The apple olive oil cake of Ottolenghi can easily become one of my favorites. Spread some butter in a springform of 23 cm. Cover with baking paper. Put 100 grams of raisins in 200 ml of water. Allow to simmer until almost all liquid has gone. Seaf 350grams of self raising flour. Add 1/2 of … More After one week…
I don’t know how many versions of ‘torta della Nonna’ exist but probably as many as there are nonne. The most important thing is to create your own preferred balance of sweet and sour.I love a weekend afternoon with something sweet, but I try to be careful with sugar and fat.Mix 500 grams of ricotta … More The best Italian dolce : torta della nonna
Eating cake for breakfast is not really what I would do, but in countries such as Italy or Spain it’s very common. They rarely eat breakfast at home. A few coffees, a croissant or some cake is a classical breakfast. I have my ‘healthy’ ideas about that habit, but a piece of cake in the … More Breakfast or tea time? La torta di mele is a real classic in Italy.
Put eggs and butter at room temperature. Melt 150 grams of butter. Mix with 200 grams of sugar. Add 4 eggs, one by one. Add the content of 1 vanilla stick or some vanilla extract. Mix and add 250 grams of self rising flour. Mix thoroughly and add 300 grams of Greek yoghurt. Make a … More Weekend, lots of rain, school for me and some apple yoghurt cake in between
The sudden cold and constant rain outside is the perfect moment for a ‘tarte tatin’. All you need is puff pastry, a few apples, 1 table spoon of butter, cinnamon and 2 table spoons of sugar and of course, last but not least, an oven. Peel 4 apples and cut in chubby wedges. Squeeze some … More Tarte tatin… yummie