Puréed, boiled clementines lend themselves to an indescribably moist, citrus-flavoured, flourless almond cake.

We acquired the centuries old skill from the nuns of the convents of Toledo, handcrafting freshly ground almonds with sugar syrup into orange blossom scented masapan.

The Jews of Spain share a love for meringue-cloud like magical confections we call ‘ashuplados’ in Ladino.

A delicious, moist cake that is perfect with a Turkish coffee or served with a little more whipped cream or ice-cream as a dessert.

Deep amber colored, candied pumpkin steeped in a ginger syrup with crunchy toasted almonds is a cherished childhood favorite of mine.

This Sephardic confection consists of clusters of little biscuits cooked in a honey syrup and scattered with toasted almonds.

The juxtaposition of the sweet dates with the tartness of the cream cheese and tahini is spectacular. Including the piney scented mastic elevates this cake to another dimension.

Bimuelos, derived from the Spanish word buñuelo, was a popular yeast dough fritter that the Jews of medieval Spain adopted.

Sansatikos are irresistible filo pastries filled with generous amounts of homemade almond paste, delicately scented with piney mastic and fragrant orange blossom water.

This meringue, chewy with Greek mastic, has a soft pillowy centre. It makes a magnificent, elegant, gluten-free dessert.

Menenas, similar to the ma’amoul cookies of the Levant are crumbly semolina shortbread filled with a succulent, aromatic date and nut paste flavored with orange that melts in your mouth.

Kayisi pasado is a tart confection, made from dried apricots, that sets as a jelly like paste served cut into amber-hued wedges topped with walnuts.