Help me find a recipe PLEASE PLEASE QUICK!?

Question

For an easy italian cake that doesn't require any fancy ingredients or more than 2 eggs

Answer 1

http://www.theitaliantaste.com/italian-cooking/dessert/torte/dolci_016_saint_honore_cake.shtml

Answer 2

*has ricotta cheese*
http://recipes.epicurean.com/recipe/3028/torta-di-ricotta.html

http://www.italiansrus.com/recipes/recipes.htm
go to cakes

Good luck!

Answer 3

Italian Apple Cake

2 cooking apples
1/2 lemon, juice of
1/2 cup raisins
1 cup walnuts
1 tablespoon sugar
1/2 cup shredded coconut (not dessicated)
1 1/2 cups plain flour (all purpose)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
2 large eggs
3/4 cup sugar
150 g butter, melted
2 tablespoons amaretto liqueur (substitute a couple of drops of almond essence or omit this step if neither is available)
icing sugar, for dusting (confectioner's)

Set oven to 180C (350F).
Grease and lightly flour a 23cm (9 inch) round cake tin.
You'll also need three mixing bowls- small, medium and large- for this recipe.
DO NOT PEEL the apples.
Cut into chunks about 1/2" square- discarding the core.
Place apple chunks into the first (medium) mixing bowl.
Toss apple in lemon juice to avoid discoloration, then drain off and discard excess juice.
Add raisins and coconut to the apples.
Tip walnuts onto cutting board and sprinkle over 1 tablespoon sugar.
Chop nuts roughly with the sugar, then add nuts and'nut flavoured' sugar to the apple mixture.
Mix well.
In the second (large) mixing bowl, sift flour, baking powder, cinnamon and nutmeg.
In the third (small) bowl, combine eggs and sugar and beat until light and lemon colored.
Still beating, add the melted butter and the liqueur (or essence).
Make a well in the centre of the flour mixture and add the egg mixture.
Stir until well combined.
Tip in the apple mixture and mix well.
At this stage it may seem you have too much apple and not enough batter- don't worry!
Turn the mixture into the prepared cake tin.
Bake on the centre shelf of the oven at 180C (350F) for about 45-50 minutes or until the top of the cake has turned a nice golden brown.
(Test with a skewer if unsure.) Remove cake from oven, turn onto a rack to cool.
Sprinkle with icing (confectioner's) sugar to serve.
Serve with thick cream.



Italian Sour Cream Saronno Cake

2 eggs, separated
1 cup coconut, shredded
1/2 cup pecans or walnuts, ground
2 teaspoons pecans or walnuts, ground
1 package pudding (included butter recipe cake mix)
1/2 cup brown sugar
1 cup sour cream
1/2 cup water
2 eggs
1/2 cup amaretto di saronno liqueur
6 maraschino cherries
Glaze
1 cup confectioners' sugar, sifted
2 tablespoons amaretto liqueur
2-4 tablespoons water
1 tablespoon corn syrup
2 tablespoons cocoa
1 tablespoon butter, softened

In a small bowl, beat 2 egg whites until foam.
Gradually add brown sugar.
Beat until stiff peaks form, about 3 minutes.
Fold in coconut and ground nuts.
Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan.
In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened.
Beat 2 min.
at high speed.
Pour batter evenly on top of meringue in pan.
Bake at 350 for 55-60 minutes until done (use toothpick test). Cool upright in pan for 10 minutes.
Loosen sides and invest into serving p late. Cool completely.
Spoon glaze over top of cake, allowing some to run down sides.
Sprinkle with remaining 2 tsp. ground nuts and garnish with cherries.
In a small bowl, blend all ingredients until smooth.



Veronica's Italian Tuna Cake/Burger

1 (6 ounce) can chunk tongol tuna in water
1 medium egg
1/3 cup plain breadcrumbs
1/3 cup good shaved parmesan cheese
1/2 garlic clove, minced
1 tablespoon olive oil (may need more for sauteeing)
1/2 teaspoon dried basil
1/8 teaspoon fine sea salt

Sauté minced garlic in olive oil till slightly browned; not burned.
In mixing bowl, mix tuna, egg, cheese, breadcrumbs, basil and sea salt.
Meanwhile, remove garlic from pan and add to tuna mixture; mixing everything well but trying to leave some chunks of tuna in tact.
Form into patties of desired size.
Sauté in pan of olive oil that garlic was sautéed in (may have to add more oil) until cakes are nicely browned on outside and crispy.



Italian Cream Cake

cake
2 teaspoons cake flour
1/3 cup butter, softened
1-4 cup sugar
2 large egg yolks
2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/4 cup finely chopped pecans, toasted
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 large eggs
frosting
1 tablespoon butter
1/2 cup low-fat cream cheese
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350.
Coat bottoms only of 2 9" round cake pans with cooking spray.
Line bottoms of pans with wax paper. Coat wax paper with cooking spray and dust with 2 tbs cake flour. Set aside.
Place 1/3 cup butter in a large bowl and beat with mixer until creamy.
Gradually add sugar, beating well.
Add egg yolks, one at a time, beating well after each.
Lightly spoon w cups flour into dry measuring cups and level with knife.
Combine 2 cups flour, baking soda and salt, stir well.
Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour.
Stir in pecans, coconut extract and 1 tsp vanilla.
Beat egg whites with a mixer at high speed until stiff peaks form, being careful not to overbeat.
Fold egg whites into batter, pour batter into prepared pans.
Bake for 23 minutes or until a toothpick inserted in center comes out clean.
Cook in pans for 5 minutes on wire racks. Loosen cake layers from sides of pans and remove from pans.
Remove and discard wax paper. Cool completely.
To prepare frosting:.
place 1 T butter and cream cheese in a large bowl.
Beat with a mixer at high speed until fluffy.
Gradually add powdered sugar , beating at low speed until smooth. Do not overbeat.
Add 1 tsp vanilla, beat well.
Place 1 cake layer on plate. Spread with 1/3 of frosting.
Top with other cake layer and spread remaining frosting over top and sides of cake.

Answer 4

That would be tricky at best - but you could make a 1 egg cake and give it Italian flair by topping it with anisette syrup.
One Egg cake
2/3 cup of Sugar
1/4 cup of Shortening
1/2 cup of Milk
1 Egg
1/4 tsp of Salt
1 tsp of Vanilla
1 1/2 cups of Flour
2 tsp of Baking Powder

Directions
Mix all of the ingredients.
Pour into cake pan.
Bake at 350 for 25 minutes.

for the syrup - simply heat 1/2 cup anisette with 1 cup sugar until syrup consistency then drizzle over cake.

Good Luck!

Answer 5

http://www.theitaliantaste.com/italian-cooking/dessert/index-dessert.shtml

Answer 6

Go to food network, this site is really filled with lots of information.

Answer 7

http://www.cdkitchen.com/recipes/recs/29/Easy_Italian_Cream_Cake46018.shtml