A staple during Naples' Carnival festivities, migliaccio is the region's rustic semolina and lemon cake which is made rich and moist with the ricotta.

Considering the passionfruit originated in Brazil, it is little wonder that it features in so many of the nation’s desserts. This simple sponge cake is not only laced with passionfruit, it is then drizzled in a rich passionfruit syrup for a double dose of tangy sweetness. Some versions of this cake also include a passionfruit mousse sandwiched between layers of the sponge. It is best served the day it is made.

I’ve eaten Bienenstich for years, not realising it’s really just brioche baked in a round cake tin with a caramel nut topping and custard in the middle!

I like these served simply with a dust of icing sugar but they’re also perfect topped with a dollop of mascarpone and a cascade of fresh berries. I cook these sweet pizzelle using my great Aunt Italina’s hand-made waffle iron but if you don’t have one, you can easily use an electric waffle maker instead.

You can practically taste the Italian grandmotherly love in these gluten-free almond biscuits. Be sure to share them with the passion any good nonna would.

A creamy, decadent semolina custard pie, this is a popular Greek dessert flavoured with cinnamon and vanilla.

A staple during Naples' Carnival festivities, migliaccio is the region's rustic semolina and lemon cake which is made rich and moist with the ricotta.

This is the French equivalent of a sponge or pound cake, made using the humble yoghurt pot as the instrument of measurement. At its most simple, it can be as easy as one, two, three – one pot of yoghurt, two pots of sugar, three pots of flour, then add eggs and oil. Et voilà! The perfect French family cake.

Country Women’s Association cake champion Merle Parrish shares her very own slice recipe, using coconut, brown sugar and a hint of vanilla.

These Portuguese donuts are irresistible! The crème pâtissière is made with a generous amount of egg yolks resulting in a rich and luscious filling.

Gluten-free cakes are sometimes hard to come by. Moist and flavoursome, these lamingtons won’t disappoint. Those with gluten or wheat intolerances and sensitivities won’t ever have to compromise if wanting to enjoy this Australian classic.

Light citrus cheesecakes are a common sight across Italy, where they are made with ricotta in place of cream cheese. The case also differs, made with sweet pastry instead of biscuit crumbs.

Semolina is a wheat product often used in Cypriot cooking. Here it is used to make a beautiful cake with lemon syrup called kalo prama, which translates to mean "good thing". We think it's better than good, and nobody will believe just how easy this recipe is.

This halva isn’t sexy or pretty but it is delicious and a favourite.

Jednoduchý koláč s velkými kusy šťavnatých jablek je ideální víkendový moučník. Skvěle se hodí na snídani i k odpolední kávičce. Výrazná chuť a vůně vanilky dodá koláči ten správný šmrnc.

The beauty of a tray bake is that it’s easily transported in the tin you bake it in and cut into portions to share out.

Amatriciana is a pasta sauce is made with guanciale and pecorino cheese, with white wine and tomato added, originating from the town of Amatrice. Bucatini Amatriciana has been recognised as one of Italy's national treasures.

This simple yoghurt cake is popularly served as a breakfast or dessert.

From baking a batch of scones to test your oven temperature to the best way to soften butter quickly, Lyndey Milan has great advice to share.

This crumbly, delicate pastry is the foundation for most of the sweet tarts in this chapter. It can be a little hard to handle, so if you are new to making pastry, I suggest you add the egg yolk.

Rezept zum Backen: Schoko Streuselquarkkuchen mit Mandarinen. Leckerer, Schneller und einfacher Herbstkuchen mit Schokostreuseln.

Even self-confessed biscuit haters have come around to these addictive, almond-based nuggets of joy.

Creamy gâteau composed of a crumbly base of blended crackers, a vanilla and fromage blanc cream and a silky vanilla panna cotta. For a citrusy variation you can replace the vanilla with the zest of one lime.

Light citrus cheesecakes are a common sight across Italy, where they are made with ricotta in place of cream cheese. The case also differs, made with sweet pastry instead of biscuit crumbs.

This is the French equivalent of a sponge or pound cake, made using the humble yoghurt pot as the instrument of measurement. At its most simple, it can be as easy as one, two, three – one pot of yoghurt, two pots of sugar, three pots of flour, then add eggs and oil. Et voilà! The perfect French family cake.

At work, my mother was affectionately known as the Cassava Queen. She made cassava cake countless times over the years for colleagues who repeatedly requested the exotic dessert for office gatherings. Also known as cassava bibingka, this Filipino classic is characterised by a springy, elastic texture. It is also very easy to make. Stock up on pre-grated frozen cassava from Asian grocery stores, then thaw when you are ready to begin the recipe.

Pancakes with sugar and lemon will never quite cut it again after you’ve tried these fluffy fennel-infused yoghurt pancakes, soaked in a fragrant saffron-and-cardamom syrup, and topped with pistachios. Popular in the Bengali regions of Bangladesh and India, malpua vary from place to place, but are generally served as a dessert or snack during festivals.

Bougatsa is, arguably, one of Greece’s greatest gifts to the culinary world. Layers of buttered filo encase a sweet semolina custard which is baked into a golden flaky pie. Dusted with icing sugar and cinnamon, it’s the perfect accompaniment to, well, just about anything.

The bitterness of the dark chocolate used for this cake is offset with the sweet bursts of fresh berries scattered on top.

This sponge will have you wanting an excuse to make afternoon tea every day. There are two main tricks when making a sponge: don’t over-whisk the mixture once you have added the flour – only whisk it until the mixture is just combined. Also, sponges don’t take long to bake and, if overcooked, will easily become dry, so keep a close eye on them when baking.

These almond-based orange-spiked brownies are so good, simple to make and even gluten free to boot.

The mascarpone gives the cake a creamy density and moistness and a beautiful zest when mixed with the lemon.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

A rose by any other name, right? Chocolate 'soil' just means chocolate crumble, but this nickname comes from its use as the 'ground' for many desserts. Sprinkle on a plate and top it with anything from panna cotta to a scoop of your favourite ice cream.

With a biscuity orange-almond pastry shell and smooth, silky custard filling, this is the perfect custard tart.

"I’m sure there isn’t a single person on the planet who doesn’t love breaking through the lightest of cake crusts into a warm, gooey pot of chocolate. This is my faithful emergency recipe, for the times when I have dinner guests and not enough time to make dessert. It’s easily and quickly executed, even with spectators watching intently!" Poh Ling Yeow, Poh & Co.

Strange as it may sound, the eggplant works brilliantly with the dark, flavonoid-rich chocolate. Truly yummy.

Gâteau aux oranges et aux amandes Recette WW. Voici une recette WW de Gâteau aux oranges et aux amandes, facile à préparer chez vous. Cette recette représente 5SP/Portion. Ingrédients ( 6 Portions ) 4 Oranges100 g de Semoule à couscous4 Blancs d'œufs80 g de Sucre1 pot d'entremets au soja nature1 c.à.c d'arôme amande amère Préparation Préchauffer votre four à 180°C. Laver les oranges. Râper le zeste de 2 oranges puis presser toutes les oranges. Récupérer 200 ml de jus et le faire chauffer à feu modéré dans une petite casserole, puis le verser sur la semoule. Mélanger les blancs d’œufs avec le sucre jusqu'à ce qu'ils moussent puis ajouter l'entremets au soja, le zeste râpé, la semoule à l'orange et l'extrait d'amande amère. erser dans un moule antiadhésif d'environ 18 cm de diamètre. Faire cuire pendant environ 20 minutes.

Here’s how to nail the ultimate pav - no cracking, no weeping.

Rich and moist don't have to mean heavy and unhealthy, and the olive oil and yoghurt power team achieve this perfectly to produce this berry loaf cake.

This quick and easy to make bread is gluten and sugar free, it’s yummy to eat plain or toasted with a little butter and honey. After it’s cooled, slice and freeze the slices separately.

Bananas with cream (Plátanos con crema) is a beloved dessert in Mexico. This recipe replicate the flavours but in the form of a cheesecake, topped with a canela (cinnamon) crunch.

As well as utilising over-ripe bananas, this recipe is great for when you crave a sweet treat, but don't want to slave in the kitchen for it. Just 15 mins prep and let it bake - easy!

Chickpea flour, also known as besan flour, is a staple ingredient in Indian cooking. It is found in everything from batter, to sweets and even in many homemade beauty products. This chickpea fudge showcases the earthy flavour of besan flour mixed with ghee and condensed milk.

Feta is synonymous with Greece. Although found on Greek tables year round, the sharp tang of this brined curd cheese shines in the hot Mediterranean summer, paired with watermelon and olives, tossed in refreshing salads, or eaten by itself with olive oil and dried oregano. Alevropita, a specialty of Epirus in northwestern Greece, is similarly beautiful in its simplicity. Essentially a doughy flatbread topped with feta and flavoured with oregano, it requires minimal ingredients and is easy to prepare, making it perfect for a picnic in the warmer weather.

There’s no need to knead, just make a sticky dough and let time do all the work.

So, what exactly is dacquoise? Well, some people say it’s French for 'takes all day to make' and it’s true, there’s a bit of work in getting dacquoise right. But what you end up with is truly delicious. Basically, dacquoise is a meringue with a spongy texture – it’s crisp and meringue-like on the outside, and soft and moist on the inside. The main ingredients are nuts and egg whites. Dacquoise can be used as a layer of a cake, or two layers can be sandwiched together with a filling. For the salty sticky wheelie, we’re going to make hazelnut dacquoise. Print out the recipe and listen to the audio as he talks you step-by-step through the process.

Bring the world to your kitchen with SBS Food. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, video tutorials and blogs.

Considering the passionfruit originated in Brazil, it is little wonder that it features in so many of the nation’s desserts. This simple sponge cake is not only laced with passionfruit, it is then drizzled in a rich passionfruit syrup for a double dose of tangy sweetness. Some versions of this cake also include a passionfruit mousse sandwiched between layers of the sponge. It is best served the day it is made.