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06:27AM May 28, 2017 - by: anika854

Bolo Rei

(Portuguese) (0 )

Bolo Rei is a traditional Portuguese cake that is usually eaten around Christmas, from December 25 until Epiphany (Dia de Reis in Portuguese, literally "Kings' Day," a reference to the Three Wise Men), on the 6th of January. Bolo Rei is a staple dessert in …

06:23AM May 28, 2017 - by: anika854

Chelsea Bun

(British) (0 )

Chelsea Bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty, which was demolished in 1839.The bun is made of a rich yeast dough flavoured with lemon peel, …

06:18AM May 28, 2017 - by: anika854

Caraway Seed Cake

(British) (0 )

Caraway Seed Cake is a traditional British cake flavoured with caraway or other flavourful seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat. These particular …

07:09AM May 27, 2017 - by: anika854

Bulla Cake

Bullah

(Jamaican) (0 )

Bulla Cake is a rich Jamaican cake made with molasses and spiced with ginger and nutmeg, sometimes dark-colored and other times light-colored. Bulla are small loaves that are flat and round.

07:05AM May 27, 2017 - by: anika854

Black Bun

Scotch Bun, Scotch Christmas Bun

(Scottish) (0 )

Black Bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay. The cake mixture typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and black pepper.

07:00AM May 27, 2017 - by: anika854

Bika Ambon

(Indonesian) (0 )

Bika Ambon is a dessert from Indonesia. Made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk, Bika Ambon generally sold in pandan flavour, although now available also other flavors like banana, durian, cheese, chocolate.

06:56AM May 27, 2017 - by: anika854

Berlingozzo

(Italian) (0 )

Berlingozzo is a cake from Lamporecchio, in the province of Pistoia, central Italy. Berlingozzo is a simple ring-shaped cake, and it has its origins in the time of the Medici. Berlingozzo is a typical Carnival cake, its name appearing to derive from the word Berlingaccio, …

06:53AM May 27, 2017 - by: anika854

Banbury Cake

(British) (0 )

Banbury Cake is a spiced, currant-filled, flat pastry cake similar to an Eccles cake, although it is more oval in shape.

06:47AM May 27, 2017 - by: anika854

Amandine

(Romanian) (0 )

Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. As most Romanian cakes, they can be cut and served in 1-serving miniature cakes or as a big cake. They are among the most traditional "sweetshop" cakes in Romania.

06:40AM May 27, 2017 - by: anika854

Countess

Komtess

(French) (0 )

Countess is a small shortbread cake, somewhat sweet, typical of Guianan Cuisine. They accompany desserts such as fruit sorbets or fruit salad and traditionally use a fruit juice or champagne.

06:28AM May 27, 2017 - by: anika854

Tunis Cake

(Irish) (0 )

Tunis Cake is a Madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits. It is traditionally eaten at Christmas

06:24AM May 27, 2017 - by: anika854

Torta Tre Monti

(Italian) (0 )

Torta Tre Monti is a traditional Sammarinese cake made of layers of thin waffled wafers cemented together by chocolate or hazelnut creme. The final product is covered in chocolate fondant. It is similar to other layered desserts common to San Marino, this one being representative …

01:36AM May 27, 2017 - by: anika854

Pizzelle

(Italian) (0 )

Pizzelle is a traditional Italian waffle cookie made from flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, less commonly vanilla or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of …

03:04AM May 26, 2017 - by: anika854

Tompouce

Tompoes

(European) (0 )

Tompouce is a common pastry in the Netherlands and Belgium. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema.

02:59AM May 26, 2017 - by: anika854

Tea Loaf

(English) (0 )

It is an English cake, made with fruit and cinnamon (or other spices), and traditionally served sliced and spread with butter. Tea loaf is now somewhat old-fashioned but is still available, and is particularly associated with Yorkshire.

02:50AM May 26, 2017 - by: anika854

Streuselkuchen

(German) (0 )

Streuselkuchen is a German specialty. Traditionally it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio.

02:48AM May 26, 2017 - by: anika854

Stack Cake

(American) (0 )

Stack Cake is a unique regional variation that replaces a wedding cake, which can be prohibitively expensive in the economically deprived area of Appalachia, United States. Friends and family each bring a layer for the cake, and the bride's family spreads apple preserves, dried apples, …

02:44AM May 26, 2017 - by: anika854

Simnel Cake

(British) (0 )

Simnel Cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and eaten during the Easter period in the United Kingdom, Ireland and some other countries.

02:38AM May 26, 2017 - by: anika854

Salzburger Nockerl

(European) (0 )

Salzburger Nockerl is a sweet soufflé served as a dessert, a culinary speciality in the Austrian city of Salzburg.

02:20AM May 26, 2017 - by: anika854

Syllabub

(English) (0 )

It is an English sweet frothy drink which was popular from the 16th to 19th centuries, and a dessert based on it, which is still eaten. The drink was made of milk or cream, curdled by the addition of wine, cider, or other acid, and …