My passion for coffee goes back as far as I can remember.


And my love for the brew has continued to evolve as I’ve learned more and more about cooking. When the opportunity to work with La Marzocco came up, it was my husband who was the most surprised. He always remembers our first dates, going out for coffee together. He thought I was nuts when I refused to go into a café unless their espresso machine was a La Marzocco. (True story!) Because even then, back in the day, I associated the iconic Italian brand with a certain savoir-faire and with baristas whose artistry I admired. I know, it sounds crazy, and perhaps it comes across as a bit snobbish. But believe me, nothing could be farther from the truth! You all know how happy a perfect oat-milk latte makes me feel. And when I was living in China (or even Barcelona) finding that ideal combination of good plant-based milk, a great barista and the best espresso machine on the market was almost as rare as winning the lottery!

Recently the La Marzocco team gave me the chance to learn from Daisy Rollo, an incredible barista trainer from Coffeea Arabica. Her expertise and passion for coffee are incredibly inspiring. Being taught by a professional how to make a perfect espresso and latte, plus experimenting with some fancy latte art using a La Marzocco Linea Mini in my own place, was a huge thrill for a coffee addict like me. After the training session, I got right to work developing a coffee dessert recipe, thanks to the knowledge and enthusiasm these guys brought to my house. So that’s the story behind the recipe I want to share with you today.

Honestly, I didn’t have a clue about the importance of warming the milk correctly or setting the steam pipe at the proper angle to get the perfect texture and temperature, but as my lesson with Daisy went on, I felt there was a strong connection between the discipline and precision of that process and my approach to creating sweets. Both are rigorous and precise, but creative, too. Science and Art, playing together to make something delicious.

Having the chance to meet Daisy, to learn the craft from her and to work in a recipe afterward was fantastic. And to tell you the truth, I can’t wait until tomorrow morning, when I’ll sit down to my avocado toast with a coffee I’ve prepared myself using a Linea Mini, without even leaving my kitchen!

Are you ready now to give my Coffee Cardamom Raw Cake a try? Click here to read the whole recipe and feel free to ask questions or share your comments with me!