The marbled ciambellone is very easy to make: just a few bowls, a little elbow grease, and you’ll wake up much happier for the next few days because you’ll have a delicious cake to enjoy with your tea, milk, or water! By the way, did you know that drinking a glass of water in the morning is really good for you? Anyway, without wasting any more time, put on your aprons and preheat your ovens—let’s get started!

Chocolate cake is a treat that every child goes crazy for, but adults love it too. Today I’m sharing a version I’ve adapted to suit adults’ tastes, but it can easily be adjusted for children by omitting the rum; the rest of the recipe remains the same. I find that rum gives this cake a unique and distinctive aftertaste, and it pairs perfectly with dark chocolate. I use the bottle cap as my measuring unit for rum. The amount can vary depending on your taste; I use one cap for every egg yolk I put in the cake, so in this case, that’s 4 caps. All you have to do is try it and let me know what you think by commenting here or on social media!

Today I wanted an apricot tart that was a little different from the usual—softer and more crumbly…so I asked Anita for the recipe for her apricot tart, which I remembered being really good! In just a few simple steps, you’ll have a cake that the whole family will love. This recipe for apricot tart is amazing, and success is guaranteed!

Raspberry Cheesecake Summer has finally arrived; it’s really hot out, and I really don’t feel like turning on the oven, but I still want to enjoy a nice dessert, so I’ve decided to share a recipe for a** cold raspberry cheesecake** with you. Actually, the idea came from my niece, who just finished her 8th-grade exams and wanted a nice cake to celebrate. She wanted something fresh and tasty—and here it is! It’s easy to make and can even be prepared the day before.

Bread cakes are a great way to use up stale bread, which often piles up in our kitchens. Recipes often come about this way—to avoid throwing away food we find in our kitchens and because we don’t have the right ingredients to make recipes we already know. Bread Cakes This is a twist on the most famous traditional village cake, and that’s how, with just a few ingredients found in the pantry, the cake is ready. A great dessert for an afternoon treat or a midday snack.

This cocoa egg-white cake was created to use up the leftover egg whites from previous recipes. It’s a soft, delicious cake, and the egg whites give it an indescribable lightness. You can easily customize it with chocolate chips or fruit of your choice, or slice it and fill it with Nutella, milk cream, or apricot, strawberry, raspberry, fig, or pear jam.

Mille-feuille This mille-feuille recipe is a quick option for when you want to impress in no time. In fact, I made it with store-bought puff pastry because making it from scratch takes a long time.

Lately, I’ve really been craving a dessert that’s a little different from the usual…not too sweet and with a bold flavor, so I made the Lemon Tart Lemon tart. It’s a very unique cake because it manages to be sweet while retaining the typical tartness of lemon.

Sbrisolona is a traditional cake from Mantua; unlike many others, it is a hard, crumbly cake made with cornmeal and almonds. And Sbrisolona Quick to make and very tasty—plus, it’s a breeze! It started out as a simple cake but is packed with flavor! Give it a try :)

Ricotta Cake Ricotta cake is a light, butter- and oil-free breakfast cake—or a wholesome, energy-boosting snack! Try it with my quick and easy recipe.