Tag Archives: cake

Lemon squeezy

Recipe#43: lemon ricotta pie


“Where there’s a whisk there’s a way!”



200 gr (1 cups) flour

100 gr (½ cup) sugar

100 gr (½ cup) butter – softened

1 egg


250 gr (1 cup) ricotta cheese

100 gr (½ cup) sugar

2 egg yolks

2 lemons’ zest


On your work surface area, combine flour, sugar, butter (softened) and egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge while you make the cream filling.

For the filling, combine the ricotta cheese and the sugar, add the egg yolks and then the lemon zest.

Spread the dough in the pan, with sides, leaving some dough to cover the top.

Fill the pie with the cream and then cover with the remaining spread out dough.

Bake for around 35′ or until the top turns slightly brown.

Let it cool and sprinkle with powdered sugar and thinly sliced almonds (optional).




Upside down

Recipe#38oat, dark chocolate, and cocoa nibs cake


“Nine out of ten people like chocolate. The tenth person always lies.”


70 gr (5 tbsps) unsalted butter

200 gr dark chocolate

70 gr (1/3 cup) stevia

50 gr (1/3 cup) oat flour

2 eggs

1 tsp vanilla extract

3 tbsps cocoa nibs

3 tbsps oats


Preheat the oven to 180° (350 F) and butter a round 22 cm (9 inches) round baking pan. Sprinkle the oats on the pan.

Melt the dark chocolate and the butter in a bowl placed over a pan of simmering water. Remove from heat and stir in the stevia and the vanilla extract. Beat the eggs in a separate bowl and add to the mixture. Fold in the oat flour and the cocoa nibs.

Pour the batter in the cake pan and bake for 30-35 minutes. Allow to cool completely. Then, remove the cake from the pan and serve upside down.




Recipe#37: double chocolate and mixed berries sponge cake 


“Start with the corners and look for the blue bits.” (Man up)


Sponge cake:

300 gr (1 ½ cups) granulated white sugar

6 eggs

300 gr (2 ½ cups) flour

16 gr (2 tbsp) baking powder

mixed berries juice

White chocolate cream:

200 gr white chocolate

300 gr cream cheese

170 gr Greek yogurt

Dark chocolate cream:

200 gr dark chocolate

1 tbsp butter


250 gr mixed berries (fresh or frozen)

2 tbsp granulated white sugar


Sponge cake: Preheat the oven to 180°C  (350°F) and butter a 22 cm (9 inch) baking pan. In a bowl whisk together the eggs and the sugar. Add the flour and the baking powder. Mix until smooth. Pour the batter in the pan and bake for around 30 minutes.

White chocolate cream: In another bowl, whisk together the cream cheese and the greek yogurt. Melt the white chocolate and add it to the mixture. Mix until creamy.

Dark chocolate cream: Melt the dark chocolate together with the butter and let it rest for 5-10 minutes.

Topping: In a pan, heat the mixed berries with the sugar as to have a sirup.

Cut the sponge cake in three layers. Place the first layer of cake on your serving plate, wet with some mixed berries juice, cover with a layer of white chocolate cream, pour a layer of dark chocolate cream. Then, top with the second layer of cake and repeat the same procedure. Top with the third layer of cake and cover the top with the mixed berries sirup. Refrigerate for 1-2 hours before serving.


A & J


Recipe#31: double chocolate shortbread cake


“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” (William Powell)



250 gr (2 cups) all-purpose flour

100 gr (1 stick) unsalted butter

100 gr (½ cup) granulated white sugar

2 medium eggs


150 gr. dark chocolate


250 ml (1 cup) milk

2 yolks

15 gr (2 tbsp) all-purpose flour

50 gr (¼ cup) granulated white sugar

250 gr white chocolate


Shortbread: Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan. In a bowl combine all the ingredients using your hands. Pour the mixture in the baking pan and gently press it using your fingers. Bake for 15-20 minutes. Remove the shortbread from the oven and let it cool.

Filling: Melt the dark chocolate and spread it on the shortbread. Let it cool.

Cream: Chop the white chocolate. Heat the milk in a pot. Meanwhile, in a bowl whisk together the yolks and the sugar. Add the flour and then the milk. Mix and pour the mixture in a pot. Heat it up while mixing until thick. Add the white chocolate and continue to mix until melted. Remove from the cooker and let it cool. Pour the cream on the shortbread cake.



Pina coconuta

Recipe#27: coconut pineapple cheesecake

Pina Coconuta

“A slice of cake never made anyone fat” (J. Ray)



200 gr butter biscuits

80 gr (1/3 cup) melted butter


250 gr (1 cup) mascarpone

200 ml (¾ cup) light cream

2 eggs

100 gr dry grated coconut

3 tbsp granulated white sugar


canned pineapple


Crust: Crush the cookies. Add the melted butter. Put the mixture in a 22 cm (9 inches) round baking pan and and gently press it using your fingers. Put the crust in the fridge for half an hour.

Cream: In a bowl beat the eggs. Add the mascarpone and mix until creamy. Fold in the light cream, the coconut, and the sugar until smooth.

Put the cream on the crust. Bake at 180° (350 F) for 30 minutes. Let it cool and garnish with the pineapple. Put the cake in the fridge for 4 hours.




Recipe #22: amaretto pie


“I eat cake because it’s somebody’s birthday somewhere”



250gr (2 cups) flour

120gr (½ cup + 1tbsp) butter

50gr (¼ cup) sugar

1 egg yolk

1 lemon zest

1 tsp vanilla


200gr (¾ cup + 2tbsp) ricotta cheese

100gr (1 ¼ cup) crushed amaretti

40gr (¼ cup) dark chocolate, minced

50gr (1/3 cup) raisins

2 egg yolks

50gr (¼ cup) sugar

1 shot glass of disaronno liquor


Pour the flour on your working surface and place the softened butter cut into pieces in the center. Add the sugar, the egg yolk and the lemon zest. Quickly combine all ingredients and briefly knead the dough to form a ball. Wrap the dough in plastic wrap and store in the fridge for 1 hour.

In the meanwhile, make the cream. First of all, make sure you let the raisins soften in a glass of water for 20 minutes. Then crush the amaretti biscuits, pour the disaronno liquor on the crumbs, combine and set aside. Whisk together the ricotta cheese, the egg yolks and the sugar. Add the flavoured amaretti crumbs, the (wringed out) raisins and the minced chocolate. Combine all the ingredients until the cream is smooth and well blended.

Line a 24 cm (9 inch) baking pan with parchment paper. Spread the dough evenly in the pan and up the sides. Pour the cream on top of the dough. You can use the remaining dough to decorate the top of the cake. Bake for 45 minutes at 180° (350 F).

                                                                                                                                                                           Cheers,                                                                                                                                                                         A&J



Recipe #20: chocolate and ricotta pie


 “There is always a reason to bake”



250 gr (2 cups) flour

125 gr (½ cup + 1tbsp) sugar

100 gr (½ cup) butter

1 egg + 1 yolk

a pinch of salt


400 gr (1 ¾ cup) ricotta

150 gr (¾ cup) sugar

2 egg yolks

1 egg white


150 gr (1 ¼ cup) dark chocolate

2 tbsp milk


Combine the butter and sugar until creamy; add the egg and the yolk. Gradually add the flour (with a pinch of salt) and knead  the dough until soft and smooth. Wrap it in plastic wrap and store in the fridge for at least half an hour.

For the cream, beat the egg white with an electric mixer until stiff and set aside. In another bowl, mix together the ricotta cheese, the sugar and the yolks. Add the egg white, slowly combining it with the other ingredients.

Line a 24 cm (9 inch) baking pan with parchment paper. Spread the dough evenly in the pan and up the sides. Pour the cream on top of the dough and bake for an hour at 180° (350 F).

Melt the dark chocolate with the milk and pour on top of the pie once it has cooled down.

Make sure you store the cake in the fridge.

                                                                                                                                                           Cheers,                                                                                                                                                                                   A&J