76 italian cake recipes

Final assembly of a three-layer tiramisu torte with mascarpone filling, whipped cream piping, and chocolate-covered coffee beans. The Italian dessert classic reimagined as a layer cake.

Panforte is the dense, chewy Sienese Christmas cake packed with toasted hazelnuts and almonds, dates, cherries, cocoa, and warm spices, bound by hot honey caramel. A traditional Italian holiday confection.

Bianco Mangiare is a layered Italian dessert with sponge cake, vanilla-cinnamon milk pudding, chocolate sprinkles, pecans, and cherries. Served cold, this elegant no-bake treat is pure old-world charm.

This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Italian baked stuffed peaches filled with ground almonds, crushed amaretti cookies, and egg, drizzled with Marsala wine and baked until golden. An elegant summer dessert served warm or chilled.

Italian baked clams on the half shell stuffed with herbed bread crumbs, garlic, Romano cheese, basil, oregano, and lemon juice, finished with a splash of white wine. A classic Italian-American appetizer.

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.