The most homely dessert has received dozens of versions around the world – from Greek Portokalopita, through Sicilian Ricotta ...

The base of the cake comes together with ease and minimal ingredients. The ricotta adds richness and moisture and gives the ...

The Pimlico Hotel closed in 1991 but its iconic dessert, the Pimlico Cake, lives on as a Preakness classic and timeless Baltimore favorite.

Supported by By Tanya Bush Photographs by Anthony Cotsifas In 1927, an Ohio-born insurance salesman named Harry Baker, having moved to Los Angeles seeking a change, came up with a revolutionary cake ...

(Despite the presence of jam in many princess cakes today, some argue that it was not part of the original recipe ... cake pops for catering and events. Ziskin uses an olive oil chiffon cake ...

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the Jewish New Year. The tea in the batter and the lemon in the glaze add flavor ...

Hazelnut Chiffon Cake Recipe Posted: April 30, 2025 | Last updated: April 30, 2025 Ingredients: Cake: 1 cup (160g) raw hazelnuts with the skin-on 1¼ cups (140g) cake flour 1 cup (200g) granulated ...

That’s what you get with this recipe from Bon Appétit’s July 1991 issue. And, to me, there is no better cake for spring. If you’re worried about this cake’s difficulty rating, don’t be.