Tag: Aunt

Fruitless yeast cake, the recipe of Aunt Anna – Italian Cuisine

Fruitless yeast cake, the recipe of Aunt Anna

How to make a cake without yeast with fruit such as peaches, pineapples or strawberries to be covered with sweet tufts of cream

I found the recipe for fruitless yeast cake, written in pencil and discolored, on a slip of paper inside the telephone diary that belonged to Aunt Anna. I immediately remembered our holidays in Croatia when, his guests, on arrival he greeted us with his delicious cake on the table. She he proposed it with peaches, but it can also be done with other fruit such as pineapple or strawberries. I propose your recipe, just like she did, but be careful: after the first slice it is impossible to stop!

The recipe for fruitless yeast cake

Cake ingredients:

6 eggs, 180 g of icing sugar, 120 g of sifted flour, 20 g of diluted butter, juice and grated peel of 1 untreated lemon, a pinch of salt

Peach cream ingredients: 3oo ml of milk, 6 tablespoons of sugar, 3 tablespoons of flour (or starch), 4 large peaches (or 5/6 if small)


Separate the egg yolks from the egg white, put them in a bowl with the sugar and, with a whisk, work them so that they become swollen and spongy. Add the grated peel and lemon juice to the mixture. Beat the egg whites until stiff stiff and keep them aside. Add a pinch of salt to the bowl. Gently pour by mixing the sifted flour and the egg whites in several stages from bottom to top. Bake a buttered cake pan in a preheated oven at 200 degrees (if ventilated at 180/190) for about 40 minutes. Check the cooking with a toothpick and allow to cool.

For the peach cream

Warm the milk and take a little to melt the flour. Blend 3 peaches with the sugar (leave 1 or 2 aside for the garnish), add them to the milk and cook them gently for 5 minutes. Remove them from the heat and add the melted flour and continue cooking for 10 minutes on low heat or alternatively in a bain-marie for 15 minutes. Add the previously melted and cooled butter.

Cut the cake in half and fill with the peach cream, cover it with the peach cream, decorate with the peaches in thin slices. Finally, if you like, add tufts of whipped cream.

Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants

My love of cabbage rolls is deep and unconditional. I almost
always make the same version, based on my Aunt Angela’s famous recipe, but once
in a while, just for the hell of it, I’ll use lamb instead of beef. 

I love lamb
burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed
cabbage rolls, and I’m happy to report that these particular “lambage” rolls
were the best non-beef version yet!

I remembered a middle-eastern restaurant Michele and I used
to frequent, which served a lamb meatball stewed with tomatoes and spices, and
served over a rice pilaf studded with almonds and currants. I really loved that
dish and tried to incorporate those elements into these cabbage rolls.

I loved the results. Big, bold flavors, yet not too heavy,
and like all cabbage rolls, these were very, very comforting. I used a pretty
lean grind for the lamb, but ideally the butcher will give you something close
to a 80/20 lean-to-fat ratio.

As far as the rest of the stuff, you’re on your own, and as
usual I’ll ignore most of the “can I leave out the [insert delicious, totally
necessary ingredient here
]” questions. You are the boss of your cabbage rolls,
so act like it. Anyway, I hope you share my love of cabbage rolls, and if you
do, I really hope you give this version a try. Enjoy!

Makes 8 Lambage Rolls
1 lb ground lamb
1 cup rice
1/4 cup butter
2 tbsp olive oil
1/2 onion, diced
4 cloves garlic, crushed
2 tsp salt
1 tsp black pepper
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne
pinch dried oregano
1/4 cup packed Italian parsley
1 tbsp dried currants
2 tbsp sliced almonds
1 cup tomato puree
3 1/2 cups chicken broth
1/2 onion sliced
1 head cabbage
salt and pepper to taste
feta and parsley to garnish, optional

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