Just in time for Easter: an orange and vanilla scented ricotta cheesecake with a pistachio crust.
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A shake-up of the classic torta caprese, where white chocolate steps in for dark.
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This chic panettone-cake cross is soft, buttery, and super fragrant, thanks to lots of orange zest, honey, and vanlila bean. It’s dotted with plump raisins and candied orange, and is especially nice if you’re living outside of Italy and have a tough time getting your panettone fix.
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A chic, luxurious, deeply chocolatey cake that also happens to be vegan-friendly. The sprinkle of sea salt over the fudgey glaze renders the cake moreish and addictive - don’t skip it.
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Italy’s chic, no-frills take on the autumnal apple cake —a light, fluffy, lemony, and intensely apple-y torta which demands to be added to your Fall baking line-up.
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A tender, buttery end-of-the-summer cake where blackberries abound, turning jammy and leaving the center soft and pudding-like. I don’t have to tell you twice: a scoop of vanilla ice cream here is quite nearly mandatory.
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In honor of the blog’s 7th birthday, I give you: Pistachio Cheesecake, rich smooth mascarpone filling, buttery pistachios, chocolate cookie crust, and all!
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The recipe for the Carrot Cake that has made me famous among my friends, cozy spices, cream cheese frosting, and all.
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To celebrate the blog’s 6th birthday, a vanilla cheesecake with a cookie crust and strawberry sauce — auguri P&B!
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A rich, buttery, intensely pistachio-y (new word) cake, perfect at breakfast, for snack, or for dessert.
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Infused with cozy Fall spices and roasted apple and then topped with a salted caramel glaze, it’s no wonder that this cake is one of my Favorite Things I’ve Ever Baked.
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A rich, deeply chocolate-y cake with hints of citrus, perfect for snack, breakfast, or dessert.
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A cross between the Italian ciambellone and the American brownie — need I say more?!
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Intensely chocolate-y, super fudgey, held together with a heap of crunchy almonds, a little orange scented, and beautiful with a shower of powdered sugar.
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The blog’s 4th birthday cake — lemon-y and vanilla-y in just the right measures, with an incredible texture and crumb thanks to the combination of olive oil and yogurt, perfect topped off with a thick and swirl-y and barely sweet mascarpone icing, beautiful adorned with a little extra lemon zest and fresh berries.
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The cake is light and fluffy yet deeply chocolate-y, dressed up with one of the best frostings I've ever made, thick and truffle-y and glossy and downright addictive, just barely sweet. I topped the whole thing off with a snowfall of sprinkles, which are optional, but make the finished cake so festive and pretty they might as well be mandatory.
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This cake carries beautifully into this century, deeply chocolate-y but also unexpectedly light for a chocolate cake, the perfect foil for the rich buttery careful-or-you-might-eat-the-whole-batch caramel icing poured over the top, sprinkled with a handful of crunchy pecans, while we're at it. Bonus: if you leave out the frosting, this cake is also vegan -- no butter, no eggs.
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An upside down cake made with fresh sweet plums, at their peak this time of year, tucked in to a honey tinged, butterscotch topping and flipped over on to a tender cinnamon-y cake that takes in all the lovely plum juices.
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One of those simple, everyday cakes that I love so much, with a dense, moist texture, a (not too) sweet vanilla flavor, and lots and lots of sweet juicy blueberries,
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