Ricotta Cake

Ok, so what do we have here? Mainly soft Ricotta cheese flavoured with lemon zest and cardamom, a little bit of flour, pinch of baking powder, few eggs. This light cake is topped up with seasonal light fruit. We used raspberries, peaches and apricots in this bake but any light, sharp fruit will do (blueberries, cherries, gooseberries, redcurrant). Sprinkle this cake with icing sugar and serve warm or chilled. This cake sets into a delicious cheesecake-like, delicate cake. Refrigerate loosely covered. The cake is enjoyable for 3-4 days (depending on the type of fruit used).

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Raw Chocolate Hazelnut Ice Cream Cakes (vegan)

*These Raw Chocolate Hazelnut Ice Cream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways: Ice cream cake-style, or cheesecake-style! Crunchy toasted hazelnuts are mixed into a chewy brownie base, creamy hazelnut cheesecake/ice cream fills the center, and the top is swirled with a homemade chocolate hazelnut spread.

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Juicy Greek Orange Cake – Portokalopita

This Orange pie/cake is very popular here in Greece. It is a fragrant, juicy and decadent cake. We call it portokalo-pita, portokali means orange and while it is not exactly a pita, it does contain phyllo, but in another form. The phyllo basically replaces the flour. But don’t worry, you will not need to spread layers of phyllo for this cake, instead you get to smash and crumble it!

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Disney World’s Ooey Gooey Toffee Cake Recipe

One of our fondest memories of going to Disneyland and Disney World as kids were the smells and of course eating the delicious food. There is a fun little restaurant in Disney World called Liberty Tree Tavern. It is located in the Magic Kindgom. They used to serve a delicious dessert called Ooey Gooey Toffee Cake. It’s crispy on the outside and gooey on the inside. We topped it off with a scoop of vanilla ice cream and some caramel and chocolate drizzle. Additional toffee bits takes this dessert over the top.

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