Tag Archives: Cake

Pandoro Recipe With Sourdough (Il Pandoro A Lievitazione Naturale)

Pandoro is a wonderful Christmas cake from Verona. The recipe I am publishing today is very similar to the traditional recipe, however I made some variations in order to use sourdough. In this recipe there is a very long preparation method with several leavening phases, but the most difficult part is when you have to combine the butter with the dough (see step 5). Having said that, it is one of the best plain cakes that I have ever eaten! A quiet day, during the holiday is probably the best time to prepare this cake.

I wish you all a wonderful Christmas and an amazing New Year ❤

Pandoro with sourdough (Italian Traditional Christmas cake)

For 10 servings

Ingredients

440 g sifted manitoba flour (add more if needed), or a strong, highly-refined white bread flour

50 g sourdough

250 g soft butter (keep the butter at room temperature)

a little vanilla extract

2 eggs

4 egg yolks

140 g sugar (+ icing sugar )

water

Notes. You need a large Pandoro mould ( 1 kg capacity), but you can find it easily on Amazon. Use a good dough mixer if you have one, it will make your life a lot easier!

Method.

Day 1.

1. Making the starter. In the evening, prepare the starter with 50 g of yeast with 50 g of flour with a tablespoon of sugar and enough water to make a soft dough. Cover with some cling film and let rise overnight.

SER_2416

Day 2.

1. First leavening. First thing in the morning, mix the starter with 80 g of flour, a tablespoon of sugar and enough water to make a soft dough. Let rise until the dough has doubled in volume.

SER_2420

2. Second leavening. Mix the dough with 80 g of flour, a tablespoon of sugar and a little water. Make a soft dough and let rise until it doubles in volume.

SER_2432

3. Third leavening. In a large bowl whisk the remaining sugar with a little vanilla extract, 2 whole eggs and 4 egg yolks. Then add 30 g of soft butter and 230 g sifted flour (add the flour gradually). Mix well. Now combine the mixture with the dough and knead very well. Add a little bit of flour if needed and let rise until the dough has doubled in volume.

SER_2513

SER_2519

4. Working the dough (during this operation dust with plenty of flour the rolling pin and the working surface). Take the dough and roll it out with a rolling pin to make a thick rectangular sheet (without pressing too much). Cut the remaining butter into small pieces and place it in the centre of the dough, then fold the sheet of dough to cover the butter. Roll the dough using a rolling pin and fold it again. Roll once more and place the dough in the refrigerator for 15-20 minutes.
Take the dough, roll it out and fold it three times, then roll it again and place it in the fridge for another 15-20 minutes. Now knead the dough for a few minutes and place it in the Pandoro mould (previously buttered).

SER_2526

SER_2535

SER_2533

SER_2534

5. Fourth leavening. Let rise until the dough reaches the edge of the mould (this will take from 5-6 hours).

SER_2546

SER_2550

SER_2552

6. Baking. Bake the Pandoro at 180 ° C (356° F) for fifteen minutes, then change the temperature to 160 ° C (320°F) and bake for another 30 minutes. When the Pandoro is ready place it on a rack to cool. Dust with plenty of icing sugar before serving.

SER_2558

SER_2567

SER_2572

SER_2578

SER_2470

SER_2468

Pandoro (con lievito madre)

Per 10 persone (con stampo da 1 kg) 

Ingredienti

440 g di farina manitoba setacciata (e un po’ di più da aggiungere nelle ultime fasi della ricetta)

50 g di lievito madre

250 g di burro morbido (a temperatura ambiente)

qualche goccia di estratto di vaniglia (o una busta di vanillina)

2 uova

4 tuorli d’uovo

140 g di zucchero (+ lo zucchero a velo)

acqua q. b.

Nota. E’ meglio utilizzare una planetaria per facilitare la lavorazione dell’impasto.

Preparazione.

Il primo giorno.

1. Il lievitino. La sera prima preparate il lievitino unendo 50 g di lievito madre con 50 g di farina, un cucchiaio di zucchero e acqua sufficiente per ottenere un impasto morbido. Coprite con un po’ di pellicola trasparente e lasciate lievitare per tutta la notte.

il secondo giorno.

1. Prima lievitazione. Al mattino, mescolate la pasta lievitata con 80 g di farina, un cucchiaio di zucchero e abbastanza acqua per ottenere un impasto morbido. Poi lasciare lievitare fino a quando la pasta sarà raddoppiata di volume.

2. Seconda lievitazione. Prendete la pasta lievitata e aggiungete 80 g di farina, un cucchiaio di zucchero e un po’ d’acqua. Lavorate gli ingredienti fino ad ottenere un impasto liscio e morbido. Fate lievitare fin quando l’impasto sarà raddoppiato di volume.

3. Terza lievitazione. In una terrina, amalgamate lo zucchero rimasto, con 2 uova intere, 4 tuorli d’uovo e qualche goccia di estratto di vaniglia (o una busta di vanillina). Quindi aggiungete 30 g di burro morbido e 230 g di farina setacciata (da aggiungere gradualmente). Mescolate bene, poi unite la pasta lievitata al composto. Impastate bene, aggiungendo un po’ di farina (se necessario) e poi lasciate lievitare.

4. Lavorazione impasto sfogliato (durante questa operazione infarinate bene il matterello e il piano di lavoro). Prendete la pasta lievitata e stendetela con il matterello per ottenere una sfoglia rettangolare e spessa (senza fare troppa pressione). Tagliate il burro rimasto a pezzetti e mettetelo al centro della pasta, quindi ripiegate la pasta per coprire il burro. Stendete la pasta con il matterello e ripiegatela in tre, poi stendetela ancora  e mettetela nel frigorifero per 15-20 minuti.
Passato il tempo necessario prendete la pasta, stendetela con il matterello e piegatela in tre; poi stendetela ancora e riponetela nel frigorifero per altri 15-20 minuti. Una volta rassodata, lavorate la pasta per qualche minuto e mettetela nello stampo (precedentemente imburrato).

5. Quarta lievitazione. Lasciate lievitare finché la pasta raggiunge il bordo dello stampo (ci vorranno 5-6 ore).

6. La cottura. Cuocete il Pandoro a 180 ° C per il primo quarto d’ora, poi abbassate la temperatura a 160 ° C e cuocete per altri 30 minuti. A cottura terminata, togliete il Pandoro dallo stampo e mettetelo su una griglia a raffreddare. Spolverate con abbondante zucchero a velo prima di servire.

SER_2479

Advertisements

Spelt Cake With Blackberries And Apples.

SER_3175

First of all I have to apologise for publishing fewer recipes than normal this month. Unfortunately, my photography project has taken up most of my time lately, as I am trying to build up my creative portfolio. I love writing recipes though, so I’ll try to publish a few more next month…. But I hope you enjoy the picture-a-day project as my as I do! In fact, I am having a lot of fun with it and I’ll continue publishing new photographs, if you like the idea.

Anyway, speaking of recipes, today I am publishing an old Foodfulife classic, slightly revisited! We are going to make my spelt apple cake (the one without butter and refined sugar) with some fresh blackberries and ground almonds. This recipe was requested by friend who wanted to add a different kind of fruit to the original recipe. At first, I gave it a go changing a few ingredients, but then I realised that the batter was just right as it was…So I left it pretty much the same, with the exception of two ingredients, but I also I had to adjust the quantity of the apples and milk to balance.
Of course, you can replace the blackberries with whichever fresh berries you like.

Tip. Toast the almonds in the over for a few minutes at 160° C /320° F, before using them. Toasted almonds will add flavour to the cake.

SER_3146

Spelt with blackberries and apple.

Ingredients

300 g golden apples (1 and half big apples, or 2 smaller apples)

100 g of blackberries (about 25 big ones)

100 g whole spelt flour

1 egg

80 ml almond milk

60 g of finely ground almonds

1 egg

3 tablespoons of organic sunflower oil

3 tablespoons of barley malt

3 tablespoons of honey

1/2 teaspoon of baking powder

1 pinch of cinnamon

the zest of an organic lemon

a pinch of salt

Method.

1. Wash the blackberries and let dry for a while.

2. In a bowl, mix the flour with the baking powder.

3. In a second bowl, mix the honey with the barley malt, then add the egg and mix well. Once you have a creamy mixture add the milk with the ground almonds and the lemon zest.

4. Mix the flour with the egg mixture. Add a pinch of cinnamon and a pinch of salt.

SER_3078

5. Peel the apples, remove the core and cut into pieces. Add the apple chunks and the blackberries to the batter.

SER_3081

6. Line a cake tin with baking paper, then fill with the batter and bake at 180 ° C/356°F for 50 minutes (or maybe for a little longer, just keep an eye on the cake!). Here I used a 25 cm long x10 cm wide tin.

SER_3104

SER_3148

SER_3153

SER_3181

SER_3186

Torta di farro con more e mele.

Ingredienti

300 g di mele golden (una mela grande, più mezza mela)

100 g di more (circa 25 grandi)

100 g di farina di farro integrale

1 uovo

80 ml di latte di mandorla

60 g di mandorle macinate finemente

1 uovo

3 cucchiai di olio di girasole biologico e spremuto a freddo

3 cucchiai di malto d’orzo

3 cucchiai di miele

1/2 cucchiaino di lievito in polvere

1 pizzico di cannella

la scorza di un limone biologico

un pizzico di sale

Metodo.

1. Lavate bene le more e lasciatele asciugare.

2. Mescolate la farina e il lievito in una terrina.

3. A parte, unite il miele al malto d’orzo, poi aggiungere l’uovo e mescolare bene.
Una volta ottenuto un composto cremoso, aggiungete il latte di mandorla, le mandorle tritate e la scorza di un limone.

4. Unite la farina al il composto cremoso, poi aggiungete un pizzico di cannella e di sale.

5. Sbucciate le mele, levate il centro con i semi e tagliate la polpa a pezzi. Unite i pezzi di mela e le more al composto.

6. Foderate una teglia con carta da forno (uso una teglia rettangolare lunga 25 cm e larga 10 cm), quindi riempite la teglia con l’impasto e infornate a 180 ° C per 50 minuti (magari anche un po’ più a lungo, tenete comunque d’occhio la torta durante la cottura).

Dark Chocolate Lava Cakes With A Kick! (Gluten-Free)

DSC_3359

Decadent, hot and velvety creamy inside, this dessert is to die for!
It took me several days to get this recipe right! It is quite difficult to achieve the right consistency, when you make this kind of dessert without flour or caster sugar. However, the result it is simply superb!!

Yes, these wonderful lava cakes are gluten and refined sugar free (I added a little icing sugar on top, in order to take better pictures, but you don’t have to)… No one will know they are secretly healthy!

…But be careful, because the chocolate-chilli combination can be very addictive!

DSC_3337

Dark chocolate lava cakes with a kick (gluten and refined sugar free)

Cooking time: 18-19 minutes

Preparation time: 25 minutes

Ingredients

for 4 small cakes (4 servings)

80 g dark chocolate (70% cocoa solids)

40 g almonds (with skin)

2 medium eggs, plus 1 yolk

1 pinch of salt

10 g unsweetened cocoa powder (plus a little more to dust the cake moulds)

80 g butter

100 g acacia honey (or the honey of your choice)

2 small dried chilli peppers (or a pinch of chilli powder)

icing sugar to decorate (optional, don’t use it if you don’t want refined sugar in the cakes)

4 small disposable aluminium cake moulds

Method.

1. Melt the chocolate in a bain-marie. When the chocolate is completely melted, add the butter, let it melt and mix well; then remove from the heat.

DSC_3190

2. Lightly toast the almonds in the oven at 170° C / 338° F (just for a few minutes). Let cool, then, using a food processor, grind the almonds with the cocoa powder and the dried chillies.

3. Separately, beat the eggs with honey with an electric beater, until the mixture is soft and fluffy.

DSC_3194

4. Incorporate the melted chocolate and butter with egg mixture. Beat for a few more minutes, then add the cocoa with the ground almonds and chillies.

DSC_3214

5. Grease 4 small cake moulds with butter, then dust with a little cocoa powder.

DSC_3216

DSC_3231

6. Bake at 160 ° C/ 320° F for 18-19 minutes.

DSC_3303

7. Garnish with icing sugar (optional) and serve hot.

DSC_3324

DSC_3335

DSC_3319

Note. The cakes should be cooked on the outside and slightly soft in the centre, make sure you don’t overcook them…One more minute can make a huge difference!

Tortini con cuore fondente al peperoncino (senza glutine)

80 g di cioccolato fondente al 70 %

40 g di mandorle (con la buccia)

2 uova medie, più un tuorlo

1 pizzico di sale

10 g di cacao amaro

80 g di burro

100 g di miele di acacia (oppure il miele che preferite)

due peperoncini secchi (oppure un po’ di peperoncino in polvere)

zucchero a velo per decorare (facoltativo, non usatelo se non volete lo zucchero nella ricetta)

4 stampini di alluminio (usa e getta)

Preparazione.

1. Fate sciogliere il cioccolato a bagnomaria. Quando il cioccolato sarà completamente sciolto, aggiungete il burro e mescolate bene.

2. Tostate leggermente le mandorle nel forno caldo per qualche minuti. Lasciate raffreddare, poi tritate molto finemente insieme al cacao e i peperoncini con un tritatutto (fate qualche pausa per non riscaldare troppo le lame).

3. A parte, sbattete le uova con il miele, fino ad ottenere un composto soffice e spumoso.

4.  Incorporate il burro e il cioccolato sciolto alle uova. Sbattete ancora per qualche minuto, poi aggiungete il cacao con la farina di mandorle e il peperoncino. Mescolate bene.

5. Imburrate gli stampini in alluminio e ricoprite con una spolverata di cacao amaro.

6. Infornate a 160° C per 18-19 minuti (non di più perché i tortini rischiano di solidificarsi troppo, mentre al centro devono restare cremosi).

7. Decorate con zucchero a velo (facoltativo) e servite i tortini caldi.

DSC_3292

Cranberry And White Chocolate Pandolce

Pandolce is a wonderful Genoese Christmas cake, traditionally made with raisins, candied fruits and pine nuts; so simple but rich in flavours, because we use only the best quality ingredients.

Cranberry, white chocolate and hazelnut Pandolce

For this Christmas I prepared (as usual) my own version, giving a foodfulife twist to the traditional recipe! I made a Pandolce packed with delicious cranberries, white chocolate and hazelnuts. This dessert is sweet bread (actually more like a cookie dough), perfect if you want to surprise your guests with something truly special for Christmas!

Believe me, it doesn’t get any better than this!

Cranberry, white chocolate and hazelnut Pandolce

If you prefer something a little less rich but still delicious, you can try my Chocolate and hazelnut Pandolce, made with dark chocolate and with less sugar and a little less butter.

Cranberry, white chocolate and hazelnut Pandolce

Cranberry and white chocolate Pandolce.

Preparation time: 15 minutes + the resting time

Cooking time: 50 minutes

Ingredients

For 8-10 servings

220 g Manitoba flour (that you can replace with whole spelt flour, or any strong flour)

100 g unbleached all purpose flour

80 g soft butter

60 g milk

1 egg

1 and a half tablespoons of honey

70 g brown sugar

grated zest of 1 organic lemon

2 tablespoons rum

1 teaspoon baking powder

1 teaspoon baking soda

a few drops of vanilla essence

150 g shelled and roasted hazelnuts (whole)

100 g white chocolate, cut into pieces and frozen (that you can replace with dark chocolate)

100 g dried cranberries

icing sugar to taste

tip. Freeze the white chocolate before making the cake, otherwise it will melt too much during the cooking time.

Cranberry, white chocolate and hazelnut Pandolce

Method.

1. Mix the softened butter with the brown sugar and the egg, then add the honey and 60 g of milk. Add two tablespoons of rum, two drops of vanilla essence, then stir until the mixture is soft and creamy.

2. Separately, mix the two flours with the baking soda and the baking powder; then add the hazelnuts, the zest of a lemon, the white chocolate and the cranberries. Combine these ingredients with the creamy mixture.

Cranberry, white chocolate and hazelnut Pandolce

3. Knead well, adding a little bit of flour to prevent the dough from sticking to your hands and place in the refrigerator for 15 minutes.

4. Line the base of an oven tray with baking paper, then place and shape the Pandolce on the tray.

Cranberry, white chocolate and hazelnut Pandolce

5. Bake in a preheated oven at 170 ° C/388°F  (with the fan running) for 50 minutes.

 Note. The oven door must remain slightly open during the entire cooking time to release the steam (you can do that by placing a metal object, like a padlock, between the door and the oven, in order to live a 1-2 cm gap).

Cranberry, white chocolate and hazelnut Pandolce

Cranberry, white chocolate and hazelnut Pandolce

6. Let the Pandolce cool completely, then dust with plenty of icing sugar.

Cranberry, white chocolate and hazelnut Pandolce

Cranberry, white chocolate and hazelnut Pandolce

Cranberry, white chocolate and hazelnut Pandolce

Cranberry, white chocolate and hazelnut Pandolce

Pandolce con mirtilli rossi e cioccolato bianco.

Preparazione: 15 minuti + il riposo

Cottura: 50 minuti

Ingredienti

Per 8-10 servings

220 g di manitoba (che potete sostituire con farina integrale di farro)

100 g di farina 00

80 g di burro morbido

60 g di latte

1 uovo

1 cucchiaio e mezzo di miele

70 g di zucchero di canna

la scorza grattugiata di un limone, non trattato

2 cucchiai di rum

1 cucchiaino di lievito per dolci

1 cucchiaino di bicarbonato

qualche goccia di essenza di vaniglia

150 g di nocciole tostate intere, senza buccia

100 g di cioccolato bianco, rotto in pezzi e surgelato (che potete sostituire con il cioccolato fondente)

100 g di mirtilli rossi essiccati (cranberries)

zucchero a velo q. b.

Nota.

Congelate il cioccolato bianco per evitare che si sciolga troppo durante la cottura.

Preparazione.

1. Amalgamate bene il burro con lo zucchero e l’uovo. Aggiungete 60 g di latte, il rum, l’essenza di vaniglia e un cucchiaio e mezzo di miele, poi mescolate fino ad ottenere un impasto cremoso.

2. Separatamente, mischiate le farine e poi aggiungete le nocciole, i mirtilli rossi, il cioccolato bianco (surgelato), la scorza di un limone, il bicarbonato e il lievito. Mescolate tutti gli ingredienti insieme, unendo l’impasto asciutto a quello cremoso.

3. Amalgamate bene, aggiungendo un po’ di farina per evitare che l’impasto si appiccichi alle mani, poi lasciate riposare nel frigorifero per 15 minuti.

4. Ricoprite la teglia con la carta da forno, poi mettete l’impasto sulla teglia e date la forma al Pandolce.

5. Infornate quindi a 170°C per 50 minuti (con la ventola in funzione).

Nota. La porta del forno deve restare socchiusa (con una fessura di 1 o 2 cm), in modo da far uscire il vapore (potete posizionare un oggetto di metallo, ad esempio un lucchetto, tra la porta e il forno).

6. Fate raffreddare completamente, poi decorate il Pandolce con abbondante zucchero a velo.

Cranberry, white chocolate and hazelnut Pandolce

Best Christmas treats!

Here are some ideas for your Christmas Party! I hope you like my choices! 🙂

Click on the links or the pictures for the recipes.

Pandolce al cioccolato con le nocciole ( a wonderful traditional Christmas cake made with lots of hazelnuts and chocolate)

Pandolce alla genovese con nocciole e cioccolato (hazelnuts and chocolate pandolce)

Baci di dama (Absolutely gorgeous! Hazelnuts and chocolate joined together for pure pleasure!)

DSC_2285

Bavarian cream with chocolate -caramel sauce (an incredibly soft vanilla dessert, served with a delicious sauce)

DSC_5894

 Shortbread biscuits with black pepper and fennel seeds (So sweet and spicy, these cookies melt in the mouth and can be very addictive!!! )

DSC_0280

Dark chocolate and marrons glacés Tart (Decadent and delicious!)

Slice Of Dark Chocolate And Marrons Glacés Tart

Torta Paradiso with Crema Pasticciera (This is a gorgeous sponge cake that can be served with any filling you wish… I would serve it with this delicious Italian custard cream)

DSC_2842

Step 6. Stir the custard before using.

Torta della Nonna (An amazing cake, made with a shortbread crust and top layer, filled with a thick custard and topped with lots of pine nuts! Truly special!)

Torta della nonna (grandma's cake)

French meringues (I know this is a recent post, but I think meringues are a perfect Christmas treat!)

DSC_2997-4

Traditional Recipe: Torta Della Nonna (Grandma’s Pie)

DSC_8217

Torta Della Nonna (Grandma’s Pie) is a delicious and delicate pie made with a soft shortcrust pastry and filled with plenty of thick Italian custard (Crema Pasticciera) and garnished with lots of pine nuts and icing sugar. It’s a Florentine recipe, but is also quite popular in Liguria; in fact many bakeries and coffee shops make this wonderful cake in Genoa. I thought it might be difficult for you to come and have a taste so here is the recipe for you to enjoy! 🙂

DSC_8227_01

Tips.

1. It can be quite a difficult to cover the pie with the thin layer of pastry, but you can simplify the recipe using only one layer of shortcrust for the pie case.

2. You might need less custard to fill the pie crust, I used a little less.

DSC_8231

Torta Della Nonna.

Preparation time: 50 minutes + resting time

Cooking time: 40 minutes

Medium difficulty

Ingredients

For the pastry (with the ingredients listed here, follow the method in this recipe)

350 g sifted flour

165 g butter

165 g of sugar

3 egg yolks

a pinch of salt

1/2 teaspoon of baking powder

2 drops of vanilla extract

For the custard or crema pasticciera (with the ingredients listed here, follow the method in this recipe)

1 litre of milk

8 egg yolks

140 g caster sugar

90 g sifted flour

the grated zest of 1 unwaxed lemon (possibly organic)

To garnish

icing sugar to taste

100 g pine nuts

Method.

1. Prepare the shortcrust pastry and place in the refrigerator to cool for 40 minutes.

2. Prepare the custard and let cool, stirring occasionally.

3. Place the pine nuts in water with ice for 30 minutes (so that they won’t burn when you cook them), then dry them with a kitchen towel.

DSC_8159

4. Cut the dough into two pieces, keeping in mind that one pieces should be a bit bigger than the other for the pie crust.

5. Using two pieces of baking paper, roll out the bigger piece of dough (5 mm thickness) to make a tart case with a slightly higher edge. Place the baking paper with the pastry onto the cake tin ( 22 cm wide).

DSC_8156

DSC_8162

6. Pierce the pastry with a fork, then fill with the custard.

DSC_8171

7. Roll out a disk of pastry (5 mm thick), then cover the pie and seal the two layers of pastry. Using a pastry cutter, cut and remove the excess pastry, then top with the pine nuts.

DSC_8175_01

DSC_8180

8. Bake at 180° C (356° F) for 40 minutes and let cool.

DSC_8186_01

9. Place in the fridge for at least an hour, then garnish with icing sugar.

DSC_8204

DSC_8215

DSC_8233_01

If you like this recipe please support the blog by following Foodfulife on Facebook….Thank you so much!!!!

Torta della nonna.

Tempo di preparazione: 50 minuti + il riposo

Tempo di cottura 40 minuti

Media difficoltà

Ingredienti

Per la frolla (con ingredienti scritti qui, seguite la preparazione di questa ricetta)

350 g farina setacciata

165 g burro

165 g di zucchero

3 tuorli d’uova

un pizzico di sale

1/2 bustina di lievito per dolci

2 gocce di estratto di vaniglia

Per la crema (con gli ingredienti scritti qui, seguite la preparazione di questa ricetta)

1 litro di latte intero

8 tuorli d’uova

140 g di zucchero semolato

90 g farina setacciata

la buccia di un limone grattugiato, non trattato e possibilmente bio

Per decorare

zucchero a velo vanigliato q. b.

100 g di pinoli

Preparazione

1. Preparate la pasta frolla e mettetela in frigo a raffreddare.

2. Preparate la crema pasticciera e lasciatela raffreddare, mescolando di tanto in tanto.

3. Mettete i pinoli in acqua con del ghiaccio per 30 minuti (per evitare di bruciarli durante la cottura), poi asciugateli bene con la carta da cucina.

4. Tagliate la pasta in due, tenendo presente che un pezzo dovrà essere un po’ più grande dell’altro per la base della torta.

5. Stendete il pezzo più grande tra due fogli di carta da forno (lo spessore deve essere di circa 5 mm) , come per fare una crostata con il bordo alto. Aiutandovi la carta da forno, trasferite la sfoglia di pasta su una teglia (larga 22 cm).

6. Bucherellate la frolla con una forchetta e riempite con la crema pasticciera.

7. Stendete un disco con la pasta rimasta (di spessore 5 mm), poi ricoprite la torta e sigillate i bordi. Tagliate la pasta in eccesso e ricoprite la torta con i pinoli.

8. Cuocete in forno a 180° per 40 minuti, poi fate raffreddare.

9. Mettete la torta a rassodare nel frigo per almeno un’oretta.  Prima di servire, decorate con abbondante zucchero a velo.

Segui Foodfulife su facebook per tante altre ricette golose!

Cooking Method: Shortcrust Pastry Tart Case

If you are making a tart, it’s possible to cook shortcrust pastry either with the filling or without. Today we will look at all the steps required in order to make a wonderful shortcrust tart case, without the filling and cooked to perfection.

DSC_3767

For the ingredients see this Shortcrust Basic Recipe.

Method. 

1. Take a cake tin (with the dimensions required by the recipe), grease with butter and dust with flour (the butter will help to cook the tart case more evenly).

DSC_3693

2. Roll out the dough (3-5 mm thickness), than wrap it loosely around the rolling pin and place it gently into the cake tin.

3. Using a pastry cutter, cut off the excess dough. With a fork, pierce the base of the dough a few times (this operation helps to avoid air bubbles while cooking).

DSC_3740

4. Place a sheet of aluminium foil on the dough and press it down lightly with your hands (this prevents the dough from collapsing during the cooking process).

5. Fill with dried beans (we use borlotti beans, you can also use rice) and bake at 180 ° C ( 356°F ) for 15-20 minutes (the cooking time will vary depending on the recipe and thickness of the pastry). When the pastry is perfectly cooked remove the foil with the beans and let cool.

DSC_3715

DSC_3757

DSC_3764

DSC_3775

Cottura in bianco della pasta frolla.

La pasta frolla si può cuocere in bianco (cioè senza ripieno) oppure con il ripieno (ad esempio per le ricette della crostata con la confettura di frutta). Oggi vedremo come si fa la cottura in bianco, per preparare crostate con il ripieno che non richiede cottura.

Per gli ingredienti vedere Ricetta base della pasta frolla.

Preparazione.

1. Prendete una teglia delle dimensioni consigliate dalla ricetta, ungetela bene con il burro e spolveratela con la farina (il burro conduce il calore e aiuta ad ottenere una cottura più uniforme).

2. Stendete l’impasto, arrotolatelo sul matterello e poi sistematelo sulla teglia con delicatezza.

3. Con una rotella tagliate la pasta in eccesso. Usando una forchetta, create alcuni fori sulla base della pasta (questa operazione serve per evitare che si formino delle bolle d’aria, quando la base si cuoce).

4. Prendete un foglio di alluminio e sistematelo sulla pasta in modo che aderisca alla forma (questo serve ad evitare che la pasta si abbassi durante la cottura, quando il burro si scioglie).

5. Riempite con dei fagioli secchi e infornate a 180° C per 15-20 minuti (il tempo di cottura dipenderà dalla ricetta e dallo spessore della pasta). A cottura terminata, togliete il foglio di alluminio con i fagioli e fate raffreddare.

Traditional Recipe: Torta Caprese

DSC_8662

As the name suggests, the Torta Caprese (Caprese cake) originally comes from Capri, a beautiful little island, near Naples.
Dark brown, a little bit crunchy on the outside but soft and moist in the centre, this delicious and decadent chocolate cake is widely appreciated all over Italy. It is also an amazing gluten-free cake, because it doesn’t contain any flour; although, in some recipes a little bit of flour might be used to dust the baking tin.

DSC_8668

Tips.

1. The Torta Caprese is usually cooked in a large round baking tin (this is 26 cm wide) and shouldn’t be too thick.

2. This is a dark chocolate cake which suits better an adult taste, because it’s not very sweet. It is possible to adjust the recipe for the kids using a sweeter dark chocolate, adding 20 g of sugar to the ingredients and dusting with plenty of icing sugar.

DSC_8661

Torta Caprese.

For 8 servings

easy

Cooking time: 1 hour

Preparation time: 20 minutes

Ingredients

300 g (10.58 oz) almonds (without the skin)

170 g (5.99 oz) butter, softened

100 g (3.5 oz) brown sugar

45 g (1.5 oz) honey

200 g (7.05 oz) dark chocolate (70% cocoa solids)

4 eggs

icing sugar for garnish

cocoa powder to taste

a pinch of salt

Method

1. Toast the almonds in the oven for a few minutes at 180 ° C (356°F). Let cool then grind finely.

DSC_8583

DSC_8588

2. Cut and melt the chocolate in bain-marie for a few minutes.

DSC_8598

3. In a large bowl, mix the butter with 4 egg yolks, honey, the brown sugar and a pinch of salt. Then add the ground almonds with the chocolate and mix well.

DSC_8605

4. Separately, whip all the egg whites until stiff, then gently mix with the rest of the ingredients.

DSC_8594

DSC_8611

5. Grease with butter and line the base and sides of a large cake tin (I am using a tin 26 cm wide) with baking paper (roughly cut down to size). Then fill with the mixture and bake at 150 ° C (302°F) for about 1 hour.

DSC_8613

DSC_8627

6. Take the cake out of the oven and let cool. Dust with some cocoa powder, decorate with icing sugar and serve.

DSC_8629

DSC_8638

DSC_8640

Torta Caprese.

Per 8 persone

Facile

Tempo di cottura: 1 ora

Tempo di preparazione: 20 minuti

Ingredienti

300 g di mandorle sbucciate

170 g di burro morbido (e del burro in più per imburrare la teglia)

100 g di zucchero di canna

45 g di miele

200 g di cioccolato fondente al 70 %

4 uova

zucchero e velo q. b. per guarnire

un pizzico di sale

cacao amaro in polvere q. b.

Preparazione.

1. Tostate le mandorle nel forno per qualche minuto a 180° C. Lasciatele raffreddare e poi tritatele molto finemente.

2. Fate fondere il cioccolato a bagnomaria.

3. In una terrina grande, amalgamate il burro con i tuorli d’uova, il miele, lo zucchero e un pizzico di sale, fino ad ottenere una crema. Aggiungete anche le mandorle con il cioccolato fuso e mescolate bene.

4. A parte, montate gli albumi a neve e uniteli al resto degli ingredienti, mescolando delicatamente dal basso verso l’alto.

5. Imburrate la teglia (uso una teglia larga 26 cm) e ricopritela con della carta da forno (tagliata di misura). Versate il composto nella teglia e infornate a 150°C per circa 1 ora.

6. Sfornate la torta e lasciatela raffreddare. Spolverate con un po’ di cacao amaro, decorate con dello zucchero a velo e servite.

DSC_8665

Traditional Recipe: Torta Paradiso (Heaven Cake)

DSC_2842

This is a traditional dessert from Genoa, a very delicate, light and soft sponge cake that everybody loves! It reminds me of my childhood: at the time, my mother used to buy this cake from Panarello, one of the best and most famous posh bakeries in town. Panarello’s Torta Paradiso is truly amazing! If you ever come to visit Genoa, I strongly recommend that you try this cake in one of their shops.

DSC_2886

This recipe was inspired by Panarello’s Torta Paradiso (and I assure you, it also gets very close to the real thing), which is slightly more elaborated and delicious than the old Genoese recipe. In the traditional recipe (and by traditional I mean the really old one), you would only use potato starch, the juice of a lemon, eggs, baking powder, sugar and finally, butter, but, only to grease the tin.

DSC_2917

Torta Paradiso.

Ingredients

for a 28 cm in diameter cake

Preparation: 20 minutes

Cooking: 50 minutes

Medium/ Difficult

200 g (7.05 oz) butter, softened

200 g (7.05 oz) icing sugar (and a little more icing sugar to garnish the cake)

100 g (3.5 oz) manitoba flour

100 g (3.5 oz) potato starch

4 egg yolks

3 whole eggs

2 drops of vanilla extract

1 teaspoon of baking powder

1 tablespoon of lemon juice

a pinch of salt

a few drops of almond flavouring

Method.

1. Separate the egg whites from the yolks and put everything aside.

DSC_2777

2. Sift together the flour, the potato starch and the baking powder.

3. Stir the softened butter with the sugar, the almond flavouring and the vanilla extract, until you get a creamy mixture. Then gradually add all the egg yolks into the mixture.

DSC_2790

4. Also add the flour and the starch (but still very gradually). Mix everything well.

DSC_2795

5. Beat all the egg whites with a pinch of salt and a tablespoon of lemon juice, until stiff. Combine the egg whites into the mixture, stirring gently.

DSC_2804

DSC_2809

6. Bake in a preheated oven at 180 ° C (356 °F) for at least 50 minutes, using a greased baking dish (with 28 cm in diameter).

DSC_2810

DSC_2817

7. When the cake is completely cooled, garnish with plenty of icing sugar.

DSC_2824

DSC_2835

DSC_2886

DSC_2910

DSC_2871

DSC_2861

DSC_2893

Torta Paradiso.

Media difficoltà

Preparazione: 20 minuti

Cottura: 50 minuti

Ingredienti

200 g di burro

200 g di zucchero a velo (e dello zucchero a velo in più per decorare)

100 g di farina manitoba

100 g di fecola di patate

4 tuorli d’uovo

3 uova intere

2 gocce di estratto di vaniglia

un cucchiaio di succo di limone

1 busta di lievito per dolci

un pizzico di sale

qualche goccia di aroma di mandorla

Metodo.

1. Separate gli albumi dai tuorli e mettete tutto da parte.

2. Setacciate e unite la farina alla fecola di patate con il lievito.

3. Amalgamate il burro con lo zucchero, l’aroma di mandorla e l’estratto di vaniglia, fino ad ottenere una crema omogenea. Poi, incorporate gradualmente tutti i tuorli d’uova all’impasto.

4. Aggiungete anche la farina e la fecola (sempre gradualmente). Amalgamate bene tutto.

5. A parte, montate tutti gli albumi a neve con un pizzico di sale e un cucchiaio di succo di limone. Unite gli albumi montati al composto, mescolando delicatamente dal basso verso l’alto.

6. Infornate a forno preriscaldato a 180° C per almeno 50 minuti, utilizzando una teglia imburrata (di 28 cm di diametro).

7. Quando la torta sarà completamente raffreddata, guarnite con abbondante zucchero a velo.

DSC_2904

Rich Chocolate Tart with Fresh Raspberries…Yes, but it’s different!

Vegan, dairy-free, gluten-free, egg-free, with only a little refined sugar and absolutely delicious!!!!

I must admit I was a little bit sceptical about vegan desserts, I thought that without dairy products, desserts would just taste dull! So I decided to give it a try and make this vegan chocolate tart, because I usually like to try things before I make a judgement, especially when I am talking about recipes. I am glad to say that I was wrong! I might even dedicate an entire post to the lovely vegan chocolate ganache that I’ve made for this recipe, because I think it deserves a little place on its own in this blog and a few more words given over to it.

So, today we are going to prepare a delicious mini chocolate tart with a lot of fresh raspberries on top! As a filling, I made a rich dark chocolate ganache. Usually, the chocolate ganache is prepared with heavy whipping cream or butter, I used rice milk instead and I thickened the sauce with a little cornstarch. The result is a velvety smooth chocolate filling that contains little refined sugar and is dairy-free.

This is an amazing vegan dessert that everyone can enjoy!

DSC_5795

DSC_5793

Rich Chocolate Tart with Fresh Raspberries

 Ingredients

For the pastry

2-3 servings. 

50 g (1.7 oz) skinless almonds (or hazelnuts, if you prefer)

60 g (2 oz) dark chocolate (organic, with 70% cocoa solids)

60 g (2 oz) rice flour

30 g (1 oz) of potato starch

1/2 teaspoon of baking powder

2 tablespoons of sunflower oil

1 tablespoon of agave syrup (or 1 tablespoon of honey, if you are not on a vegan diet)

a pinch of salt

For the dark chocolate ganache 

60 g (2 oz) of dark chocolate (organic, 70 % cocoa)

100 ml (3.38 fl oz US, 0.175 pt UK) rice milk (replace with soya or almond milk, if you prefer)

1 tablespoon of agave syrup (or 2 tablespoon of honey, if you are not on a vegan diet)

1/2 a tablespoon of cornstarch

To garnish

100 g (3.5 oz) raspberries, fresh and washed

a few chocolate chips

DSC_5601

Method. 

For the pastry. 

Preparation: 20 minutes

Cooking: 15 minutes

1. In a double boiler (bain-marie), melt 60 g (2 oz) of dark chocolate.

DSC_5626

2. Finely grind the almonds using a food processor, until you get a fine paste.

DSC_5619

3. In a small bowl, sift the flour and the potato starch using a fine strainer. Then, mix in the melted chocolate, the almond paste, 1/2 a teaspoon of baking powder, a pinch of salt, 2 tablespoons of sunflower oil and 1 tablespoon of agave syrup (or 1 tablespoon of honey).

DSC_5630

4. Place the dough in the refrigerator for 15 minutes.

DSC_5632

5. Lightly grease the base of a small cake pan (15-17 cm or 6 – 7 inches of diameter) and bake at 170 ° C (338° F) for about 15 minutes.

DSC_5643

For the chocolate ganache.

Preparation: 20 minutes

1. In a double boiler (or bain-marie), melt 60 g (2 oz) of dark chocolate.

2. In a small pan, heat 100 ml (3.38 fl oz US) of rice milk and add it (gradually and stirring) to the melted chocolate (both must be warm).

DSC_5639

3. In another pan, mix 1/2 a tablespoon of cornstarch with 1 tablespoon of the chocolate mixture and stir well. Gradually add the rest of the chocolate mixture, then cook over a low heat and stir until the chocolate ganache has thickened (it will take only a few minutes).

DSC_5646

4. Turn off the heat, add 1 tablespoon of agave syrup (or 2 tablespoon of honey) and mix well. Let cool.

DSC_5650

To garnish.

Refrigeration: 30 minutes

1. Pour the chocolate ganache into the base of the tart, then put the cake in the refrigerator for about 30 minutes.

DSC_5689

2. Garnish with plenty of raspberries and some chocolate chips.

DSC_5698

DSC_5794

DSC_5800

DSC_5808

 Crostata di lamponi con ganache di cioccolato fondente.

Ingredienti

Per la base.

2-3 porzioni.

50 g di mandorle, senza pelle (oppure nocciole, se preferite)

60 g di farina di riso

30 g di fecola di patate

60 g di cioccolato fondente bio ( con 70% di cacao)

1/2 cucchiaino di lievito per torte

2 cucchiai di olio di semi di girasole

1 cucchiaio di sciroppo d’agave (oppure 1 cucchiaio di miele bio, se non seguite una dieta vegana)

un pizzico di sale

Per la ganache al cioccolato fondente

100 ml di latte di riso (oppure latte di mandorle, soia o latte normale)

1 cucchiaio di sciroppo d’agave (oppure 2 cucchiai di miele bio, se non seguite una dieta vegana)

60 g di cioccolato fondente bio (con 70% di cacao)

1/2 cucchiaio di amido di mais

Per guarnire

100 g di lamponi (freschi e ben lavati)

un po’ di scaglie di cioccolato per decorare

Preparazione.

Per la base.

1. Fate sciogliere 60 g di cioccolato fondente a bagnomaria.

2. Tritate molto finemente le mandorle usando un tritatutto.

3. In una terrina, setacciate la farina e la fecola di patate usando un colino molto fine. Aggiungete il cioccolato sciolto, la pasta di mandorle, il lievito per dolci, un pizzico di sale, due cucchiai d’olio di semi di girasole e 1 cucchiaio di sciroppo d’agave (oppure 1 cucchiaio di miele).

4. Impastate bene e mettete in frigo per 15 minuti.

5. Ungete leggermente la base di una piccola teglia (15-16 cm di diametro) e infornate a 170° per 15 minuti.

Per la ganache al cioccolato.

1. Fate sciogliere 60 g di cioccolato fondente a bagnomaria.

2. Scaldate 100 ml di latte di riso in un pentolino e unitelo al cioccolato ancora caldo, mescolando bene.

3. In un altro pentolino, unite una piccola quantità di latte di riso al cioccolato con mezzo cucchiaio di amido di mais (mescolando energicamente). In modo molto graduale, aggiungete tutto il latte al cioccolato, poi fate rassodare la ganache sul fuoco a fiamma bassa, per qualche minuto (continuando a mescolare).

4. Spegnete il fuoco e aggiungete 1 cucchiaio di sciroppo d’agave (oppure 2 cucchiai di miele). Mescolate ancora, poi lasciate raffreddare.

 Per guarnire.

1. Versate la crema sulla base della crostata e mettete in frigorifero per 30 minuti.

2. Guarnite con un doppio strato di lamponi e scaglie di cioccolato.