Cakes

You only need a very small slice of this buttery, almond concoction but it goes perfectly with the Apricot, Ginger and Saffron Cream. It is also good on its own or with a cup of English Breakfast tea. Wrap it in foil and it will keep for a week. It freezes well, too.

My mother has been making this Italian Christmas cake for as long as I can remember. Her fruit and nut combinations have changed over the years, but the result is always the same: delicious, rich and satisfying. Feel free to mix and match the fruit and nuts with your own favorites. Originally my mother used glace fruit and dusted the panforte with confectioner’s sugar, she now prefers to make this healthier version with unsulfured organic dried fruit and minus the sugar on top. 

70% Dark chocolate mixed with sweetened chestnut puree is a subtle match made in heaven. The texture is pure angel food, like a soft, luscious mousse with wings. The cake is incredibly rich so a small slice is all that even the most dedicated chocoholic will be able to manage.  Dust with cocoa before serving  — don’t worry about any cracks — and plop a spoonful of crème fraîche beside each slice. This recipe comes from Green & Black’s Organic Ultimate Chocolate Recipes.  

This recipe was given to me by Signora Peccini when I lived in Perugia. The semifreddo is obviously Italian but the cake using whole lemons, lots of almonds and no flour is more unusual and is possibly of Moroccan origin. Decorate the cake with flaked almonds and a sieve of icing sugar.