Ravioli Dolci di Ceci (Italian Fried Chickpea Pastries)

There are some Italian recipes that were never written down because they never needed to be. These are one of them. Growing up, I didn’t know what these were called — I don’t think my family really did either. They were simply i dolci di Natale, the sweet fried pastries that appeared around the holidays, usually when the oil was already hot and the kitchen smelled like citrus, cocoa, and sugar.

Only later did I learn that many Italian families made some version of these: a simple pasta frolla dough, filled with a sweet chickpea and cocoa mixture, folded like little ravioli, and fried until golden. It’s pure cucina povera ingenuity — turning humble pantry ingredients into something rich, comforting, and surprisingly elegant.

If chickpeas in dessert sound strange, trust me: you don’t taste them. They create a creamy, almost chestnut-like base that carries chocolate and orange beautifully. These are crisp on the outside, soft in the center, and even better the next day re crisped

Things to know about Ravioli Dolci di Ceci (Italian Fried Chickpea Pastri

• You should not taste the chickpeas — they act as a creamy base, similar to chestnuts.
• If the filling feels loose, add 1 tablespoon ground almonds, crushed amaretti, or fine breadcrumbs.
• These keep well for 2–3 days, lightly covered at room temperature.
• They’re even better the next day once the flavors settle.

• Why You’ll Love This Recipe

• Simple pantry ingredients
• Deeply traditional and nostalgic
• Perfect for holidays and special occasions
• A beautiful example of Italian cucina povera

• A Note From My Kitchen

  This is one of those recipes that reminds me why I love Italian food so much. It’s not about fancy ingredients — it’s about memory, practicality, and making something special from what you already have. If your family made something similar, chances are it didn’t have a name either — and that’s exactly what makes it special.

  If you try these, I’d love to hear what your family called them — or if they just appeared on the table like magic.

• If you love traditional Italian holiday sweets, be sure to explore more of my favorites:
  • Italian Angel Wings (Cenci / Chiacchiere) – light, crisp, and fried to perfection
  • Pizzicati Italian Pinch Cookies – a classic nonna cookie for Christmas trays

Ravioli Dolci di Ceci (Italian Fried Chickpea Pastries)

Servings & Timing

• Servings: about 20–24 pastries
• Prep Time: 45 minutes
• Chill Time: 30 minutes
• Cook Time: 15 minutes

Ingredients

• Pasta Frolla (Sweet Pastry Dough)

• 2 ½ cups (315 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (113 g) unsalted butter, cold and cubed
• 1 large egg
• Zest of 1 lemon or orange
• Pinch of salt

½ teaspoon vanilla extract (optional)

Chickpea Filling

• 1 ½ cups cooked chickpeas, well-drained
• ½ cup (100 g) granulated sugar
• ¼ cup (25 g) unsweetened cocoa powder
• Zest of 1 orange
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk or espresso, added gradually
• Pinch of salt

• For Frying & Finishing

• Neutral oil (vegetable or sunflower)
• Powdered sugar, for dusting

Instructions

1. Make the Pasta Frolla

In a large bowl, combine the flour, sugar, and salt. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs.

Add the egg, citrus zest, and vanilla. Gently bring the dough together just until it forms. Do not overwork.

Form into a disk, wrap tightly, and refrigerate for at least 30 minutes.

2. Prepare the Chickpea Filling

Dry the chickpeas very well with a kitchen towel. This is key to avoiding a loose filling.

Place the chickpeas in a food processor and process until very smooth, scraping down the sides as needed.

Add the sugar, cocoa powder, orange zest, cinnamon, vanilla, salt, and 2 tablespoons of milk or espresso. Process until thick and creamy. Add the remaining tablespoon only if needed.

The filling should be thick and spoonable, not loose. Chill for 20–30 minutes if needed.

3. Roll and Fill

You can roll the dough by hand with a rolling pin or use a pasta machine, both of which are traditional.

Rolling pin method: Roll the chilled dough very thin on a lightly floured surface — almost like ravioli dough. You should be able to see a faint shadow of your hand through it.

Pasta machine method: Divide the dough into manageable pieces. Flatten slightly, then pass through the pasta machine starting at the widest setting. Fold and pass through once or twice, then continue rolling thinner until you reach about setting 5–6, or just thinner than fresh pasta sheets.

Cut the dough into rectangles or circles. Place about 1 teaspoon of filling in the center of each.

Lightly moisten the edges with water, fold over, and press firmly to seal. Crimp with fingers or a fork. Trim edges neatly.

4. Fry

Heat oil to 350°F (175°C).

Fry pastries in batches, turning once, until golden brown — about 1–2 minutes per side.

Transfer to paper towels to drain.

5. Finish

Dust generously with powdered sugar while still warm.

Italian Hot Chocolate (Cioccolata Calda)

Italian hot chocolate, or cioccolata calda, is rich, thick, and intensely chocolatey—nothing like the thin versions most of us grew up with. In Italy, it’s meant to be slowly enjoyed, often served with a spoon, and savored on cold days at a café or at home. Made with just a handful of simple ingredients, this traditional recipe delivers a smooth, velvety texture and deep chocolate flavor that feels both comforting and indulgent.

Things to know about  Italian Hot Chocolate (Cioccolata Calda)

• Italian hot chocolate is meant to be thick and spoonable, not thin like American-style hot chocolate.

• Using high-quality dark chocolate makes a noticeable difference in both flavor and texture.

• Always whisk the cornstarch with cold milk first to avoid lumps and ensure a silky finish.

• This recipe thickens quickly, so stir constantly and remove from heat as soon as it reaches the desired consistency.

• If you make this Italian hot chocolate, leave a comment below and let me know how you enjoyed it. For the perfect pairing, serve it with one of my classic Italian cookies—Angel wings, , or Pizzicati Pinch Cookies. The rich, thick chocolate is especially delicious alongside crisp or nutty cookies. Be sure to click through to those recipes and explore more traditional Italian cookie favorites here on the blog.

Italian Hot Chocolate (Cioccolata Calda)

Servings

• Serves 2

Cook Time

• 5 minutes

(Prep time is minimal since everything is whisked and cooked in one saucepan.)

Ingredients

• 2 cups whole milk

• 3 ounces high-quality dark chocolate (70% cacao), finely chopped

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons granulated sugar

• 1 tablespoon cornstarch

• Pinch of salt

• Instructions

• In a small bowl, whisk the cornstarch with ¼ cup of the milk until completely smooth, creating a slurry. Set aside.

• In a small saucepan over medium heat, add the remaining milk, cocoa powder, sugar, and salt. Whisk well until fully combined.

• Warm the mixture until steaming but do not let it boil.

• Add the chopped dark chocolate and stir until melted and smooth.

• Whisk in the cornstarch slurry and continue cooking, stirring constantly.

• Cook for 2–4 minutes, until the hot chocolate thickens to a rich, velvety, spoon-coating consistency.

• Remove from heat and stir in vanilla or citrus zest, if using.

• Serve immediately in small cups, just as it’s enjoyed in Italian cafés. Optional top with fresh whipped cream.

 Crema Pasticcera – Italian Pastry Cream Recipe

Crema pasticcera  Italian pastry cream is the heart of so many beloved Italian desserts — a smooth, glossy custard that’s rich but never heavy, sweet but not overly so, and endlessly versatile. Growing up around Italian kitchens and bakeries, this was the first “fancy” cream I learned to make, even before mastering pie dough. It shows up everywhere: layered in cakes, tucked inside pastries, dolloped into fruit tarts, and folded into whipped cream for a dreamy diplomat filling.

This recipe is simple, deeply traditional, and the one I return to every single time. It’s made with just a handful of staples you probably already have in your kitchen, and when cooked low and slow, it becomes the silkiest custard imaginable. Perfect for everyday desserts or any special occasion.

Things to know about this  Crema Pasticcera  Italian Pastry Cream Recipe

Tips for Perfect Crema Pasticcera

• Low heat is everything — slow and steady prevents lumps.

• Whisk constantly to keep the texture smooth.

• Strain it if you see even a hint of curdling.

• Use whole milk for richness and stability.

• Chill it properly before using in filled pastries.

Serving & Variations

• Fill cornetti, bomboloni, or cream puffs

• Layer inside sponge cakes

• Spoon into fruit tarts

• Fold with whipped cream for crema diplomatica

• Add cocoa powder to make crema al cioccolato

• Add espresso for a mocha version

• Storage

• Store in an airtight container with plastic wrap pressed on the surface.

• Keeps 3–4 days in the refrigerator.

• Do not freeze — the texture will separate.

• Ready to use your crema pasticcera? Try filling some of my favorite Italian desserts: classic Zeppole  fried Italian doughnuts or my Christmas cream puffs and it’s delicious in my Lemon Italian sponge cake

Crema Pasticcera Italian Pastry Cream recipe

Servings: About 2 cups (fills 1 tart or 12–16 pastries)
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 2 cups (480 ml) whole milk

• Zest of 1 lemon (remove in wide strips for easy removal)

• ½ vanilla bean, split or 1 teaspoon vanilla extract

• 4 large egg yolks

• ½ cup (100 g) granulated sugar

• ¼ cup (30 g) cornstarch

• 2 tablespoons (28 g) unsalted butter, cut into pieces

Instructions

1. Warm the milk: In a saucepan, heat the milk with the lemon zest until just steaming. Remove from heat and let it infuse.

2. Whisk the base: In a bowl, whisk egg yolks and sugar until pale and thick. Add the cornstarch and whisk until smooth.

3. Temper: Slowly pour the warm milk into the yolk mixture, whisking constantly to prevent scrambling.

4. Cook to thicken: Return everything to the saucepan and cook over medium-low heat, stirring nonstop, until thick, glossy, and creamy.

5. Finish: Off the heat, strain if needed, then stir in the butter and vanilla.

6. Chill: Cover with plastic wrap touching the surface and chill until fully cooled.

Classic Zeppole Italian Fried Doughnuts

These classic zeppole are the ultimate Italian fried doughnuts — light, airy, and golden, with a delicate crisp outside and a soft, pillowy inside. Made from a choux-style dough (similar to cream puffs), they’re simple to make yet irresistibly nostalgic. Dusted with powdered sugar, they bring a taste of Italian celebrations and street fairs right to your kitchen. Perfect for dessert, breakfast, or anytime you crave something sweet and comforting.

Things to know about this Classic Zeppole Italian Fried Doughnut recipe

• Zeppole are best served fresh and warm, straight from the fryer.

• The dough is choux-style, similar to cream puffs, so it’s light and airy.

• You can shape them as round balls or classic rings using a piping bag.

• Oil temperature matters: keep it around 350°F (175°C) to ensure they puff up and cook evenly.

• Zeppole are delicious on their own with powdered sugar, or you can fill them with pastry cream, custard, or ricotta for a special treat.

• Leftovers can be reheated in a 350°F oven for a few minutes, but they’re always best fresh.

Love Italian desserts? Try more sweet treats from the blog like Lemon Ricotta cookies or Italian lemon knot cookies — your next homemade Italian indulgence is just a click away!

Classic Zeppole Italian Fried Doughnuts

Servings: 12–16 zeppole
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

1. • 1 cup water

   • 1/2 cup milk

   • 4 tablespoons unsalted butter

   • 2 tablespoons sugar

   • zest from 1 lemon

   • ¼ teaspoon salt

   • 1 cup all-purpose flour

   • 4 large eggs

   • Oil for frying (vegetable or peanut)

   • Powdered sugar, for dusting
     INSTRUCTIONS

   • Heat the liquid:
     In a medium saucepan, combine water, butter, sugar, lemon zest and salt.
     Bring to a simmer over medium heat until the butter is fully melt
   • Add the flour:
     Add the flour all at once and stir vigorously with a wooden spoon.
     Cook for 1–2 minutes, until the dough pulls away from the sides and forms a smooth ball.
     (This cooks out the raw flour taste.)

2. • Cool the dough slightly:
     Transfer the dough to a mixing bowl and let it cool for 5 minutes so it doesn’t cook the eggs.

   • Add the eggs:
     Add the eggs one at a time, mixing well after each addition.
     The dough should become smooth, glossy, and pipeable — similar to cream puff dough.

   • Heat the oil:
     In a deep pot, heat oil to 350°F (175°C).

   • Form the zeppole:

     • For round zeppole: Drop spoonful’s of dough directly into the oil.

     • For ring-shaped zeppole: Pipe dough onto small parchment squares, then lower into the oil and peel off the paper.

   • Fry until puffed and golden:
     Fry in batches for 3–4 minutes per side, or until deeply golden and fully puffed.
     Make sure not to overcrowd the pan.

   • Drain:
     Remove to a paper towel–lined tray to drain excess oil.

   • Finish:
     Dust generously with powdered sugar and serve warm.

 Peach Tart with Lattice Crust – Italian Crostata

If you saw my Instagram recently, you caught a glimpse of this golden, lattice-topped peach crostata—and now I’m sharing the full recipe! This rustic Italian jam tart, baked in a 9-inch tart pan, pairs juicy fresh peaches with sweet peach jam for a dessert that’s as delicious as it is beautiful. The lattice top adds a touch of classic charm, making it perfect for summer gatherings, brunch, or any special occasion. Follow along to learn how to make this simple yet stunning homemade peach tart from scratch.

Things to know about this Peach Tart with Lattice Crust – Italian Crostata

• Rustic & Elegant: The lattice top gives it a charming, rustic look while still looking impressive for guests.

• Fresh & Jammy: Combines fresh peach slices with sweet peach jam for a layered, flavorful filling.

• Easy to Make: No special equipment needed—just a 9-inch tart pan and basic kitchen tools.

• Perfect for Any Occasion: Great for summer desserts, brunch, or as a sweet centerpiece for gatherings.

• Make Ahead Friendly: Can be baked in advance and served at room temperature; keeps well for 1–2 days.

• Customizable: Swap peaches for seasonal fruits like plums, apricots, or berries.

• Italian-Inspired: A classic rustic crostata style that’s simple yet authentically Italian.

• “If you enjoy this peach crostata, you’ll love my other rustic desserts too—don’t miss the Italian Crostata jam tart and Plum Cake recipes for more homemade Italian sweetness!”

Ingredients

• Traditional Peach Crostata with Lattice Top

  Servings: 8–10
  Prep Time: 25 minutes
  Bake Time: 35–40 minutes
  Total Time: 1 hour

  • 2 cups all-purpose flour (plus more for work surface)

  • 2 tsp baking powder

  • 1 cup granulated sugar

  • 1 stick (½ cup) unsalted butter, softened

  • 2 large eggs

  • 1 tbsp vanilla extract

  • Juice and zest of 1 lemon

  • 2 cups peach jam

  • 2 fresh peaches, thinly sliced

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease or line a 9-inch tart pan with parchment paper.

   2. Make the dough:

      • In a large bowl, combine flour, baking powder, and sugar.

      • Cut in the cold butter until the mixture resembles coarse crumbs.

      • Make a well in the center, add eggs, vanilla, lemon juice, and zest and whisk. Start to incorporate in the dry ingredients. Then transfer to a lightly floured smooth surface and knead the dough to a smooth consistency (3-4 minutes) cover the dough and let it rest for 30 minutes for easier rolling.

   3. Roll out dough for base:

      • Roll out 2/3 of the dough into a circle slightly larger than 9 inches.

      • Carefully press into the tart pan, letting the edges hang slightly over the rim.

   4. Add the filling:

      • Spread peach jam evenly over the dough, leaving a 1-inch border.

      • Arrange fresh peach slices on top of the jam.

   5. Create the lattice top:

      • Roll out the remaining 1/3 of dough into 10 thin strips.

      • Lay strips over the filling in a crisscross pattern.

      • Fold the edges of the base dough over the lattice strips, pressing gently.

   6. Bake:

      • Brush the dough edges and lattice with a little beaten egg for a golden finish.

      • Bake 35–40 minutes, or until crust is golden and filling is bubbly.

   7. Cool & serve:

      • Let the crostata cool in the tart pan for 15–20 minutes before slicing.

      • Serve warm or at room temperature, optionally with vanilla gelato or whipped cream.

   ---

Italian Ricotta Lemon Cake – Moist & Fluffy

This Italian Ricotta Lemon Cake is a family recipe close to my heart, made with creamy ricotta for a moist, tender crumb and brightened with fresh lemon zest and juice. My love for ricotta goes back to my roots — when our family came from Italy, both my father and mother were cheesemakers. I grew up watching them craft fresh ricotta by hand, and its rich, delicate flavor has been part of our table for as long as I can remember. This cake is a simple, beautiful way to showcase that tradition, perfect for enjoying with coffee in the morning or as a light, sweet finish to any meal.

Baking this cake fills my kitchen with the same comforting aroma I remember from childhood. It’s a simple yet elegant dessert that feels like a warm hug from home, and the best part is how incredibly easy it is to make — just mix, bake, and enjoy.

Things to know about this Italian Ricotta Lemon Cake – Moist & Fluffy

Ingredients

• 1 LB. whole milk ricotta cheese, well-drained

• 3 large eggs

• 1 1/2  cups granulated sugar

• 1 1/2 cup  all-purpose flour

• 1 tsp baking powder

• 1 tsp. baking soda

• 1 1/2 sticks of butter at room temperature

• 2 lemons, zest and juice (about 2–3 tbsp juice and 2 tbsp zest)

• 1 tsp vanilla extract

• ¼ tsp salt

• Powdered sugar, for dusting (optional)

Instructions

• Prep the pan & oven – Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.

• Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

• Beat wet ingredients – In a large mixing bowl, beat the butter, ricotta and sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, mixing well after each.

• Add flavor – Mix in lemon zest, lemon juice, and vanilla until fully combined.

• Combine – Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.

• Bake – Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.

• Cool & finish – Let the cake cool in the pan for 10 minutes, then release the springform sides. Cool completely on a wire rack. Dust with powdered sugar before serving.

Italian Amaretti Stuffed Summer Peaches

One of my favorite ways to celebrate ripe summer peaches is by baking them the Italian way—stuffed with crushed amaretti cookies and just a touch of liqueur. Baked peaches like these remind me of the simple yet elegant desserts my family would enjoy after a long summer dinner. The warm aroma of bubbling peaches and toasted almonds fills the kitchen—with Italian sweetness that doesn’t need much fuss to shine.

I’m using just four peaches here, perfect for a cozy gathering or an effortless dinner finale. The amaretti bring a delicate crunch and deep almond flavor, enriched with a splash of liqueur and a bit of butter. Whether you serve them warm with gelato or enjoy them at room temperature with a spoonful of whipped cream, they feel both nostalgic and just a little indulgent.

Things to Know About Italian Amaretti Stuffed Summer Peaches

Ready to bring a little rustic Italian magic to your summer table?
Give these Italian amaretti stuffed summer peaches a try. When  you make them, tag me on Instagram or leave a comment below—I love seeing your creations!

And if you’re looking for more ways to celebrate peach season (or summer fruit in general), don’t miss my Fresh Italian Summer Plum Cake or Rustic Roasted Pepper Salad—they’re both perfect for warm-weather meals.

Caffè Affogato with Chocolate Sauce

At the restaurant, our Caffè Affogato with Chocolate Sauce was always a customer favorite—elegant, effortless, and ready in under five minutes. We served it tableside with a shot of hot espresso poured over creamy vanilla gelato, then finished with a warm drizzle of rich chocolate sauce. It was a $9 dessert with a five-star feel, but the best part? You can make it at home for a fraction of the cost with just a few simple ingredients. Whether you’re entertaining or just craving something sweet, this classic Italian treat is the easiest way to impress.

Things to know about this Caffe Affogato With Chocolate sauce

• Only 3 main ingredients – vanilla gelato, espresso, and chocolate sauce.

• Comes together in under 5 minutes – perfect for last-minute entertaining.

• No special equipment needed – use whatever coffee method you have at home.

• Easy to customize – swap in hazelnut gelato, add liqueur like amaretto or Kahlúa, or top with nuts or shaved chocolate.

• Looks elegant, tastes luxurious – but costs a fraction of what you’d pay in a restaurant.

• Great for small dinner parties or date nights – serve it in clear glasses for that wow factor.

Classic Italian Vanilla Panna Cotta

Things to know about this Classic Italian Vanilla Panna Cotta

• It’s make-ahead friendly. This dessert needs several hours to chill, making it perfect for entertaining. You can prepare it the day before and it’ll be ready to serve when you are.

• Simple ingredients, big payoff. With just cream, milk, sugar, vanilla, and gelatin, panna cotta is proof that you don’t need much to create something truly special.

• Customize it your way. Serve it plain, with fresh berries, a drizzle of fruit sauce, honey, or even a splash of liqueur for something more grown-up.

• The texture matters. Proper panna cotta should be silky and just set—firm enough to hold its shape, but soft enough to melt in your mouth.

• It was a restaurant favorite. We served this classic at our restaurant for years, and it was always one of the first desserts to sell out. Guests loved its elegant simplicity, and I think you will too. And if you like easy desserts as much as I do try my Lemon Ciambellone Bundt cake  it’s an easy Italian cke

Classic Italian Vanilla Panna Cotta

Servings: 6 Prep  Time: 10 minutes

Cook Time: 5 minutes Chill Time: 4 hours

Total Time: 4 hours 15 min

Ingredients

• 2 cups heavy cream
• 1 cup low fat milk
• 1/2 cup sugar
• 1 Tbsp. unflavored gelatin
• 2 Tsp. vanilla extract

Instructions

1. Pour the milk in a small bowl bowl stir in the gelatin . let it set for 5- 10 minutes to let it bloom
2.  Add the heavy cream and sugar to a small sauce pan bring to hot but not boiling and cook until the sugar is dissolved. Stirring contentiously (2 -3 minutes)
3. Stir the milk and bloomed gelation mixture to the heavy cream and sugar mixture cook an additional 1-2 minutes. Remove from the heat and stir in the vanilla.
4. Pour the mixture into 6  4 oz. ramekins.

5. Allow the panna cotta to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until fully set.

   To serve, enjoy them directly in the ramekins or unmold by running a thin knife around the edge and dipping the bottom briefly in warm water. Invert onto a serving plate. Top with fresh berries, fruit compote, or a drizzle of honey, if desired.

Pureed apple walnut Bundt cake

Truthfully I had no plans of making an apple cake today, until I looked at my fruit bowl ….YIKES, another day or two the apples would have ended up in the compost pile. Every time I make this Pureed apple walnut cake I wonder why I don’t make it more often, it’s one of my favorite cakes. The smell from the apples and  spices while the cake is baking fill your home with the most cozy, comforting aroma.

If you like layer cakes you can use two 9 inch cake pans,  and make a butter, cream cheese frosting to spread between the layers. I used a 9 cup  bundt pan.  AS  much as I like layer cakes I like simple better, so most of my cakes are single layer. Single layer cakes are less labor intense than multiple  layer cakes, I don’t know about you, but for me I like simple, easy desserts that taste delicious, come together in less than a hour, but has your friends thinking it took hours, this is one of those cakes. It’s  simple and so delicious you’ll want to make it often. This cake freezes well, for a ready make dessert and keeps fresh for a day or two covered on the counter.

Things to know about this Pureed apple walnut Bundt cake

Ingredients

• 2 1/2 cups flour
• 3 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 eggs
• 1 1/2 cups sugar
• 1 cup plain Greek yogurt
• 1/2 cup light olive oil
• 1 1/2  cups (2 medium apples) unpeeled  cored apples cut in medium dice and pureed in a blender. Of course you have the option to peel the apples. Honey crisp ,pink lady or fuji apples or a combination of all ,are good choices.
• 1 cup chopped walnuts
• 2 teaspoon each , cinnamon, all spice, and vanilla
• Powder sugar for dusting or glazing
  

  Instructions

•   preheat your oven to 350 degrees

• spray a 9 inch Bundt pan with cooking spray to prevent sticking
• Beat eggs, sugar, yogurt, oil and vanilla,  until light( 2- 3 minutes minutes)
• Combine baking powder, baking soda  and spices  with the  flour. Add the  flour mixture  to  the egg mixture Mix only until well blended
• Add the apples and walnuts mix just until well blended
• Bake in a 350 degree oven for 35-40 minutes or until a tooth pick comes out clean
• Cool 20 minutes before running knife along pan to loosen the cake invert on a cake dish. Drizzle cooled cake with a simple glace, or powder sugar
• for a glace option:
• mix 2 cups powder sugar with 2 tablespoons of milk and 1/2 teaspoon of  cinnamon drizzle over cooled cake …..Enjoy!!!!!