Tag: Cake

Orange cake with Greek yogurt – Italian Cuisine

Without butter, but with excellent yogurt, juice and orange zest. Very fragrant and soft: here is the recipe of the Greek restaurant. Vasiliki Kouzina from Milan

There portokalopita, orange cake, is a traditional dessert from the Peloponnese, in Greece, usually prepared for weddings. Simple to make, it has no butter, but Greek oil and yogurt, which gives it a soft consistency. "I always remember the phrase that my mom said:" You have to let it melt in your mouth "," recalls Vasiliki, owner of the Greek restaurant Vasiliki Kouzina in Milan. The orange pie of his childhood was traditionally prepared with dried phyllo dough, blended in the mixer and made into a flour. But it can be replaced with semolina flour.

Recipe

Ingredients for 4 people

250 g Greek yogurt
250 g caster sugar
225 g sunflower oil
230 g fresh orange juice orange zest
4 eggs
500 g re-milled semolina
30 g baking powder for powdered sugar
mint leaves

Method

First, combine all the liquid ingredients in a large bowl: Greek yogurt, sunflower oil, eggs, fresh orange juice and grate the zest of two oranges then with a whisk mix the mixture well.

At this point add the powders: sugar, semolina and baking powder. With a whisk, beat the mixture to make it smooth and homogeneous, free of lumps. Butter a 24-26 cm diameter cake tin and bake the cake at 165 degrees for 20 minutes.

Before enjoying it, sprinkle with icing sugar and garnish with a few mint leaves.

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

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)

Method

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.

Donizetti cake, recipe, legend and true history – Italian Cuisine

Typical dessert of Bergamo, which seems to have been born in honor of the famous Bergamo musician and composer Gaetano Donizetti

A simple and quick dessert, similar to Margherita cake but with the typical a shape donut and with the addition of candied apricots and pineapples and flavored with vanilla and maraschino. Let's find out together the legend behind this delicious recipe and the true story unknown to many.

Donizetti cake: the legend

Legend has it that one evening the Bergamo Gaetano Donizetti and colleague and friend Gioacchino Rossini, were to have dinner together, but that the former was grieved and heartbroken because of a love penalty that did not give him peace and that had taken away his smile and even his appetite. It was then that Rossini, tired of seeing his friend afflicted and in order not to be completely ruined the dinner, asked his personal chef to prepare a simple, fast and capable dessert to bring back a good mood to the musician and composer. The cook went to work and came back victorious with a soft donut covered with icing sugar, which revealed candied apricots and pineapples and the unmistakable flavor of vanilla and maraschino, apparently the cake apparently liked very much to Donizetti and since then among the streets of the city it is easy to hear these words echoing "if you have love sickness, a slice of Turta del Donizèt is enough and everything passes".

Donizetti cake: the real story

Although the legend just told may seem likely and decidedly suggestive, the truth is another. In fact, this dessert was not invented by Rossini's cook, but created and patented by Alessandro Balzer in 1948, on the occasion of the centenary of Donizetti's death (April 8, 1848). For those who know Bergamo the Balzer is a fixed destination for breakfasts and snacks in the name of genuine sweetness, it is the historic pastry shop that has overlooked the Sentierone since 1936, one of the most important and famous avenues in Bergamo, right in front of the Donizetti Theater . A brilliant invention was that of the then owner and pastry chef Alessandro Balzer, who decided to pay homage to the most famous musician from Bergamo and one of the most famous operatives of the nineteenth century dedicating him a very special dessert, easily replicable at home.

The recipe for the Donizetti cake

The Donizetti Cake has become in all respects one of the symbolic desserts of the city, whose recipe filed must meet the requirements established by the regulation of the brand "BERGAMO, City of a Thousand … flavors". In addition, to celebrate the great composer, on April 8, the date of his death, it became the National Day of Turta del Donizèt.

Donizetti cake ingredients

260 g butter
150 g sugar
100 g starch
80 g 00 flour
120 g cubed candied pineapple
80 g cubed candied apricot
8 yolks
4 egg whites
1 vanilla bean
1 tablespoon of maraschino

Method

Whip the butter together with 120 grams of sugar, add the yolks one at a time and mix well. Beat the four egg whites with the remaining 15 grams of sugar until stiff and slowly add to the previous mixture. Gradually add the flour, the starch and then the candied apricot and pineapple, together with the aromas of maraschino and vanilla. Grease a 24/26 cm diameter donut-shaped hinge mold, pour the mixture, put in the oven at 180 ° for about 40 minutes. Let cool and sprinkle with icing sugar.