Wine & Other Stories

Four wines for four oven-baked desserts

Written by Veronica Lavenia

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Four sweet proposals for those who love tasty but healthy and sustainable baked desserts, to be combined also, on special occasions, with wines that know how to be remembered.

Rosemary and almond cake

Rosemary and Almond Cake-©Veronica Lavenia- The Wolf Post. Image by G. Giustolisi.

This cake, with a very special aroma, is one of my favorites winter proposals. Adding aromatic plants also to sweet preparations is a good habit that I learned from my mother. Also ideal for the classic afternoon tea, it remains very soft and is perfect for a burst of energy in the early morning.

If enjoyed with friends, we suggest tasting it with Vermouth 18/70 Rosso by Dogliotti. A Barbera d’Asti DOCG, “Velvety and opulent perfectly balanced in its parts (bitter and sweet components)”.

Vermouth 18/70 Rosso - Dogliotti 1870

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Serves 6-8
  • 75 ml (3 fl oz) EVOO (suggested olive oil, Olithea)
  • 1 sprig of rosemary, washed and dried
  • 150 g (5 oz) wholemeal flour, sifted
  • 80 g (3 oz) white almonds flour
  • 80 g (3 oz) cornstarch (cornmeal)
  • 15 g (½ oz) organic baking powder
  • 50 g (2 oz) raw brown sugar
  • 1 beaten egg
  • Juice and zest of 1 red orange
  • 100 g (3½ oz) 80% chopped dark chocolate
  • 100 ml (100 fl oz) sugar free apple juice
  • 150 ml (5 fl oz) brown rice drink (or other vegetable drink)
  • A handful of pistachios, sliced almonds or other dried fruit
  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. In a small pot top, over medium heat (without boiling) heat the oil with the rosemary needles for 3 minutes.
  3. Turn off and let cool. Mix the wholemeal flour, white almonds flour, cornstarch and brown sugar. Add the beaten egg, juice and orange zest and chocolate flakes. Filter the oil in a strainer to remove the rosemary. Add the apple juice and rice milk.
  4. Add the liquid ingredients to the solid. Pour the mixture into a baking pan, lined with baking paper. Cover with a handful of dried fruit and bake for 40 minutes.

Citrus loaf

Citrus Loaf-©Veronica Lavenia- The Wolf Post. Image by G. Giustolisi.

When in season, citrus fruits are the heroes of Sicilian and Southern Italian cuisine. Orange and lemon trees are the symbol of Sicily and it is very common to find small lemon trees in country houses. This gluten free cake is enriched by Sicilian lemons from my tree.

Match it with Ferrari Maximum Rosé di Ferrari Trento: “The range of its scents is wide and complex. From notes of fresh flowers reminiscent of roses and narcissus, to hints of small berries, notes of yeast, closing with a balsamic nuance “.

Ferrari Maximum Rosé - Ferrari

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

  • 150 g (5 oz) cornflour (cornstarch), sifted
  • 100 g (3½ oz) white rice flour, sifted
  • 15 g (½ oz) organic baking powder
  • pinch of sea salt
  • zest of 1 organic orange and 1 lemon
  • 1 tbsp raw sugar
  • 2 large eggs
  • 50 g (2 oz) orange honey
  • 75 ml (3 fl oz) water
  • 75 ml (3 fl oz) EVOO (suggested olive oil, Olithea)
  1. Preheat the oven to 180° C (350°F).
  2. Mix together the flours, baking powder, pinch of salt, and set aside.
  3. Whisk the orange and lemon zest in a blender with the sugar. Beat the eggs with the honey, milk and oil.
  4. Add the liquid ingredients into the dry ingredients gently, add the orange zest and stir quickly. Pour the dough into individual molds, greased and floured and bake for 15 minutes.

Paradiso cakes

Paradiso Cakes-©Veronica Lavenia- The Wolf Post. Image by G. Giustolisi.

The legend says that “Paradiso” (Paradise) cake was invented by a priest of the Certosa of Pavia, North of Italy. The cake was so good that, once tasted by the other priests, they gave it the name of “Paradise”. In 1878, the pastry chef Enrico Vigoni, owner of a bakery that still exists in Pavia, a town near Milan, picked up the recipe and made it famous throughout Italy.

For a dessert among friends to try with Misa Dulce SuperiorDe Muller, from the Spanish winery De Muller. A wine that Piero Pardini describes as follows: “The sip is rich, sweet, dense, important. The aftertaste of spices and honey is very persistent”.

Misa Dulce Superior - De Muller

© Piero Pardini – The Wolf Post – Tuscany – ITALY

  • 75 ml (3 fl oz) mild EVOO (suggested olive oil, Olithea)
  • 100 g (3½ oz) light brown sugar
  • 4 large eggs
  • 3 tbsp fresh heavy cream
  • 250 g (9 oz) white rice flour, sifted
  • zest of 1 organic lemon
  • icing sugar to taste (optional)
  1. Preheat the oven to 180° C (350°F).
  2. Knead the oil with sugar. Add the egg yolks, stirring constantly and the fresh cream. Add the flour, baking powder and lemon zest, mixing thoroughly. Whip the egg whites until stiff and add them to the mixture from the bottom upwards. Pour the mixture into small molds, greased and floured.
  3. Bake for 30 minutes.  Decorate, if desired, with icing sugar.

 Berries loaf cake

Berries loaf-©Veronica Lavenia- The Wolf Post. Image by G. Giustolisi.

A delicious and tasty loaf cake, prepared with unrefined and organic ingredients. Ricotta is the added value of this recipe because it makes the cake naturally moist and soft, allowing you to omit the oil. As an alternative to ricotta, for a vegan recipe, you can use a vegetable yogurt.

Suggested with Feudo Montoni‘s Passito bianco: “The nose is a scent of ripe fruit. Apricot jam, but also candied orange and tropical fruits with notes of papaya and mango “.

Passito Bianco S.A. - Feudo Montoni

© Piero Pardini – The Wolf Post – Tuscany – ITALY

Serves 6-8
  • 2 organic free range eggs
  • 80 g (3 oz) raw coconut sugar
  • 250 g (7 oz) brown rice flour, sifted
  • 1 tsp organic baking powder
  • Zest of untreated lemon
  • 150 g (5 oz) fresh ricotta
  • 150 g (5 oz) berries, washed
  1. In a bowl, beat the eggs with the sugar until a light and sparkling mixture is obtained.
  2. Mix the flour with baking powder and the lemon zest and add to the egg mixture. Add the ricotta cheese, continuing to mix.
  3. Sprinkle the berries with the flour and add to the dough, stirring gently. Pour the mixture into a mold, covered with baking paper (wet and squeezed). Bake for 45 minutes.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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