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

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 ...

It looks like a beautiful golden patchwork made out of cake. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease – the eggs and sugar until very frothy ...

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 ...

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 ...

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 ...

If you're looking for an easy way to amplify a basic cake flavor, Italian cream cake may just be the recipe to try. The ...

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.

And the latest example of such is De Laurentiis’ chocolate-hazelnut take on semifreddo, which is basically the Italian version of ice cream cake; and oh my god does it look incredible.

helping to introduce it to fusty Italian palates — but increasingly has zeroed in on that singular passion for, and expertise in, rum. He opened it and I was like a cat in front of a mouse.