There can be nothing more evocative and comforting than the wafting aromas of freshly baked biscuits and cakes. Bound up in childhood memories of hearth and home, this feeling runs deep in our collective subconscious – a nostalgia for the welcoming warmth of the kitchen and trays of indulgent treats hot from the oven. It’s not surprising that so many recipes are handed down from generation to generation.
In Italy, it is thought that the first desserts were baked doughs enhanced with natural sweetening ingredients like dried fruits and honey – refined sugars only became available in more recent times, and then commanded such a premium it was only the aristocrats who could afford to add this luxury to their desserts.