• FAMILY RECIPE: Peach pear cake.
  • GRANDMA: Maruja.
    • Who taught you how to cook?  I taught myself to cook, mainly learning through recipes by cookbooks and magazines.
    • What is your favourite homemade food? Galician style cocido.

Cocido is a traditional Spanish stew. The basic method of preparation involves slow cooking over a low heat. Cocido may be prepared with a wide variety of vegetables and meats. Ingredients vary across regions. The word cocido is typically followed by the place of origin, cocido gallego. |


Follow Eila into her Grandma Maruja’s kitchen where she learns step by step the recipe of this delicious peach pear cake along with Grandma Sita 😉 Long life home cooking!

  • INGREDIENTS *vegan version

1 sheet of shortcrust pastry /*vegan shortcrust pastry
Note by Grandma Maruja: the shortcrust pastry could be either store-bought or homemade. At home, we usually buy the shortcrust pastry for practical reason.

125g. butter /*vegan butter
100g. sugar /*panela sugar or unrefined cane sugar
2 eggs /*4 tablespoons veggie oil + 1 tablespoon peach jam
125g. grated almonds
2 tablespoons of wheat flour (plain or all-purpose)
1 shot glass of Kirst
Note by Grandma Maruja: replace by Brandy, to taste.
2 pears (medium size)
Note by Grandma Maruja: conference pears are our favorite for this cake. These kind of pear can be found at any grocery store.
2 or 3 peaches in sugar syrup /*sugar free syrup
150g. pear or peach jam (store-bought or homemade)
Note by Grandma Maruja: at home we always have delicious homemade jam.


1. Preheat the oven to 180 º C. Cover the round cake pan with baking paper.
2. Extend one sheet of shortcrust pastry with floured rolling pin. Cover the round cake pan with the shortcrust pastry.

Note by Grandma Maruja: prick the shortcrust pastry surface arbitrarily with a fork.
4.Bake it around 10 minutes and remove it from the oven.
5. In a large bowl cream together the butter and half of the sugar until light and fluffy.

6. Add eggs, mixing just until incorporated.

7. Add shot glass of Kirst, grated almonds and flour, then stir the mixture well with rubber spatula.

8. Pour the mixture into the round cake pan.
9. Peel the pears, remove the heart and cut into slices. Cut into slices the peaches as well.

10. Lay out the slices of tinned peach and pear across the base of a round cake pan.

11. Bake in the preheated oven for 30 minutes.


Note by Grandma Maruja: approx. until the cream filling is well done.


12. Remove from the oven and let it cool slightly.

13. Brush on the top of the cake with homemade jam.

Note by Grandma Maruja: our homemade jam is a bit liquid, it is the perfect texture to brush the cake easily. If this is not your case, you can put two tablespoons of jam and a splash of water into a pan. Wait a bit, it will melt together until desired liquid texture.

14. That´s all! Here is the cake ready to serve.


Note by Grandma Maruja: the perfect cake for your afternoon tea/coffee party!



  • The peach is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Shan mountains, where it was first domesticated and cultivated. It bears an edible juicy fruit called a peach or a nectarine. |
  • Pear cultivation in cool temperate climates extends to the remotest antiquity, and there is evidence of its use as a food since prehistoric times. Many traces of it have been found in prehistoric pile dwellings around Lake Zurich. The word “pear”, or its equivalent, occurs in all the Celtic languages, while in Slavic and other dialects, differing appellations, still referring to the same thing, are found; a diversity and multiplicity of nomenclature which led Alphonse Pyramus de Candolle to infer a very ancient cultivation of the tree from the shores of the Caspian to those of the Atlantic. |


Cosericantar cooking blog makes everyday meals a piece of cake with lots of homemade vegan friendly recipes and menus. Yummy ideas for little foodies 🙂