Lemon paste is the key ingredient in making this rich lemony flavored semolina cake.  I have included the link on preparing the recipe from a previous blog post.  It freezes well and is great to have on hand when making lemon flavored desserts.  Don’t have lemon paste on hand, or you would rather have an […]

This is a different twist of the classic Sicilian cassata cake.  Cassata is a ricotta filled sponge cake that is typically wrapped in marzipan and has an icing glaze.  I usually skip the marzipan because it’s way too sweet for my liking.  This festive buche de Noel (aka Swiss roll) cassata is frosted with a […]

Cassata is an elaborate Sicilian confection made of sponge cake (pan di spagna), ricotta, marzipan, and candied fruit.  Arguably, one of the most famous desserts of Sicily, second to cannoli.  The same filling used for making cannoli is used for making cassata, which is why some people refer to it as cannoli cake.  Traditionally eaten […]

Years ago, more like ages ago, I came across a recipe for Italian ricotta cake. It was either in the New York Daily News or the New York Times – I can’t remember which.  Unfortunately, the original newspaper cutout has since disintegrated into the oblivion of other clipped recipes that have ended up who knows […]