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	<title>Cakes &#8211; Carlo Florence chef</title>
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		<title>Cenci alla Fiorentina (Florentine Carnival Fried Pastries)</title>
		<link>https://florencechef.com/recipes/cenci-alla-fiorentina/</link>
					<comments>https://florencechef.com/recipes/cenci-alla-fiorentina/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 11 Feb 2026 14:13:36 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=179</guid>

					<description><![CDATA[Cenci are a typical Tuscan dessert we make during Carnival, basically they are aromatized fried dough rags (cenci means rags in Tuscany).
They are crunchy and sweet, thanks to the powder sugar topping, and instantly bring back my child memories (it looks like it does the same to my daughters 😁).
]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Chocolate Custard Tart (Shortcrust Pastry)</title>
		<link>https://florencechef.com/recipes/chocolate-custard-tart-shortcrust-pastry/</link>
					<comments>https://florencechef.com/recipes/chocolate-custard-tart-shortcrust-pastry/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 27 Jan 2026 18:00:07 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1345</guid>

					<description><![CDATA[I’m not claiming this tart is “healthy”… but it’s honestly not that bad. The shortcrust uses relatively little butter and sugar, it’s made with semi-whole wheat flour, and the filling is built around 70% dark chocolate—so yes, indulgent, but also a solid-quality treat. It takes some time to make, but that’s how it’s done.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/chocolate-custard-tart-shortcrust-pastry/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Coconut &#038; Almond Water Cake (Egg-Free, Butter-Free)</title>
		<link>https://florencechef.com/recipes/coconut-almond-water-cake-egg-free-butter-free/</link>
					<comments>https://florencechef.com/recipes/coconut-almond-water-cake-egg-free-butter-free/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Mon, 29 Dec 2025 15:01:09 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1327</guid>

					<description><![CDATA[A moist, fluffy breakfast cake made with water, almond flour, and coconut—no eggs, no butter, and still rich enough for dunking. Blended in minutes, then baked in the air fryer with a gentle temperature ramp (160°C → 170°C) to keep the top from over-browning. Finished with a light dusting of powdered sugar, it stays tender for days.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Cremolata di melone e limoncello – Cantaloupe and limoncello cremolata</title>
		<link>https://florencechef.com/recipes/cremolata-di-melone-e-limoncello-cantaloupe-and-limoncello-cremolata/</link>
					<comments>https://florencechef.com/recipes/cremolata-di-melone-e-limoncello-cantaloupe-and-limoncello-cremolata/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 26 Aug 2025 17:00:32 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1168</guid>

					<description><![CDATA[Always looking for healthier and tastier food, I couldn’t help but mention Cremolata: it looks like a granita or sorbet, but it’s essentially fresh fruit spun into a silky, spoonable ice. If there’s an ice cream maker at home (even a simple, inexpensive one), Cremolata is a must-try—easy, light, and incredibly refreshing.</em>
<em>This version is finished with a splash of my homemade <a href="https://florencechef.com/recipes/limoncello/" target="_blank" rel="noopener">limoncello</a> and the finely chopped lemon peels I used to make it, which add bright citrus aroma and a delicate, grown-up edge. And for a lighter take, it’s still fantastic without the liqueur, letting the fruit shine on its own]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/cremolata-di-melone-e-limoncello-cantaloupe-and-limoncello-cremolata/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>🇫🇷✨ Crème Brûlée Tart – With a Touch of Italian Soul 🇮🇹🥧</title>
		<link>https://florencechef.com/recipes/creme-brulee-tart-with-a-touch-of-italian-soul/</link>
					<comments>https://florencechef.com/recipes/creme-brulee-tart-with-a-touch-of-italian-soul/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Mon, 02 Jun 2025 10:57:24 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=886</guid>

					<description><![CDATA[This tart brings together two of my favorite worlds: the soft, rich elegance of French crème brûlée, and the rustic charm of an Italian tart.
Perfect for a refined dessert or a special occasion — and yes, that crackling sugar crust is absolutely essential. 🔥]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/creme-brulee-tart-with-a-touch-of-italian-soul/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Cantucci di Prato</title>
		<link>https://florencechef.com/recipes/cantucci-di-prato/</link>
					<comments>https://florencechef.com/recipes/cantucci-di-prato/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 19 Feb 2025 14:29:34 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=185</guid>

					<description><![CDATA[Cantucci di Prato are probably the most popular biscuits in Florence.
For those who do not know them, they are not breakfast biscuits, they are dessert biscuits to dip in Vinsanto (Tuscan sweet wine).
I always like to keep them at home in case I have a little hunger at the end of the dinner.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Raspberry Tart</title>
		<link>https://florencechef.com/recipes/raspberry-tart/</link>
					<comments>https://florencechef.com/recipes/raspberry-tart/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Mon, 06 Jan 2025 16:10:10 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=857</guid>

					<description><![CDATA[A great dessert for any special occasion, crunchy and creamy, so good thanks to the raspberry topping!]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Cocoa Water Cake</title>
		<link>https://florencechef.com/recipes/cocoa-water-cake/</link>
					<comments>https://florencechef.com/recipes/cocoa-water-cake/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 12 Dec 2024 07:20:26 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=844</guid>

					<description><![CDATA[I doubted water cake at first—no eggs or fats? But one bite changed my mind! The cocoa and orange zest make it rich, buttery, and full of flavor. Easy to make, with simple ingredients, and perfect from the air fryer!]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Light NY cheese cake</title>
		<link>https://florencechef.com/recipes/light-ny-cheese-cake/</link>
					<comments>https://florencechef.com/recipes/light-ny-cheese-cake/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 01 Oct 2024 15:08:21 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=786</guid>

					<description><![CDATA[A lighter but equally good cheese cake using ricotta instead of cream cheese.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Cremolata al melone – Cantaloupe and lime cremolata</title>
		<link>https://florencechef.com/recipes/cremolata-al-melone-cantaloupe-and-lime-cremolata/</link>
					<comments>https://florencechef.com/recipes/cremolata-al-melone-cantaloupe-and-lime-cremolata/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 15 Aug 2024 14:39:50 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=741</guid>

					<description><![CDATA[Always searching for healthier and tastier food, I could not skip mentioning Cremolata it looks like a granita or sorbet but it’s basically a fruit centrifuge. If you have an ice cream maker (even a basic model like my 50$ one) you must try Cremolata, it’s super easy and so refreshing.
I made it with the optional addition of rum, a tribute to my favorite long drink: Daiquiri. But without rum is healthier and still great.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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