Historically, to celebrate the return of Spring, the modern Easter dessert, the Pastiera has origins dating back to a convent. Apparently a nun wanted to make this cake and have it perfume like the flowers of the orange trees that grew in the gardens of …
This is a favourite of many throughout Italy, although I am sure every country of the world has apple cake recipes that are passed down through the generations that are cherished and loved. I confess that I tried 4 or 5 recipes when I was …
When I catered for ANZAC Day at the Australian Embassy here in Rome, I made over 200 Anzac biscuits, and they disappeared very quickly. A traditional biscuit that is a definite favourite and well known if you grew up in Australia or New Zealand. Anzac …
This cherry and almond tart is a lovely French recipe and is also often known as a ‘Frangipane’ tart. It is super easy and a great tart to make when cherries are in season. You could also make this with frozen or cherries canned in …
This is a great alternative to a traditional baked Lemon Tart. You can keep it 100% oven free by making a cookie crust, which is easily made by mixing crushed sweet biscuits with butter. In the USA you’ll find recipes that use a ‘Graham cracker …
Lemon Tart may be one of my most vintage recipes that I have written in my old recipe book. and a dessert I often pulled out to end a dinner party. Scroll to the end of the recipe to see an alternate filling. I have …
I have always loved custard tarts and if you are Australian you will know what I am referring to when I say I have nostalgic memories and love for the custard tarts you can buy at the local Milk Bar or bakery. There are recipes …
I have posted a couple of different recipes for Hot Cross Buns on my blog in the past, but I’m updating the post again. The other recipe I used had grated apple in it as well, but I don’t think it’s necessary. The buns still …
If you love coffee, and anything flavoured with coffee, you will definitely love this cake. I’ll include two frosting recipes though, an easy coffee icing, and the recipe used for the cake photographed in this blog post – a lush caramel frosting. This recipe would …
Zeppole di San Giuseppe are fried pastries topped with custard and cherries in syrup. The pastry is a choux pastry and although they are usually fried, you can also bake them. The word ‘zeppole’ for me takes my mind straight to something fried and that’s …