CAKES
Torte

Artisanal cakes featuring premium ingredients, traditional Italian flavor combinations, and just-out-of-the-oven freshness.
Click on the thumbnail for full description with quantities, prices and ingredient list/allergen warning.

Lemon White Chocolate
Caprese al Limone
Lemon chocolate cake

Chocolate Cake
Torta al Cioccolato con Olio d’Oliva
Moist chocolate cake

Radicchio Cake
Torta al Radicchio di Chiogga
Radiccio carrot cake

Almond Cake
Torta di Mandorle
Rustic almond cake

“A party without a cake is just a meeting.”Julia Child

Angel Hair Cake
Torta di vermicelli
Italian kugel

Triple Orange
Torta all’ Arancia Triplice
Sweet Orange cake

Rum Babà
Napoletano al Rum
Sweetened yeast mini-cakes

 
 
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Lemon White Chocolate Olive Oil Cake Caprese al Limone


This lemon cake hits all the bases critical for a knock-it-out-of-the-ballpark cake – sweet, tart, citrusy, nutty, white-chocolatey, and above all, moist and toothsome. If you’ve never had a culinary addiction before, get ready to have one. You won’t want to wake up without one of these on your counter, patiently waiting to make you smile with the beauty of its radiant ingredients.

$18/cake
9” cake (typically 10-12 servings)

Ingredients: wheat flour, almonds, white chocolate (sugar, palm kernel oil, milk, nonfat milk, soy lecithin), eggs, sugar, olive oil, cornstarch, lemon peel, baking powder, pure lemon extract, pure vanilla extract, baking soda, salt.
Allergen warning: wheat flour, egg, tree nuts (almonds), dairy (milk), soy.


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Chocolate Olive Oil Cake
Torta al Cioccolato con Olio d’Oliva


In this cake, fruity smooth olive oil rounds out the cocoa, while the ground almonds give the cake a more toothsome crumb. Nut proteins, gourmet cocoa powder, heart-healthy almond oil all conspire to make this rich, dark chocolate cake practically healthy! Dress this classy lady up with fresh fruit compote, whipped cream, vanilla pudding, ice cream, or just eat straight out of the box. Gluten free and Passover friendly.

$15/cake
9” cake (typically 10-12 servings)

Ingredients: sugar, ground almonds, extra virgin olive oil, eggs, cocoa powder, pure vanilla extract, baking soda, salt.
Allergen warning: Contains tree nuts (almonds), eggs.


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Radicchio Cake
Torta al Radicchio di Chiogga


Bitter radiccio… in a cake? Carrots in a cake without de rigeur cream cheese frosting? After tasting this cake from the town of Chiogga in the Veneto, you won’t need to ask these questions anymore. Moist but unpredictable, sweet but healthy, nutty but delicate, creamy but freezeable, you’ll be coming back for this dolci. With these ingredients, go ahead and “eat your tarte out” even if it is just 7:00AM.

$12/cake
9” cake (typically 10-12 servings)

Ingredients: Radicchio, flour, sugar, almonds, butter, carrots, , carrots, baking powder, cinnamon, nutmeg, salt.
Allergen warning: Contains tree nuts (almonds), dairy (butter), eggs.

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Almond Cake
Torta di Mandorle


After you’ve gotten acquainted with Italian almond cake, your counter will feel naked and your kitchen will feel empty without this cake sitting in it. Rustic, dense, super almondy, and slightly crunch on the top from toasted sliced almonds and caramelly, large-grained Turbinado sugar, this cake makes an unforgettable, if not unorthodox, meal with a chunk of Parmeggiano Reggiano and a handful of kumquats. Buy one every week!

$12/cake
9” cake (typically 10-12 servings)

Ingredients: Wheat flour, sugar, almonds, butter, eggs, yogurt (cultured pasteurized nonfat milk, cream, live and active cultures), almond extract, salt.
Allergen warning: Contains wheat, tree nuts (almonds), eggs, dairy (yogurt – milk, cream).


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Angel Hair Pasta Cake
Torta di vermicelli


A Jewish friend took a bite of this cake and exclaimed, “It’s Italian kugel!” Like the famous Jewish sweet egg noodle kugel, this cake from Emilia-Romangna is vermicelli pasta swelled with milk, and sugar, then baked with eggs, pistachio, almonds and golden raisins. Like Jewish kugel, the bits of exposed pasta on the top of the cake give the cake added texture. The result is a moist cake whose component parts are melted together into a custardy, nutty, textured pasta cake. This dolci is slightly irreverent, slightly nontraditional, and slightly magic, but always about the pasta. You wouldn’t want to serve this for Passover, but it could punctuate the end of – or even substitute for — many outside the box meals (including breakfast)!

$12/cake
9” cake (typically 10-12 servings)

Ingredients: milk, pasta (durum semonlina, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), eggs, sugar, almonds, pistacios, raisins, cinnamon, salt.
Allergen warning: Contains tree nuts (almonds, pistachios), dairy (milk), eggs.


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Triple Orange Olive Oil Cake
Torta all’ Arancia Triplice


Homemade candied orange peel, pure orange essence and two whole pureed oranges (peel, pith and pulp!) make this cake a citris powerhouse. Moro blood orange cake is available in winter months. Mellow extra virgin olive oil provides a heart-healthy moist interior. This cake’s sweet floral orange flavor rewards you with an appealing al dente chew when you bite into the orange peel. A dark chocolate Ghirardelli drizzle jazzes up the top. Enjoy as a brunch cake, an after school snack, dessert, or anytime the winter doldrums give you a craving for a sunny vibe.

$14/cake
9” cake (typically 10-12 servings)

Ingredients: Wheat flour, orange, sugar, eggs, extra virgin olive oil, baking powder, baking soda, candied orange peel (orange peel, sugar, corn syrup), pure orange extract, salt.
Allergen warning: Contains wheat flour, egg.

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Rum Babà
Napoletano al Rum


You won’t find these mushroom-shaped mini-cakes in the bakery section of your local grocery store, but tracing its history will give you a free European history lesson. Based on a German dessert (Kugelhupf), Baba al rum was popularized in France by an 18th century Polish king who was living in France as an exile, and then eventually brought to Naples by French chefs serving Neapolitan royalty. Best eaten a few days post-baking, after the flavors have had a chance to get to know each other, this yeasted brioche-like dough becomes a sweet cake after being doused with a sweet citrus and rum syrup while still warm. At holiday times, this cake is customizable by baking “kugelhupf” style in one large cake pan, and studded with colored preserved cherries and other dried fruits for a more festive look (red and green for Christmas, red for Valentine’s Day, green for St. Patrick’s Day). Eat it unadorned without cutlery (handiwipes recommended though), or give it a dollop of whipped cream and fresh fruit for more presentation power.

$8/bag
(8 babas per bag)

Ingredients: Wheat flour, sugar, eggs, butter, milk, yeast, rum, natural lemon flavor.
Allergen warning: Contains wheat flour, egg, dairy (butter, milk).