Moist, Xmas’y spicy, with a tender velvety texture. I am generally not a big fan of pears in desserts, but this one is somewhat an exception. If fresh pears are not available, canned will do just fine. To my taste this cake is better without the frosting, but the first time I try something new I generally make it “by the book”. See if you join “with” or “without” fanclub. Enjoy! Continue reading
Monthly Archives: December 2015
Prune and Ricotta Cake
There’s something truly Italian about this cake, probably the combination of marsala, ricotta and grated chocolate. Initially I was somewhat sceptical about prunes, but the end result is perfect in every possible sense. Enjoy! Continue reading