Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, ...

Gingerbread cookies are a blast to decorate, and they are a sight to behold, but they aren’t exactly a dessert we long to eat. So while we are creating all new holiday traditions this year, here’s one ...

No, this isn’t angel food. The cake includes the richness of egg yolks, warm toasty hazelnuts and yes, a whole jar of Nutella. But all those wonderfully rich ingredients are buoyed by ...

1. Heat oven to 350 degrees. Have ready an ungreased 10-inch tube pan. 2. In a bowl, combine the egg yolks, 1/2 cup sugar, and the citrus zests and juices. 3. Using an electric mixer, beat on high ...

Layer upon layer, this impressive cake is deceptively simple to make. What’s more, you could call it a hazelnut hummingbird cake with the added bonus of lashings of caramel. Now what’s not to love ...

It’s never too soon to start planning your holiday baking, and many classic recipes call for nut pastes as an ingredient. A mixture of ground nuts such as hazelnut and almonds, sugar and liquid (egg ...

The nutty cake heroes the earthy, sweet flavours of an autumnal star: figs. Photo / Babiche Martens This pretty cake offers a visual and literal feast. That time has come around again. You’ll be ...

Homemade Nutella mousse cake cups combine smooth chocolate hazelnut flavor with a light, creamy texture in an easy-to-make ...

Biting into a bakery cake always feels like a treat, but making one at home can be surprisingly rewarding. The fresh flavors, the cozy smell filling the kitchen, and the pride of creating it yourself ...