Pumpkin Spice Cake

Versión española

Version française

Ingredients:
- 115 gr butter
- 270 gr brown sugar
- 2 eggs
- 230 gr fresh or canned pumpkin
- 1 teaspoon pure vanilla extract
- 200 gr sifted cake flour
- 1/4 teaspoon baking powder
- 5 grams baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 ground cloves
- 120 ml buttermilk

Method: beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well. Add the pumpkin puree and vanilla extract and beat until incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan. Bake for approximately 25 -30 minutes at 180ºC.

Shortbread (Butter cookies)

Versión española

Version française

Ingredients:
- 300 gr. flour
- 200 gr. butter
- 100 gr. sugar
- A pinch of salt
- 1 teaspoon powdered milk

Method: churn the butter with the sugar. Add the salt and the powdered milk and mix. Add the flour and knead. Roll out the dough about ¼ and ½ inch. Make circles and place them on an oven tray. Sprinkle a little sugar and bake them at 190º for 15-20 minutes.

Coca de horchata

Versión española

Version française

NOTE: the Spanish coca is like a sponge cake, and the horchata is a drink made from tigernuts.

Ingredients:
- 3 eggs
- 200 gr. flour
- 150 gr. sugar
- 100 ml. sunflower oil
- 100 ml. horchata
- 1 baking soda packet
- Salt
- Icing sugar

Method: beat the eggs with the sugar. Add the oil and the horchata and mix. Add the flour, a pinch of salt and the baking soda and mix well. Pour the mixture in a baking pan and sprinkle some icing sugar on the top. Bake in the preheated oven at 180º for 30-35 minutes.

White & Black Cookies

Versión española

Version française

Ingredients:
- 125 gr. couverture chocolate
- 100 gr. flour
- 25 gr. butter
- 50 gr. sugar
- 1 egg
- ½ baking powder tablespoon
- Icing sugar

Method: melt the chocolate with the butter. Beat vigorously the egg with the sugar. Add the flour and the baking powder and mix. Add the chocolate with the butter and knead a little. Place the dough in the fridge for 30 minutes. Make balls about a walnut size and coat the cookies in icing sugar. Place them in an oven tray with a baking paper sheet and bake then in a preheated oven at 170ºC for 10-15 minutes. The cookies should be “crackled”, crunchy on the outside and soft inside.

Ricotta cake with hazelnut liqueur

Versión española

Version française

Ingredients:
- 200 gr. flour
- 200 gr. sugar
- 250 gr. ricotta cheese
- 100 ml. hazelnut liqueur
- 80 ml. sunflower oil
- 4 eggs
- 1 packet baking powder
- Salt

Method: separate the yolks from whites and whisk them till stiff. Mix the cheese, the sugar and the yolks. Add the oil and the hazelnut liqueur and beat. Add the sifted flour, the baking powder and the salt and mix. Add the whites and mix once again. Bake in the preheated oven for 25-30 minutes at 180ºC.

Coconut cookies

Versión española

Version française

Ingredients:
- 200 gr. flour
- 60 gr. icing sugar
- 50 gr. grated coconut
- 50 gr. butter
- 1 yolk
- 1+ ½ tbsp caramel custard powder (sweetened)
- ½ baking powder packet
- Milk

Method: Sift the flour and the baking powder. Churn the butter with the sugar and the coconut and add them to the flour. Add the caramel custard powder and the yolk and mix. Add some milk gradually and knead the dough till it is homogeneous. Let the dough stand in the fridge for 15-20 minutes. Stretch it and cut the cookies. Sprinkle a pinch of sugar in each cookie and bake them in preheated oven at 180ºC for 15-20 minutes.