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Cakes
Orange cake
Mary's Orange Cake (using vegetable oil, orange zest and orange juice)
Originated from: Marche, Italy
Occasion: Special times
Contributed by: Mary Melfi (adapted from Micheline di Gerolomo's lemon cake recipe)

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orange cake
Orange Cake (using butter and beaten egg whites; flavored with orange zest)
Originated from: Italy and North America
Occasion: Any time and special times
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec, 1996)

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Italian orange cake
Torta di Orancia (Italian Orange Cake using butter, milk and Pane degli Angeli; flavored with candied orange and citron)
Originated from: Northern Italy
Occasion: Any time and special times
Contributed by: Anna-Maria Benvenuto

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Torta all'Arancia (Italian Cake layered with orange-flavored cream, using orange liqueur and rum)
Originated from: Italy
Occasion: Special times
Contributed by: Anna-Maria Benvenuto

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Cake alla Tolentina (with whipped cream and pineapple)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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panettone
Baba (sweet yeast dough, made with fine flour, sugar and beer yeast; flavored with Marsala and cognac)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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Baba Cake
Baba Rum-Flavored Cake (made with yeast dough; flavored with vanilla and rum)
Originated from: Sorrento, Campania
Occasion: Special times; Easter
Contributed by: Marisa Pastore

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Baba rum-flavored cake
Baba Rum-Flavored Cake (made with yeast dough; flavored with vanilla and rum: layered with Crema Pasticcera)
Originated from: Sorrento, Campania
Occasion: Special times
Contributed by: Marisa Pastore

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Baba cake
Baba Cake
Originated from: Naples, Campania, Italy
Occasion: Special events
Contributed by: Mary Melfi

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italian hazelnut cake
Filbert Torte/Torta di Avellana (Italian hazenut Cake made without shortening, with flour, eggs and sugar )
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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