A seasonal recipe from Claire Thomson to serve dunked into Marsala or similar. Or tea or coffee if you dont. They will last well for 1-2 weeks in an airtight container.
A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.
