Easy Vegan Homemade Granola!

I have said it before in several of my posts: breakfast was, is and will always be my favorite meal of the day. I have to admit that sometimes it becomes an obsession as I start thinking of tomorrow´s breakfast while preparing today's!

From heavy, calorie-loaded and greasy breakfasts to really light and healthy options. Healthy does not mean stale and boring in my book. Healthy meals can and should be utterly delicious, I mean think about it, how can a meal be delicious if you need to force yourself to eat it.

Speaking of healthy food, homemade granola is not only tasty but also full of essential nutrients, fiber and iron from oats  and essential fats thanks to all the nuts it has. When you make it at home you can control the amount of sugar to cut down the calories.

Oats are always present in my pantry along with nuts and many vegan butters, so when I´m craving for a good snack I make me some granola. As a bonus, the house smells wonderful whenever I bake granola.

Here´s my easy and vegan granola recipe:
         Dry ingredients:

• 150 g whole grain flat oats
• 115 g raw mixed nuts (I used 40 g almonds and the rest was a mix of walnuts, pecans, hazelnuts and cashews)
• 15 g brown sugar
• 30 g grated coconuts
• 20 g dried cranberries
• pinch of salt
• 1 tsp cinnamon

       Wet ingredients

• 30 g apple butter (preferably homemade)
• 30 maple syrup (or honey)
• 15 g melted coconut oil (or an other vegetable oil)
• 15 g of tahini (sesame paste)
• 15 g of peanut butter (you can substitute the tahini for an additional 15 of peanut butter)
• 1 to 2 tsp vanilla paste or extract

First start by preheating your oven to 150 C.

In a big bowl combine all the dry ingredients and mix well. In another bowl, combine all the wet ingredients (you may need to start with the peanut butter and heat it a bit in the microwave) and now all you need is to coat the dry ingredients with the wet ones.

On a tray covered with parchment paper, spread the granola into a thin layer and bake for about 40 min, making sure to mix every 10 to 15 min as the edges tend to dry before the center. 

Once they are all golden brown, take them out of the oven and let them cool. Fill the granola in a glass jar and enjoy. It keeps well for about a week or so!

I usually have granola with some yogurt and fruits, but I've had them with coffee, mixed with unsweetened cream, as a crunchy topping to vanilla ice cream scoops...The options are endless, so be creative and enjoy delicious and nutritious homemade vegan granola. 

Kumquat and Turmeric Upside Down Cake!

When I first moved to Madrid, it was a bit hard for me. I left my family, friends and country behind for the first time. That was a real challenge. However, Madrid is such a welcoming city and its people are really nice that I quickly managed to adapt. Now after all these years, I can easily say Madrid is my home. Even when I escape its hectic city-life pace, I quickly miss it and can't wait to get back.

Probably, the things that I love the most about Madrid is how cosmopolitan it is, its amazing parks, beautiful streets and its hidden little gems here and there that can be easily missed if you don't know your way around the city.  Being an international city, home to millions and welcoming millions of visitors annually, you are spoiled by the variety of ingredients you would find here.

As I walk around my neighborhood, a favorite pastime of mine,  I am always delighted to discover new shops that open up and showcase ingredients that are not readily available elsewhere.
Recently I discovered a Chinese grocery and was so glad to see a wooden box full of kumquats. Without much thinking, I went inside and bought these little nuggets of intense zesty freshness.
I ate half of what I bought and saved the rest for a recipe I wanted to test: a citrusy cake spiced with turmeric!

The end result was a cake that's easy to make, full of flavor, and quite pretty without any post-baking decoration.

For a 20 cm pan you need:

• 2 eggs (room temperature)
• 110 g sugar
• 110 g soft butter
• 120 g cake flour
• 3/4 tsp to 1 tsp turmeric 
• 3/4 tsp baking powder
• dash of salt
• zest of 3 kumquats or half an orange
• 1/2 tsp cointreau (optional)
• About 10-15 kumquats for the bottom

First grease the pan, cover it with parchment paper and generously butter the bottom and the sides.

Sprinkle sugar over the butter, slice the kumquats and arrange them over the butter and sugar layer.

In a bowl combine flour, baking powder, turmeric and salt and set aside.

In another bowl, cream the butter and the sugar, then add the eggs one by one while mixing and finish with the zest and cointreau. Once everything is well combined, fold in the flour mixture.

Pour the batter in the pan and bake in a preheated oven (180C) between 25 to 30 min. Remember the baking time varies between an oven and the other, the size and the material of the pan, so always check after 20 min.

Once the cake is well baked and golden in color, take it out and let it cool for about 5 min and the flip it over the serving plater. Peel of the parchment paper and let it cool completely.

The cake is perfect with a cup of coffee or tea, you can also serve it with whipped cream or yogurt and honey. Enjoy!

Blueberry, White Chocolate and Cardamom Bondies!

One of the reasons why I love baking and cooking is that it allows me to experiment with new flavors and create my own version of popular sweets. I may lack courage in some aspects of my life, but when it comes to the kitchen, I just love to play around with different flavors. After all, if the result is not what I wanted, I can start again.

Brownies and blondies are 2 easy recipes that everyone can make whenever craving for something sweet. The base recipes call for only few ingredients and from there you can take the recipe the way you want by adding spices, fruits, nuts, chocolate chips or any other ingredients you could think of.

The blondies featured in this recipe combine between the sweetness of white chocolate and the tart flavor of the blueberries. These two ingredients alone would give you a wonderful flavor, however, I wanted to add a spice and I was not sure which one. I surely didn't want to use cinnamon as I have used quite a lot recently  even if it would have been a great combination. Instead, I went with cardamom, a deeply aromatic spice with a citrusy character that goes well with the tartness of blueberries and complements it. 

Though I had a feeling the combination of these three ingredients would work, but I wasn't sure as I had never tried it before. Now I am happy to say that the flavors are complementary, well balanced and utterly delicious. I couldn't have asked for more! 

Once baked, the blondies had such an enticing aroma that I had to refrain myself from eating the whole batch before I finished photographing them. 

And now let´s start with the recipe.

For this recipe you need (18 x 18 cm pan):

• 100 g fresh (or frozen) blueberries 
• 100 g butter
• 120 g flour
• 1/4 tsp of salt and another 1/4 tsp of baking soda
• 1 egg
• 100 brown sugar (for optimum results use dark brown sugar)
• 1/4 to 1/2 tsp ground cardamom (depends on how strong you want the flavor)
• 100 g white chocolate cut into small pieces 

Start by combining the flour with the salt, cardamom and baking soda.

Melt the butter in a sauce pan; you want to melt the butter and not to heat it, just warm it through. Add  the butter to the sugar  and whisk until well combined.

Now add the egg and mix well again.

Slowly fold in the flour. Finally, mix in in the chocolate and the blueberries.

Pour the batter in a pan (previously lined with baking paper), and bake them in a preheated oven (180 C; 350 F) for about 20 to 25 min, or until the edges and the top have a golden brown color.

Let the pan cool down. Remove the blondie and then cut into squares or rectangles. 

Enjoy the tasty spicy, tart, and sweet little squares of decadent blondies with coffee or on their own.

Chocolate and Marsala Poached Pears Cake.

What's life without few healthy addictions here and there? I know that many, like me, cannot go by a day without having a small piece of good quality chocolate or a small glass of wine. Luckily, though I love chocolate, I can control my cravings and limit my consumption. I honestly think that if you have a small piece of good quality dark chocolate (70% and above) you won't feel the need to eat the extra sweet chocolate offerings that are more sugar and cream than chocolate.
I noticed that my chocolate craving is higher in colder weather than warmer one. I guess it's the comforting feeling of chocolate at work!
This winter in Spain has been really weird. We had some really warm spring-like days  while others were icy cold.
The past weekend was one of those rather cold days, and of course for me this weather is all about comfort and soul food.

In this recipe I used two of  my favorite ingredients, chocolate and wine, in a rather easy recipe to make with an amazing result. The recipe will get extra marks from you if you like the taste of spices.

Let´s tackle to the recipe that has two parts.
First you need to poach the pears. For that you need:

• 3 pears (I used limonera pear)
• 500 ml Marsala wine
• 2 star anise
• 4 cloves
• 1 strip of orange peel and 1 of lemon 
• 2 cardamom pods
• 1 cinnamon stick
• 20 g sugar

Peel the pears. In a pot combine the wine, sugar and spices then add the pears and poach for about 20 min. Make sure not to overcook the pears as they will go to the oven again. Remove the pears, and leave the wine to reduce a bit more. You can do this the night before,

For the cake, (enough for a 20 x 11 cm pound cake pan) you need:

• 2 large eggs at room temperature
• 100 g soft butter
• 100 g white sugar and 20 g brown sugar
• 100 g cake flour
• 20 g cocoa powder
• 1 tsp of cinnamon
• pinch of salt
• 6 g baking powder (a bit less than a tsp)
• 50 g melted chocolate
• 75 g of the wine and spices syrup

Combine all the dry ingredients and set aside. Cream the sugar and butter, add the eggs one by one and mix until well combined. Add the chocolate and mix again. When you have an homogeneous mixture, fold in the flour mixture and at last add the wine and mix well. Pour 2/3 batter in the greased and prepared, line the pears, then cover with the rest of the batter. Bake between 35 to 45 min in a preheated oven (180), or until a skewer comes out clean.

This cake has a deep flavor, with a crumblyand melt in your mouth  texture and a soft fruity and spicy heart. For me it's a perfect comforting dessert best enjoyed with a cup of coffee watching a movie after a long day's work.

You can serve the cake as it is, but I wanted some more chocolate so I made a syrup/ganache. If you want to make it you need:

• 75 g chopped chocolate
• 75 g cream
• 1 tsp cocoa powder
• 1 tsp honey
• 1 tsp chocolate liquor (optional)

Combine cream, cocoa powder and honey in a saucepan and heat until all is well combined. Off the heat, add the chocolate and whisk until it melts, add the liquor and your done!

Served alone, with cream or with the warm chocolate ganache, this cake is really worth the try.

Kunafeh, the Middle East's Favorite Cheese Delight!

It's about time to share with you one of my favorite recipes ever. It´s not only delicious but also has a special place in my heart.

Sometimes we feel strongly towards a dish or a dessert not just because it tastes great but because it brings back memories we cherish. Kunafeh/knafeh/knefeh, whichever way you want to pronounce it, has a special place in my heart because of all the wonderful memories I associate with it.

During Easter Sunday (Resurrection Sunday), I would always wake up in anticipation knowing that my parents would bring home the most delicious, sweet and creamy knefeh enough for the whole family with much to spare for the following day. I also remember the many Saturdays I spent with my brother making all the necessary knefeh preparations and how anxious we would be the following Sunday to savor the labor of our efforts. But it's not just family memories that knefeh brings back, I recall the many times I had this treat drenched in thick syrup while strolling the streets with my friends. Kneffeh was our go-to sweet treat, breakfast or brunch. Such sweet and wonderful memories!
Knefeh is not just a dessert for me, it's part of my identity and cultural background.

After this short trip down memory lane, let me tell you that this dish is one of the most popular ones in the Middle East, if not the most popular. It is most commonly eaten as breakfast but it's just as good as a treat any time of the day. It's not uncommon for people to bring a whole platter of knefeh to friends and families during festive times as the rich dessert that stand up to an even richer lunch.

There are many variants to kneffeh and every city and even every maker seems to have his own rendition of the basic recipe. I do think that all variations are good and they make this dish even more special. All variations of kneffe share the same basics: a layer of buttery dough covering or topping a creamy melted cheese layer and sweetened with simple syrup. Knefeh is best served warm as it loses much in flavor and texture when it's cold.

I should mention that knefeh is made with a special kind of cheese that is very difficult to find in Madrid. I used the cheeses that are easier to find and can give you the closest taste and texture to the real thing.

The one I´m sharing today is called knefeh khechne (or coarse knefeh) as the kataifi dough is cut into small pieces and not ground. The soft knefeh demands some extra work but I hope I will share this version with you too!

To make enough coarse knefeh for four persons you need:

• 250 g kataifi dough
• 150 g mozzarella
• 150 ricotta cheese
• 80 g clarified butter (melted and milk solids removed)
• soft butter to brush the tray (about 20 g)
• orange powdered food coloring (optional)

For the syrup you need:

• 200 g sugar
• 100 g water
• small cinnamon stick (optional)
• 1 bruised cardamom pod (optional)
• squeeze of lemon juice
• 1 tsp rose water
• 1 tsp orange blossom water.

Start by making the syrup. Combine sugar, water, cardamom and cinnamon in a saucepan, and let the sugar melt completely on a low heat. When the mixture starts bubbling add the lemon juice and let it simmer for an extra minute. Turn off the heat and add the rose and orange blossom water. Never add the orange and rose water while the mix is still bubbling as you will lose their delicate flavor.

Now let's tackle the dough. In a food processor shred the kataifi into tiny little pieces. Place the dough in a big bowl and add the clarified butter. With your hands, mix well until the butter has covered all the small shreds.

Now, butter an 18 cm pan, really generously, add a pinch of the food coloring if using, and with a brush spread with the butter making sure to cover the sides of the pan. Add  about 2/3 of the dough and cover the tray, press well to have 1/2 cm thick dough on all sides, (making sure the sides are about 1 cm higher).

Mix the cheeses in a bowl and mash them together. Place the bowl in a fridge if you don't want to bake the knefeh immediately.  Do take the cheese mix out of the fridge for a while when you are ready to bake.

All of the previous steps can be made the night ahead in case you want things to be easier for you the day you want to serve the knefeh.

When you´re ready to bake, preheat the oven to 200 C. Place the pan in the oven for about 5 to 7 minutes until you see that the sides have changed color. Add the cheese mix and put back in the oven  for 5 to 7 minutes. When the cheese starts to melt take the pan out of the oven and cover the cheese with the remaining kataifi dough.

At this point, it is usual to flip the kenefeh on a bigger pan, put the pan into the oven and bake it till it has a nice golden color. However, I find it easier to put the pan in the middle rack and turn the broiler on for 5 minutes or until the dough is of a beautiful golden color.

To serve, you need to take out the knefeh from the pan. The process is very similar to how you would remove a tarte tatin from its baking pan. Place the serving platter on top of the pan making sure that the platter is larger than the pan. With a quick motion flip the pan and platter. Tap gently on the pan and the knefeh should fall easily on the platter.

Decorate with grated pistachios, dried rose petal and serve with the warm syrup!

I hope you give this recipe a try, it´s absolutely delicious. A crunchy dough holding  a gooey rich cheese mix all tied together and sweetened with an aromatic syrup, perfection!

A Valentine's Chocolate and Blackberry Cake

Flowers, especially roses, gifts, cards, love declarations and of course romantic meals are the norm of Valentine celebrations around the world. Personally I don´t think we need any fixed date to celebrate love, but it´s a longstanding tradition  and it wouldn't hurt if for one day if we did something extra for the ones we love.

I once read that "cooking is love made visible" and I couldn't agree more. For me, cooking is a labor of love first and foremost and when you don't cook with love and passion the end result will always be lackluster. This Valentine day bake  a cake or cook a nice meal for your significant other or for just anyone you think is deserving of your love. If cake is on the menu then I've got just the perfect recipe for you!

I first made this cake was for my birthday celebration, but once decorated it was clear that it is the perfect cake for Valentine. It's layered cake with chocolate and blackberries that not only tastes great but also shines with its simple elegance; you can never go wrong with that. Taste wise it has a delicate balance between the depth of chocolate and the freshness and tang the fruits add.

Let's start baking.

For the sponge you need: 

• 3 eggs at room temperature
• 180 g granulated sugar 
• 150 g melted  butter 
• 180 g sifted flour
• 30 g cocoa powder
• 125 g blackberry purée (recipe follows)
• 50 ml of milk or cream
• 8 g baking powder
• 90 g melted and cooled chocolate
• 1 tsp blackberry liqueur; optional (you can rum or any other fruit liqueur) 
• dash of salt
• 1 tsp of vanilla extract

For the frosting you need:

• 250 g butter  (room temperature)
• 150 g cream cheese (room temperature)
• 200 g powdered sugar
• 2 tbsp blackberry purée

For the blackberry purée you need:

• 300 g blackberries
• 20 g sugar
• Seeds of a half vanilla pod or 1 tsp vanilla extract

For the purée

Combine all ingredients and gently simmer for about 10 to 15 min or until the fruits are soft, pass the purée into a sieve to get rid of the seeds, and you´re done.

For the sponge:

First combine all the dry ingredient, mix well, set aside. Beat the eggs with the vanilla and the liqueur (if using), slowly start adding the sugar. Keep beating until the egg mixture doubles in volume and becomes rather thick.

Add the chocolate and mix at low speed. Turn off the mixer, add the butter and mix slowly till well combined, fold in the flour, then the blackberry purée, the milk or cream and mix again until well combined.

Pour the batter into 4 greased and lined pans (15 cm) and bake for 20-25 min at 180 C preheated oven. If you don´t have 4 pans do as I did since I only have 2. Divide the batter in two equal amounts, bake the first batch while the other half rests in the fridge, then bake the second batch. 

Once out of the oven, let the cakes cool for 5 min in the pan then transfer to a cooling rack until they are completely cooled. 

For the frosting:
Start mixing the butter and cheese, add the sugar and then the purée. Mix until well combined. Leave in the fridge for at least half an hour before you frost your cake!

Assembling:
Brush each layer with some blackberry purée, then add a generous amount of frosting between each layer, lightly frost the outside of the cake and decorate with a real rose using the color that your like! 

Happy Valentine!

Tartiflette, a French Classic From the Savoie Region

While it's true that my blog's main focus is about desserts, nonetheless, I cook savory dishes all the time and there are some standout dishes that are too good to not be shared. In the cold winter days we all crave for good comfort food and the recipe I am sharing features a French classic that is all about comfort! It has cheese, onions, cream and potatoes; just what you need and ask for on a cold day.

The tartiflette is a cheesy gratin that comes from the French Savoie region famous for its many wines and cheeses. Reblochon, a well known and very delicious cheese out of the Savoie region is the hero of this dish is a creamy cheese with a strong and nutty flavor and a beautiful yellowish washed rind. The French cook a lot with it using it in great dishes like the tartiflette but it is also great eaten simply with some bread and wine.

If you are a cheese lover like me, you need to try this tartiflette recipe.  In case you can´t find the Reblochon cheese you may substitute it with Camembert but the result won't be as delicious!

For 4 persons you need:

• 600 g boiled potatoes and cut into 1 cm thick rounds (I don´t bother peeling the potatoes but if you prefer you can peel them)
• 2 big onions (I used 1 red and 1 white)
• 60 g chopped bacon
• 5 sprigs of fresh thyme
• salt and pepper to taste
• nutmeg, freshly grated
• 50 ml white wine
• 150 g creme fraiche or heavy cream
• 300 g reblochon
• 10 g butter
• 1 tbsp olive oil

Preheat your oven to 220 C and lightly grease an 18 x 28 cm oven-proof dish.

Cut the onions into thin wedges. In a pan, fry the bacon with the butter and oil until golden, then remove them from pan and add the onions. Cook the onions with the thyme, on a medium to low heat until they are soft. Salt and pepper to taste. Add the wine and cook for a couple of minutes until the liquid evaporates. Turn off the heat and add the bacon.

In your baking tray, add half of the onion, then layer half of the potato, add a bit of salt and grate some nutmeg, repeat with the rest of the onion and the potatoes. Finish with the cream and the reblochon cut lengthwise into 1 cm thick slices.

Bake in the oven for about 10-15 min. Watch the pan as you just want to melt the cheese and get a beautiful golden color on top.

Once your tartiflette is done, serve it with some greens or just as it is with a glass of white wine. 

Bon appetit!

The Ultimate Cinnamon and Caramel Cheesecake!

It's not a secret why cheesecakes are the ultimate desserts for so many people. They are creamy, sweet and can be varied quite substantially to meet just about any taste. I always enjoy a good cheesecake with a cup of coffee or by itself. When I am short on time I prepare the non-baked versions, even though I have a preference for the baked ones. However the last time I baked a good New York style cheesecake was when I shared this post. I think it´s about time I make a new one. 

The idea for this recipe has been on my mind for quite a while but I always managed to postpone it. The idea came to me while savoring the delicious caramel cookies also known as speculoos or speculaas. These biscuits, now popular worldwide, originate from Belgium and the Netherlands. Nowadays, one can find spread made from these cookies and I am a big fan! 

For this recipe I used both the cookies to make the base and the spread to flavor the cheese filling. The result is simply amazing and to make even more special, I decided to top the cheesecake with a special caramel sauce that complements the flavors found within the cake itself. 

And now let´s get baking!

For the base you need:

• 100 g caramel cookies (I used the Lotus brand)
• 20 g melted butter 

To prepare the cookies place them in a zip-lock bag and pass a rolling pin over them as many times as you need until you end up with a coarsely textured crumbs. Place the pulverized cookies in a  spring-form pan (18 cm) greased covered with parchment paper. Add the melted butter and  mix well then press the mixture to cover the bottom, you can add more cookies to form a rim on the sides of the pan, I didn´t this time. Bake in a preheated oven (180 C) for 8 to 10 min. Leave to cool.

For the cheesecake mix:

• 600 g cream-cheese at room temperature
• 3 large eggs at room temperature 
• 100 g Greek yogurt (or thick yogurt, or sour cream)
• 130 g sugar
• 1 tbsp flour 
• 100 g caramelized biscuits spread (Lotus Biscoff)
• dash of salt
• 1/2 tsp vanilla essence
• 1/2 to 1 tsp cinnamon (to your liking)

In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, the Biscoff spread, yogurt, cinnamon and flour and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed. Finally add the salt and vanilla and mix a bit. 

Pour the batter in the pan, and bake in a preheated oven (150 to 160 C). 

Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time which is usually for a pan of this size one hour to one hour and a half (oven-dependent).  This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.

What I did is different though. I put in the middle layer of the oven a pan and filled it with warm water then placed the cheesecake pan over a cookie sheet and put both over the pan. This created  a steamy environment in my oven and allowed the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

After one hour, turn off your oven, shake the tray, make sure the middle is still wiggly and leave the oven door cracked open for another half an hour to an hour. 

Let it cool completely before you put it in the fridge overnight. 

For the caramel you need:

• 100 g sugar (50 g white sugar, 50 g dark brown sugar)
• 40 g cold butter
• 150 ml cream (35%)
• 1/4 tsp of sea salt
• 1/2 tsp cinnamon

Make the caramel following the instructions in this post, and just add the cinnamon with the salt and you´re done. Before serving the cheesecake, drizzle the caramel over, and feel free to drizzle more on your piece.

If you love a creamy baked cheesecake but wish for a new flavor then this recipe is for you and for all cheesecake lovers and boy there are so many of us out there!

Tangarine and Cardamom Cake

The long needed Christmas and New Year's vacations are long over and we are now back to our daily routines. Madrid post-vacation is cold and wintery and I couldn't be happier as I love this kind of weather. For me this weather is synonymous with a laid back routine with time spent indoors seeking the comfort of a warm bed or the joy and warmth baking provides.

Speaking of comfort, what´s more comforting than a piece of cake with a hot cup of coffee or tea eaten alone or shared with close friends when it's raining outside.

I often combine the flavor of fruits with that of spices and there are combinations that work better than others. Cardamom and citrus is a winning combination that I often use in my baking. I would usually use oranges but this time I decided to change and try out tangerines. The result was just perfect.
With a strong flavor base and few key ingredients this cake is really easy to make and is perfect in the morning, afternoon or for these guilty moments of late night snacking.

The follwing ingredients are enough for a high cake using a 15cm cake pan, but 18 or 23 cm pans can aslo be used however you need to reduce the baking time.

For the cake you need:

• 2 large eggs at room temperature
• 100 g sugar
• 160 g flour
• 100 g tangerine purée (recipe follows)
• 50 g yogurt
• 1 tsp ground cardamom
• 70 melted butter
• 1 tsp baking powder and 1/4 tsp baking soda
• 1 tsp cointreau (optional)
• pinch of salt

To make the tangerine purée just place 100 g of tangerine in a saucepan and cover with cold water and cook for about 20 minutes or until tender. Cool down, remove the pits (if present) and just process into purée.

To make the cake, combine flour, baking powder and soda, cardamom and salt in a bowl and set aside.
In another bowl, whisk the eggs with the cointreau then add the sugar gradually. Keep whisking until you have a pale and creamy mixture. Lower the speed of the mixer and add the melted butter, then the yogurt and the purée.
Turn off the mixer and fold in the flour mixture with a spatula or a large spoon.
Pour the batter in a greased pan and bake in a preheated oven (175C) for about 30-35 min or until a skewer inserted in the center of the cake comes out clean.

You can serve the cake as it is, or you can add a simple frosting, by combining powdered sugar and some tangerine juice!

The vibrant and warm flavors of the cake are like a ray of sunshine in these wintery days, just what you need!