For the base:

• Bring a pot of water to a boil over high heat and blanch the cashews for 2 minutes. Remove the pot from the heat, cover with plastic wrap, and let the cashews soak for 30 minutes.
• Place all the base ingredients in a food processor and blend for 2-3 minutes until the mixture is well combined.
• Line the bottom of a 20 cm (8 inch) round springform cake pan with parchment paper, then pour the mixture into the pan, pressing it evenly to cover the base.

For the filling:

• Drain the soaked cashews and place them in the food processor along with the other filling ingredients. Blend well for about 5 minutes until smooth and creamy.
• Pour the filling mixture over the base, spreading it evenly. Place the dessert in the refrigerator of 2.5 hours to set.

For the topping:

• In a bowl, combine all the topping ingredients, mixing well, then pour the mixture over the tart. Return the dessert to the refrigerator for an additional 10 minutes until the topping firms up.

For serving:

• Sprinkle the cake with pistachios and serve.

For the base:

• Place all the ingredients in a food processor and blend until the mixture is smooth and uniform.
• Line a rectangular baking dish (20×23 cm or 8×9 inches) with parchment paper, pour in the mixture, and spread it evenly. Refrigerate while preparing the filling.

For the filling:

• Drain the soaked cashews and add all the ingredients, except the coconut cream, to the food processor. Blend until completely smooth.
• In a mixing bowl, add the chilled coconut cream and whip on high speed until it reaches a light, whipped cream consistency.
• Gently fold the spinach mixture into the whipped coconut cream using a spatula. Pour this filling over the chilled base and refrigerate for 2-3 hours.

For the topping:

• Combine the melted chocolate with sunflower oil, then pour it over the filling. Return to the refrigerator for an additional 5-10 minutes to set.

For serving:

• Remove from the refrigerator, slice, and serve with Aegina pistachios on top.

• Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
• In a mixing bowl, beat the egg yolks with half of the sugar until pale and thick.
• In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the remaining sugar.
• Gently fold the flour into the egg yolk mixture until just combined.
• Carefully fold in the beaten egg whites until fully incorporated.
• Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the pan.

For the coconut cream:

• In a saucepan, combine the coconut cream, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
• In a separate bowl, whisk the egg yolks. Gradually add a spoonful of the hot coconut mixture to the yolks, stirring constantly to temper them.
• Pour the tempered egg yolks into the saucepan with the coconut mixture, stirring continuously.
• Cook for another few minutes until the mixture thickens further.
• Remove from heat and stir in the coconut rum to taste. Allow the coconut cream to cool completely.

For the Swiss meringue:

• In a heatproof bowl, combine the egg whites and sugar.
• Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
• Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
• Remove the bowl from the heat and beat the mixture with a hand mixer or stand mixer until stiff, glossy peaks form.

For assembly:

• Once the genoise sponge cake has cooled, slice it horizontally into two layers.
• Place one layer of the cake on a serving platter and spread a generous amount of coconut cream on top.
• Place the second layer of cake on top and cover the entire cake with the Swiss meringue.
• Refrigerate the bienmesabe for at least 8 hours before serving to allow the flavors to meld.

• Place all the ingredients for the cake batter in a large bowl and mix until you get a homogeneous and creamy mixture.
• Preheat the oven to 180 °C/356 °F and line a cake/loaf pan with parchment paper.
• Pour the mixture into the pan and bake for 40-45 minutes at 180 °C/356 °F or until the cake has a golden-brown crust and is firm to the touch.
• Let the cake cool completely and, in the meantime, prepare the glaze.
• In a bowl mix the powdered sugar and the blood orange juice.
• When the cake has cooled completely, pour the pink glaze over it.
• Garnish with fresh blood orange slices and enjoy.

• You will need 2 layers of sponge cake. You can either bake them one at a time or make a thicker cake and cut it into two. I bake each layer separately as I find it difficult to cut them evenly.
• If you also choose to bake the two layers separately, start by mixing together a half measure of the batter ingredients. Mix on low speed at first and gradually increase the speed until you have a smooth mixture.
• Preheat the oven to 180°C/356°F and line a baking sheet with parchment paper. I used a 36×24 cm (14×10 inch) sheet.
• Pour the mixture onto the sheet and bake for 10-12 minutes or until firm.
• Repeat with the second layer. Let them cool.
• While they are cooling, prepare the cream.
• In a bowl, mix the whipping cream, mascarpone, sugar, and vanilla until you get a stiff cream. Be sure to use mascarpone and whipping cream that have been refrigerated for at least 2-3 hours.
• You can now assemble the cake. Spread all the cream on the first layer and cover with the second layer. Then place a plate, tray or a chopping board on top to gently press the cake together.
• Refrigerate for at least 2-3 hours before slicing.

For the karak tea:

• Bring the water, condensed milk, cloves, cinnamon and cardamom to a boil in a saucepan and allow to simmer on low for 10 minutes. Remove from the heat and add the teabags.
• Let the teabags sit for 5 minutes and then strain the mixture into a jug. Cool completely what you’ll need for the cake and enjoy the rest hot while you make this delicious cake.

For the cake:

• Preheat the oven to 180° C/356° F.
• Place the eggs, sugar, and vanilla in an electric mixer and whip until creamy and doubled in size.
• With the mixer on low, pour in the oil in a thin stream. Sift the flour with the baking powder, salt and spices.
• Empty the black tea teabag and grind the tea into a powder using a mortar and pestle. If you don’t have a mortar and pestle, put the black tea in a kitchen cloth and pound it using a rolling pin. Add the black tea powder to the flour mix.
• Alternate adding the cooled Karak tea and the flour mix into the egg mixture. Don’t overmix, just mix enough to fully incorporate the flour and Karak tea as you don’t want to lose all the air that was added when whipping the eggs and sugar.
• Divide the batter equally between two 7-inch (~20 cm) cake tins that have been buttered and floured, or lined with parchment paper.
• Bake for about 35-40 minutes or until a skewer comes out clean.

For the apple filling:

• Skin, core and slice the apples into wedges – not too thin.
• Place the apples, sugar, zest and juice, and spices in a skillet and cook until tender. About 15 -20 minutes. Let cool.

For the cream cheese frosting:

• With an electric mixer, blend all ingredients until smooth and creamy.

Assembly:

• Using a serrated knife, even and level up each cake by slicing off the top.
• Transfer the first cake onto a cake plate and spread 2-3 tablespoons of the frosting over the top. Place the half the apple mixture on top.
• Place the second cake upside down over the layer of apples. Add another 2-3 tablespoons of frosting, and smooth it out. Continue to cover the whole cake with an even layer of frosting. This will be what we call a crumb cover.
• Add some food coloring to the remaining frosting, place it in a piping bag with the nozzle of your choice, and decorate the cake as you wish. Place the remaining apple filling on top.
• Refrigerate for about 1 hour before serving.

For the sponge cake:

• Preheat the oven to 190°C/375°F, at convection mode.
• In a mixing bowl, combine the egg yolks, milk, melted butter, vanilla, and sugar. Whisk on high speed until the mixture is fluffy.
• Add the flour and continue mixing until the mixture is homogeneous, then transfer to a bowl.
• Clean and in a new bowl add the egg whites along with a pinch of salt. Whisk on high speed until a stiff, fluffy meringue forms.
• With a spatula, take ⅓ of the meringue and fold it into the yolk mixture. Whisk until incorporated, then add another ⅓ of the meringue and continue folding. Once absorbed, add the remaining meringue.
• Divide the sponge cake batter into 2 bowls, adding red food coloring to one and green to the other. Mix with a spoon and transfer the two mixtures into separate piping bags.
• Line a baking tray (33x20cm or 13×8 inches) with parchment paper and alternate spreading the mixtures diagonally. Bake for 12 minutes.
• Once baked, transfer the sponge cake while warm onto a towel dusted with powdered sugar. Roll the sponge cake with the help of the towel, starting from the long side.
• Set the rolled sponge cake aside to cool completely.

For the cream cheese filling:

• Pour the heavy cream (full cream) and powdered sugar into the mixing bowl and whisk on high speed until thick, like whipped cream.
• Add the cream cheese and continue whisking for 30 seconds.

For the assembly:

• Unroll the sponge cake and spread the filling evenly over its surface, saving some for decoration.
• Gently roll the log back up, place it on a serving plate, decorate with the remaining filling, sprinkle with colorful chocolate sprinkles, and serve.

For the cake:

• Preheat the oven to 180°C/356° F, no fan.
• Cream the butter with the sugar and grated lemon zest until smooth.
• Add the eggs one by one and continue mixing. Add the next egg only after the previous one is well incorporated.
• Incorporate the vanilla essence.
• Mix together the flour and baking powder, then add to the mixture together with the pistachios and almonds. Mix with a spatula in a wide circular up and down motion.
• Pour the mixture into a baking pan lined with parchment paper and bake for 50 minutes.
• The cake is ready if a toothpick inserted into the middle of the cake comes out clean.
• Let the cake for 15 minutes in the pan, then transfer to a cooling rake to cool completely.

For the cream cheese frosting:

• For the cream cheese, mix the butter with the cream cheese and powdered sugar.
• Spread the cream cheese over the completely cooled cake and sprinkle with coarsely chopped pistachios.
• Slice and enjoy!

• Preheat the oven to 350°F (175°C). Grease and flour individual cake molds or a baking dish.
• In a heatproof bowl, melt the dark chocolate using a double boiler or microwave. Slowly add the vegetable oil to the melted chocolate, along with the milk and egg yolks. Allow it to cool slightly.
• In a large mixing bowl, beat the eggs white with sugar until pale and fluffy.
• Gradually incorporate the melted chocolate into the egg mixture, stirring until well combined.
• In a separate bowl, sift together the all-purpose flour and baking powder. Add the instant coffee powder and mix well.
• Alternately add the flour mixture and milk to the chocolate batter, beginning and ending with the flour mixture. Stir until just combined; do not overmix.
• Pour the batter into the prepared cake molds or baking dish, filling each mold about three-quarters full.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• While the cakes are baking, prepare the “camisa” (cream). In a saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract (or grated sarrapia zest).
• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.
• Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a creamy consistency.
• Remove from heat and let the “camisa” cool to room temperature.
• Once the cakes are baked and cooled, pour the prepared “camisa” over the top of each cake, covering it completely.
• Allow the cakes to set in the refrigerator for at least 1 hour before serving.
• Serve the “Negro en Camisa” chilled, garnished with chocolate shavings or a sprinkle of cocoa powder, if desired.

• Preheat the oven to 170°C/340° F.
• Line a cake pan with parchment paper.
• Cream the soft butter and sugar. Add the eggs and flavorings (vanilla essence, lemon zest and juice, cardamom). Keep mixing.
• Add the ground almonds, flour, and baking powder. Mix until incorporated. If the mass is too thick, add a tablespoon or two of milk.
• Pour the cake mixture into the cake pan and add the three whole peeled pears.
• Bake for 60-70 minutes. After the first 40 minutes, cover the cake with parchment paper to prevent the surface from burning.
• Once baked, let the cake cool in the pan for 20 minutes, then carefully remove it and place on a rack to cool completely!
• Slice and serve! A scoop of vanilla ice cream is welcome with this cake.

• Preheat the oven to 180°C/356°F.
• Slice the apricots in half and remove the pit.
• Place the brown sugar and butter in a cast iron skillet. Melt on low heat until the sugar has completely dissolved.
• Arrange the sliced apricots face down over the sugar syrup. Allow to cook on low for another 2-3 minutes then remove and set aside.
• For the cake mixture, whisk together the dry ingredients in a bowl: flour, cornmeal, baking soda, baking powder, salt, fresh thyme and lemon zest.
• In another bowl, whisk together the eggs, sugar, sour cream, melted butter, and vanilla. Add the wet mixture to the dry and stir until smooth. Pour into the skillet over the apricots.
• Bake in a preheated oven for 25-30 minutes or until a skewer comes out clean. Serve with vanilla ice cream or Greek yogurt.

• Preheat the oven to 180 °C/356 °F. Line a 20 cm/8-inch cake tin with parchment paper.
• Place the saffron in the orange blossom water and leave for 10-15 mins.
• In a bowl, whisk together the dry ingredients. In another bowl whisk together the wet ingredients.
• Pour the wet ingredients into the dry and mix until smooth. Pour the mixture into the cake tin and bake for 30-35 mins or until a skewer comes out clean.
• You could serve this cake with Greek yogurt and orange jam for a more sophisticated slice.