The Portuguese lemon queijadinhas or mini custard cakes are made with eggs, milk, flour, sugar, and lemon zest. Light, zesty, and gently baked at 150°C.

Traditional Spanish quesada pasiega made with yogurt, milk, lemon zest, and cinnamon, soft and creamy inside, golden on top, and deeply aromatic. A beloved dessert from Cantabria.

A golden carrot cake with a tender texture and bold color, blended instead of mixed, just like in Brazil. Topped with a glossy chocolate glaze, it’s sweet, simple, and irresistible.

Wholesome carrot cake made with extra virgin olive oil, oat and almond flour, natural cane sugar, and warm spices. Moist, nutritious, and perfect for healthy indulgence

Crinkled with sweetness and kissed with orange, these almond cookies carry the soul of the Mediterranean. Soft, fragrant, and timeless.

A chocolate lover’s dream from Ferrara, Italy "Torta Tenerina" is rich and moist. With a crisp edge and a melt-in-your-mouth center.

Almond and olive oil sponge cake layered with vanilla pastry cream and syrup-soaked for moisture. Refined, freezer-friendly, and baked at 150°C (302°F) for a perfect crumb.

A traditional Galician almond cake made with just ground almonds, eggs, and sugar. Naturally gluten-free, rich without added fat, and perfect for anyone seeking a lower-carb dessert with deep roots and simple beauty.

A tender apple cake made with extra virgin olive oil, gently baked to preserve its richness. Topped with a smooth cream cheese and honey glaze, crushed walnuts, and dried cranberries, a nourishing dessert with deep flavor and purpose.

A tropical classic, caramelized pineapple crowns, a moist olive oil cake and sweet pineapple chunks hidden in every bite.

A moist olive oil thin cake base, topped with pastry cream and fresh apples. Baked until golden, soft at the center, and perfect for everyday sweetness.

Walnut sponge cake made with olive oil, filled with egg yolk cream, and soaked in sugar syrup. Moist, golden, and perfect for celebrations.