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, ...

Top with a generous dollop of hazelnut spread, then sit back and watch as this decadent concoction transforms into a gourmet ...

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 ...

A moist walnut cake made even-moreish with added hazelnuts for extra tenderness and an inspired figgy compote. My sister keeps her cookbooks on a shelf above the kitchen door. The average weight for a ...

This special-occasion cake is quite time-consuming to make, but the mandarin and chocolate cakes are also delicious baked separately to serve on their own. Begin the candied mandarins the day before.

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 ...

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 ...

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