A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake also known as Esterhazy Torte!

Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn't crack when you cut into it!

This Portuguese orange cake is moist and fragrant, with the most alluring bright orange flavour.

Check out this recipe for Rosie's Moist Custard Cake! Rosie is a very naughty girl. She loves the word 'Moist', and the word 'Gash'. She is 'THAT' type of person - my bloody favourite type of person! And she makes amazing cakes! This is her delicious recipe for her Moist Cake. In fact, it was

Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!

A deliciously moist 6 ingredient flourless orange almond cake made with whole oranges and almond meal!

Rich chocolate cake layers are frosted with a Raspberry Cream Cheese Frosting, filled with raspberry preserves, and finished with a luscious chocolate ganache drip. This cake is ultra moist and packed with raspberry and chocolate flavor. It's the perfect cake for any celebration!

Isn't it time you settled down with a nice kosher chocolate cake?

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.

Russian Honey Cake is a thin layer cake made with raw honey and a sour cream frosting. This honey cake recipe can be made round or rectangular for a party size! My Ukrainian husband loves this Medovik Cake Recipe and this dessert is covered in the simplest cake decoration (leftover cake crumbs!)

There's something special about the bright, tangy flavor of oranges that just makes you smile, and this super moist orange cake recipe captures that sunny essence perfectly! The cake layers are packed with orange flavor and have the most soft, tender crumb. With a delicious orange cream cheese frosting to top it all off, this citrus packed cake is sure to become a family favorite!

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

The Woks of Life family favorite carrot cake recipe that we make over and over again. We adopted this carrot cake recipe from a neighbor/teacher because it is moist, flavorful and just plain good!

Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "originating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also gluten and lactose-free, for those who are sensitive to such things, but quite delicious in its own right. For a taller moister version, simply use a smaller 6-inch springform pan, cook it a little longer and the results are absolutely scrumptious. Gluten-Free Venetian Carrot Cake Serves 8-10 Recipe courtesy of Nigella Lawson Carrot cake: 3 tbsp pine nuts 2 medium carrots, about 8 oz 3 oz golden sultanas 2 1/4 fl oz rum 5 oz white granulated sugar 4 1/2 fl oz olive oil, plus extra for greasing 1 tsp vanilla extract 3 large eggs 9 oz ground almonds 1/2 tsp ground nutmeg, or to taste 1/2 lemon, finely grated zest and juice Cream Cheese Frosting: 8 oz cream cheese 3 cups icing sugar 1/2 tsp vanilla Preheat the oven to 350°F. Line the base of a 9-inch round springform cake pan* with baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan, then set aside. Grate the carrots in a food processor or with a coarse grater, then wrap in a clean kitchen towel and wrap them, to soak up excess liquid, then set aside. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed, then add the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas with any rum that clings to them, and finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then un-spring and leave it on the rack to cool. To make the frosting, beat the cream cheese in a standing mixer, until smooth, then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place the carrot cake on a serving platter and spread with cream cheese frosting, and serve. * NOTE: I used a 6-inch round springform pan for a taller cake and adjusted the baking time to 70 minutes, then turned off the oven and let the cake rest inside for another 10-15 minutes, so that the centre was cooked through.

Mango tiramisu is a fruity version of the classic Italian dessert. Layers of ladyfingers, mascarpone mixture and mango sauce are finished off with cocoa and some fresh mango slices.

A deliciously simple Apple Slice Recipe that makes the perfect morning or afternoon tea treat.

This rich and decadent Torta Caprese is packed with chocolate flavor, incredibly soft and gluten free!

We've taken two Aussie cult favourites - Caramilk chocolate and lamingtons - and transformed into the ultimate sweet treat.

Nigellas Easy Victoria Sponge Recipe 02/04/2009 · 1 Comment I use this recipe for lots of different cakes! Yes you can do a Victoria sponge but you can also add different icing and add colours and …

You wil need the following: Classic sponge cake: (Makes 1 cake) 4 large eggs 300 ml (250 g) castor sugar 500 ml (2 cups) flour 15 ml (3 T) baking powder 250 ml (1 cup) full cream milk 100 g butter 5 ml (1 t) vanilla essence Custard filling: 6 egg yolks 180 g (¾ cup) castor sugar 70 ml corn flour 500 ml (2 cups) milk 5 ml vanilla essence Method: Preheat oven to 180ºC. Beat eggs and castor sugar together until thick and creamy. Sift the flour and baking powder together and fold into egg and sugar mixture. Heat milk and butter, but do not boil. Add vanilla essence and stir into batter. Spoon into 2 x 20 cm greased cake pans. Bake for 25-30 minutes and remove from oven. Whilst the cake layers are still hot, use a cotton thread and “cut” horizontally in halve. Place on a wire rack to cool. In the meantime, make the custard filling: Beat the egg yolks and castor sugar together until light and foamy. Sift the corn flour and fold into the egg mixture. Heat the milk until just below boiling and add, in a thin stream, to the egg mixture whilst beating constantly. Heat over medium heat until the mixture thickens. Stir constantly. Remove from heat and beat in the vanilla essence. Leave to cool. To assemble the cake: Divide custard into 4 portions and use as filling and topping for each cake layer. Sprinkle with ground caramel, if desired. Hint: The cake should be kept in the fridge if not eaten on the day that it was baked.

I make a lot of cakes—a lot. In any given month, I make at least ten, plus any that are tested and posted on this blog. What can I say? I have friends who like to celebrate and like my cakes. I’m f…

Der krönende Abschluss für ein weihnachtliches Menü.

This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!This recipe yields 1 and 1/2 cups of curd.

This unique dessert features dozens of layers of thinly sliced apples held together by a custard-like cake batter. It's not overly sweet and looks impressive when sliced.

Soft honey layers baked to golden perfection sandwich a slightly tangy sour cream frosting. This cake is sheer heaven in every bite.

This may not be the perfect time to introduce you... ...but I'm going to do it anyway. Please meet the most perfect, ...best-ever, prize-winning... Carrot Cake... THE Best carrot cake ...in the history of world… (or at least in the history of my kitchen...which has quite a little history) Somewhere in the midst of all the January resolutions, ...the exercises, ...and heart-smart, healthful promises... …someone is in need of a very special, ...even better than from a fancy bakery...even... ...rivaling the best dessert shops anywhere... --a from scratch, masterpiece. A cake baked with love --kind of cake… Somewhere, someone must need a birthday cake…. Right?? Did I mention it was a prize-winning cake too?? It is. It won the “big one”… --twice. Is everyone still exercising?? …Good, I’m glad to hear it… ...because this cake might have a few calories… ….but this cake is absolutely worth taking an extra lap around the block… And …Is everyone still eating their veggies?? I hope so… …because as it turns out, this prize-winning carrot cake has both veggies and fruit in it….and some coconut too, which I am about to look up…I think it’s a nut…?? As it turns out… coconut is a fruit… bonus. This cake is the perfect make-ahead dessert because it tastes so much better the next day… It’s good the first day…but, --Oh my, the second day… some kind of magic happens… ...all the flavors come together…the texture is perfect… WoW! For all those who need some sweet relief…, or a birthday cake…or just want to keep it for future reference… The recipe follows: (And if you need to see HOW to make it with my BEST BAKING TIPS and baking pointers…keep reading below the recipe… Prize-Winning Carrot Cake Blue Ribbon Favorites from Karri Perry Ingredients: 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 tiny pinch of ground cloves 1/2 teaspoon salt *** 3 large eggs-room temperature 2 cups granulated sugar 3/4 cup vegetable oil 3/4 cup buttermilk-room temperature 2 teaspoons vanilla extract *** 2 cups of finely grated carrot- Food process once with a grater attachment and then a second time for finely grated carrot. 1 can (8 ounce) crushed pineapple, drained very well 1/2 cup flaked coconut-I use Baker's Sweetened Angel Flaked-in the blue bag. 1 cup chopped toasted walnuts (optional) Toast nuts in a 350 degree oven for 5-7 minutes, cool and chop before adding to the cake. Instructions Line three 9-inch round cake pans with parchment paper and lightly grease/spray. Set aside. Stir together the flour, baking soda, salt, cinnamon, nutmeg and tiny pinch of ground cloves. Set aside. In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined and emulsified (smooth with no oily puddles). Slowly add the flour mixture, stopping to scrape down the bowl. Mix cake batter just until flour mixture is incorporated. Fold in the grated carrot, pineapple, coconut and chopped nuts if using. Pour batter into prepared cake pans. Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean from the center of the cakes. Let cakes rest on wire rack for 10 minutes. Remove cakes from the very warm pans after 10 minutes AND remove and discard the parchment paper. Let cool. Once cakes are at room temperature, spread the frosting between the cake layers, on the sides and top of cake. This is not the final coat, this is only the crumb-coat. Chill cake in the refrigerator for 30-60 minutes, then apply a final coating of the frosting, add nuts to the sides for garnish. Refrigerate cake overnight, up to 24 hours and then serve. ** For cupcakes, this recipe makes 36 cupcakes. Use cupcake liners, fill cups 3/4 full, bake for 17-19 minutes, or until toothpick comes out clean. Cream Cheese Frosting Ingredients (I usually double this for a three-layer cake) 1 stick of softened butter (8 TBS) 1 brick of softened cream cheese (8 ounces) 3 cups of powdered sugar pinch of salt 2 teaspoons of vanilla extract 1/2 cup chopped toasted walnuts (If frosting is too thick, add 1 teaspoon of milk or cream at a time until desired consistency is reached.) THE HOW TO: Pre-heat the oven, 350 degrees. …It’s always a great place to start. Cakes are always baked on the center rack of the oven…so look inside and if you need to adjust your racks. Adjust them before the oven is hot. If you ever had a cake get over-done, or dried out…it might have been because the cake was baking too close to the heat…on a lower rack. Prepare your pans. I like to spray pans, lay parchment in and give it a light spray once more... Use parchment to line the bottom… Why? The cake might not come out of the pan if you try to skip the parchment...this cake has plenty of sticky goodness in it… I took a photo of the pan just after I removed the cake…if the parchment paper was not in there…there is a pretty good chance that the little bit of sticking would have been a whole lot… Good news… they sell pre-cut parchment rounds. If you can’t stand the thought of cutting out parchment rounds…consider picking some up… I do! If cutting rounds out, old school style, simply lay the pan on the parchment paper, trace the pan shape and then cut. If you are new to parchment paper, it is usually found in the aisle at the grocery near the aluminum foil and plastic wraps. Get your ingredients ready… Toast the walnuts. Wondering about toasted vs. raw nuts?? …toasting nuts for any recipe add tons of flavor and makes everything taste better… If you don’t believe me… taste a walnut that is raw, un-toasted and then try one that has been lightly toasted for 7 minutes… the taste is dramatically different and often is the difference in baking competitions. Toast the nuts 5-7 minutes in a 350 oven. Let cool and then chop. Carefully measure flour, spices and baking soda…set aside. Measure sugar in a separate bowl. Set aside. Did you know?? Baking is basically like chemistry…so if you measure correctly…your product will have at least half a chance of turning out amazing…. Adding too much or not enough, often spells disaster when baking… Don’t’ worry... You can do it!! Measure buttermilk and oil. Set aside. No buttermilk in the house?? Don’t worry. I often don’t have buttermilk on hand either. A quick fix: using milk, (whole and 2% work best for this trick)… Add 1 tablespoon of lemon juice OR vinegar… It sours the milk and gives you faux buttermilk in a pinch. What kind of oil should you use?? Great question!! Vegetable or canola oil is a great choice because those oils are flavorless…meaning they don’t impart any unusual flavors that some other oils (like olive oil) might. TIP: Twice grated carrots: Peel carrots. Grate carrots. I like to use this grater attachment on my food processor. Once through, it yields grated carrot, but the pieces are too large for a cake… Add the blade and give the carrots a second chopping, until the carrot pieces are smaller…but not pulverized. Why smaller grated carrot pieces?? The cakes only bake for 30 minutes… there is no way grated carrot can soften up to a nice consistency in just 30 minutes…so by making the grated carrot a little finer, the end result is smaller and softer carrots in the cake. Tip: I like to add the drained pineapple and coconut to the grated carrot and give the food processor a quick pulse and then I only have to combine once. Beat eggs, oil and sugar with the electric mixer. Add the flour mixture, a little at a time. Stopping to scrape down the sides once. Stop mixing once the flour is incorporated. Fold in the carrots, pineapple and coconut. Add nuts if using. Pour into prepared pans. These are my new cake pans from Santa... they are Nordic Ware non-stick 9-inch cake pans. I liked them very much, nice deep sides and they baked evenly. Bake 30 minutes. Remove cakes from the very warm pans after 10 minutes. Remove parchment paper and let cool. Do not let the cakes cool with the parchment paper left on... Frosting the cakes: Add frosting in between each cake layer. Give the cake a crumb coat… lightly frost the whole cake. Then put the cake in the refrigerator for about an hour… go relax… letting the cake firm up in the refrigerator makes the final frosting much easier. After an hour of cooling down the frosting acts like a glue holding the cake together better… which helps the layers to not slide around and you will be able to add the nuts without the cake falling off the plate… Finish the cake with a final frosting and coat the sides with chopped toasted nuts. To add nuts, hold the cake at a slight angle over a rimmed baking sheet that has the chopped nuts waiting. Gently press the nuts onto the sides of the cake. Nuts that do not adhere to the cake will fall back onto the baking sheet. Repeat and rotate the cake until the sides of the cake are coated with chopped nuts. (As you can see..in the above photo...I ran out of cake rounds to rest the cake on for icing...I used an upside down stack of paper plates to get the job done... so classy... I know... just keeping it real. Necessity is the mother of invention! PS... if you were not sure what the "big one" was... it is a two-time Best of Show fair winner. -- That's big! This Post is being shared with: Wow us Wednesday at Savvy Southern Style Stone Gable, The Scoop INSPIRATION MONDAY via I Should Be Mopping the Floor

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.