Funfetti loaf cake is not only very festive and cheerful, but also very tasty and easy to make. I’ve combined moist lemon cake with a generous dose of colorful sprinkles, my mascarpone cream, and fresh strawberries.

Recipe Ingredients

I’ve taken a classic moist yet airy lemon cake base, mixed in some birthday sprinkles, and topped it with a decadent mascarpone whipped cream with fresh strawberries. What do you get? An irresistible funfetti loaf cake! Follow the recipe card details below for the best results.

Cake

• unsalted butter – this gives the vanilla cake loaf a lot of flavor but also a crunchy edge. You can use sunflower oil (or another vegetable oil) instead for a soft and creamy cake base
• white granulated sugar – not only does it give your cake a sweet taste, but it is also a real structure builder
• Greek yogurt – I used Greek yogurt with 10% fat, but 2% will do. I prefer using Greek yogurt over plain yogurt or regular yogurt
• fresh lemon – the zest and juice of one lemon adds brightness, balances the sweetness, and reacts with the leavening agents for the perfect rise
• eggs – I always use medium sized eggs. Bring them to room temperature for better incorporation
• baking powder and soda – I measure these rising agents with an official measuring spoon set. Always use a spoon, never a cup
• salt – just a pinch this brings out the sweet taste of the cake loaf
• flour – I usually use all purpose flour or wheat flour. You can use self-rising flour instead to replace the all-purpose flour and baking powder. You can read more about replacing all-purpose flour for self-rising flour.
• sprinkles – use your favorite bake-stable rainbow sprinkles for this funfetti cake loaf

Topping

• mascarpone whipped cream – follow this mascarpone cream recipe to make it from scratch, if you like.
• fresh strawberries – a lovely fresh topping that adds a touch of natural sweetness and pop of color

BAKING TIP: I used a 25 cm/10 inch baking pan for this cake, but with the conversion tool on the recipe card, you can very easily convert this recipe to a different size.

What Makes This Different From Classic Funfetti Cake?

Just like my funfetti cheesecake, this birthday cake loaf is also inspired by the classic funfetti cake. I’ve swapped the vanilla cake base for a tangy lemon cake that’s incredibly moist thanks to the addition of Greek yogurt.

Just like the iconic Pillsbury Funfetti cake mix from 1989, this loaf cake is infused with colorful rainbow sprinkles for that celebratory effect. Decorate it with whipped mascarpone cream, extra sprinkles, and pretty slices of fresh strawberries. Piped frosting (cream cheese frosting or buttercream frosting) are other great options too!

How To Make Funfetti Loaf Cake

Start by creaming your butter and sugar together until the mixture gets light and fluffy. This gives the cake a great texture. Then, beat in the Greek yogurt, along with the lemon zest and juice, until everything is smooth and combined.

Now add your eggs, one at a time, mixing well after each one so they fully incorporate. Once that’s done, toss in the baking powder, baking soda, salt, and flour all at once.

Mix just until you have a smooth batter, but don’t overdo it, just until the dry ingredients disappear. Gently fold in about 70 grams (2.5 ounces) of your sprinkles using a spatula.

Pour the batter into your loaf pan, spread it out evenly, and bake at 350°F/175°C (conventional oven) for 55 to 60 minutes. You’ll know it’s ready when it’s golden brown and a toothpick comes out clean.

Let it rest in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before decorating.

Decorate

While the cake is cooling, whip up your topping ingredients until it gets thick and fluffy. Pop that in the fridge until you’re ready to use it.

Spread the topping on the cooled cake loaf and finish it with a generous sprinkle of the remaining rainbow sprinkles and fresh strawberries for a bright, fresh pop of color and flavor.

CHECK OUT: My baking tips on how to make a perfect cake!

Storing Funfetti Loaf Cake

This easy loaf cake with fresh whipped topping should be stored in an airtight container in the fridge for 2-3 days, although it can dry out a bit.

You can also make the loaf cake ahead of time and cover it (without the topping) in aluminum foil or in a container outside of the fridge for at least a week. Decorate it with fresh topping, sprinkles, and strawberries just before serving.

Can I freeze this loaf cake?

It can be stored in the freezer (fresh strawberries removed) for up to three months if placed in an airtight container.

Thaw in the fridge to serve again, but keep in mind that the sprinkles may bleed their colors from the freezing and thawing process.

More Scrumptious Loaf Cakes

Loaf cakes are the laid-back, no-stress alternative to fussy layered cakes. But don’t let that fool you, because they can be every bit as delicious. Here are a few more favorite loaf cake recipes to try. Perfect for birthdays, brunches, or just because.

• Apple Cinnamon Loaf Cake
• Red Velvet marble loaf cake recipe
• Chocolate loaf cake
• My favorite vanilla loaf cake

Looking for a delicious bread with minimal effort and simple ingredients? My easy 4-ingredient beer bread has you covered. This classic, hearty loaf is perfect slathered with butter, dipped in soups, or enjoyed on its own.

Recipe Ingredients

Beer not only adds flavor to this bread, the fresh carbonation also helps it to rise and become more airy! Other than that, you just need flour, salt, and dry yeast! Despite it being straightforward to make, don’t forget to read the full recipe details in the recipe card for best results.

• all purpose flour – bread flour is another option like I used in my no-knead whole wheat flour bread
• beer – one bottle of beer is all that’s needed for this easy beer bread recipe. Feel free to use your favorite type of beer. Dark beer like Guinness beer or light beer works. 
• salt – enhances and balances flavors
• instant dry yeast – mix directly into the rest of the ingredients

How To Make Savory Beer Bread

Make the bread dough

Mix all the ingredients in a bowl until fully combined. Cover and let it rise for at least 8 hours (preferably overnight), until doubled in size.

This rising time may go faster on warm days and slower on cold days, so expect anything between 8-18 hours, but don’t go beyond 18 hours.

Shape and bake the bread

Preheat the oven to 425°F/220°C (conventional oven) and place a baking sheet inside to heat.

Once the initial rise is done, lightly flour your work surface and turn the dough out. Gently press out any air and then shape it into a round loaf. Place it on a sheet of parchment paper. 

Slide the bread on the parchment paper onto the hot baking sheet and bake for 35-40 minutes, or until golden brown and cooked through.  

BAKING TIP: I like to loosely cover the bread at 20-30 minutes of baking so that it doesn’t get too dark.

Storing Beer Bread

This delicious bread can be stored in an airtight bag or container at room temperature for 3-4 days. Keep in mind that the beautiful crust will start to lose its crispy texture while stored.

TIP: Turn stale beer bread into breadcrumbs to add a crispy element to casseroles or as a binder for meatballs. You can also make easy homemade croutons with it.

Can I freeze beer bread?

Absolutely! Once completely cool, wrap the entire loaf or individual slices tightly in plastic wrap and transfer to an airtight bag to store in the freezer for up to 3 months. Thaw overnight on the countertop.

Reheating

You can reheat this savory quick bread in the oven at 400°F/200°C (conventional oven) for 5-10 minutes after lightly dampening the crust with water, which can help to restore a crispy exterior.

Savory Bread Recipes You’ll Love

Whether you want a quick and easy bread recipe or feel up to challenging your bread baking skills, my list of homemade savory breads has something for everyone!

• Naan Bread
• No knead whole wheat bread
• Garlic foccacia with olives
• Easy cheese and garlic pull apart bread

These Biscoff Blondies are everything you love about butter cake. They’re soft and fudgy, loaded with crunchy Biscoff cookie pieces and dreamy swirls of creamy cookie spread!

Recipe Ingredients

With just a handful of simple ingredients, you can turn buttery brown sugar and spiced Biscoff cookies into the most irresistible blondies you’ve ever made. Check out the recipe card below for full details:

• unsalted butter – I prefer unsalted butter when baking
• sugar – light brown caster sugar adds to the fudginess of the blondies, but you can also use white sugar
• eggs – always use medium unless otherwise stated in the recipe card
• vanilla extract – use homemade extract for the best depth of flavor
• pinch of salt – enhances flavors
• flour – I use all purpose flour, but you could also use regular or pastry flour
• Biscoff cookies – depending on where you live also known as Speculoos cookies
• Biscoff spread – crunchy or normal
• decoration – extra Biscoff cookies

BAKING TIP: Bake these blondies in a square pan lined with parchment paper, with the paper extending well over two sides. This way it’s easy to lift it out once cooled down.

How To Make Biscoff Blondies

Mix the melted butter with the sugar in a large bowl until smooth. Add the eggs one by one and mix with the vanilla extract. The last step is to add the flour and salt and mix until combined.

Fold broken Lotus Biscoff cookies into the batter and then transfer to the prepared pan, spreading it evenly.

Warm up the Lotus Biscoff spread for a slightly thinner consistency and then dollop spoonfuls over the batter. Use a knife to create swirls.

Top with a few extra broken cookies, then bake for 25-30 minutes at 400°F/200°C (conventional oven) until the top develops a thin crust and the center still has a slight wobble. Let the blondies cool, then cut and serve.

Storing Biscoff Blondies

Store these Biscoff blondies in an airtight container for up to 1 week at room temperature.

Can I freeze these Lotus blondies?

Yes, they freeze well for up to 3 months. I like to wrap individual blondie squares in plastic wrap so that I can defrost the exact number of blondies at any given time. 

Biscuit-Inspired Baking

Incorporating spiced cookies and cookie spread into your baking is an easy, delicious way to elevate any treat. Here are some of the ways these simple store-bought ingredients add incredible flavor and texture:

• Speculaas Banana Bread Recipe
• Biscoff Tiramisu With Speculaas Cookies
• Dutch Pepernoten Loaf Cake Recipe
• Almond Muffins With Speculaas Spices

This easy nut free granola is packed with sunflower seeds, pumpkin seeds, coconut flakes and old-fashioned rolled oats. Plus it’s super easy to customize!

Recipe Ingredients

I’ll give you the basic ingredients for this granola without nuts, but it is incredibly easy to customize. Let me give you some tips below. Make sure to check exact quantities and ingredients in the recipe card.

• oats – I like using old-fashioned rolled oats for this, but quick oats is an option too. Don’t use instant oats as that won’t have the same effect
• coconut flakes – this is totally optional. If you’re not a fan of coconut leave them out. I add the coconut flakes after baking
• pumpkin and sunflower seeds – these provide a lovely crunch
• oil – I prefer using a neutral vegetable oil like sunflower oil. You can also use coconut oil but that will give a coconut flavor to everything
• honey – honey creates those lovely sweet clusters of granola once baked. It can be replaced with maple syrup or another liquid sweetener
• vanilla – I use the seeds from a vanilla pod for this recipe. A little bit of vanilla extract is an option too
• apricots – I add the dried apricots after roasting the granola in the oven. You can swap for other kind of dried fruit as well (raisins, cranberries etc.)
• salt – a small pinch of salt brings out the other flavors in the granola

How to Make Nut-Free Granola

For making this homemade nut-free granola recipe you start by taking a large mixing bowl and adding all the dry ingredients (except the coconut flakes and the dried apricots) to it.

Stir it well and add the dry ingredients. Mix it through so all ingredients have a bit of the liquid ingredients.

First toast the coconut flakes separately for just a few minutes. They brown quickly and if you add them to the granola they might become too dark. Set them aside while you toast the granola.

Take a large baking sheet lined with parchment paper and add the granola mixture on top. Spread it out in an even layer that is not too thick.

The granola will take about 15 to 18 minutes to turn lightly golden. Stir it through halfway so it bakes evenly.

Let the granola cool down completely.

Slice the apricots into small strips and stir into the cooled granola along with the toasted coconut flakes.

Variations to Nut-Free Granola

One of the fun things of making this homemade granola recipe is that it is super easy to customize and will be so much tastier than any store-bought granola. But there are endless variations possible so I’ll give you a few suggestions of what to add or extract from the recipe.

• flax seeds
• chia seeds
• chocolate chips (add those after baking!)
• banana chips (also add those after baking)

You can leave out the coconut flakes as well as the apricots and replace them with:

• raisins
• currants
• dried cranberries
• chopped dried figs
• dried prunes

​Storing Nut-Free Granola

If you make sure the granola is completely cooled before you add it to an airtight container it lasts surprisingly long. It will last at least two weeks but probably a lot longer than that.

Can I freeze nut-free granola?

Yes. Granola freezes very well. Store it in a freezer-safe container or bag for up to 3 months. Let it come to room temperature before serving.

Tips for the Ultimate Granola Crunch

Everyone wants a crunchy granola to sprinkle over their yogurt. My granola recipes are designed to deliver exactly that, but here are my best tips for making perfectly crunchy granola every time:

• Use Liquid Sweetener and Oil – use a combination of honey or maple syrup and a neutral vegetable oil. Personally, I prefer sunflower oil or melted refined coconut oil because they work particularly well.
• Mix Thoroughly – make sure all of the oats are evenly coated with the honey or maple syrup and oil mixture. Thorough mixing ensures every oat gets covered, which helps create those crunchy clusters.
• Choose Old-Fashioned Rolled Oats – use old-fashioned rolled oats rather than quick oats. They crisp up much better during baking.
• Let It Cool Completely – allow the granola to cool completely on the parchment-lined baking sheet after baking. You can remove the baking sheet from the oven and place it on the counter, but don’t disturb the granola too much. Just like cookies, granola becomes fully crisp as it cools.
• Add Dried Fruit After Baking – always add dried fruit after the granola has baked and cooled, or even just before serving.

Muffins are one of my favorite things to bake and these moist mini lemon crumb muffins are easy to make and absolutely perfect for brunch or a picnic. If you’re a lemon lover you’ll want to try these!

Recipe Ingredients

Making these lemon crumble muffins works best if all ingredients are at room temperature. Make sure to double-check the exact quantities and ingredients in the recipe card below.

• sugar –  I use a mix of regular granulated sugar in the muffins and light brown sugar in the crumb topping
• oil – I typically use a neutral oil like sunflower oil for baking
• lemon – the lemon flavor for these muffins comes from both a fresh lemon as well as lemon curd
• egg – I use a large egg for this recipe
• milk – whole milk gives the best flavor, but you can replace it with any kind of milk you prefer, including plant-based
• butter – unsalted butter is preferred in this recipe
• all-purpose flour – forms the base for both the muffins and is also part of the crumb topping
• oats – I used old-fashioned rolled oats, which give a lovely texture to the topping

How To Make Mini Lemon Crumb Muffins

Making the batter for this easy recipe cannot be more straightforward. You ideally use two bowls. In the first bowl you add the dry ingredients (sugar, flour, baking powder, baking soda, salt and lemon zest). Use a spoon to mix it through.

In a second bowl you add the wet ingredients (egg, milk, oil and the lemon curd) and mix it until smooth.

​Next you simply add the wet ingredients to the dry ingredients and fold it together. You want any flour streaks to be gone, but it is totally fine if there are still a few lumps visible.

How to make the Crumb Topping

I use a small bowl to make the crumb topping. You add the butter, brown sugar, vanilla, flour, oats and a little bit of salt to the bowl. Use the tips of your fingers to rub it together until a crumbly mixture forms. Don’t overmix it, as you really want that crumbly texture.

Fill your mini muffin cups to about 3/4 with the batter and sprinkle the crumble topping over the top of each muffin,

​Bake at 400˚F/200˚C (conventional oven) for about 12 to 15 minutes or until they are lightly golden.

Allow to cool for a few minutes before transferring to a wire rack to cool down completely.

Storing Mini Lemon Crumb Muffins

These mini muffins are perfect for storing as well, making them really versatile and easy to have on hand. Once baked you can store them at room temperature in an airtight container for up to 5 days.

Can I freeze mini lemon crumb muffins?

Absolutely! Let the muffins cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.

More Recipes with a Crumb Topping

​I absolutely love a good crumb topping so here are a few favorites!

• Apple crumble cheesecake
• Strawberry crumble cake
• Coffee crumble cake
• Blueberry crumble cheesecake

If you’re looking for an easy homemade bread recipe, this whole wheat no-knead bread is one you’ll want to save. A while ago, I shared a classic no-knead bread made with all-purpose flour, but I was curious to see how the recipe would work with whole wheat flour.

The result is a hearty loaf with a delicious flavor and a wonderfully crisp crust. Best of all, there’s no kneading required.

What is Whole Wheat No-Knead Bread?​

No-knead bread became popular because it removes one of the most intimidating parts of bread baking: kneading. Instead of developing gluten through kneading, the dough develops structure during a long rise. This creates a rustic loaf with a chewy crumb and crisp crust.

This whole wheat version uses only whole wheat flour, giving the bread a slightly denser texture and a rich, nutty flavor. It’s perfect for sandwiches, toast, or simply serving with a little butter.

These Are the Ingredients You’ll Need

As mentioned you only need four ingredients to make this delicious bread.

• whole wheat flour  – the foundation of the bread. Using whole wheat flour gives the loaf a hearty texture and rich flavor.
• salt – essential for flavor and for strengthening the dough structure.
• instant dry yeast – a small amount is all you need because of the long fermentation time.
• water – use room-temperature water so the yeast can work properly.

Making Whole Wheat No-Knead Bread

The secret to this recipe is patience. While the hands-on time is minimal, the dough needs a long rise of about 12 hours. During this time, the yeast slowly develops flavor and structure.

Baking the loaf inside a hot Dutch oven creates steam, which helps develop that beautiful bakery-style crust. The result is a rustic loaf that’s crisp on the outside and soft on the inside.

More Bread Recipes to Try

Homemade bread is incredibly rewarding to bake, and once you’ve made this whole wheat no-knead bread, you’ll probably want to try more. Here are a few delicious ideas:

• Greek Yogurt bread recipe (no knead)
• Braided bread
• Lemon Poppy Seed Zucchini bread
• Cheese and garlic pull-apart bread
• Classic no-knead bread

Storing Whole Wheat No-Knead Bread

Homemade bread is best enjoyed fresh, but it stores surprisingly well.

How Long Does Whole Wheat No-Knead Bread Last?

Store the bread in a bread bag or airtight container at room temperature for 3 to 4 days. Keep in mind that the crust will soften slightly after storage.

Can I Freeze Whole Wheat No-Knead Bread?

Yes. Allow the loaf to cool completely before freezing. Wrap it well and store in an airtight freezer bag for up to 3 months.

Recipe Ingredients

Sugar, flour, butter, eggs, and cocoa are the usual suspects for fudgy brownies, but this Ferrero Rocher version packs unforgettable extras you simply can’t skip! Make sure to check out the recipe card below for full details:

• sugars – I’ve used a combination of fine granulated sugar and dark brown caster sugar in the brownie batter which contributes to the chewy, fudgy center and crisp outer edges
• dark chocolate – provides rich chocolate flavor to the brownies in addition to the cocoa and chocolate chips
• syrup – adds to the dense, moist texture, and rich flavor
• eggs – bring to room temperature before beating
• vanilla extract – adds depth of flavor to these Ferrero Rocher brownies
• flour – all purpose flour is a sturdy flour for brownie batter
• cocoa – Dutch processed cocoa is rich with smooth flavor, although you can use regular cocoa too
• baking powder – for just the right amount of rise
• mix-ins – chopped hazelnuts and milk chocolate chips are folded into the batter just before pouring the batter into the baking pan. Hazelnuts are what are used in Ferrero Rocher chocolates which makes them an ideal choice for these brownies, but you could use other varieties of nuts if you prefer
• chocolate topping – combine softened cream cheese with Nutella to spread over the baked and cooled brownies.
• decoration – for a classic ‘Ferrero Rocher’ finish, sprinkle finely chopped hazelnuts and Ferrero Rocher pieces over the Nutella topping while still slightly tacky so that it sticks.

BAKING TIP: Make sure that the brownies have cooled completely before adding the chocolate Nutella topping, or it will make the topping runny.

Storing Ferrero Rocher Brownies

Without the topping, store the brownies covered in a dark, cool place for about 3-5 days. Alternatively, leftover Ferrero Rocher brownies with the cream cheese Nutella topping can be stored in an airtight container in the fridge for 2-3 days.

Can I freeze these brownies?

Absolutely! You can also freeze these brownies without the topping for up to 2 months. Thaw overnight in the fridge and decorate with freshly made topping, chopped hazelnuts, and Ferrero Rocher pieces just before serving.

More Decadent Dessert Bars

These Ferrero Rocher brownies are perfect as hand-held dessert bars. Keep them simple, or serve with ice cream or whipped cream. If you’re looking for more inspiration, try some of my favorites:

• Cakey brownies
• Easter egg blondies
• Easy lemon bars recipe
• Easy raspberry cheesecake bars recipe

Want to make sugar-free granola? It’s actually very easy! In this recipe, I give you the option to mix in a mashed banana, but you can also leave it out if you want a completely sugar-free granola.

Making Sugar-Free Granola

I received quite a lot of requests for a true sugar-free granola. Most granolas that claim to be sugar free still have loads of honey or similar so I wanted to make something that was truly without any added sugars.

So I went into the kitchen to develop a sugar-free granola. The result is delicious!

Recipe Ingredients

For making this healthy granola recipe you will need the following ingredients. Make sure to double check the exact quantities in the recipe card below.

• oats – I like to use old-fashioned rolled oats instead of quick oats for this recipe. I find it gives the best crunch
• nuts – I picked a mixture of equal amounts of pecans and almonds, but you could easily pick other nuts such as hazelnuts, cashews or whatever else you like
• seeds – I used a mix of both sunflower seeds and pumpkin seeds. You can also add some chia seeds if you want. Great for extra fiber
• cinnamon – optional but I love a bit of extra cinnamon. Another option is to add gingerbread spices
• coconut oil – I went with melted coconut oil for this homemade granola as I find the coconut oil mimics the binding effect which would normally be done by the sugar or honey. Another oil can be used if you prefer
• raisins – the raisins are added after the roasting in the oven. Don’t add them right away as they will turn black in the oven
• salt – a tiny bit of salt will bring out the flavors of the other ingredients

Optional extra’s. If you want you can add a banana for a bit of sweetness. It will still be a low-sugar granola but it will also make the flavor a bit more like you would expect. Still a million miles less sweet than any store-bought granolas!

How To Make Sugar-Free Granola

Start by preheating the oven to 350˚F/180˚C (conventional oven). Prepare a large baking sheet with parchment paper.

Take a large bowl and add all the ingredients except the rasins to it. Stir it through and add the melted coconut oil. Mix it well.

If you want to use a pureed banana, now would be the time to add that as well.

Spread out in a thin layer on the baking sheet and bake for about 15 to 20 minutes. Stir the mixture through halfway.

Let the granola cool down completely before adding in the raisins.

Storing Sugar-Free Granola

Once the granola is completely cooled down (this is important as it will turn soft if you add it to a container too soon!) you can store it in an airtight container for up to two weeks.

Can you freeze sugar-free granola?

Yes, granola does freeze really well. Add it to freezer bags and store that way for 3 to 6 months.

Granola with Milk or Yogurt?

You can enjoy granola with any type of dairy product for breakfast – it all depends on what you like best. Personally, I think this sugar-free granola tastes best with a bowl of Greek yogurt or quark and some fresh strawberries.

But you can also sprinkle it over a smoothie bowl and add additional fresh fruit for an even more complete breakfast. Check the below granola recipes as well

• Homemade coffee granola recipe
• Homemade granola

This rhubarb cake is one of those cakes you’ll want to bake every weekend. It’s wonderfully moist and has a fresh, tangy flavor thanks to the rhubarb. I absolutely love it!

Making Rhubarb Cake

This simple rhubarb cake is perfect for home bakers of any skill level. The recipe combines my basic vanilla cake recipe with a delicious rhubarb compote.

The rhubarb compote makes the cake extra moist and adds a pleasant tang that perfectly balances the sweetness. It’s especially delicious served warm with a dollop of whipped cream.

 Ingredients You’ll Need

• butter – I use unsalted butter
• sugar – fine granulated sugar works best
• vanilla – both vanilla sugar and vanilla extract work well
• eggs – these provide structure and help bind the batter
• self-rising flour – this already contains a leavening agent, but you can substitute all-purpose flour and baking powder if needed
• rhubarb – the star ingredient of this cake. Most of it is cooked into a compote, but I also add a few pieces directly to the batter

BAKING TIP: I baked this rhubarb cake in a round springform pan, but a standard loaf pan works just as well.

Storing Rhubarb Cake

This cake stays wonderfully moist, even if you don’t eat it right away. Store it well wrapped at room temperature (not in the refrigerator) to prevent it from drying out.

How Long Does Rhubarb Cake Last?

Store the cake tightly wrapped at room temperature for up to 4 days.

Can I Freeze Rhubarb Cake?

Yes. Wrapped airtight, rhubarb cake can be frozen for up to 3 months. You can freeze the entire cake or slice it first and wrap the individual pieces separately.

More Rhubarb Recipes

Every year I try a few new rhubarb recipes. The season is short, so I always make the most of it when rhubarb is available. These rhubarb recipes are absolutely worth trying:

• Rhubarb Strawberry Compote
• Rhubarb compote
• Rhubarb Frangipane Galette
• Rhubarb Crumble

This Spanish tortilla with bacon is a hearty, flavor-packed twist on the classic, combining tender potatoes, savory bacon, and aromatic onion in a perfectly baked egg base. Ideal for any meal from breakfast to tapas night. Simple yet impressive.

What Is Spanish Tortilla?

A traditional Spanish omelette, known as tortilla española or tortilla de patatas, is a thick, hearty dish made by gently cooking beaten eggs, potatoes, and onion in olive oil. In contrast to a thin, folded French omelette, the Spanish version is traditionally round from cooking in a skillet and several inches tall, usually cut into wedges.

Today, I’m shaking things up and making Spanish oven-baked potato tortilla with bacon. It also guarantees that the bottom won’t go a darker color, like I often experience when made in a nonstick pan.

Recipe Ingredients

Whip up an authentic Spanish tortilla that’s endlessly adaptable with simple pantry staples. Make sure to check out the recipe card below for full details:

• red onion – cooked with the garlic for aromatic depth of flavor
• garlic – always use freshly minced garlic for best results
• bacon bits – you can also use diced bacon, if needed
• red bell pepper – for a pop of color, texture, and slight sweetness
• pre-cooked potato slices – cooking the sliced potato beforehand ensures tender potatoes throughout the Spanish omelette. Sliced sweet potato can be used instead, but it will not provide the same firm, creamy bite as regular potatoes
• 5 medium eggs – bring to room temperature
• fresh parsley – for herbaceous flavor
• salt and pepper – feel free to add other spices and seasoning to the egg mixture to suit your preferences, such as cayenne pepper for a slight kick of heat

How To Make Spanish Omelette

Start by sautéing the onion and garlic until in olive oil until softened, then add the bacon and pepper to cook briefly.

Next, add the potato slices and cook for 3-4 minutes. You want the potato to be cooked through enough so that you aren’t left with any raw bits in the omelette.

Transfer this mixture to a baking dish and spread evenly.

Whisk the eggs with parsley, salt, and pepper in a mixing bowl. Pour this over the potato mixture in the baking dish.

No it’s just a matter of baking the assembled tortilla for 30 minutes at 400°F/200°C (conventional oven), or until the egg mixture is fully set.

COOKING TIP: Slice your potatoes between 1/8 – 1/4 inch (0.3-0.6 cm) thickness. This allows the potatoes to become tender enough while still enjoying a slight bite. A mandoline slicer is an ideal kitchen tool for ensuring uniform slices, but you can also slice the potatoes by hand.

Storing Spanish Tortilla With Bacon

Once completely cool, you can store this Spanish tortilla in the refrigerator, covered, for up to 2 days.

Can I freeze this Spanish omelette?

Absolutely! Cover the entire baking dish or wrap individual slices in plastic wrap and transfer to an airtight container or bag to freeze for up to 1-2 months. Thaw in the fridge and reheat to serve later.

Reheating

Place leftovers in a baking dish, covered with foil, at 350°F/175°C for about 10-15 minutes, or until warmed through. Reheating in the microwave is another option, although it tenders to make the egg mixture rubbery if you aren’t careful.

More Simple Egg Bakes To Try

If you love this Spanish tortilla, you’ll likely also enjoy these other baked egg dishes. All easily customized with savory fillings like bacon, cheese, or vegetables.

• Easy gluten-free bacon and egg muffins
• Crescent Roll Egg Cups with Bacon
• How to make a classic quiche lorraine
• Fresh tomato tart recipe

These banana oatmeal pancakes come from one of my cookbooks and make the perfect breakfast. They’re wonderfully soft and fluffy, and with a drizzle of caramel sauce on top, they instantly turn into a special breakfast treat.

How to Make Banana Oatmeal Pancakes

These oatmeal pancakes are a variation on classic American pancakes. Instead of using only flour, the batter also contains oats and banana. This adds extra texture and a richer flavor.

The banana not only provides natural sweetness, but also helps keep the pancakes moist and tender.

You can take them to the next level with a drizzle of caramel sauce, but they’re absolutely delicious on their own as well.

Ingredients for Banana Pancakes

• flour – all-purpose flour works perfectly for this recipe
• oats – I prefer using quick oats for the best texture
• baking powder & baking soda – this combination creates wonderfully light and fluffy pancakes
• eggs – provide structure and help create a fluffy texture
• butter – adds richness and flavor
• milk – creates a smooth, pourable batter
• bananas – mixed into the batter and also used as a topping
• caramel sauce – just a small drizzle takes these pancakes to the next level, even better when you have homemade caramel sauce.

BAKING TIP: I like using a griddle or pancake pan so I can cook three pancakes at once.

Storing Banana Oatmeal Pancakes

I often make a large batch so I can enjoy them for several days. It takes very little extra effort to make more batter, and these pancakes store beautifully.

How Long Do Oatmeal Pancakes Last?

Wrapped well, they’ll keep in the refrigerator for 2-3 days.

Can You Freeze Oatmeal Pancakes?

Absolutely. Store them in an airtight container or freezer bag for up to 3 months. Place a piece of parchment paper between the pancakes to prevent them from sticking together.

Reheating Pancakes

For the best results, reheat refrigerated or frozen pancakes before serving.

You can warm them in the microwave, although they may become slightly softer. I prefer reheating them briefly in a skillet, which makes them taste almost freshly made.

More Pancake Recipes

Can you ever have too many pancake recipes? I don’t think so, which is why I keep creating new flavors. A few of my favorites include:

• Yogurt Pancakes
• American pancakes
• Lemon poppy seed pancakes
• Zucchini pancakes
• Dutch pancakes

The sweetness of summer strawberries combined with creamy yogurt gives you a delicious and fruity strawberry frozen yogurt. Perfect for those hot summer days when you want something easy, cooling and delicious!

Recipe Ingredients

​Making this delicious strawberry frozen yogurt requires only a few simple ingredients. For full instructions always check the recipe card below.

• strawberries – while you can also make this with frozen strawberries, the best flavor is with sweet summer strawberries
• yogurt – I picked low-fat yogurt but this would be even better with plain Greek yogurt (full-fat)
• crème fraîche – to balance the flavor and add more creaminess I added some crème fraîche
• sugar – you can add sugar to taste. Keep in mind that the flavor will change once frozen so always add just a little bit more sugar than you think it needs after tasting the yogurt mixture

How To Make Strawberry Frozen Yogurt

This must be one of the easiest recipes out there. You simply place all the strawberries, yogurt and the crème fraîche into the bowl of a blender or food processor and blend until you have a smooth mixture.

Add sugar to taste. I used about 4 tablespoons of sugar for this recipe, but it also depends on the sweetness of your strawberries. So adjust the added sugar as needed.

I made this recipe using an ice cream maker. If you have a machine as well, remove the frozen bowl from the freezer, place it in your machine and add the yogurt mixture. Churn this on a low setting for about 15 minutes.

Making strawberry frozen yogurt without machine

You can also make this easy frozen yogurt recipe without a machine. You simply follow the instructions for making the yogurt mixture, but instead of adding it to the machine you place it in a closed freezer-safe container.

Every 30 minutes take it out of the freezer and stir the mixture through with a spoon. This prevents the formation of ice crystals. The stirring should be repeated about 6 to 8 times.

If the ice cream is not firm enough after this you can just let it sit in the freezer for longer. It’s not necessary to keep stirring after the initial actions.

Storing Strawberry Frozen Yogurt

Once frozen you can store your homemade ice cream in the freezer for up to three months.

If it’s been frozen for a longer time, it helps to take it out of the freezer approximately 15 minutes before serving, so it is easier to scoop.

More Strawberry Recipes

If you love strawberries as much as I do, you’ll want to give the below recipes a try as well.

• Strawberry Cheesecake Popsicles
• Strawberry cheesecake cookies
• Strawberry jam