This Italian Ricotta Lemon Cake ... like me, you will find yourself craving it. Unbeatable flavor and texture thanks to the ...

The Milan-born baker made a cake every Sunday growing up and his bakes on the show were deliciously simple and often inspired by family tradition. His first book, Giuseppe’s Italian Bakes ...

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 ...

Loaf cakes tend to keep well, if wrapped in paper and stored in an airtight tin. Some even taste better after a few days, like a ginger cake. Loaf cakes also freeze brilliantly, just wrap them ...

The recipe for Judith’s rich chocolate rum cake arrived to me overseas, kindly handwritten out by my father, by post. Judith lived on the farm next door to us and, like my mum, was a splendid cook.

Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no ...

For dinner en famille, simply brush the cake with warm apricot jam, perhaps with a bit of rum stirred in. For something a bit fancier, drizzle on the second glaze just before serving.

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.

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 ...

We ate hyperlocal dishes served out of a trailer in a rural Virginia field, experienced one of America’s most refined ...

Meri Mion, whose cake was stolen during ... while "happy birthday" was sung in Italian and English. Veterans watched as the jump was done in two waves at Ginkel Heath near the Dutch town of ...