04 Oct Spelt cupcakes with lemon and olive oil
INGREDIENTS: Extra virgin olive oil Terre di Carmen: 130 ml (70 ml for the lemon cream and 60 ml for the pastry) brown sugar: 280 g (200 g for the lemon cream and 80 g for the pastry) Juice of...
INGREDIENTS: Extra virgin olive oil Terre di Carmen: 130 ml (70 ml for the lemon cream and 60 ml for the pastry) brown sugar: 280 g (200 g for the lemon cream and 80 g for the pastry) Juice of...