Say hello to spring with this light refreshing cake from tea time alicia. Photo taken on a beautiful spring sunny day at our kitchen. XO
It’s celebration time at xo-inmyroom!
Last week, a year since we started this blog, after more than 100 post, and the good friends we’ve made…we had a good reason to celebrate. Was Pablo’s birthday too, and this yummy cake, all in pink (thank you, Yolanda!) was for Olivia’s. Already 18 and such a beauty!
And not to forget: spring is here! XO
(from: “There is time for work, and time for love. That leaves no other time.” Coco Chanel)
bundt cake: tea time alicia
I get really excited when I see berries growing on the side of the road. This means another season is coming by as the summer comes to a close. Blackberries are such a nutritious fruit. This recipe is a delicious way to incorporate them into a healthy dessert, so you can have them often. The natural sweetness of this fruit tart allows you to enjoy a tasty dessert without added sugar…Is there anything better than a day out in the sun picking up berries!?
(cake: tea time alicia ; styling & photo: XO-inmyroom)
Any occasion is good to celebrate with a cake. Yolanda baked this one for Victor – he knows why ; ) – and we decorated it with a star which means good luck! XO
Angel Food cake, or Angel cake, is a type of sponge cake originally from North America. It is named because of its airy lightness that was said to be the “food of the angels.”
What a beautiful name….
It’s mainly made with egg whites and no fat, a great solution when you want a dessert but don’t want something rich that will weigh you down. On the other hand, it also makes a great base for all sorts of custards, sauces and icings, as well as fruit compotes. But with this name…of course, it had to be white, so we did this one with coconut.