Biscotti, or cantucci, originally come from Prato in Tuscany. They are twice-baked and traditionally made with almonds.
Beautiful, show-stopping celebration cakes..
Piedmontese panna cotta is traditionally flavoured with vanilla – here it’s given a British twist.
A rustic Tuscan cake made using small grapes, left over from winemaking during the harvest.
Give this Tuscan tart a delicious twist by adding dark chocolate to the traditional custard filling and delicate sweet pastry.
This sophisticated cake is gently spiced and full of treacly flavours from the dried figs and muscovado sugar.
Assemble when ready to eat – if it’s a hot day, put the cheesecake in the freezer for 20 mins before decorating.
Sieve flour. Add pista powder and baking powder. Keep it aside. Cream butter and sugar till light and fluffy. Add eggs one at a time. Add raspberries and flour to the egg mixture...
The beauty of baking remains intact as the golden rule to bake anything to perfection till date remains – do your math. Your proportions decide how perfectly your cake will rise...
This cake serves 50-80 if you use it for a wedding or a christening, but it can be cut into larger pieces. It is delicious eaten straight away, or poked with a few holes...