Happy New Year! I wrote this in 2017. It's 2020 now. Some time went by! I have changed the photos and updated the recipe with a few changes that I think make the cake even better than it was before. I'm so happy about the changes I made and am still making in my photography and my style. I have been working a lot on this side of the blogging equation and I love it. I hope you do too.
Last year was a year of changes, big ones. Happy ones. I got married to the love of my life, the most wonderful man on earth; we moved to our first home together which implied changing neighborhoods and kind of getting to know the city again; and I started my online pastry shop!
The challenge for this coming year is to continue developing my shop and make my delicious pastries known to more and more people. Plus, I have started teaching pastry classes which makes me so very happy. And there are fun projects ahead that I will be telling you about soon, very soon. Sneak peek: it involves cooking, a café and it's all about collaborating with others.
I am excited and very happy about 2017. It has been a great start so far.
I wanted to share a recipe of an easy cake you can make in 15 minutes. Today is all about beautiful blood oranges that I can find at the market at this time of the year. I had never seen them before. Actually the first time I laid eyes on them, it was while I was interning in a big, fancy kitchen. My job for the day involved making citrus juice of about 100 to 150 lemons, oranges and grapefruit. I remember it was maybe my first or second day there and I was too shy to ask any questions. The thing was that when I started slicing the oranges, they were not orange put kind of purple... and there I was thinking me**!!! They are going to think I don't even know what an orange was! But decided to say nothing. Which was the right call. Nobody said anything and then google put me out of my misery.
Ok. So back to the cake we are going to bake. Easy and delicious.