Puréed, boiled clementines lend themselves to an indescribably moist, citrus-flavoured, flourless almond cake.
Marzipan
Emblematic from Spain is our treasured marzipan. 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.
Meringues with Mastic
The Jews of Spain share a love for meringue-cloud like magical confections we call ‘ashuplados’ in Ladino.
Date & Walnut Cake with Caramel
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.
Honeyed Biscuit & Almond Clusters
This Sephardic confection consists of clusters of little biscuits cooked in a honey syrup and scattered with toasted almonds.
Doughnut Puffs in Honey Syrup
Bimuelos, derived from the Spanish word buñuelo, was a popular yeast dough fritter that the Jews of medieval Spain adopted.
Meringues with Mastic & Tropical Fruit
This meringue, chewy with Greek mastic, has a soft pillowy centre. It makes a magnificent, elegant, gluten-free dessert.
Fragrant Rice Flour & Milk Pudding
Sutlach is a traditional Turkish dessert that originated in the opulent Ottoman kitchens – a sweet treat fit for a Sultan!
Lemon Fondant
In Sephardic homes in Greece and Turkey this glossy white fondant is traditionally served as a symbol of purity at life-cycle events and on the New Year.
Orange Spanish Chiffon Cake
Pan d’Espanya (pan esponjado) is the iconic featherlight orange chiffon cake that has been made by the Jews of Spain for generations with Seville oranges from Andalusia with freshly squeezed juice, the grated zest of oranges and fragrant with orange blossom water.
Marzipan Filled Pastries
Gizadas de masapan are marzipan filled baked star-shaped tartlets similar in taste to macaroons.