SUGARLESS  CAKE

1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool.  Mix flour, soda, salt, eggs, nuts, spices and vanilla.  Add to fruit mixture.  Stir to blend.  Pour into baking dish.  Bake at 350 degrees for 25 to 30 minutes.

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings

6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners’ sugar, for dusting

Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don’t scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 8 to 10 servings

Note: You will need a 12-inch cake pan for this recipe, preferably non-stick

2 cups chestnut flour
2 tablespoons sugar
1/4 cup walnut pieces
1/2 cup plus 1 1/2 cups milk, very cold
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh rosemary leaves
4 lemons, sliced paper-thin, seeds removed
1 1/2 cups sugar

Preheat the oven to 375 degrees F.
In a large mixing bowl, place the flour, sugar and walnuts. Add 1/2 cup milk and slowly add the rest of the milk, stirring constantly to avoid forming lumps in the batter.
Grease the cake pan with 1 tablespoon of the oil and pour in the batter. Drizzle the top of the batter with the remaining olive oil and distribute the rosemary evenly over the top. Bake for 45 minutes, or until a toothpick pierced in the center comes out clean.
While the castagnaccio is cooking, in a small saucepan, combine the lemons, sugar, and 1 cup water over medium heat. Cook until quite soft and bubbly, about 20 minutes. Remove the castagnaccio and serve either warm or cool with lemon sauce.

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour

1/2 cup butter
1 cup sugar
6 eggs, separated
1/4 cup potato starch
1/2 cup flour
1 package active dry yeast
Pinch salt
2 tablespoons sweet butter
4 Granny Smith apples, peeled, cored, and thinly sliced
1 tablespoon grated fresh ginger
1/2 cup brown sugar

Preheat the oven to 425 degrees F.
In a mixing bowl, combine the butter and sugar and cream them together. Once they are well mixed and fluffy, incorporate the egg yolks, one at a time, and continue to beat.
In a separate bowl, combine the potato starch, flour, yeast, and salt and mix well. Combine the wet and dry ingredients, stirring just enough to blend. In a separate bowl, whip the egg whites and fold them into the mixture. Turn the batter out into a greased 9-inch round cake pan and bake for 30 minutes.
While the cake bakes, heat the butter in a medium saucepan. Add the apples, ginger, and sugar and cook until very soft, about 20 minutes. Set aside in a warm place. When the cake comes out of the oven allow it to rest 5 minutes, then invert it onto a plate. Spoon the apple compote over and serve with whipped cream on the side.

Difficulty: Easy
Prep Time: 35 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour
Yield: 15 servings

For cake:
Vegetable spray, for greasing baking pan
All-purpose flour, for dusting baking pan
8 large eggs
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 1/4 cups water
1 package fudge marble cake mix (or plain vanilla)
1/2 cup cocoa powder
2 pounds whole milk ricotta cheese
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup chocolate chips

For frosting:
1 package instant chocolate pudding
1 1/4 cups cold whole milk
4 cups prepared whipped cream

Preheat oven to 350 degrees F.
Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.
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