Regional & Traditional Cakes

These cakes awaken curiosity and fascination. Discovering other cultures through their desserts is a delicious way to travel the world, learning about history and traditions through recipes passed down across generations. I hold deep respect and curiosity for regional and historical recipes—we know them today because someone once shared them, allowing them to travel across continents and delight diners everywhere.

The many layers, each spread with caramelised chocolate, in the Hungarian Dobos Torte speak of a time when technique, flavour and beauty were perfectly aligned. The chocolate and the apricot jam hidden within an Austrian Sacher Torte reveal themselves only when it is sliced, creating a delicious surprise. The bold red layers of the American classic Red Velvet Cake, alternating with cream cheese, reflect a playful confidence. Tarta de Santiago, from Northern Spain, finished with its iconic cross in icing sugar, carries history and symbolism in every bite. The spice and sweetness of a Carrot Cake are irresistible paths, but did you know its popularity dates from wartime Britain, when carrots helped to provide sweetness when sugar was rationed? And who could have imagined that the chocolate, cherries and whipped cream in Germany’s Black Forest Gateau would lead to a dessert destined for cult status?

Historic and regional cakes, pastries and desserts fascinate me so deeply that I even wrote a children’s book about some of them. They are enticing in flavor and visually beautiful, but beyond that, they carry remarkable stories: the chef who first created them, the country and year of their origin, the path by which they spread to other countries, and the many curiosities surrounding them. In short, an entire universe of possibilities contained within cakes and desserts alone.

This collection is part of An Introduction to... Cake