Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
Preheat your oven to 350°F Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the vanilla extract to the butter-sugar mixture. Mix well.
Separate the egg yolks from the whites. Add the egg yolks to the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next
Gently fold in the whole milk ricotta and lemon zest into the mixture until well combined.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Gradually fold the almond flour and the baking powder into the ricotta mixture, ensuring it is well incorporated.
Carefully fold the whipped egg whites into the batter in two or three additions. Be gentle to maintain the light and fluffy texture.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Sprinkle the sliced almonds evenly over the batter.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Dust with powder sugar.
Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Place the butter, flour, sugar, lemon zest, egg and baking powder in the workbowl of a food processor fitted with a metal blade and pulse until all ingredients are blended, then process just until you have a smooth dough. Stop once or twice to scrape down the sides of the bowl. Wrap the dough in plastic film and chill for at least an hour, or up to 1 day.
Wheat Filling
Put the wheat grain in a heavy bottom medium sized pot. Mix in the milk add the butter and the lemon zest. Bring to a gentle simmer on a low flame and cook, stirring occasionally, until the wheat kernels are tender, and the milk is absorbed, about 15 to 20 minutes. Stir and scrape the bottom occasionally to avoid burning.
Place half of the cooked wheat filling in to a blender and blend until creamy and smooth. Scrape back in to the cooked wheat, mix well and set aside to cool off.
Ricotta Filling
Drain the ricotta in a sieve over a bowl until all the liquid is gone. You can drain the ricotta overnight or at least an hour before making the filling.
Place the drained ricotta in a large bowl. Add the eggs, sugar and mix with a wooden spoon then beat until light and fluffy. Add the orange zest, the orange blossom water, vanilla, salt and cinnamon if using. Mix. Scatter the candied fruit, if using and fold together with a rubber spatula until blended.
Fold the cooled wheat filling in to the ricotta cream and mix gently until incorporated.
Pie Assembly and Cooking
Preheat the oven to 350 degrees F.
Butter a 9-inch springform pan. Roll out two-thirds of the dough into a 14-inch circle. Fold the circle in quarters, place one of the points in the center of the buttered pan and unfold the dough, pressing it gently against the bottoms and sides and into the corners of the pan.
Scrape the filling into the dough-lined pan. Make a lattice top by alternating strips of the pre-cut dough in alternating directions. Join the strips of dough to dough along the sides of the pan by pressing gently.
Traditionally in Italy we use 7 stripes of dough to make the lattice. Place 4 strips diagonally at the bottom and 3 on the top.
Bake until golden brown and the center feels springy, about 1 ½ hours. Remove and cool completely before serving. It will be better a day or two after baking. Once the pie is cooled off rest in a cool place wrapped with foil. Sprinkle with confectioners’ sugar before serving.
Recipe Notes
Use fresh sheep ricotta if available or a good quality artisanal cow milk ricotta
Drain the ricotta overnight. Place in a sieve over a bowl and rest covered in the refrigerator
You can buy canned or jarred cooked wheat on Amazon or in any good Italian deli
Use good quality orange blossom flower essence to avoid soapy taste
Recipe by Silvia Baldini— I tasted my first almond and citrus cake in Sicily. I’ll never forget how my first forkful exploded in my mouth with the concentrated flavor of oranges and almonds.
“Pan d’Arancio”, which literally translates from italian as orange bread, is baked by using only almond flour and the whole orange; juice, peel and pulp. This is the reason why this cake has a very moist and soft texture with a slight bitter taste and it is completely gluten free. The cake takes some time to prep but once you boil and crush the tangerines, or oranges in a food processor or a blender you are home-free.
I have made this cake with oranges, lemons and even kumquats, but tangerines are by far the family favorites. When I make it with lemons I increase the sugar amount by about 2 teaspoons to balance the bitterness. I dust the top of the cake with powder sugar right before serving it or on special occasions, I drizzle it with a thick sugar and citrus glaze. Blood oranges give a gorgeous festive pink/red tint to the cake and to the glaze.
Recipe by Silvia Baldini— I tasted my first almond and citrus cake in Sicily. I’ll never forget how my first forkful exploded in my mouth with the concentrated flavor of oranges and almonds.
“Pan d’Arancio”, which literally translates from italian as orange bread, is baked by using only almond flour and the whole orange; juice, peel and pulp. This is the reason why this cake has a very moist and soft texture with a slight bitter taste and it is completely gluten free. The cake takes some time to prep but once you boil and crush the tangerines, or oranges in a food processor or a blender you are home-free.
I have made this cake with oranges, lemons and even kumquats, but tangerines are by far the family favorites. When I make it with lemons I increase the sugar amount by about 2 teaspoons to balance the bitterness. I dust the top of the cake with powder sugar right before serving it or on special occasions, I drizzle it with a thick sugar and citrus glaze. Blood oranges give a gorgeous festive pink/red tint to the cake and to the glaze.
4-5mediumtangerinesor 3 oranges, or 3 lemons, or 1 cup of kumquats
6largeeggs
1 ¼cup superfine (caster) granulated sugaradd 2 extra teaspoons of sugar if using lemons
2 1/3cupsground almonds
1 full tespoonbaking powder
Servings:
Instructions
Put the tangerines in a pot with enough water to cover them, bring to a boil and cook for 2 hours. Drain and cool. Cut the tangerines in half and remove the seeds. Chop the skins, pulp, pith and fruit in a processor or by hand.
Preheat the oven at 375F/190C
Butter and line an 8-ich springform cake pan.
Beat the eggs. Add the sugar, almonds and baking powder. Mix well and add the crushed tangerine, folding them in by hand.
Pour the cake mixture in to the lined springform and bake for one hour, until a skewer comes out clean. Cover the cake with foil after about 40 minutes of baking to stop from burning.
Cool cake in the spring-form on a rack. When cold take it out. You can glaze it, or cover with powder sugar.
Recipe Notes
To make a simple cake glaze mix 2 cups of powder sugar with a few drops of your favorite citrus juice. I put the sugar in a metal bowl and I add a few drops of juice at the time while whisking. I keep adding drops and whisking until the glaze is smooth but thick.
Recipe by Silvia Baldini:
Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole.
The pits contain amygdalin, the chemical that makes almond extract taste like almonds.
Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
Recipe by Silvia Baldini:
Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole.
The pits contain amygdalin, the chemical that makes almond extract taste like almonds.
Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
1/4 teaspoonalmond extractto be used if cherries are pitted
3 cupsfresh cherriespits on preferred
2tablespoonsconfectioner sugarfor garnishing
Servings: people
Instructions
Preheat the oven to 350°F. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep or a medium-size flameproof baking dish at least 1 1/2 inches deep.
In a medium bowl, whisk together cream, flour, the 1/3 of a cup of granulated sugar, eggs, melted butter, vanilla, salt and almond extract if using (use if you prefer to pit the cherries). Let is stand for 10 minutes.
Pour a 1/4-inch layer of batter in the baking dish. Bake in the oven for 10 minutes until a film of batter has set in the bottom of the dish.
Spread cherries over the batter and sprinkle on the remaining 2 tablespoons of granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 45 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
Remove the clafoutis from the oven, garnish with the confectioners' sugar and serve it in wedges, warm or at room temperature. A dab of whipped cream or ice cream is entirely appropriate and delicious.
Store refrigerated for 2 to 3 days.
Store refrigerated for 2 to 3 days.
Recipe Notes
Don't over whisk the batter, because it forms bubbles on top of the custard when baking.
Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
10mediumstalks rhubarb, (trimmed and cut into 4-inches pieces)
½mediumorange zested, organic
½cupfresh orange juice
2tabelspoonsHoney
⅔ cup granulated sugar
1 ½tablespoons corn starch
4tabelspoonsalmond flour
1 ½ tabelspoonsmelted unsalted butter
granulated sugar, for finishing the tart
Servings: individual tartlets
Instructions
Make the dough
In a food processor, pulse the flour, orange zest and salt. Add the butter and process briefly. Sprinkle over the ice-cold water and pulse for about 5 seconds, until just moistened.
Transfer the dough to a floured work surface and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour. Roll out the dough and shape in 4 individual circles, about 5 inches in diameter or make an individual 13 inches circle, 1/4 of an inch thick to use in a tart pan. Transfer the parchment to a rimmed baking sheet and chill the pastry in the refrigerator for at least 30 minutes.
Make the filling
Preheat the oven to 400°F.
Toss the rhubarb in a bowl with the orange zest, juice, honey, sugar, salt, corn starch and mix well.
Assemble the tartlets
Sprinkle the almond flower at the bottom of the rolled out tart or divide between the individual tartlets.
Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture. Leave a border of 2 inches around the edge of the pastry, fold in and crimp with a fork. Brush the fruit with melted butter and sprinkle with caster sugar.
Bake for 10–12 minutes, then lower the oven temperature to 375°F and then bake for a further 30–35 minutes.
Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
1 1/2cupmashed ripe bananas4 bananas with brown spots
2cupsall-purpose flour300g
1/2cupshredded desiccated coconut50g
2tspbaking powder
1/2tspbicarbonate (baking) soda
1/4tspsalt
1 1/4stickunsalted butter softened150g
1 1/4cupcaster granulated sugar225g
1/2tspvanilla extract
2tablespoons rumoptional
3largeeggs
3 1/2ozdark chocolate finally chopped100g
Frosting
7ozdark chocolate200g broken in to pieces
3/4cupicing confectioner sugar160g
1/2cupsour cream225ml
Servings: people
Instructions
Cake
Heat the oven to 150c/325f
Butter a 9 1/2 inch-24cm spring form cake pan and line with baking parchment.
Place the milk and lemon in a bowl and let stand for 10 minutes to sour the milk, then stir in the mashed bananas.
Stir together flour, desiccated coconut, baking powder and baking soda with the salt. With a stand in mixer or by hand, beat together butter, sugar and vanilla until light and fluffy. Beat eggs one at the time. Add the Rum if using. Add one-third of the flour mix to the creamed mixture and gently beat in. Add one-third of the banana mixture and gently beat in. Alternately add the remaining flour and banana until combined. Gently fold in the chocolate. Spread the batter over the base of the lined spring form.
Bake for 1 hour and 10 minutes, until the sides have pulled away from the spring form. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the rack and leaving to cool completely.
Frosting/ Optional
Melt the chocolate in a bowl over a pan of simmering water. Stir until smoothly combined. Cool slightly. Gradually beat in the icing sugar. Stir in the sour cream until thick, smooth and glossy. Use immediately.
Recipe Notes
The frosting is very good and very festive but not necessary. I like this cake plain most of the times.
You can substitute half of the dark chocolate with the same amount of white chocolate for a truly decadent treat.
Use good quality chocolate it makes a difference.
The bananas need to be very ripe with brown speckled skins to achieve perfect flavor and texture.
Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort.
To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz.
It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream.
I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort.
To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz.
It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream.
I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Remove the peaches fuzz gently with a cloth. Slice the peaches, remove the pit, and toss them in a bowl with the sugar, the juice of half a lemon, and the Amaretto liquor. Set-asides to macerate.
If you want to skin peaches, cross the bottom with a sharp paring knife, pour boiling water over them. When ripe they will peel after 15-20 seconds.
To make the biscuits line a cookie sheet with baking paper and preheat the oven at 400°F. Sift the flour, the baking powder, sugar and the salt in a large bowl. Add the butter and with your hands or a pastry cutter or a fork work the mixture into a crumbly dough. Add the cream and stir gently until it forms a rough ball.
Turn the dough out onto a lightly floured surface and shape with your hands, not a rolling pin, into a rectangle about 1 inch thick, fold once and gently reshape the rectangle about 6 inches by 10 inches large. Cut the dough into 6 disks with a metal cutter or a small glass. Shape the remaining dough into a disk. Brush the top of the biscuits with cream or milk and sprinkle with sugar.
Place the biscuits gently onto the lined cookie sheet and bake for 10 to 15 minutes until golden brown. Remove from the oven and let them cool.
Whip the cream in a standing mixer until it begins to get stiff, then add the sugar and the Amaretto liquor. Continue to whip until the cream is firm. Do not overbeat the cream or it will turn in to butter.
To assemble cut the biscuits in half and place the bottom of each plate. You can lightly dunk the cut biscuit halves in some of the maceration juices to mop up the extra flavor. Divide the peaches among the biscuits and spoon more of the macerating liquids over pressing a little so the bottom absorbs more juices. Sprinkle the crumbled amaretto cookies on the peaches. Add a generous dollop of whipped cream, dust lightly with the cocoa powder
Top the whipped cream with the biscuit crown and drizzle the remaining juices around the plate.
Recipe Notes
If your peaches are not perfectly ripe and sweet, you can bake them for 15 to 20 minutes after macerating them. Baking the peaches will develop their sugary flavor and soften them. To bake, place them on a lined cookie sheet and dot them with butter, then place them in the oven at 350°F.
Pulse flour and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
Recipe by Silvia Baldini —The marriage of cream, milk, eggs and sugar is the foundation for a silky and vanilla-scented custard. Bake it gently and slowly in a water bath, then top it with a crisp caramel, brûlée and crack it open with a spoon at the table. Add a touch of citrus zest, chocolate or a splash of liquor for an extra kick.
Recipe by Silvia Baldini —The marriage of cream, milk, eggs and sugar is the foundation for a silky and vanilla-scented custard. Bake it gently and slowly in a water bath, then top it with a crisp caramel, brûlée and crack it open with a spoon at the table. Add a touch of citrus zest, chocolate or a splash of liquor for an extra kick.
Split the vanilla bean. Scrape the seeds with the tip of a small knife. Combine the cream with the vanilla seeds and the spilt bean in a heavy bottom medium pot. Stir over medium heat until it reaches the boiling point. Set aside and steep until it cools down.
Preheat the oven at 325 degrees. Line a baking pan with high sides with paper towel. Boil a pot of water and set aside.
Whisk eggs yolks in a bowl with sugar and salt. Remove the vanilla beans from the cream. Add the cream mixture very slowly in to the yolks, whisking well after every addition. Once blended place the cream in 6/8 small 4-ounces ramekins or in one large baking dish.
Place the ramekins in the lined baking pan and slowly add half of the hot water in to the pan. Place the pan in the heated oven and fill it with the remaining water. Water should cover at least 3/4 of the ramekins sides but not reach the top.
Bake for 35/40 minute or until centers are softly set and still creamy. Remove the ramekins from hot water when cool enough to handle.
Cover the dishes and refrigerate for two hours or up to two days.
To serve, sprinkle each ramekin with sugar and caramelize with a blow torch or under the broiler. Enjoy while the tops are still hot and custard is cool.
Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
Preheat over to 375°F. Line bottom and sides of 8×8-inch square baking pan with baking paper. Leave paper two inches over the rim. It will help you lift the bars once baked.
mix melted butter, sugar, and vanilla in medium bowl, Add flour, almond flour, cocoa powder and salt and stir until incorporated. Transfer dough to your prepared pan, press the dough evenly across the bottom of the pan. Prick crust with a fork to prevent from puffing up. Bake the crust until golden, about 18 minutes ,Transfer crust to rack and cool in pan.
Filling
Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Cool slightly.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour, chocolate powder and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
Scatter pitted cherries and chocolate in bottom of cooled crust. Pour browned butter mixture evenly over the fruit and chocolate. Bake until filling is firm and tester inserted into center comes out clean, about 40 minutes, Cool completely in pan on rack.
Remove cooled bars from pan lifting from the overhanging paper and place them on a cutting board . Cut them into squares with a very sharp knife.
Recipe by Silvia Baldini— adapted from Martha Stewart. Strawberries and rhubarb pie is my favorite pie. I like the tart and sweet combined with the richness of butter. I adapted my recipes from an old Martha Stewart's one because why mess with perfection.
Recipe by Silvia Baldini— adapted from Martha Stewart. Strawberries and rhubarb pie is my favorite pie. I like the tart and sweet combined with the richness of butter. I adapted my recipes from an old Martha Stewart's one because why mess with perfection.
Preheat oven to 375 degrees. Make the filling: Clean and cut rhubarb in 1 inches pieces.
Mix together rhubarb, strawberries, granulated sugar, honey, cornstarch, zest and juice, and 1/4 teaspoon salt.
Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into wide strips using a pastry cutter.
Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
Seal around edges. Fold edges under, and crimp as desired. Cut stars shapes and hearts with a pastry cutters and decorate. Refrigerate for 30 minutes.
Brush crust with egg wash, and sprinkle sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/5 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours or longer, before serving.
Pate Brise
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 3 months.
Recipe by Silvia Baldini— Buckwheat and hazelnut are a good match and make this cake truly gluten free. Each slice is moist but dense in a delightfully rustic way. I add a whole grated apple to the batter, a touch of vanilla and just enough lemon peel to balance the flavor. After I bake it, I let cool completely on a rack, then I slice it in two even disks and I fill it with homemade blueberry or raspberry jam, and I dust the top with a generous amount of powder sugar. Buckwheat cake is known as torta di grano saraceno and it’s a very traditional recipe from Alto Adige in Italy's most northern corner. It's eaten for breakfast with coffee or as an afternoon snack with tea.
Recipe by Silvia Baldini— Buckwheat and hazelnut are a good match and make this cake truly gluten free. Each slice is moist but dense in a delightfully rustic way. I add a whole grated apple to the batter, a touch of vanilla and just enough lemon peel to balance the flavor. After I bake it, I let cool completely on a rack, then I slice it in two even disks and I fill it with homemade blueberry or raspberry jam, and I dust the top with a generous amount of powder sugar. Buckwheat cake is known as torta di grano saraceno and it’s a very traditional recipe from Alto Adige in Italy's most northern corner. It's eaten for breakfast with coffee or as an afternoon snack with tea.
1 1/4 cup (150 grams)grounded hazelnutsalmond meal can be substitute
1/4cup (30 grams)potato flour
1teaspoon baking powder
1mediumapple, peeled and grated
1/2mediumgrated lemon peel
7ounces (200 grams)blueberry jamlingonberry or raspberries jam can be substitute
Servings: slices
Instructions
Pre-heat the oven at 350ºF and line a greased 9-inch round baking tin with the removable bottom with baking paper.
Beat the egg whites to stiff peaks with half of the sugar and a pinch of salt and set aside. Cream together the butter and remaining sugar. Add the egg yolks and vanilla extract and beat until pale and creamy. Add the buckwheat, hazelnuts, potato flour, grated apple, grated lemon peel and the baking powder until just combined.
Gently fold in the eggs white, bit by bit, into the batter until well combined and pour batter into the greased and lined baking tin.
Bake in a medium oven at 350ºF for about 40 minutes or until the cake is deep golden brown on top and a skewer inserted in the middle of the cake comes out clean.
When cool enough to handle, remove cake from tin and slice in half lengthways. Spread the bottom layer with blueberries jam and replace the top layer. Just before serving, dust with powdered sugar.
Recipe by Silvia Baldini— We make this yummy Nutella tree every year for the holidays. It's super easy delicious and it looks stunning. The kids make stars out of the left over puff pastry to decorate the plate.
It's a great dessert to bring to your next Christmas party.
Recipe by Silvia Baldini— We make this yummy Nutella tree every year for the holidays. It's super easy delicious and it looks stunning. The kids make stars out of the left over puff pastry to decorate the plate.
It's a great dessert to bring to your next Christmas party.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread the Nutella over the triangle in a thin layer with the back of a spoon.
Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go. Beat the egg in a bowl with a teaspoon of water and brush the tree with the egg wash.
Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.
Recipe Notes
You can substitute the Nutella with jam or peanut butter. You can make a savory version with grated cheese and ham.
Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
1teaspoongrated orange zestplus extra for servings
1/2cup orange juice
1/4teaspoonfine sea salt salt
1loaf (1-inch-diced)1 day-old loaf of bread French brioche, six grains, challah bread or baguette
6ouncesfresh raspberries and black berries
confectioner sugarfor serving
pure maple syrup or honeyfor serving
Servings: people
Instructions
Grease a 9 x 13 x 2-inch baking dish with the butter and set aside. In a large bowl, whisk together the eggs, double cream, coconut milk, 1 tablespoon of granulated sugar, the brown sugar, vanilla, the orange zest, orange juice, and salt
Spread the diced bread in the prepared baking dish and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining tablespoon of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 45 to 50 minutes, until the custard is set and the top is puffed and browned. Check after 25 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup and the berries.
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula.
Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
2/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2 1/4cupsall-purpose flour, sifted
1 1/2teaspoonsbaking powder
1/4teaspoon salt
1 1/4cupfresh strawberries, quartered
powder sugar
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the yogurt a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the half of the strawberries on top of the batter, then cover with the remaining cake batter. Place the remaining strawberries on top of the batter.
Put in the hot oven for 35 to 40 minutes, until golden and firm. After 20 minute in the oven you can quickly add some strawberries to the top of the cake, without taking the cake out of the oven, then finish baking. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture. Sprinkle with powder sugar before serving.
Recipe Notes
Bake for 25 minutes and add extra strawberries to the top then finish to bake.
1/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2cupsall-purpose flour, sifted
1/2teaspoonbaking powder
1/4teaspoonsalt
8ouncesmixed berry jamyou can use fresh berries
powder sugarto decorate
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the fresh drained ricotta a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the jam or the fresh berries on top of the batter, then cover with the remaining cake batter.
Put in the hot oven for 40-45 minutes, until golden and firm. Use a toothpick to test the cake. Remove and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture.
Once cooled, invert the cake on a serving plate, peel the paper off, invert again and sprinkle with powder sugar before serving.
This Boston Cream cake is my son Augusto’s favorite cake. Every September we leaf together through all my recipes and my cooking books in search of the perfect birthday cake. Every year we come back to this custardy and chocolaty three layer wander. The soft sponge cake layers are sandwiched and kept in place with a smooth and silky vanilla custard and then topped with an intense and bittersweet chocolate ganache, the kind that drips gracefully down the sides. The cake looks impressive and it might look hard to make but it’s actually very simple — if you get organized and follow the directions step by step. I make the sponge layers and the custard they day before the birthday; then I assemble the cake on a pretty stand and make the ganache an hour or two before I need to serve it. My son helps measuring and he is in charge of bowl and spoons licking, he is efficient and quick.
3sticksbutter unsaltedroom temperature and cut in to pieces
3cups granulated sugar
6large eggsroom temperature
1 1/2teaspoonpure vanilla extract
2 3/4cupsself rising flour
1/4cupcorn flour
2teaspoonsbaking powder
6tablespoons whole milk lukewarm
Vanilla Custard
2tablespoonscornstarch
2cups whole milk
6large eggs yolks
3/4cupsgranulated sugar
2teaspoonsvanilla extract
Chocolate Ganache
1/4cupheavy cream
2tablespoonslight corn syrup
1cupsemi sweet chocolate in small piecesabout 6 ounces
Servings: people
Instructions
Sponge Cake
Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade. Beat until you get a smooth batter and then slowly add the milk a little bit at the time. You can be a purist and beat cream the butter and sugar first and then add the eggs one at time, the vanilla and then the flour, corn flour and baking powder one spoon at the time then the milk; but honestly, for this kind of sponge, it doesn't make much of difference.
Pour the batter in the prepared cake pans and level with a knife. Bake in the hot oven for 25 minutes or until golden brown, the cakes come away from the pans sides and the sponge is springy to the touch.
Leave the cakes to cool in the pans on a rack for 10 minutes, then gently turn them and leave them on the racks to cool completely. Once they have cooled I wrap them in plastic wrap and store them in the fridge until ready to plate.
Vanilla Custard
Combine the corn starch and 1/4 cup of the milk in a non reactive medium bowl. Whisk in the eggs yolks Set aside.
In a stainless steel medium saucepan combine the remaining 3/4 cups milk and the sugar, the vanilla extract and bring to a boil then simmer unit the sugar is all dissolved.
Ladle one third of the sweet milk on to the egg mixture in a thin stream, whisking constantly. Gradually whisk the egg mixture in to the remaining hot milk in the pan. Whisking constantly bring to a boil then reduce the heat and boil very gently for a minute until thick and smooth.
Transfer the custard in a metal bowl, cover with plastic wrap to prevent a skin to form. Refrigerate to chill and keep cold until ready to use. If the custard curdle, don't panic, you can strain it through a thin mech strainer or blend it.
Chocolate Ganache
In a small heavy pan saucepan, combine the cream and the corn syrup. Bring to a simmer over low heat and stir to blend. Remove from the heat, add the chocolate, let is stand for a minute or two then whisk well until smooth and shiny.
1/4cupbutterfly pea flowers teaavailable at whole foods and online
4cupslemonade
white cotton candy
Servings:
Instructions
Boil the water for the tea. Rinse the butterfly pea flowers with a couple of spoon of hot water. Place the rinsed flowers in to a tea pot and pour the boiled water on the flowers. Infuse the flowers with the water for a couple of minutes.
Divide the lemonade in to four heat-resistant tall glasses. Top the glasses with a generous cloud of cotton candy.
When ready to serve, slowly pour the hot tea on the cotton candy. The cotton candy will melt and the lemonade will react with the tea and change color. The color of the butterfly pea flower tea changes depending on the pH of whatever it's mixed with. Have fun!
A girl’s sleepover must. Mermaid toast is blue, glittery and actually kind of healthy. All you need is cream cheese and butterfly pea flower tea or a natural plant base blue dye and of course LOTS of edible gold or pink glitter.
In a small bowl whip the cream cheese until soft and fluffy. Add the blue coloring a little at the time. It looks better when you have some white streaks combined with blue, so don't over mix
Spread the cream cheese on the toasted bread and go to town with glitter.
Recipe Notes
I also make the mermaid toast with ricotta and whipped cream. YUM!
The 7 yogurt containers cake. Always a smashing succes. You don’t need a scale or measuring cups because you use a small yogurt cointaner, a single portion 125ml, to measure all the ingredients. Probiotics and immune system boosters make this soft, heavenly vanilla scented confection, low in sugar and with no butter, a piece de resistance for a rainy afternoon baking project. See those yellow, tall, crumbly slices disappear.
2 containers all-purpose flour00 flour is also a good choice
1tspbaking powder
1/2tspsalt
Servings: slices
Instructions
Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes
I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.
It’s Valentine and I’m always on the look out for delicious recipes to help us make the most of our every indulgence.
My little no- bake pots are crammed with clever ingredients, good for your body and your heart. It’s no secret that chocolate is an aphrodisiac, a mood and libido enhancer and that mega-superfood raw cacao, rich in flavanols and powerful antioxidant may protect us against cardiovascular disease, reduce the risk of stroke, and help us improve our blood circulation.
There you have it, my raw cocoa no-bake pots are silky rich, deep in flavor and they are easy to make and GOOD FOR YOU. I think of them as the energy bullets of desserts – sure to please your loved ones, no matter what color, gender or age they happen to be.
6ounces70% bittersweet chocolate, broken into pieces
1/2cuptoasted and peeled hazelnuts
1/2cupsheavy cream
1/3cupwhole milk
1large egg
1/2tsppure vanilla extract
1 small pinchsea-salt
Servings: ramekins
Instructions
Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency.
Dust with extra raw cacao before serving.
Pound cake derives its name from the original formula from which it was made: one pound of butter, sugar, flour and eggs. Enough to make two loaves. This old-fashioned recipe from my grandma calls for approximately a half pound of each ingredient and yields one loaf. Feel free to double the recipe. Share or freeze one of the loaves or just eat both of them. No judgement!
1cupunsalted butter, plus more for the pan2 sticks
1cupgranulated sugar
5large eggsroom temperature
2tsppure vanilla extract
Servings: 9x5 inch loaf
Instructions
Preheat the oven to 325°F. Butter a 9-by-5-by-3-inch loaf pan.
In a medium bowl, stir together the flour, baking powder and salt.
In a standing mixer bowl, beat the butter until fluffy. Gradually beat in the sugar until blended. Beat in the eggs, 1 at the time, and then add the vanilla. Add the dry ingredients and beat until smooth.
Scrape the batter into the loaf pan and bake until the top peaks and turns golden brown, about 1 hour and 15 minutes. When the cake is done, it will spring back when gently touched and a toothpick inserted in the center comes out clean.
Cool the pound cake in the pan on a wire rack for 10 minutes and then turn the loaf out onto the rack to cool throughly. Slice and serve.
Recipe Notes
Sometimes I like to add the grated zest from an organic lemon for a citrusy burst of flavor or a handful of chocolate chips for extra happiness.
This banana bread is one of the most delicious I have ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent reason to make good use all those blackened bananas forgotten on the counter. I have adapted the recipe from a Nigella version, and I cut the sugar and butter quantities for a lighter version. This banana bread is adored by my two kids; don’t worry about the alcohol from the bourbon. I use it to soak the raisins and it cooks away. You can also substitute the bourbon with orange juice or apple juice.
1/4cupbourbon or dark rum(orange or apple juice can be substituted)
1 -1/4cupall porpoise flour
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1stickbutter melted
1cupsugar
2largeeggs
4 to 6smallvery ripe bananas, mashed (the blacker the better)
4tbspchopped pecans
1tsppure vanilla extract
Servings: slices
Instructions
Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
In a large bowl, mix the melted butter and sugar and beat until blended.
Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
Let the banana bread cool in the pan on a wire rack.
Recipe Notes
A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.
Making your own nut butter is easy, quick and so GOOD! Try roasting all kind of nuts, or leave them raw. My favorite is hazelnut butter, maybe because it is the base for Nutella! Home- made nut butters are pure wholesome energy packed on a spoon.
2-4tbspsunflower oiluse vegetable oil but not olive oil, the taste would be too overpowering
1-2tbsprunny honey
1/2tspsea salt flakes
Servings: cup
Instructions
Put the nuts in a food processor and pulse until quite fine. Add a tbsp or two of the oil and process until you get a creamy paste. Add a little oil if you need.
Add the honey and salt and pulse. Add a few more nuts at the end of processing if you want a crunchy nut butter. Store it in the fridge in an airtight container for up to 2 weeks.
Recipe Notes
You can experiment by combining different nuts and adding sunflower seeds, pumpkin seeds or sesame seeds.
Who needs boringand fatteningpoundcake when you can havemenopausal cake.This dense and not so sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help you minimize menopausal and menstrual symptoms. It uses all the goodness of soya, oat flour and ground almonds, combined with sweet potatoes, banana, prunes and figs for sweetness. One slice a day is all you need for pure girl power bliss!
1mediumsweet potato (about 5 oz)peeled and chopped
3 1/2ozdried figs roughly chopped
3 1/2ozsoy flour
3 1/2ozself rising wholemealSee note below
3 1/2ozoatmeal
1 1/34ozflax seedsGround
1 1/34ozpumpkin seeds
1 1/34ozground almonds
3 1/2 ozchopped walnuts
1tspground allspice
4ozchopped pitted prunes
1tbspgolden syrup or molasses
2largeeggs
7 1/2fl ozskim milk
1medium or largeripe banana, mashed
Servings: slices
Instructions
Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes
If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour, 1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Pulse the flour, sugar, baking powder and salt in a food processor until combined. With the motor running, add the lemon zest and then the eggs, 1 at the time, followed by the olive oil and the milk in a steady stream, mixing until the dough just begins to hold together.
Shape the dough into 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 3 days or freeze for up to 3 months.
Crostata
Preheat the oven to 350°F. Mix the jam and the liquor in a small bowl.
Roll out 1 disk of the olive oil dough to 1/8 inch thickness. Transfer to an unbuttered 9-inch round pie plate or tart pan. Fill the pastry shell with the jam mixture and then roll out the second disk of olive oil dough, again to 1/8 inch thickness, and cut out strips. Weave the dough strips in lattice fashion over the jam filling. Bake until golden, 40 to 45 minutes.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Everyone has a favorite pancake recipe and this is mine. It rises high and with a soft, sponge like texture, ready to soak up creamy butter and syrup. Add bananas, or berries and a dollop of whipped cream for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before. Wet ingredients in a bowl and dry in another bowl, even the eggs. Then in the morning we are ready to go.
Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes
You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.
I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles . It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.
Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes
The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.
