To prepare the ricotta and blueberry cake, start by melting the white chocolate at no more than 104°F. Crumble the cookies and then mix everything together (1) (2). Line a 9-inch diameter ring ...

Preheat your oven to 180°C and line a 2lb loaf tin with parchment. Beat the oil, eggs, juice and zest with a wooden spoon in a large bowl. Add the sieved flour and sugar and mix until completely ...

Preheat your oven to 180°C and line a 2lb loaf tin. Whisk your eggs with the sugar and oil. Mix the desiccated coconut and flour together. Stir a third of the flour mixture into the eggs ...

Beat the egg whites with a mixer until they hold soft peaks. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. In a large bowl, whisk ricota, buttermilk ...

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Starting off with Cake Week, the contestants showed off their baking prowess by creating a loaf cake for their Signature challenge. Baking the perfect loaf cake may seem like a walk in the park ...

Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Transfer the ...

Food & Wine has ideas such as cinnamon polenta, lemon ricotta, blueberry banana and more. Plus, our own mad genius, Justin Chapple, reveals how you can use a turkey baster as your secret weapon ...

One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with honey, which keeps the ...