Tag: Cake

Barley cake with pine nut frangipani recipe – Italian Cuisine

Ingredients FOR PASTA PASTA

150 g 00 flour
125 g butter
75 g caster sugar
70 g 4 yolks
50 g barley flour
salt

Ingredients FOR THE FRANGIPANI CREAM AND TO COMPLETE

50 g butter
50 g brown sugar
50 g pine nuts
40 g egg
7 g potato ecola
10 raspberries
2 kiwis
1 apple
1 pink grapefruit
apricot jam

Duration: 1 h 20 min

Level: Middle

Dose: 6-8 people

FOR THE PASTA PASTA
Jumbled up the two flours, then mix the cold butter into small pieces and the sugar, crumbling the mixture with your hands, until it has a sandy consistency; then mix with the yolks and a pinch of salt. Collect the pastry in a ball, wrap it in plastic wrap and leave it to rest in the refrigerator for at least 1 hour.
Roll out finally at 3 mm thick and lined with it a cake pan (ø 20 cm, h 2 cm).

FOR THE FRANGIPANE CREAM
whisk pine nuts with brown sugar. Whisk the mixture obtained with the butter, stirring quickly with a whisk, then add the egg and, finally, the starch (frangipani).

TO COMPLETE
distributed the frangipani cream in the pan and bake at 160 ° C in the lower part of the oven for about 25 minutes.
Let cool the cake, then spread 3-4 tablespoons of apricot jam on the surface.
Cut the sliced apple; peel the kiwis, cut them into slices, then divide each slice in half; peel the grapefruit, divide it into wedges and remove the skin.
distributed the fruit on the jam layer, complete with raspberries and serve.

Buckwheat cake, hazelnut flour and blueberries: the recipe – Italian Cuisine

An extraordinary Valtellina blueberry pie. Land of vines, but not only

Valtellina land of vines, recognized for the production of some varieties of apples and buckwheat, has been known for some years also for the production of excellent blueberries.

Buckwheat cake, hazelnut flour and blueberries: the recipe

Today, the cultivation of Valtellina blueberries has reached a good level of production, and other varieties are being tested, to the point of deserving the name of blue valley.
Blueberries are, for all intents and purposes, counted among the typical products and are used for the preparation of pies and cakes such as the simple and incredibly good one, with buckwheat flour and local blueberry jam or, in season, a compote of fresh fruits and sugar.

Here we propose a variant with the addition of hazelnut flour which makes the dough softer, also giving it a more delicate and refined taste.

Buckwheat cake, hazelnut flour and blueberries: the recipe

Recipe

Ingredients

100 g of buckwheat flour
150 g of 00 flour
150 g of hazelnut flour
6 eggs
300 g of sugar
100 g of melted butter
1 sachet of yeast
1 jar of blueberry jam

Method

Beat the eggs vigorously with the sugar, add the melted butter. Incorporate the flour and baking powder gently with a wooden spoon. Pour into a cake pan, previously buttered and floured and bake at 150 ° for 45 minutes. Remove it from the oven when cooked, cut into two disks and distribute a generous layer of jam. Cover with the second disk and sprinkle with plenty of icing sugar. You can further enrich the dessert by covering it with a light layer of whipped cream and fresh blueberries.

Picture of Antonella Catalano.

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Cheese cake with chocolate, coffee and hazelnuts – Italian Cuisine