This walnut dessert cake recipe is adapted from a French dish called "Délice aux Noix," or Nut Delight. The original recipe was published in 1964 in the cookbook La Cuisine de France by Mapie. This cake is simple and flourless, using potato starch instead of flour. While potato starch is flavorless, it allows other flavors to shine through. This recipe's predominant flavor is walnut, complemented by a subtle hint of vanilla. The original recipe did not include vanilla, but adding it enhances the overall appeal of the cake.

The Torta Barozzi is an Italian chocolate cake that makes an excellent after-dinner dessert. The recipe is straightforward, utilizing egg whites to provide lift and almond flour for a denser texture. I incorporate almond flour, toasted sliced almonds, and chocolate chunks for added texture in my variation. Additionally, espresso shots enhance the coffee flavor, maintaining its Italian essence. It’s perfect for anyone who owns an espresso maker!

This recipe for orange Coffee Cake is excellent as an after-dinner dessert served with coffee. Coffee Cake originates in Europe, where it was served with coffee to complement and offset its bitter taste. In the 18th and 19th centuries, coffee became increasingly entrenched in European cuisine. The dough in this recipe was adapted from a vintage Coffee Cake bakery dough recipe. The original dough recipe indicates vanilla flavoring in the dough and a variant with oranges. Classical yeast dough is more complicated than chemically leavened dough, but yeast-leavened doughs have a better flavor and texture. The dough in this recipe is given overnight cold fermentation in the refrigerator for flavor development and improved texture.

This torte recipe results in a dessert with a denser and richer texture compared to a regular cake. When preparing this recipe, there's no need to focus on incorporating a lot of air into the mix. The desired outcome is a dense texture, which is characteristic of this dessert.