Zest

eggs (about 150 grams) • sugar (100 grams) • milk (80 grams) • sunflower oil (80 grams) • all-purpose flour (400 grams) • Zest of 1 orange • baking powder (12 grams) • orange jam (290 grams) • almond flour (300 grams) • sugar (60 grams) • Orange extract • apricot jam

eggs • Zest from half an orange • Use the empty yogurt container to measure the oil, flour, and sugar • (about 1/2 cup or 120 ml) sunflower oil • (about 1 cup or 240 ml) packed brown sugar • (about 1 1/2 cups or 360 ml) all-purpose flour • baking powder • stracciatella yogurt (about 5 oz or 125 grams)

chopped almonds (about 250 grams) • sugar (about 250 grams) • large eggs • Zest of 1/2 lemon • ground cinnamon • brandy • For the syrup: • water • sugar • brandy

almond flour (250 grams) • sugar (100 grams; traditionally, use 1 1/4 cups/250 grams if you like it very sweet) • large eggs • Grated zest of 1 lemon • ground cinnamon (optional; I skipped it so the main flavor is almond) • Powdered sugar for dusting • stencil of the Cross of Santiago

large scallops, without roe • coconut milk (200 ml) • lime, zest only • fresh ginger, grated • butter (15 grams) • fresh pineapple • chopped chives • Salt

plain yogurt (about 4 oz or 125 grams) • all-purpose flour (about 280 grams) • granulated sugar (about 250 grams) • large eggs • light-flavored oil, like vegetable or canola (about 100 grams) • orange (zest and juice) • rum or brandy (about 1 oz or 30 ml) • ground cinnamon • baking powder (about 15 grams or 1 packet)

blanched almonds, preferably Marcona (about 300 grams) • sugar (about 250 grams) • ground cinnamon • eggs • Zest of 1/2 orange • orange juice

For the shortcrust pastry: • all-purpose flour (280 grams) • sugar (150 grams) • cold unsalted butter (150 grams) • Zest of 1 lemon • salt (to enhance flavor) • large egg (about 73 grams with shell) • ice-cold water • For the filling: • unsalted butter, at room temperature (175 grams) • sugar (175 grams) • large eggs (about 237 grams with shell) •

large avocados • raw cacao powder • Medjool dates • Juice of 1 orange • Cacao nibs for garnish • Orange zest for garnish

almond flour (about 200 grams) • ricotta cheese (about 500 grams) • large eggs (about 299 grams) • sugar (about 150 grams) • Zest of 1 lemon • Almond extract

eggs • finely ground almonds (about 200 grams) • powdered sugar (about 200 grams) • whole orange or 2 clementines (zest and pulp; discard the white pith) • small cup (about 1.5 fl oz/45 ml) orange liqueur (Cointreau or Grand Marnier) • baking powder • Ganache topping • bittersweet chocolate (about 200 grams) • heavy cream (about 200 grams) • butter

Sponge cake • eggs • sugar (90 grams) • sifted flour (90 grams) • Rice pudding mousse • small bowls of prepared rice pudding • heavy cream 35% (500 grams), semi-whipped • milk or heavy cream (100 ml) • gelatin • Zest of 1 lemon • egg whites, beaten to stiff peaks • Ground cinnamon

gluten-free cake flour (about 125 grams) • eggs • sugar (about 125 grams) • salt • baking powder • milk (about 30 ml) • sunflower oil (about 20 ml) • Zest of half a lemon • Zest of half an orange • orange blossom water • Candied fruit for decorating • Beaten egg for brushing •

hard nougat, 8.8 oz each (250g each; ground, you’ll have about 14 oz/400g total) • eggs • ground cinnamon • vanilla extract or paste • honey and 1 tablespoon brown sugar • butter • Zest of 1 lemon • salt • shredded coconut (optional) • Powdered sugar and sliced almonds for decorating

light olive oil or sunflower oil (15 grams) • Greek yogurt (100 grams) • large egg • Zest of 1 lemon • Juice of 1 lemon • all-purpose flour (100 grams) • baking powder • baking soda • salt • Butter • GLAZE: • Powdered sugar •

all-purpose flour (150 grams) • granulated sugar (25 grams; you can use panela or increase up to 1/4 cup/50 grams) • baking powder (12 grams) • fine salt (about 1/2 teaspoon or 2 grams) • medium eggs • unsalted butter (50 grams) • whole milk (200 ml) • drops of vanilla extract (optional) • Optional: Lemon or orange zest, chocolate chips

large avocados • unsweetened cocoa powder • Agave syrup or 4-5 dates • Juice of 1 large orange • For the topping: • white chocolate bar • Zest of 1/2 orange • raw, skinless hazelnuts

sweetened condensed milk (370 grams) • heavy whipping cream, very cold (400 grams) • freshly squeezed lemon juice (150 ml) • rectangular tea biscuits or graham crackers (about 200 grams) • Zest of 1 lime and 1 lemon

eggs • plain yogurt (about 4 ounces or 125 grams) • Use the empty yogurt cup as your measuring cup for the following ingredients • yogurt cupfuls sugar (about 1 cup or 200 grams) • yogurt cupfuls cake flour (about 1 1/2 cups or 180 grams) • baking powder (about 0.5 ounces or 15 grams) • yogurt cup vegetable oil (about 1/4 cup or 60 ml) • Zest of 1 lemon

sweet melon • pineapple in juice • pineapple juice (about 240 ml) • medium cucumber • Fresh mint • Lime zest • Salt • Extra virgin olive oil

oranges, peeled (about 200 grams, equals 1 large orange) • Zest of 1 orange • eggs • erythritol (or sugar, if you prefer) • rice flour or powdered milk (about 50 grams) • flour: half oat and half all-purpose, or all of one type (about 100 grams) • baking powder • chocolate chips or chopped chocolate (about 30 grams)

Makes 12 servings • eggs • (about 8.8 oz/250 g) plain unsweetened yogurts • (about 1.1 oz/32 g) baking powder • yogurt containers cake flour (about 3 cups/375 g) • yogurt container maltitol or liquid stevia sweetener (about 1/4 cup/60 ml) • yogurt containers extra virgin olive oil (about 1 cup/250 ml) • Zest of 3 oranges • Juice of 3 medium oranges • Butter and flour (for greasing the pan) • For decorating: diabetic-friendly jam and powdered sugar substitute

-Cake • egg whites • egg yolks • sugar (150 grams) • milk (120 ml) • all-purpose flour (200 grams) • baking powder • Zest of 1 lemon • Vanilla extract • Milks Sauce • heavy whipping cream • sweetened condensed milk •

ricotta cheese (about 2 cups) • eggs • Zest of half a lemon • brandy • baking powder (about 2 1/4 teaspoons or 10 grams) • sugar (1 cup) • plain yogurt (125 grams or about 1/2 cup) • all-purpose flour (2 1/2 cups) • whole milk (1 cup) • Strawberry jam

almond flour (about 300 grams) • sugar (about 250 grams) • eggs • lemon (zest only) • Powdered sugar

heaping tablespoons all-purpose flour (about 60 grams) • heaping tablespoons granulated sugar (about 60 grams) • low-fat milk (2.5 liters) • day-old bread • cinnamon stick • salt • olive oil (about 120 ml) • almonds (100 grams) • sweet anise liqueur (about 240 ml) • zest of 1 lemon • ground cinnamon

milk (600 ml) • sugar (150 grams) • eggs • Grated zest of 1 lemon • Caramel for the mold

large eggs • unrefined cane sugar (about 160 grams) • Zest of 2 lemons • plain yogurt (about 120 ml) • olive oil (about 120 ml) • whole wheat flour (about 140 grams) • almond flour (about 100 grams) • bitter almond extract • baking powder • salt • cherries, pitted and halved (about 350 grams) • Powdered sugar, for dusting

eggs • sugar (170 grams) • finely ground almonds (250 grams) • cornstarch (20 grams) • Lemon zest

sugar (200 grams) • finely ground almonds (300 grams) • eggs • lemon zest • Powdered sugar for decorating • Butter for greasing the pan