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: Medium
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings

Butter, for oiling the pan
1 3/4 cups fresh ricotta
2/3 cup granulated sugar
1/2 cup candied grated orange zest
1/2 cup anise-flavored liqueur (recommended: Sambuca)
1/2 orange, zested
4 tablespoons amaro (recommended: Fernet Branca)
3 eggs, separated

Preheat the oven to 300 degrees F.
Lightly butter a 9-inch cake pan (preferably a spring form pan).

In a large mixing bowl, combine the ricotta, sugar, candied orange zest, liqueur, orange zest, amaro and 3 egg yolks. Using a wooden spoon, mix until homogenous. Add the egg whites 1 by 1, mixing after each addition.

Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 30 minutes. Serve hot, room temperature or cold.

Prep Time: 45 minutes
Cook Time: 25 minutes
Yield: 10 to 12 servings

4 ounces coconut milk
2 ounces unsalted butter, cut into tablespoons
6 large egg yolks
6 large eggs
12 ounces granulated sugar
8 ounces cake flour
2 teaspoons baking powder
Pinch salt
1/2 cup desiccated coconut
Rum Simple Syrup, recipe follows
Ganache Filling, recipe follows
Coconut Spray, recipe follows
Macerated Berries, recipe follows

Preheat oven to 350 degrees F. Spray 2 (9-inch) round cake pans with non-stick spray and line the bottom of each with parchment paper.
Place coconut milk and butter in a small saucepan and heat over low heat.
Place yolks, eggs, and sugar in a large bowl and place over a pot of simmering water. Whip until tripled in volume. Read the rest of this entry »

Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes

1 1/4 cups cake flour
1/2 cup Dutch processed unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup strong, hot coffee
Peanut Butter Buttercream Filling:
1/2 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners’ sugar
Ganache Frosting:
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
1 cup roasted peanuts, chopped

Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners. Read the rest of this entry »