This Italian Ricotta Lemon Cake is ... and golden raisins soaked in rum. This is a step not to be skipped, as it gives this ...

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 ...

Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings ... Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.

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 ...

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 ...

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.

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.

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 ...

It may look like a heavy cake in the photo, but I can assure you it is the opposite. It's an alternative (or an addition) to ...

The Diplomat is a rum-infused sponge cake layered with flaky puff pastry and Italian buttercream. For many Vancouverites, this cake has been the guest of honour at every birthday party since the ...

Meri Mion, whose cake was stolen during the final days of World War Two The US Army has given a birthday cake to an Italian woman - to replace one that American soldiers stole from her as it ...