Gâteau pomme-poire

Welcoming the Summer with an apple and pear cake. The brown sugar gives it a caramel like taste that is pure delight!


1- Melt 50 gr of butter.
2- In a large bowl, whisk very well three eggs with 80 gr of brown sugar.
3- Add 140 gr of sifted flour, half a teaspoon of salt and 120 ml of milk and mix well.
4- Finally add the melted butter and mix again.
5- Wash, peel and cut in very thin slices two large apples and 500 gr of pears.
6- Mix the fruits with the egg mixture. Pour into a prepared baking dish (buttered and floured). Sprinkle with a few teaspoons of brown sugar.
7- Bake for 40 minutes in a 180º c oven.

To serve, wait for it to cool thoroughly then place it in the fridge for at least an hour.

Note: You can also use semi-salty butter, and in this case do not add any salt.

– Inspired by a recipe on this book: Le gâteau invisible.

Génoise, fraises et chocolat

Just something for a Wednesday or when you find gorgeous strawberries in the market.


For the Génoise:
See recipe here: Génoise.

For the strawberry filling:
1- Wash 500 gr of organic strawberries. Cut in half or more if the strawberries are big.
2- In a pan, mix the strawberries with two tablespoons of brown sugar. Mix well.
3- Bring to a boil and let it cook for 10 minutes mixing often so that it does not flow over.
4- Place in a bowl and let it cool.

For the chocolate topping: 
1- Melt 100 gr of high quality chocolate in bain-marie.
2- When it has melted, take it out of the water and mix vigorously one tablespoon of high quality olive oil (or if at hand, raspberry seed oil which is harder to find).
3- Let it cool.

1- When the Génoise has cooled, slice in half.
2- Place the strawberry mixture on the bottom half. Cover.
3- Let the chocolate sauce pour on the cake.

Place in the fridge for about 15 minutes and enjoy! 


A light cake used in many recipes for French pastries with fruits or chocolate, or both; the most famous being the “Fraisier.”


1- Melt 30 gr of high quality butter and let it cool.
2- In a large bowl mix four whole eggs with 125 gr of sugar (110 gr if using brown sugar). Mix on high speed for at least 10 minutes. You will be making a Sabayon (also used in many recipes). The consistency should be thick with a few large bubbles.
3- With a spatula, gently mix in 125 gr of flour and the melted butter. Mix the ingredients a little bit at a time and do so very gently so as not to deflate the Sabayon.
4- Pour the mixture in a prepared baking pan (buttered and floured) and bake for 30 minutes in a 170º c oven. A knife should come out clean after sticking it in the cake. Let it cool before taking it out of the pan.

Chocolate & banana ice-cream

Easy and delicious!


For two generous servings:
1- In a mixer place: a cup of frozen and sliced bananas, one generous tablespoon of high quality 100% cacao and a half a cup of cold milk.
2- Get the machine going and it is done!

Enjoy immediately!

Note: You can add some sugar if you want. I did not and it was just fine.

Banana and red berries ice-cream

Delicious ice-cream without an ice-cream machine! It is easy and so delicious!


For four servings:

1- Cut four large bananas (or eight small sweet bananas – these are the ones I used known as “dominicana” in Mexico). Place them in a glass container and freeze them overnight.
2- Wash gently 500 gr of berries (I used blackberries, blueberries and raspberries) and freeze them as well in a glass container overnight.
3- When you are ready to make and eat the ice-cream: place the frozen fruits in a mixer and add a cup of cold milk. Get the mixer to work stopping from time to time to mix the fruits. Add milk as you wish, depending in the consistency you want.

Serve immediately! (it does not stay in the fridge.)

Note: you can use any fruits you want (mangos, apples, etc.). Remember to freeze them and always use bananas as it is the base to getting the consistency of the ice-cream.