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.

Looking for a moist, healthy blueberry almond cake recipe? This one-bowl cake brings together the richness of almond flour, the fruity depth of extra virgin olive oil, and fresh blueberries in a tender, rustic crumb

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.

A rustic delight with caramelized fruit, spice and a creamy goat twist. Simple ingredients, gourmet soul.

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 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.