This Italian Ricotta Lemon Cake is an excellent Italian dessert to prepare for your friends and family. You do not need a special occasion or holiday, either.
Giuseppe Dell’Anno proved just how much Italian baking has ... from which it originates. The recipe is naturally gluten-free: in fact, the story goes that this cake is the result of a mistake ...
A low fat chocolate cake with tofu, maple syrup and coffee. Slathered with a generous coat of chocolate rum frosting. Blend tofu, coffee, maple syrup, rum, vanilla extract till a smooth paste is ...
This cake can be made ahead to the end of step 7. It will keep in the fridge for 2 days. Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer ...
Allow the cake to cool in the tin. Invert, remove from the tin. Invert again and cool on a wire rack. Preheat the oven to 180°C. Soak the raisins in the rum for 30 minutes. Drain and save the rum.
This dessert is a heavenly combination in which juicy plums are served in a light cake batter. I like to serve it with some extra rum-soaked raisins and a creamy vanilla ice cream, although it is ...
Beat egg yolks and sugar together until pale and well incorporated. Slowly add oil, then yogurt and vanilla extract. Sift in flour with baking soda and salt. Whip egg whites to soft peak and fold ...
This moist, apple-and-raisin-studded loaf is scented with rum and glazed twice. Try Fuji, Honeycrisp or Golden Delicious apples for this recipe ... simply brush the cake with warm apricot jam ...
from classic rum punch to the Mai Tai and Singapore Sling. It is also used in desserts, including cakes, ice creams and sauces. Don’t substitute dark, white and golden rums in recipes ...