This is a perfect all-seasons cake and will definitely make your favourites list. It's a perfect combination of textures and flavours and due to orange blossom water, it smells delicious. The cake is super moist due to almonds in the batter, ricotta is a great contrast to the sweetness of the cake and the toasted almonds bring some crunchiness into the situation. The cake looks stunning served on our platters or board (depending on the size you're making).

The author of the recipe is our much loved Donna Hay.

For the cake, you'll need:

8 eggs at room temperature (super important)

1 1/2 cups caster sugar

3 tsp orange blossom water

2 cups self rising flour (or regular flour with 1 bag of baking powder), sifted

2 cups almond meal, sifted

2 tbsp finely grated orange rind

200g unsalted butter, melted

fresh flowers and fruit to decorate

for the icing

100g unsalted butter - room temperature

250g cream cheese

250g ricotta

1 teaspoon vanilla extract

1 1/4 cups icing sugar, sifted

for the almond crisp

1 cup flaked almonds

1/2 cup icing sugar

2 tablespoons water

First things first line your baking tins. You'll need 2 x 20cm round cake tins with 2 layers of non-stick baking paper and oven heated to 160ºC. This recipe will make a 4 layer 20 cm round cake. But we made 2 smaller 3 layers cake from half of ingredients and a glass served version from the other half, so feel free to adapt the measurements as needed.

Let's make this super fluffy cake batter.

- Place the eggs, sugar and orange blossom in a big bowl of an electric mixer and whisk like crazy for 16–18 minutes or until pale, thick and tripled in volume.

- Transfer the mixture to a large bowl and fold through the flour until just combined. Add the almond meal, orange rind and butter and fold through until combined.

- Divide the mixture evenly between the prepared tins and bake for 45–50 minutes or until springy to touch. Turn out onto wire racks to cool completely.

While the cake is baking you can prepare the crisp and the icing.

- To make the almond crisp, place the almonds, sugar and water in a bowl and toss to combine. Spread the almond mixture in a thin, even layer on a large, lightly greased baking tray lined with non-stick baking paper.

- After the cake is done, increase the oven temperature to 180ºC and bake the almond crisp for for 12–14 minutes or until golden.

- Allow to cool completely on the tray and break into pieces.

It's time for this delicious icing, that you'd eat with a spoon.

- Place the butter, cream cheese, ricotta and vanilla in the bowl of an electric mixer and beat for 6–8 minutes.

- Scrape down the sides of the bowl, add the sugar, and beat for a further 8–10 minutes or until smooth and creamy (see tips).

This cake is awesome because you can make it 1 day in advance. It's actually much easier to assemble the cake when all the components are cooled and rested. Just wrap the cakes in plastic wrap, place the icing in an airtight container in the fridge and the almond crisp in an airtight container at room temperature. To assemble trim the top of each cake and halve horizontally. Place the bottom layer on a serving plate. Use a palette knife to spread 1 cup of the icing onto the cake and sprinkle with ⅓ cup of the almond crisp. Top with another layer of cake and repeat with the icing, almond crisp and remaining cake layers, finishing with a sprinkling of almond crisp. Decorate with flowers and/or fresh fruit and serve on our cutting boards or platters.

As you probably noticed, we’re quite fond of breakfast. Today we’re sharing a healthier alternative for dipping into soft-boiled eggs. We found the recipe for it here. It’s super easy to prepare - just cut your courgette into finger sized pieces, dip them into one lightly whisked egg and roll over grated parmesan. Sprinkle with salt and pepper and place on tray lined with baking paper. Put into the oven for 15 min at 200 degrees Celsius, turn the fries over using our spatula and cook for a further 12 minutes on 170 degrees Celsius. Serve them on plates sprinkled with fresh parsley.

During the second part of baking, cook the eggs. Place them into a dish filled with cold water, until the water just covers them. Heat on high until the water comes to rolling boil, then turn off the heat and leave for 3 minutes. Serve the eggs in our platters.

A perfect combination!

As you may know, Ribrand's set of kitchen utensils has won a Red dot product design award 2016. For this reason we decided to travel to the Red dot awards ceremony in Essen, Germany. Essen is about a thousand kilometers away from Slovenia, the home of Ribrand.

The next day we continued our trip to the city of Köln. It was only a short stop but we managed to see the spectacular gothic Köln cathedral and the train station which is only a few steps away.

When we arrived to Essen we decided to go to the site of the Red dot party just to see where it's located. We were blown away - the whole area used to be a coal factory and all of the buildings are now restored and kept in their original stage. One of the buildings is the Ruhr museum which is like a national museum, the other one is the Red dot museum and not far from it there is a rather new building by Sanaa architects - school of management and design.

Then came Monday - the day of the ceremony. In the morning we went to visit the Ruhr museum. The exhibition blew us away - well not as much the exhibition itself but the way it was conducted into space. The subtle graphics and dark furniture made with respect for the old factory make the exhibited objects stand out. Who ever thought that rocks can be this interesting?

It was time to go to the Red dot gala at the Aalto Theatre. The main purpose of the gala event is to give out Best of the best and Best design team awards. Besides the awards, the highlight of the evening was a short yet brilliant ballet performance.

The night continued at the Red Dot museum where the after party called the Designer’s night lasted all night long with plenty of good food and drinks ;)

If you will be visiting Essen in the near future, be sure to visit the Red Dot museum, where Ribrand’s set of utensils will be exhibited for a year.