All recipes from "Italian" from the blog "The Italian baker"

Scones with baked strawberries and mascarpone cream

A British classic, but with an Italian twist.

Pistachio and amarena cherry panna cotta

In partnership with Vico Food Box, Italian food at low prices with free shipping throughout Europe This summer has been a very hot one in many parts of Italy.

‘Nduja and provolone sourdough bread

In partnership with Vico Food Box, Italian food at low prices with free shipping throughout Europe There are few things better than a slice of freshly baked homemade stuffed bread.

Protected: Zuppa inglese

In partnership with Vico Food Box, Italian food at low prices with free shipping throughout Europe Let’s face it.

Mango, coconut frangipane and cardamom tart

In collaboration with Brixton Windmill and using their organic wholemeal flour The sweetness and lightness of coconut frangipane, the delicate fresh mango flavour and the side-note (little) kick of cardamom sugar make this the perfect springtime dessert.

Sour cherry and coffee hot cross buns

In collaboration with Brixton Windmill and using their organic wholemeal flour Hot cross buns are…something that I had never eaten before moving to the UK.

Lemon curd muffins - The Italian baker

One of the rules I gave to myself when I started this blog was: “No muffins, no cupcakes”.

Rustic galette with roasted butternut squash, cavolo nero pesto and hazelnut gremolata - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour Galette, torta salata, crusty cake, savoury tart.

Soft amaretti biscuits - The Italian baker

I have been baking and cooking quite a lot over Christmas and New Year, and I felt that the sheer simplicity and deliciousness of this recipe was a perfect way to strike a balance and start the new year.

Tiramisu - The Italian baker

It is probably the most know Italian dessert around the world, and also one of my all-time favourites.

Christmas apple strudel - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour Strudel is a traditional layered pastry that originated in Austria (or around that area) some time ago during the 18th century (but someone says even earlier than that).

Wholewheat oatcakes - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour I must say I am a cheese lover.

Vegan ‘totally gianduia’ pots - The Italian baker

When I first launched the Italian baker, one of my best friends, who is vegan, asked me if I was planning to post any vegan recipes on the blog any time soon.