As the name suggests, the dish replicates the look of a honeycomb as cannelloni pasta is used in a rather unconventional way.
This is a delightfully simple, luxurious, yet slightly trashy meal that is sure to wow everyone. It gives you classic carbonara flavours, but with a crisp exterior to contrast with that creamy interior. Total comfort heaven.
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
We were pleasantly surprised when the 3-layer magic cake turned out to be incredibly easy (just 7 ingredients!)—and downright delicious. Here's exactly how to bake a magic cake.
Perfect alongside your morning cuppa, this condensed milk coffee loaf cake is easy to whip up and a little bit decadent with the addition of thick caramel icing.
The Best Caramel Cake - a moist homemade vanilla cake, filled with layers of homemade caramel sauce, covered in a caramel buttercream frosting and drizzled with more caramel sauce.
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.
Soft and fluffy vegan vanilla cake !
Living in the capital can be as exhilarating as it is exhausting and so to have somewhere to bolt, to simply be without those demanding distractions, is blissful. Add a few special ingredients, like the wealth of Kentish produce, its lush green, and some good friends, and you'll find a recipe for a beautiful afternoon. Do you have somewhere to forget your worries? I'm a positive believer in the power that food has to heal wounds, in its careful preparation, and the ceremony of sharing the fruits of your labour. For the ultimate comfort food, Nigella Lawson is always my woman - rich, buttery, decadent dishes that make you feel giddy, sick almost, with pleasure. Her coffee and walnut cake being no exception. I urge you to make it! for the sponge 50 grams walnut pieces 225 grams caster sugar 225 grams soft unsalted butter (plus some for greasing) 200 grams plain flour 4 teaspoons instant espresso powder 2 ½ teaspoons baking powder ½ teaspoon bicarbonate of soda 4 large eggs 1 - 2 tablespoons milk for the buttercream frosting 350 grams icing sugar 175 grams soft unsalted butter 2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water) approx. 10 walnut halves (to decorate) Method Preheat the oven to 180°C/gas mark 4/350°F. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.) Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment. When the sponges are cool, you can make the buttercream. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon. Then beat in the hot coffee liquid. Place 1 sponge upside down on your cake stand or serving plate. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart. And, finally, my own touch: a good glug of Wild Cherry Liqueur on ice to serve. I've no promises that you won't need to flop onto the sofa for a long while thereafter.
Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce, also known as Chao Nian Gao. Inspired by Din Tai Fung Shanghai rice cakes!
Extra moist and delicious Greek chocolate cream cake! Pasta Sokolatina Slice Watch the Video: Pasta Sokolatina is a moist Greek chocolate cream cake sold in dessert shops all over Greece and American Greek pastry shops.
I’ve been using Charmaine Solomon Sri Lankan Christmas cake recipe for at least 25 years.
Basbousa is one of the most popular Middle Eastern cakes. It is made of coarse semolina flour and sweetened by simple syrup. It comes together effortlesly and is always a crowd-pleaser.
Recipe video above. This cake is rich, very chocolatey and super moist! It's based on a brownie / mud cake recipe - but with a bit of extra rise so it's not as dense and gooey. This recipe is easy and it's virtually foolproof - it is VERY forgiving! It's not very tall because it's so rich and it's a single layer cake.
This banana Nutella cake is a delicious and easy dessert! Featuring super easy banana cake layers and super creamy Nutella buttercream, you'll make this cake again and again!
Dive into the world of nutty delights with our Pistachio Cake! Infused with ground pistachios and a hint of almond extract, it's a heavenly, fluffy treat you can't resist.
This irresistible Snickers Cake is made of layers of softest chocolate cake, caramel buttercream, peanut butter buttercream, salted caramel and generous amount of crushed peanuts!!! Step by step photos and video are included for your success!
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
A celebration cake with fluffy layers, tasty butter cream frosting and lots of sprinkles
By: Francesca Montillo, ISDA Food & Travel Writer Growing up in southern Italy, I was pretty fortunate that I had a stay-at-home mom who was quite the cook and baker. It wasn’t until years later, after our move to the U.S., where mom joined the “working world,” and lost the time to bake all of … Continued
simple pistachio cake topped with whipped honey mascarpone and strawberries yield: 1 (10") cake
Classic Yellow Cake with Chocolate Buttercream.Tender yellow cake layers with delicious chocolate buttercream.
Seriously easy and loaded with richness, this Spaghetti Carbonara is going to be a favorite weeknight dinner!
Everything you can want from delicious pasta and noodles. We have recipes for chile oil garlic noodles, browned butter fettuccine alfredo and so much more!
This Nutella Chocolate Cake is a delicious combination of an incredibly moist chocolate cake and a sweet, delicious Nutella icing, all covered in chocolate ganache. Delish!
Magnolia Cookie Cake - Oatmeal chocolate chip cake layers with peanut butter frosting. Magnolia Cookie Happy Monday, friends! The weekend may be over, but the fun is just beginning. It's the start of my birthday week and the day that I'm finally sharing my new cake, inspired by the Magnolia Cookie. Remember that cookie recipe
This Nutella Cake is an incredible combination of deliciously moist chocolate cake and luscious Nutella buttercream. It's a decadent dessert that you must try!
This Nutella Chocolate Cake is a delicious combination of an incredibly moist chocolate cake and a sweet, delicious Nutella icing, all covered in chocolate ganache. Delish!
Rich caramel cake covered in a thick layer of silky smooth, not-too-sweet salted caramel Italian meringue buttercream. {Note} For a gluten free
