A forgotten Southern classic, Amalgamation cake is filled with raisins and coconut, iced with homemade frosting and garnished with more coconut and raisins.
We first ate this cake when we were having lunch at our local, Bondi’s Lox Stock and Barrel. After we’d demolished a few pastrami sandwiches, co-owner and chef Neil Gottheiner kindly sent out a piece of this super-delicious coconut cake with a tart passionfruit icing. He then shared the recipe with us and, given its incredible crumb and cakey texture, we could not believe it was flourless — it surprised us all.
Valerie Bertinelli's Sicilian Love Cake
Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one Friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Basque Cake topped with fresh strawberries. Basque Cake is a buttery cake with strawberry jam and pastry cream filling.Yield: 10-inch round cake
A superlative devil's food cake only the Barefoot Contessa could make
This chocolate nemesis cake has all the deep, creamy chocolate flavor of the best chocolate mousse. But it also has structure due to the fact that it's a cake.
An Australian quilter sharing her quilting, sewing, stitching, DIY and handmade journey. Free quilting patterns and tutorials available.
This is my family's version of the famous 6 layer New Orleans cake. I hope you enjoy this very special cake... it's a great celebration cake well worth the extra time and effort.
Ciambella is an Italian ring-shaped cake, prepared here with olive oil and ricotta and marbled with rich cocoa.
A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region straddling the border of France and Spain. In the Basque language, the cake is called "Etxeko biskotxa" or “cake of the house.”Recipe courtesy of Bake from Scratch
If you think, that you will only eat one piece, then you havent tried our Sbriciolata yet
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.
The deep flavor of chocolate mayonnaise cake is enhanced with coffee, which contrasts nicely with the light and fluffy buttercream.
We came across this recipe while doing a story on tailgating at football-crazy Ole Miss, but frankly, it's delicious any day of the year.
The Louise cake by Yotam Ottolenghi and Helen Goh from their cookbook Sweet
There's a reason this dessert is an Aussie classic!
François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is it...
Named “The Best Cake America Has Ever Made” by the Huffington Post for its delicious combination of buttercream and candied toasty almonds all in one bite....
Adapted from "The Complete Book of Home Baking" by Mary Norwak.
A stunning Rhubarb Custard Cake with a thick custard layer baked in the centre of the cake. Delight your family and friends with this beautiful rhubarb cake.
If there’s a family in Italy that doesn’t have a recipe for yogurt pot cake, then I’ve yet to meet them. And I love this plain cake with perhaps disproportionate intensity. There is something so quintessentially Italian about its scent — as it bakes, I think I’m in a kitchen in Italy — and its taste — that combination of lemon and vanilla — and even the old-fashioned charm of its method. This is it: your yogurt pot is your unit of measurement. And even though I saw from the original recipe that I copied down (from some scrawled piece of paper in the kitchen of a house I’d rented one summer), that the specified yogurt pot had a 125ml capacity, I have kept the same number of eggs for my 150ml yogurt pot. I work on the principle that eggs these days are larger than when the cake first came into being. Anyway, it works, and that’s the main thing. And this is the way it works: for 1 cake, you need 1 pot of yogurt, 2 pots of sugar, 1 pot of oil, 1 pot of potato starch or cornflour and 2 pots of flour. In keeping with this style of measuring, you will see that I have even stipulated 2 capfuls of vanilla extract. For US cup measures, use the toggle at the top of the ingredients list.
This traditional Swedish cake is crowned with a crunchy almond and cardamom topping fit for a queen. But the moist cake comes together quickly with one bowl!
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
A fragrant loaf cake with ground almonds and pistachios
You have to bake it to believe it.
Soft as clouds and delicately sweet! This Molotof recipe is, beyond a shadow of a doubt, one of the easiest and simplest baked desserts out there! It is made using only 3 simple ingredients- egg whites, water, and sugar! I bet you can make one right now!
Taho is a sweet comfort food made from soft Tofu, Brown Sugar syrup or Arnibal, and Tapioca pearls or Sago pearls. In most Filipino neighborhoods, it is common to hear a loud shouting in the morning saying “Tahooooo!”.
This delicious coconut cake filling is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
I was fortunate enough to happen upon this recipe for my great-grandmother Iny’s Prune Cake a few years ago.
Remember those apple fritters we used to get at bakeries? The ones with cinnamon apple chunks intertwined with cobblestones of dough and drenched in a vanilla glaze? These delicious gluten free apple fritters are JUST LIKE THOSE!! You seriously won't know the difference.
This amazing grain-free and dairy-free cake combines deep and luscious chocolate layers frosted with a creamy vanilla filling with crunchy cacao nibs.
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
I'm adding ground pistachios to this traditional and beloved Greek dessert because I love the way pistachio pairs with orange and honey. However, you can substitute 1 cup of almond flour for the pistachio and flour mixture if that is what you have on hand. This cake really lets the honey flavor shine and is perfect no matter the time of year.
A very light and fluffy cake that melts in your mouth.
A moist chocolate cake topped with a mocha-flavored ganache that has been whipped to soft peaks.
LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won’t ever sell you the recipe, though — so Food Network Kitchens created one that’s just as rich as the real deal.
This, an adaption of Claudia Roden's magnificent orange and almond cake, is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to. And it's such an accommodating kind of cake, too: it keeps well, indeed it gets better after a few days; and it is perfect either as a pudding with creme fraiche, or as a sustaining slice with a mug of tea at any time of the day. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
