When it's too hot to turn on the oven, you know it's officially the season for no-bake desserts. This cool and creamy ...

Spring is finally here, which means it is carrot cake season. I love a good carrot cake. I especially enjoy a small slice with my morning masala chai. But with the exorbitant egg prices in the Bay ...

Serve it with a smear of creamy mascarpone cheese and an extra drizzle of ... He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso.

Add it, one teaspoon at a time, to the egg mixture. Fold carefully to acquire an even mixture without any lumps. In a mixing bowl, whisk cream cheese and butter using an electric beater at low heat ...

Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make ... cake, tender and moist, with substantial heft. Topped with a lemony cream cheese glaze, this ...

A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool. Beat all the ingredients for the cheese ...

Put the cake on a board or plate. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. Cut into small wedges to serve. This cake will keep in the fridge ...

Here’s another sublime recipe from Recipes To Live For (A Tannie Maria Cookbook) by Sally Andrew. It’s an almond cake with Amaretto liqueur topping. This one has a love story attached to it, involving ...