Cake

Galette des Rois
You can bake this cake to celebrate Epiphany, as they've done in parts of France since the Middle Ages, and bury a trinket (called a fève, after the fava bean that was originally used) in its filling. Whoever finds it will be king or queen for the day. Serving a dessert this buttery, flaky, and downright delicious, however, doesn't require a holiday (or a hidden surprise).

Three cheers for any dessert that can be made two days ahead, frozen, and then softened in the fridge while guests and cook alike enjoy dinner. And all the better if it is a truly memorable finale that sets off waves of flavor explosions: sweet meringue, cold ice cream, and puckery lemon curd.

Three gifts in one: a mini cheesecake, the pan it comes in, and a jar of homemade caramel sauce on the side. Keep in mind that the cakes need to chill overnight.

The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.

A prized Christmas sweet from Tuscany, panforte means "strong bread" — but it's more like an almost-flourless fruitcake.

Make this luscious dessert a day ahead.

Remarkably easy, but pretty and elegant enough for a dinner party.

Elaine O'Toole of Phoenix, Arizona, writes: "This recipe for chocolate cake is a family favorite at our celebrations all year, but especially during the holidays. It's so rich that my sons eat small squares of it as if they were brownies. And since it can be made ahead, it's a great dessert to take to a party."

This would be a crowd-pleasing addition to breakfast or brunch. The iced tea powder adds an intriguing background flavor.

This no-bake dessert features alternating layers of savory pistachio-studded semolina and a cooked cream called kashta, set into a springform cake pan and chilled in the refrigerator overnight. If you are feeding a crowd, double the recipe and forgo the cake shape for a looser presentation: Spread all the semolina mixture on a large platter, spoon the kashta over it, and garnish with the nuts and powdered sugar; then spoon it into dessert bowls. There is no English translation for kashta, pronounced "ahshta," but it is often described as the Arab equivalent of clotted cream. This fragrant cake filling is also delicious as a breakfast treat, drizzled with honey or swabbed on a piece of toast.

If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.

When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.

This cake is the little black dress of fiber — velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup and level it off to prevent packing it down; this will keep the cake light.

This flourless torte is made with a minimum of ingredients — nothing more than walnuts, eggs, and sugar — then generously coated with coffee-flavored whipped cream.

If you're looking to end the meal on an intense decadent note, then this is the way to go. These are meant to be served fresh out of the oven so that the inside is still warm and runny. You can put the batter into the little cupcake tins earlier in the day and then refrigerate until you're ready to pop them into the oven toward the end of your meal. While you're waiting for the cakes to finish, clear the table and serve some tea or coffee. And don't worry, baking has never been easier. Just make sure to have all of your ingredients at room temperature before you start.

John Carey of Anchorage, Alaska, writes: "Whenever I see zabaglione on a dessert menu, I order it. The tangy pineapple version at Vetri in Philadelphia comes with a moist almond cake — divine."