Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal. Ingredients For the Cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
This yogurt cake comes out so creamy and smooth. It is just 3 ingredients and is an easy dessert or snack.
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top resembles the Carpathian Mountains.
When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…
This fruit curd is made from fresh strawberries, it's easy to make and so delicious, great on cookies, cakes, scones, and more.
Your guests will be in awe after tasting these nut and honey pastry rolls coming from Greece. Made with Kataifi dough, they are sweet, rich, and beautiful!
These crescent almond cookies are quick and super easy to make. Filled with sweet nutty flavor. Crumbly and crunchy on the outside. No school today for the kids, so we spent the morning at the beach with lots of our friends. With the last effects of Hurricane Marie, even today, the waves were amazingly big and a bit scary. Probably not 15 feet high as the other day, but definitely not safe enough for the kids (or me) to boogie board. Anyways, with this perfect warm and sunny weather, a nice ocean breeze and great company, we all had a blast. I'm now a bit exhausted, ready to relax and cook something delicious. Yes! Baking is a great form of relaxation for me! I had some leftover almond flour from a couple of weeks ago, when I made some delicious, chewy and sticky almond cookies. I really love those cookies, and I was almost tempted to bake the same today. My kids have also been begging for more! But I decided to change recipes and try something new. These cookies are quick and super easy, filled with sweet almond flavor, crumbly and crunchy on the outside. Perfect for a nutritious breakfast with cappuccino or milk. Great for your kids' snack - they will love you even more! And a delicious idea for your afternoon tea. Enjoy! Ingredients: to make about 18 cookies Printable Recipe 2 oz (half stick - 55 gr) of unsalted butter, at room temperature 1/3 cup (60 gr) of sugar 1 egg 1/4 of teaspoon of almond extract 1 pinch of salt 1.5 cups (150 gr) of almond meal/flour 1 cup (120 gr) all-purpose flour 3/4 cup (75 gr) sliced almonds to decorate powder sugar to decorate (optional) Preparation time: 40 minutes Directions: Step 1: In a large bowl, cream the butter with the sugar, salt, almond extract and the egg, until smooth. Step 2: Add the almond meal and all-purpose flour and mix well. Step 3: Preheat the oven to 350 degrees. Roll pieces of dough into the sliced almonds, and shape in crescent shapes, as shown in my picture. Step 4: Place the cookies on a silicone baking mat or parchment paper over baking sheet. Bake the cookies for about 20-25 minutes until slightly golden on top. Let the cookies cool down and decorate with powder sugar if you like. Enjoy! And have a great weekend :-)
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
The traditional lamington is a staple in bakery windows across Australia. This dessert incorporates sponge cake with a cocoa 'icing', covered in a dusting of coconut. It's sure to satisfy any sweet tooth.
One simple batter turns into a 3 layered cake with a top layer of sponge, a middle layer of custard and a fudge-like base. It's like....magic! Adapted from Magic Cake by Jo Cooks.
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
A coconut yogurt farina cake soaked in simple syrup and decorated with nuts
Ciambella is a delicious classic Italian cake that's traditionally eaten for breakfast, and it's incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top helps the rustic pâte à choux resemble the snow-capped Carpathian Mountains in Poland.
Dive into a tri-layered delight with the Vanilla Magic Custard Cake, blending the richness of melted butter, the creamy essence of lukewarm milk, the delicate sweetness of powdered sugar, and the aromatic allure of vanilla extract. It's not just cake; it's magic!
A mouthwatering collection of traditional British bakes you'll want to recreate in the comfort of your own kitchen. Perfect for sharing with loved ones...
Made with melted dark chocolate and ground almonds, this torta caprese is incredibly rich and oh so decadent!
Bakewell pudding or tart is a traditional English baked treat featuring a shortcrust base topped with jam and a frangipane topping - easy and delicious!
Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.
A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
These cardamom shortbread cookies are supremely tender and flavorful. With this recipe, you’ll get a soft, buttery shortbread cookie infused with the rich aroma of ground cardamom.
A syrupy phyllo yogurt citrus cake
A classic recipe for Cheese Soufflé with step-by-step photos. Instructions for large and individual soufflés. Making soufflé is easier than you think!
Condensed milk and retro puddings are a match made in heaven - add this delight to your dessert recipe repertoire.
Whenever a friend or relative was ailing, my mother-in-law would bake this fresh custard recipe and take it along when she visited. Because she took folks this special treat so often, our family began calling it get-well custard! —Ruth Van Dyke, Traverse City, Michigan
Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!
Sweeten up your day with a slice of this Italian soft and moist, delicate and delicious cake filled with Italian crema pasticcera
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
Sweet, yeasted Polish pancakes. Makes 12 to 14 small pancakes. Serves 4.
This gorgeous cardamon bunt cake cake is not exactly diet food. But then, who wants to be good all the time?
A layer of currants squashed between two layers of dough, then baked, Garibaldi biscuits are buttery, fruity and easy to make. Also known as flies graveyard or squashed fly biscuits, these cookies have a crispy exterior and soft centre and are perfect with a cuppa.
Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!
My Bienenstich recipe is an easy version of the traditional "German Bee Sting Cake". Sweet, chewy, nutty top and creamy filling. Yummy!
Panpepato is one of the numerous Italian fruitcakes made in winter. But unlike Panforte di Siena and Pangiallo from Rome Panpepato contains real pepper.
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
A taste of berry cheesecake heaven without the cream cheese or the oven.
Simple and easy to make Lebanese Mahalepi (milk pudding) with orange blossom syrup - bursting with flavor!
