italian cake recipe

This ricotta-filled cake is topped off with coffee, caramel and hazelnut flavours, making it the ultimate decadent dessert.

Hazelnut cake with whipped ricotta and coffee caramel recipe

caster sugar

unsalted butter, room temperature, chopped

sour cream, room temperature

vanilla bean paste

(250 grams) hazelnut meal

(300 grams) plain flour

tsp baking powder

fresh ricotta

(250 milliliters) pure (thin) cream

(60 grams) pure icing sugar, sifted

(35 grams) hazelnuts,

(165 milliliters) espresso coffee

Honey and rosemary add a delicate floral flavour to this ridiculously easy Italian drizzle cake. Plus, the addition of orange juice and Greek yogurt keeps it wonderfully moist. Or you could try a similar recipe, our lemon polenta cake is one of our top cake recipes.

Honey, rosemary and yogurt polenta cake

For the cake

olive oil

runny honey

eggs

tbsp orange juice

greek yogurt

self-raising flour

polenta

For the drizzle

orange juice

tbsp runny honey

rosemary

You’ll also need

20cm cake tin, lined

Heat the oven to 180°C/160°C fan/gas 4. Put the olive oil, honey, eggs, orange juice, greek yogurt, self-raising flour and polenta in a large bowl and whisk until combined. Pour into a greased and base-lined cake tin. Bake for 35 minutes or until a skewer pushed into the middle comes out clean. (Cover the top with foil if it starts to brown too quickly.) Take the cake out of the oven and leave to cool.

Heat the orange juice with honey and fresh rosemary in a small pan until just warm. After the cake has cooled for 10 minutes, poke holes all over the top with a skewer, then pour the syrup over. Cool in the tin, then remove and serve.

This Classic Italian Bundt Cake or better known as a Ciambellone is a soft and delicious cake that is perfect with a cappuccino, coffee or tea!

Classic Italian Bundt Cake/Ciambellone

flour (pastry / cake flour)

salt

baking powder

sugar

eggs (room temperature)

vanilla

milk

Pre-heat oven to 350F (180C). Grease and flour a 10 inch (25cm) bundt pan.

In a large bowl whisk together the flour, baking powder and salt. Set aside.

In the mixing bowl beat (speed #3) together the sugar, eggs, egg yolk and vanilla until light and fluffy, about 3-4 minutes. Drizzle in the oil while continuing to beat (speed #2), add the flour and milk and beat on speed #1 when almost combined raise the speed to #3 and beat approximately 2 minutes until smooth.

Transfer the batter to the prepared ban and bake for approximately 40-45 minutes. Test with a toothpick for doneness. Let cool in the bundt pan before removing from the pan. Dust with powdered sugar before serving if desired. Enjoy!

I made this over the weekend. Very pretty, but as mentioned, really dry.  Fortunately, I had coffee ice cream served with it, and added a glaze.

The cake was great but I made the following changes:  used Canola Oil, used Almond Silk Milk, &amp; I added Blueberries.  Next time I make it will try with cream cheese frosting.

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