Posts in tag

italian cake


Paradise cake is one of the most traditional Italian desserts.

Light and airy, this cake is fairly simple to make and is considered a cornerstone of Italian pastry. 

A blender creates an extra smooth pie and mini chocolate chips give it an authentic cannoli touch.

This is a wonderful chocolate cake that is great served plain or with a little whipped cream and fruit and wonderful to dress up for birthday parties with chocolate fudge icing.

Serve this flavorful and moist lemon pound cake with the tangy and light lemon sauce. So tasty and very refreshing!

Zuccotto: [zoo-KOHT-toh] Thought to have been inspired by the cupola of Florence, Italy’s, Duomo (the city’s main cathedral), this dome-shaped dessert begins with a bowl lined with liqueur-moistened cake (usually pound cake or pan di spagna) slices.

    Recipe from: https://www.italianfoodforever.com/2008/05/torta-della-nonna/   This is a traditional Tuscan dessert that can be found in a myriad of variations. I prefer this version which uses ricotta cheese which is more commonly found made by home cooks. Because ricotta cheese does not keep so well, many bakeries sell a version made with eggs and …

Ciambella is one of the most famous Emilia Romagna’s dessert, a delicious, fluffy homemade cake, covered with powdered sugar or sugar grains, born to be soaked in red wine like Lambrusco or Sangiovese. Later this kind of giant baked donut has become the typical breakfast cake, to be dipped in milk or coffee. But it’s …

This cake is not for the impatient or novice. It involves a lot of time and bowls. There’s the separating of eggs, whipping of whites for the cake; the whipping of cream for the filling and frosting. And there’s the assembly and the frosting of the cake. My kitchen is still a wreck. But as …

One of my favorite combinations.  Light, tangy, smooth and simple. Double boom. Truth be told, I made this cake twice.  I first made a version using semolina flour but didn’t quite like the texture of the cake.   So for this version, I swamped out the semolina flour with almond flour.   I like the …

It’s not quite a cheesecake, and not quite a cake, but somewhere in the middle. RECIPE FROM: https://www.this-is-italy.com/italian-blueberry-ricotta-cake-recipe/ INGREDIENTS: Batter: 1 cup All-Purpose Flour 3/4 cup sugar 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk 1/4 cup butter 1 large egg 1/2 teaspoon vanilla zest of a lemon 3/4 cup fresh blueberries …