Yogurt and lemon cake
A light yogurt cake with lemon zest and juice, made with measured ingredients and baked at 180 °C.
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European cuisine
Explore the culinary traditions currently represented in the recipe collection.
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How to approach European cooking without reducing it to a single recipe
A practical reading and cooking guide for understanding European cooking as a diverse set of techniques, ingredients, memories, and ways of sharing a table.
Hazelnut and lemon cake
A ground-hazelnut and lemon cake for 4, baked at 180 °C for 45 minutes.
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Almond and Lemon Cake
A cake made with ground almonds, lemon zest and juice, mascarpone, and a topping of flaked almonds.
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Chocolate and Lemon Cake
Lemon cake with a dark chocolate topping, made with yogurt and lemon zest.
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Pumpkin and Lemon Cake
A homemade cake with cooked pumpkin, lemon zest and a hint of sunflower oil.
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Carrot and lemon cake
A homemade cake with grated carrot, ground almonds and lemon zest, baked until the centre is cooked through.
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Pear and Lemon Cake
A lemon-yogurt cake with sautéed pear, baked until a skewer comes out clean.
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Apple and Almond Cake
A cake for 4 made with apple, almond flour, and almond drink, baked at 180 °C.
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Orange and almond cake
An 8-serving cake made with orange juice and zest, ground almonds, and olive oil.
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Lemon and almond cake
An 8-serving cake with ground almonds, lemon and olive oil, baked at 180 °C for 20–25 minutes.
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Coconut and Almond Cake
A baked cake made with almonds, shredded coconut, and sunflower oil.
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Yogurt and Almond Cake
A baked cake with plain yogurt, ground or chopped almonds, and sliced almonds on top.
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