Saying goodbye to summer

So, unfortunately, summer is coming to its end. It’s really tragic, I know, I’m actually two weeks away from going back to school and, honestly, I’m not ready hahaha!

To “celebrate” the end of summer, I baked this gorgeous, fruity and summery cake. This Peach Carrot cake with Cream Cheese frosting is from Call me Cupcake blog, you can find it here.


Although I’m not ready for the routine to start again, after summer comes autumn and, after that, christmas. And those, are my favorite seasons and I can’t wait to Deck the halls!


I hope you’ve had an amazing summer and a very chill return to whatever you do!

Marta x




Honey Yoghurt Berry Popsicles

I know I’ve been out for months but, in my excuse, I’m like an animal, I have to hibernate. Now that’s summer I can come back to life.DSC_2811

Talking serious now, I haven’t blogged in soooo long, I had uni and a quite changing life decision to make, which I have made, and I didn’t feel inspirited enough to write, so sorry!

I’m re-starting as I first did, with a recipe! I’m not a massive fan of ice creams, I can’t eat them actually (I’m lactose intolerant), but as the heat rises I wanted something cold and tasty for my mouth. These popsicles are made with seasonal berries and so delicious!


Ingredients (For 4 popsicles):

(I actually used lactose-free yoghurt)

  • 1 cup of greek yoghurt (I mixed normal and strawberry yoghurt)
  • 1/2 cup of raw honey
  • 1/2 cup of mixed berries
  • Some mint (optional)


  1. Mix in a bowl both yoghurts and honey.
  2. Fold the berries and mint (in small pieces).
  3. Pour into popsicles molds and freeze over night.


Hope you liked them. Please leave a comment with your opinion. I want to do a Q&A soon, leave a question too!

Love x




Earl Grey Cupcakes


Welcome to A spoonful of goodies. I was very doubtful about what my first post should be and I decided to go with a big ol’ cupcake recipe.

You should be thinking: what? cupcakes? that’s soo old fashioned… Maybe but I don’t really care. Cupcakes are one of my favourite cakes, they are the reason of my baking (little) journey and they deserve the first post!


This are Earl Grey cupcakes (yeah, very british).

This recipe is an adaption of Cupcake Jemma‘s Earl Grey cupcakes.


(makes about 10 cupcakes)


  • 150ml of  whole milk
  • 2 Earl Grey tea bags
  • 125g of usaltedbutter (I used margarine)
  • 125g of flour. Sifted.
  • 125g of Caster sugar. (I mixed brown and normal sugar)
  • 1/4-1/2 tsp of bicarbonate soda
  • 2 free-range eggs



  1. Preheat the oven at 170ºC
  2. Heat the milk until almost boiling. Pour the two tea bags and let it infused for 3-5 minutes. Retire the tea bags and let it until cool.
  3. In a large bowl pour the butter, flour, sugar, bicarbonate sugar and the two eggs.
  4. Mix it for 60 seconds with an stand mixer or a hand mixer.
  5. Pour 1/3 of the infused milk and mix again until combined.
  6. Fill a 12 cupcake tin (with cases on it) until 3/4 of each cupcake case is full.
  7. Bake them for about 20-22 minutes or until cake tester comes out clean.


I’m not a big fan of buttercream and I decided not to decorate my cakes. Although, I will leave here a buttercream perfect for this precious and soft cakes.


  • 150g of unsalted butter
  • 340g of icing sugar
  • 2/3 of the infused milk from the batter.

(Make sure to let your cakes cool completely before decorating them)


That’s all! Give them a go and I will see you in my next post.

Happy baking! x