Azucar (Revisit)

I LOVE Azucar. They have delicious desserts for good prices, the staff is always super friendly and in addition to fancy desserts their Cuban snacks and pastries plus coffee are on point.

Divina Cake - Vanilla Cake, Passionfruit Curd, Raspberries and Toasted Marshmallow Topping

Divina Cake – Vanilla Cake, Passionfruit Curd, Raspberries and Toasted Marshmallow Topping

I used to go to OB more often but now I rarely find an excuse to go. This time we were heading to Pizza Port and so obviously had to make an obligatory stop at Azucar, even though I was too full to eat dessert. Fortunately I could take these babies to go.

Azucar Cakes

Azucar Cakes

My favorite thing at Azucar are their mini cakes. Instead of buying a huge slice of cake you can buy little mini cakes (for $4 to $6 dollars). They are all complex and lovely with a lot of them showing a Cuban influence in the use of tropical fruits or dulce de leche. Some stand outs include the Divina (pictured here) with passion fruit and marshmallow, the cheese flan with coconut, the cinco leches cake, mango cheesecake, rum coconut cake….amongst so many.

The Divina cake is one I always get. I ADORE passion fruit, and this is the perfect combination as passion fruit’s tartness takes so well with super sweet foods like marshmallow or white chocolate. The Divina is a super moist vanilla cake filled with passion fruit curd, fresh raspberries and topped with toasted marshmallow. Amazing.

Divina Cake

The other cake I got was called the Havana I think. It is also vanilla cake (you can always see the black specks of real vanilla in their cakes, always a plus in my book). But this one is filled with a thick layer of dulce de leche and topped with vanilla frosting and crystallized sugar. Sweeter than the Divina and a little sweet for my taste but my sister loves it. This is for her which is why I left the plastic layer around it (sorreez). I was afraid that if I unraveled the plastic covering all that dulce de leche would just ooze out…For a picture sans plastic see my old post on Azucar here.

Havana Cake

If you want something simpler than a cake they also have fantastic pastries; scones (including a gluten free option), flaky pastries filled with guava and cheese, brownies, bars, cookies (try the Mojito cookie or the peanut-butter-white-chocolate Tiger cookie), caramels (dark chocolate with sea salt), muffins and even coconut almond granola. They also have some Cuban inspired salty snacks like croquettes and papa rellenos. As far as real food goes they have inventive sandwiches like the Cuban in Paris (brie, ginger spread, arugula, pears), Berto (serrano ham, manchego cheese, arugula, drizzle of extra virgin olive oil) and the Havana (oven roasted turkey breast, cream cheese, guava marmalade). And lastly the many coffee options are all great.

But I would definitely order a cake.



Just sayin’.


Azucar

4820 Newport Avenue (Ocean Beach)
San Diego, CA 92107
619-523-2020

www.iloveazucar.com

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Amazing Banana Cashew Coconut Smoothie

I love smoothies as both delicious + filling snacks as well as convoys for healthy food that you might not want to eat by itself like spirulina, maca powder or flax seeds. This recipe handily combines both those aspects with a thick and creamy banana cashew coconut smoothie that has tons of flax seeds for healthy omega-3 oils and drinks like a milkshake.

Banana Coconut Cashew Smoothie

Banana Coconut Cashew Smoothie

This is a perfect afternoon snack; I am always starving after I get back from work and craving something sweet but at the same time don’t want to overeat and then ruin my appetite for actual dinner. This smoothie has become my go to post-work pre-dinner snack and the best part is that its only 210 calories.

Banana Coconut Cashew Smoothie

This recipe is completely vegan, gluten free, paleo and I imagine if you use raw coconut flakes and raw flax seeds it can easily be made raw too…(almond milk is raw right?)

Banana Coconut Cashew Smoothie

Banana Coconut Cashew Smoothie

Banana Coconut Cashew Smoothie

As always I like to make my smoothies with unsweetened vanilla almond milk because its super creamy, tastes amazing and is only 30 calories per cup.

Almond Milk

Almond Milk

Almond Milk

For the bananas you only need half a banana, you can use more if you want it thicker but I just save the other half for the next day’s smoothie (or to top granola with).

Bananas

Bananas

Bananas

I used raw cashews because that’s what I happened to have on hand but feel free to use toasted ones. Although for snacking I prefer toasted cashews the raw ones have a lighter, creamier taste to them thats perfect in this smoothie.

Raw Cashews

Raw Cashews

Raw Cashews

I used sweetened coconut shreds from Trader Joe’s but you can use coconut flakes as well, doesn’t matter as they are going to be blended.

Shredded Coconut

Shredded Coconut

Shredded Coconut

Lastly the flax seeds were added mostly for their omega-3 content but turns out they actually added a nice nutty, toasted flavor to the smoothie.

Flax Seeds

Flax Seeds

RECIPE:

Makes one smoothie.

INGREDIENTS:

1 cup of almond milk
1/2 banana, sliced
1 tablespoon shredded coconut
1 tablespoon raw cashews
1 tablespoon flax seeds
Sweetener to taste (I added Splenda but stevia, agave or honey would work as well)

INSTRUCTIONS:

1. Add everything to a blender.
2. Blend until smooth.
3. Taste and blend more if the texture of the flax seeds is too gritty.
4. Drink up.

Banana Cashew Coconut Smoothie

Banana Cashew Coconut Smoothie

Banana Cashew Coconut Smoothie

Banana Cashew Coconut Smoothie

Although I found it unnecessary cinnamon could be a yummy addition to this smoothie or some cocoa powder too. One thing to note is that I think the vanilla flavor in the almond milk makes it so much better so if you are using plain almond milk definitely add a dash of vanilla extract in.

Banana Cashew Coconut Smoothie
Banana Cashew Coconut Smoothie

Healthy & Delicious Chocolate Pudding Multi-Grain Oatmeal

Whenever I think of porridge I think of something bland and beige, the sort of thing that only people in prison and old time-y kids in Charles Dickens novels eat. This all changed after seeing this amazing post “To Talk Porridge” from Megan Gordon at A Sweet Spoonful. This porridge was not bland; it was topped with cranberries, coconut, and almonds; and it was not beige (well not entirely anyways), it was swirled with deep red and tinged with pink. And multi-grain oatmeal guys, is really just code for porridge. It just sounds nicer than the word ‘porridge’.

DSC_0243

Taking inspiration from that post I came up with a yummy and very chocolate-y multi-grain porridge that is essentially like eating chocolate pudding for breakfast…chocolate pudding that is dairy free, refined sugar free, egg free and has 358 calories, 4.5 grams of fiber, 5.7 grams of protein and is full of healthy coconut fats and omega-3. If you switch the grains too you could definitely make this gluten-free.

Chocolate Pudding Oatmeal

Chocolate Pudding Oatmeal

Although I’ve always liked the idea of oatmeal I never really liked hot oatmeal itself. It was sort of gluey and too one note. I think porridge, or maybe this porridge, solves that issue by using more than one grain for texture, so its more “toothsome” (stealing this word from A Sweet Spoonful’s post as I thought it was very evocative of what I was going for…). Naturally I started with rolled oats but for texture variation I added farro and spelt. Using a variety of grains also makes it healthier, adding in different nutrients, fiber and protein (depending on the grains you go for). I also added some chia seeds at the end which not only possess the uncanny power of transforming anything into “pudding” (look it up) but are also rich in omega-3. In order to reduce cooking time I used Trader Joe’s 10-Minute Farro and for the spelt I’m pretty sure I just used regular spelt even though the cooking time for spelt is supposed to be quite long…but it was still fine with 10 minutes.

Chocolate Pudding Oatmeal

For the liquid in the porridge I went with unsweetened vanilla almond milk, which is very low in calories but still adds creaminess. And after ensuring this was healthy to make it delicious I added cocoa powder, dark chocolate, coconut flakes and pistachios. To make it sweet you have a lot of options; brown sugar, honey or agave would be nice but in trying to stay healthy I used coconut sugar sweetened with stevia. My mom gave me this stuff because she abhors my Splenda habit (sorry Mum) and on its own or in a drink I think the Stevia taste is too pronounced but in something like this it blends in very well with no detectable aftertaste….must be all that chocolate 🙂

Chocolate Pudding Oatmeal

Chocolate Pudding Oatmeal

In order to avoid gluey oatmeal I followed the tips that Megan gave out on her post including to toast the oats first, only add the oats when the liquid is boiling and to avoid stirring the mixture while it cooks.

Oatmeal, Farro & Spelt

Oatmeal, Farro & Spelt

BASIC MULTI-GRAIN OATMEAL

Serves 2

INGREDIENTS:
– 1/4 cup rolled oats (76 calories, 2 grams fiber, 2.75 grams protein)
– 1/8 cup Trader Joe’s 10-Minute Farro (80 calories, 1.5 grams fiber, 3.5 grams protein)
– 1/8 cup spelt (73.5 calories, 2.4 grams fiber, 3.1 grams protein)
– 1/2 tablespoon coconut oil (58.5 calories)
– 2 cups unsweetened vanilla almond milk (60 calories, 2 grams fiber, 2 grams protein)

1. Heat a pan on medium heat and add the coconut oil when hot. Toss the oatmeal, farro and spelt in and toast in the coconut oil until they start to smell toasty. This also helps reduce cooking time.
2. Meanwhile, heat a pan with 1.5 cups of almond milk and bring that to a boil.
3. Add the toasted grains to the boiling almond milk, lower heat to simmer, cover and cook for 8 minutes.

CHOCOLATE PUDDING MULTI-GRAIN OATMEAL

– 3 tablespoons cocoa powder (36 calories)
– 2 tablespoons coconut sugar with stevia (96 calories)
– 2 squares dark chocolate (100 calories)
– 2 tablespoons chia seeds (136 calories, 1.4 grams protein)
– 1 teaspoon vanilla extract

1. Once you have your basic multi-grain oatmeal cooked for 8 minutes, uncover the mixture.
4. Add in the the cocoa powder, coconut sugar, dark chocolate, chia seeds and remaining 1/2 cup of almond milk. You can add more or less almond milk depending on how thick you want your porridge. Stir minimally to combine, taste for doneness/add more sweetener if necessary then let cook for another 1-2 minutes.
5. Remove from heat, add in the vanilla extract, stir, add toppings and serve.

Grains

Grains

Coconut Oil and Coconut Sugar with Stevia

Coconut Oil and Coconut Sugar with Stevia

Cocoa and Dark Chocolate

Cocoa and Dark Chocolate

Chocolate Pudding Multi-Grain Oatmeal Pre-Toppings

Chocolate Pudding Multi-Grain Oatmeal Pre-Toppings

Now for the toppings. This is honestly perfectly fine by itself but some toppings really go that extra mile with making it feel like a dessert. I went with coconut flakes and pistachios.

Chocolate Pudding Oatmeal Post-Toppings

Chocolate Pudding Oatmeal Post-Toppings

Toppings

Toppings

But you could also go with fresh berries, dried apricots and almonds, fresh bananas with a peanut butter swirl (or PB2 if you’re conserving calories, see this post.), or anything you think pairs well with chocolate. Perhaps more chocolate.

DSC_0245

Another route you can go if you are not craving a simpler or fresher final product is to omit the chocolate and then add cinnamon and fresh fruit. This option also saves you 58 calories per serving so that your final product will be closer to 300 calories per serving.

Vanilla, Cinnamon & Berry Multi-Grain Oatmeal

Vanilla, Cinnamon & Berry Multi-Grain Oatmeal

VANILLA, CINNAMON & BERRY MULTI-GRAIN OATMEAL

– 2 tablespoons coconut sugar with stevia (96 calories)
– 2 tablespoons chia seeds (136 calories, 1.4 grams protein)
– 1 teaspoon cinnamon
– 1 teaspoon vanilla extract
– fresh or frozen berries

1. Once you have your basic multi-grain oatmeal cooked for 8 minutes, uncover.
4. Add in the coconut sugar, chia seeds, cinnamon and remaining 1/2 cup of almond milk. You can add more or less almond milk depending on how thick you want your porridge. Stir minimally to combine, taste for doneness/add more sweetener if necessary then let cook for another 1-2 minutes.
5. Remove from heat, add in the vanilla extract, stir, add toppings and serve.
6. If you are using fresh berries, slice over top and if you are using frozen microwave/heat until defrosted and juicy then pour it over the top of your oatmeal. Normally I will always choose fresh berries but in this case the ones that were frozen will be soft and bleeding berry juice that mixes into the oatmeal. “Bleeding” is a poor word choice here but you know what I mean. I’m all for it.

Vanilla Cinnamon Multi-Grain Oatmeal Pre-Topping

Vanilla Cinnamon Multi-Grain Oatmeal Pre-Topping

Post-Topping

Post-Topping

Added almonds and pumpkin seeds too btw.

Added almonds and pumpkin seeds too btw.

This version is also completely vegan. The chocolate pudding version is most likely vegan as well but I think that depends on the veganness of your dark chocolate. Mine was just regular Trader Joe’s dark chocolate so I believe it probably did have milk solids albeit a very small amount of them.

DSC

DSC
DSC

TIPS:
– Substitute other grains, I think wheat berries would be soooo good in this because of their chewy texture.
– Depending on how soft or how textured you want this vary the ratio of grains (more oatmeal will make it softer) or cook it for more or less time.
– You could even use different grains to make this gluten-free; amaranth, quinoa, millet, sorghum, rice and some kinds of oats are gluten-free. Just make sure you adjust the cooking times accordingly for the grains you use.
– So many toppings would be good with these. I really want to make the chocolate one again and add PB2 to it for peanut butter flavor then top with sliced bananas and a little swirl of real peanut butter. For the chocolate-free one I think some cinnamon baked almonds and pears with pecans would make it amazing. Or lots of coconut and a few chocolate chips if you only want a hint of chocolate.
– As I mentioned before the chocolate-free one is vegan and the chocolate pudding version is most likely 99.9% vegan depending on how vegan the dark chocolate you use is.

Bouchon Flan Tart with Chocolate Ganache

So naturally after a healthy post I follow up with something on the other end of the scale. My mom got me Thomas Keller’s Bouchon Bakery cookbook and having heard really great things about it I was excited to try something. I started off with the TKO cookies and the Nutter Butter’s but thought a more unique thing to share would be the Flan Tart! I slightly adapted it by omitting the apricots and adding a chocolate ganache to the top of it.

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Look at that thing. I personally love flan, crème brûlée and all sorts of custard based desserts. This filling isn’t exactly flan per se as it does not include condensed milk which is typical of flan but more of a simple custard based simply on whole milk, eggs, vanilla and sugar. It has a pâte brisée crust and you can use Bouchon Bakery’s recipe or one that you are more familiar with, as long as it fits a 9 inch round pan.

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

The recipe’s in Bouchon Bakery are very exact and contain a lot of useful information. If you follow directions closely you will end up with a great product. One of the tips I really liked is to let muffin batter sit for a day as this soaks the flour and produces a more moist final product. Having made countless batches of dry-ish muffins despite vast amounts of oil or buttermilk this might be the clue I’ve been missing all these years! I plan on trying one of the muffin recipes and reporting back here to see how that goes 🙂

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

One important thing to note is that they call for Bird’s Custard Powder for the recipe. Coincidentally had this as I had been to Cost Plus World Market and they had this in their section of international foods a while ago (custard powder is quite popular in the UK). If you don’t have it I looked at the ingredients and it is entirely cornstarch with flavoring and food coloring. So you can most likely sub cornstarch for it and maybe add some extra vanilla. Your final custard might be less yellow but taste should not be too highly affected.

INSTRUCTIONS:

FOR THE PATE BRISEE RECIPE SEE INSIDE THE BOOK HERE

FOR THE FLAN TART RECIPE SEE INSIDE THE BOOK HERE

FOR THE CHOCOLATE GANACHE:

INGREDIENTS:

– 8 oz dark chocolate, chopped
– 1/2 cup whole milk or cream

1. Melt the chocolate and milk together over a double boiler or by microwaving for 30 second increments with whisking in between.
2. Spread over the cooled flan tart.

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

Flan Tart with Chocolate Ganache

TIPS:
– As before, if you do not have Bird’s Custard Powder you can order it online, find it at Cost Plus World Market or substitute for cornstarch and extra vanilla flavoring.
– Incorporating coconut in this, whether by subbing in coconut milk or topping with toasted coconut would be quite good.
– Another option is omitting the chocolate ganache and topping with fresh berries.

Slice

Slice

Easy Apricot & Honey Cobbler

So even though we had an apricot tree in our yard growing up I believe this is the first time I’ve had fresh apricots. As far as that tree goes the birds always got to the apricots first. So it was about time I secured some of these guys to do as I please with them.

Apricot & Honey Cobbler

Apricot & Honey Cobbler

Apricot & Honey Cobbler

Apricot & Honey Cobbler

Apricot & Honey Cobbler

Apricot & Honey Cobbler

Apricots are really good fresh, if you mind the skin like I do it is a bit of a hassle to peel them and sizing up this recipe might be a bit cumbersome. But fear not, there are ways to do it faster by dropping them into boiling water and then ice water so the peels just rub off (see here).

Apricots

Apricots

Apricot is a wonderful little fruit that goes very well with spices (cinnamon, cloves, you name it) and chillier weather food. But since its been so sunny and hot out I decided to forgo any wintry ingredients and go with something that would bring out more fresh and summer-y flavors. Quite simply I thought it was best to thus let the apricots stand out on their own and the only other major flavoring I added was buckwheat honey. Apricot is tart and sweet and this darker honey has deep caramel but at the same time floral notes that play well with the apricot.

Apricot & Honey Cobbler

Apricot & Honey Cobbler

Spoonful of Apricot & Honey Cobbler

Spoonful of Apricot & Honey Cobbler

This recipe is designed to be a) super easy and b) for one person. I imagine you would be hard pressed to prepare a cobbler for one if it wasn’t dreadfully easy and peeling those little guys was really a rate limiting step that discouraged me from attempting to size this up. But perhaps you are a more generous person than I am 🙂

Apricot & Honey Cobbler with Greek Yogurt

Apricot & Honey Cobbler with Greek Yogurt

INGREDIENTS:

6 apricots, peeled and halved
3 tablespoons of buckwheat honey
4 tablespoons of flour
2 tablespoons of cold butter
1 tablespoon brown sugar
1 tablespoon oats

INSTRUCTIONS:

1. Preheat oven to 375.
1. Toss the apricot halves with the honey and 1 tablespoon of flour until coated well with no obvious lumps of flour. Add this to a small ramekin that can go in the oven.
2. In a separate bowl combine the remaining, flour, butter, brown sugar and oats.
3. Rub the mixture with your fingertips until it’s in big crumbles.
4. Add this to the top of your fruit mixture
5. Bake for 15 minutes in a 375 F degree oven.
6. Serve with ice cream, creme anglaise or greek yogurt.

Apricot & Honey Cobbler

Apricot & Honey Cobbler

Apricot & Honey Cobbler with a Dollop of Greek Yogurt

Apricot & Honey Cobbler with a Dollop of Greek Yogurt

Apricot & Honey Cobbler with a Dollop of Greek Yogurt

Apricot & Honey Cobbler with a Dollop of Greek Yogurt

Perhaps the most important thing I could tell you is that this needs to be eaten hot out of the oven. Give it a couple minutes until its not bubbling lava but as soon as its reasonably still hot you must put a scoop of ice cream over it or dig a little hole in the middle of it and pour some creme anglaise or greek yogurt right in the center of it and watch it as it seeps into all the little nooks and crannies. I chose greek yogurt as I was sort of being healthy but mostly and very sadly did not have ice cream in the house. Worry not though, it was still amazing.

Apricot & Honey Cobbler with Greek Yogurt

Apricot & Honey Cobbler with Greek Yogurt

Apricot & Honey Cobbler with Greek Yogurt

Apricot & Honey Cobbler with Greek Yogurt

TIPS:
– Other dark honeys like avocado honey can be used. Really any honey would be great and they would all change the final flavor a little. I think orange blossom honey and sage honey would be lovely lighter honey alternatives to buckwheat.
– Other fruit could be used; namely peaches, nectarines, any berry or whatever your heart desires. Maybe not bananas though I don’t know how a banana cobbler would fare.
– Do not “over rub” the crumble as you can warm the butter too much, you need cold bits of butter in your dough so its flaky and crumbly.

Healthy PB + Chocolate + Banana Smoothie

Since we had a good response to our Healthy Peanut Butter & Jelly Smoothie post we decided to tweak that recipe to make a healthy peanut butter banana chocolate smoothie!

Healthy PB Banana & Chocolate Smoothie

Healthy PB Banana & Chocolate Smoothie

Healthy PB Banana & Chocolate Smoothie

Healthy PB Banana & Chocolate Smoothie

This recipe is the same base as the Healthy Peanut Butter & Jelly Smoothie but with a few tweaks. This definitely has more of a dessert feel with the chocolate and banana always adds a wonderful creaminess to smoothies. This is definitely a thicker smoothie but even so it only has 174 calories, only a smidgen more than the peanut butter & jelly smoothie!

Healthy PB Banana & Chocolate Smoothie

Banana Hanging Out in the Smoothie

And again the secret to making a healthy peanut butter smoothie is PB2. It’s a powdered peanut butter product that tastes like peanut butter but has almost none of the fat. I bought this once to try and though I do not eat it plain on toast it has become a staple in my pantry and I like adding it to smoothies, stir frys and to my cereal every now and then. To read more about PB2 or buy it click here.

Healthy PB Banana & Chocolate Smoothie

Healthy PB Banana & Chocolate Smoothie

INGREDIENTS:

Makes one smoothie.

1/2 cup of greek yogurt
1/2 cup of almond milk
1/2 banana (this can be frozen for extra creaminess!)
3 tbsp of PB2
1 square of dark chocolate
Sweetener (We used Splenda, but you could use stevia or if you don’t mind the extra calories real sugar, agave, honey etc.)

INSTRUCTIONS:
1. Add the all the ingredients except for the dark chocolate to the blender and blend until smooth.
2. Once those are blended add the dark chocolate and blend until you have little chunks of dark chocolate throughout. I like these chunks big enough that you can chew on them, if you blend too long it’ll just be chocolate dust.
3. Pour into a cup and drink up. It’s ready!

Healthy PB Banana & Chocolate Smoothie

Healthy PB Banana & Chocolate Smoothie

Although using half a banana seems impractical remember this smoothie recipe serves one and you can use the other banana half for a smoothie the next day or to add to your cereal. I personally like to only add 1/2 a banana to my morning cereal because 1) you’re saving 50 calories and b) your bananas last longer! I find that that half a banana super thinly sliced is the perfect amount to add to my Kashi Berry Crumble or Fiber One Chocolate cereal. I’m also adding a lot of other things (coconut flakes, chia seeds, raw almonds, etc.) so I don’t need to much of any one topping.

Before

Before

After

After

Anyways. Hope you enjoy the smoothie, I love these guys after work or pre/post-gym. They take 10 seconds to whip up and are quite satisfying without actually being bad for you.

Healthy PB Banana & Chocolate Smoothie

Healthy PB Banana & Chocolate Smoothie

TIPS:
– If you prefer milk chocolate or white chocolate go for it. They have a bit more calories than dark but since its only one square I wouldn’t worry about it too much. I think the white chocolate would be especially delicious in this.
– Other great additions would be coconut, almonds, or hazelnuts. These would add more texture to the smoothie so its less smooth but if you don’t mind that all would be quite tasty.
– This could also be made with regular milk, soy milk, etc. I just love the taste of almond milk and its extremely low calorie
– You can easily make this vegan by substituting soy or any other non-milk based yogurt for the greek yogurt!

Azucar

So I’m pretty when people are thinking desserts in San Diego their first thought is Extraordinary Desserts. Which is completely understandable and pretty fantastic as far as desserts go, however I invite you to consider Azucar in Ocean Beach as well. Although it bills itself as a Cuban style bakery, they go beyond that and have fantastic offerings.

Azucar's Havana Cake

Azucar’s Havana Cake

Azucar

Azucar

Its definitely smaller and more casual than Extraordinary Desserts but I think a perfect afternoon would be perusing the antique stores on Newport Av. and then stopping and getting some coffee and dessert at Azucar. The cakes are mini sized and mini priced (your waistline and wallet will thank you!) but still feel very high-end and complex, with ingredients like passion fruit curd, flambeed pineapple, and champagne infused chocolate.

Azucar's Cake Display

Azucar’s Cake Display

You can also get yummy sandwiches (try the Cuban naturally) as well as amazing coffee. They also do more casual pastries like their flaky pastries with guava or cheese, ham croquettes, cookies, brownies, scones and cupcakes, etc. Personally I prefer their sweet to their savoury. As a disclaimer I will say that in life I also prefer sweet to savoury.

Azucar's Cake Display

Azucar’s Cake Display

As far as their more elaborate little cakes these are an incredibly affordable $6 bucks. One of my favorites is a white cake with passion fruit curd, raspberries, and a marshmallow toasted top. Next on my to try list is one that had rum soaked cake layered with coconut cream and flambeed pineapple. And their birthday cake is also inspired by the Momofuku birthday cake which would please anyone with a super sweet tooth. However, what I actually got this time was a white layer cake with dulce de leche filling and a vanilla frosting with sprinkles. Behold.

Vanilla Cake with Dulce de Leche

Vanilla Cake with Dulce de Leche

Sprinkle Close Up

Sprinkle Close Up

It WAS delicious. A little too sweet with the frosting but I tend to not be a big frosting person anyways. The cake is so moist and flecked with little vanilla beans (play find the specks on the first image of this post!). It pairs incredibly well with dulce de leche because really what doesn’t pair well with dulce de leche.

The other item I tried was their mojito cookie. This was awesome. The cookie is thin but chewy and a light green inside, topped with granulated sugar. It really does taste like a mojito sans the alcohol component. But the fresh mint and lime flavor with the texture from the granulated sugar really makes this cookie. And yes I had a bite on the way home before I was able to take a picture of it. Life happens.

Mojito Cookie

Mojito Cookie

Mojito Cookie

Mojito Cookie

Mojito Cookie - So green!

Mojito Cookie – So green!

I’d like to also point out that the service at Azucar is great. Everyone is really friendly and they don’t mind at all when people like me stand there for 20 minutes and read all the descriptions of every cake 3 times before deciding what I want to take home. Usually when I’m picking desserts there’s 2 that stand out of maybe 10 options but here I think I could’ve been happy with almost any of the cakes. It helps that I like that they use Latin inspired ingredients like tropical fruits and dulce de leche (which I love). Until next time I’m in OB I guess…

Azucar

Azucar

Azucar

4820 Newport Ave, San Diego, CA 92107
(619) 523-2020

http://iloveazucar.com/