 partes.

envolver cada trozo de masa en papel film plastico y refrigerar por unos 45 minutos.

Asi la masa quedara con mejor consistencia.


Precalentar el hrno

 180 °c y en una bandeja de horno o de esas para galletas colocarle papel mantequilla.

Cortar y pelar el ajo (pueden ser dos ajos) y colocar en la bandeja.

Agregarle el aceite de oliva u otro aceite de canola o maiz.

Cubrir con papel aluminio y dejar hornear unos 30 minutos.

Dejarlos enfriar.

Molerlos un poco mezclandolos con el aceite como haciendo una pasta.


Relleno y armado de las galettes o tartas

Pelar y cortar la cebolla a lo largo tipo pluma.

Colocar en un sarten y agregar unas dos cucharadas de aceite a fuego medio. Dorar un poco.

Agregar un poco de sal y revolver .Dejar que se doren o caramelizen un poco. Apagaqr y dejar enfrair un poco.

Mientras picar los tomates o cherry o sino en cuadrados si son tomates grandes, dejar en una tabla de madera mientras y cortar finita la albahaca tambien.

Para hacer las tartas

En una superficie o tabla enharinada estirar cada trozo de masa para cortarla igual uso un plato de unos 16 cm. 

Ir acomodando las masa en una bandeja con papel mantequilla(puede usarse la misma del ajo)

Con la pasta  y aceite de ajo pintar la base de las tartas .

Despues repartir la cebolla  entre todas las galettes poner bien al centro porqeu despues hay que doblar los bordes.

Colocar sobre la cebolla trozitos del queso repartiendo en todas.Siempre en el centro de la masa. Finalmente agregar los tomatos trozados o cortados,repartir trocitos de albahaca picada. Reservar un poco para servir.

doblar los bordes por la orilla hacia dentro como se ve en la foto.agregar un poco de sal y pimienta.

Cocinara 180°  hasta que los tomates empiezan como a reventarse un poco y los bordes de la tartaletas se ponen dorados, si ya estan los bordes dorados estasn listas.

Deberia ser unos 15 a 18 minutos. Depende de cada horno.

Dejar enfriar un poco antes de servir y agregar mas albahaca picada

Se pueden calentar si quedaron en microondas pero aqui se las comen hasta frias. la masa es muy rica.





29 September 2020

Lemon meringue pie and mini pies (Pie de limon )

 





 I love  lemon pie and everyone here too !!

So I wanted to do something a little different baking pies  of different sizes,  I made only one recipe to make one large Lemon Pie and two smaller ones.

Was delicious !

I will give the links and everything as always. The soft and thin dough as I like it and the filling delicious ! (love lemon)

Here is my new version of Lemon Pie!!


 Recipe lemon pie : larepublica.pe   (de Perú)

Recipe homemade crust : Live well bake often







(Lemon Pie)

Homemade crust 

2 and 1/2 cups all purpose flour

2 teaspoons sugar

1/2 teaspoon salt

3/4 cup cold butter cubed (175 grams)

1/2 cup ice water

Method

In a mixing bowl whisk together the flour,sugar and salt until well combined. Add the cold butter and using  a pastry cutter or fork, cut them into the dry ingredients until you have small crumbs .

Add one tablespoon of Ice water at a time ( you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half  and cover each one with plastic wrap and refrigerate  for at least one hour.

To bake

Roll the dough to cover your pie plate or little pie plates,

transfer the dough to your plate, gently fit it in. trim any excess dough  and decorate the edges. 

Line the pie dough with parchment paper and then fill with pie weights or dried beans.

Bake for about 15 minutes or when the crust looks dry. (you have to put again when  add the lemon cream)


Lemon cream and meringue

Ingredients cream

2 cans  sweetened condensed milk

4 yolks (reserve the whites)

3/4 cup fresh lemon juice

Meringue

4 whites 

pinch of salt

3/4 cup white sugar


Method

Whisk the sweetened condensed milk, lemon juice

and egg yolks all together or use an electric mixer, beat until creamy and  spread into the crust.

Bake at 350 ° F  (180°c) by 18 minutes or until the pie is set, the pie will still be jiggly.

Meringue

Place the whites in the bowl of your mixer. Start beating the whites in low speed and gradually increase the speed to medium. Add the pinch of salt.

Once the egg whites are frothy, slowly add the sugar a spoonful at a time - Until the egg whites form soft peaks.

Mound the meringue onto the lemon filling. Using a soup spoon gently spread the meringue over the entire surface of the filling, 

Reduce the oven temperature to 325°F (160°c) and bake about 15 minutes or until the meringue is lightly browned. Let the pie cool completely on a rack before serving.



print recipe here







Our lemon tree (nuestro arbol de limones)






Pie de limon en diferentes tamaños (una sola receta)




Muchas veces he hecho diferentes recetas de pie de limon pero esta vez ademas quise hacer con una sola receta diferentes tamaños , igual se podria hacer dos grandes o varios pequeños, como uno quiera.

Es una muy buena receta. La masa es de un lugar que se llama 

Live well bake often y el resto (relleno y merengue de una pagina de Perú  La Republica Pe. arriba estan los links si quieren ver otras recetas peruanas.


Ingredientes masa

2 1/2 tazas de harina sin polvos de hornear

2 cucharaditas de azucar

1/2 cucharadita de sal

3/4 taza de mantequilla fría cortada en cubos

1/2 taza de agua helada


Crema de limon

2 tarros de leche condensada (queda mortal)

3/4 taza de jugo de limon

4 yemas de huevo

(reservar las claras)

Merengue

4 claras

1 pizca de sal

3/4 taza de azucar granulada


Preparacion

















25 August 2020

Caramel orange Poppy seed cake (Cake de naranjas acarameladas con semillas de amapola)



 



If you know me by a time in my blog,  is not a mystery that I love to use fruits to cook or bake especially berries. But I have always liked oranges (like lemon) and I have been surprised with this orange cake, I was delighted that it had poppy seeds but caramelized oranges? but I did it and it is delicious what more can I say. ?

Take good care of everyone and always appreciate your visits, my heart is happy, here we are still in quarantine.

Hugs to all my friends and all is coming here ! 

(are welcome)


Source : Olive recipes





Ingredients


 2 Orange zested and juiced

 30 grams poppy seeds

100 ml milk

 180 grams butter  at room temperature

180 grams sugar

3 eggs

300 grams self raising flour

1 teaspoon baking powder


Caramelised oranges

130 grams caster sugar

2 oranges sliced


 Icing 

100 grams icing sugar


Method

To make the caramelised oranges, put the caster sugar in a frying pan in an ever layer and heat until it starts to melt and turn a golden colour. Tip the pan from side to side to keep the caramel as even as you can.

Once it reach a dark gold, carefully add half the orange juice from the cake oranges . Keep on the heat, stirring so that any lumps melt back into the caramel. Add the orange slices and heat gently for about 5 minutes until they soften a little. Lift out and drain, keep the caramel and orange slices for later.

Heat the oven to 180 ° C (350° F) 

Stir the poppy seeds and milk in a bowl. Beat the butter, orange zest and sugar with an electric mixer until light and creamy. Gradually beat in the eggs. Sift in the flour and baking powder and add the poppy seeds and milk mixture.

 Stir then spoon half into a loaf tin lined with baking parchment.

Add a layer of caramelised orange slices and cover with the rest of the mixture. Bake for 55 minutes or until cooked when tested with a skewer.

While the cake is cooking make the icing .Add the sugar to the remaining orange juice and stir.

Add to   the caramel but dont try to dissolve the sugar.

Pour over the hot cake while it is in the tin, lay the rest of the oranges slices down the centre and leave to cool.

Remove from the tin when is cold.



Print recipe here


















Cake de naranjas acarameladas con semillas de amapola





Que mejor que un cake de naranjas en este tiempo en que tenemos unas naranjas maravillosas. Les recomiendo este cake es de los mas ricos que he comido !

Amo las naranjas!


Ingredientes

2 naranjas peladas y jugosas.

30 gramos de semillas de amapola

100 ml de leche

180 gramos de mantequilla a temperatura ambiente

Azucar 180 gramos

3 huevos

300 gramos de harina con polvos de hornear

1 cucharadita de polvos de hornear


Para naranjas caramelizadas

2 naranjas en rodajas

130 gramos de azucar en polvo


Icing final del cake


100 gramos de azucar en polvo