Preheat the oven to 340°F (171°C), then grease and flour an 8- or 9-inch (20- or 23-cm) cake pan (a springform pan works best).
Peel and core the pears. Chop one pear into medium cubes and cut the second pear into thin slices.
In a medium bowl, whisk together the flour, salt, cornstarch, baking powder and baking soda.
In another medium bowl, beat the eggs and ¾ cup (144 g) of the granulated sugar on medium speed until creamy, about 5 minutes. Add the mascarpone cheese and continue to beat until smooth.
With a wooden spoon, gently stir the flour mixture into the creamed mixture. Add the oil and stir until the batter is well combined.
Fold the cubed pear into the cake batter. Spoon the batter into the prepared cake pan. Place the sliced pears on top of the batter and sprinkle with the remaining 2 tablespoons (24 g) of granulated sugar.
Bake the cake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then dust it with the powdered sugar (if using).
SEMPLICE TORTA ALLO YOGURT
Simple Yogurt Cake
Makes 1 (8-inch [20-cm]) cake
3 large eggs
½ cup (120 ml) vegetable oil
¾ cup (144 g) granulated sugar
([0-9]+) cup (245 g) yogurt (any flavor)
1½ cups (150 g) all-purpose flour
1½ tsp (6 g) baking powder
Powdered sugar, for dusting
One thing I have learned while living in Italy is that Italians are quite liberal with giving away recipes. You just have to be able to take notes quickly (and always make sure you have a pen and notebook nearby, because you never know when or where your next amazing recipe will show up). Nothing is given in cups or grams—usually a cucchiaino (coffee spoon), manciata (handful) or bicchierino (little glass) will do. Or, in the case of this yogurt cake, all the measurements were given using a yogurt cup.
I received this recipe over 20 years ago, and it is still one of my family’s favorites: a soft, moist cake that is perfect as a snack or breakfast cake. Fancy it up with a simple whipped cream filling and some fresh fruit and you have a delicious dinner dessert. The best thing about this cake is that you can change the cake just by choosing a different flavor of yogurt.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) cake pan.
In a medium bowl, lightly beat the eggs for about 30 seconds on medium speed. Add the oil, granulated sugar and yogurt and continue to beat for 1 minute, until the batter is smooth. Add the flour and baking powder and continue to beat on medium speed for 1 minute, until the ingredients are well combined.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for about 15 minutes before removing it from the pan. Let the cake cool completely before dusting it with the powdered sugar.
TORTA AL CIOCCOLATO ALLA NOCCIOLA CON PANNA
Chocolate-Hazelnut Cream Cake
Makes 1 (8- or 9-inch [20- or 23-cm]) layer cake
Cake
1 cup (240 ml) milk
1 cup (240 ml) vegetable oil
1½ cups (288 g) granulated sugar
2½ cups (225 g) cake flour
3 large eggs
½ cup (56 g) unsweetened cocoa powder
2 tsp (8 g) baking powder
Pinch of salt
1 tsp vanilla extract
Cocoa powder or chocolate flakes, for garnishing (optional)
Filling
2 tsp (2 g) instant coffee (see note)
⅓ cup (80 ml) warm water (see note)
1¼ cups (225 g) chocolate-hazelnut spread
2 cups (480 ml) whipping cream or heavy cream
2 tbsp (30 g) mascarpone cheese
Cocoa powder or chocolate flakes, for garnish (optional)
Italians aren’t big on fancy, frosted cakes. But once in a while they do take you by surprise, and this cake did it for me. It is quite easy and simple, but the taste combination is decadent. This is a simple chocolate cake, drizzled with coffee and topped with chocolate-hazelnut spread and loads of whipped cream. I often made this cake for my youngest daughter’s birthday, as she is a huge fan of chocolate-hazelnut spread.
Preheat the oven to 350°F (177°C), then grease and flour 2 (8- or 9-inch [20- or 23-cm]) round cake pans.
To make the cake, combine the milk, oil, sugar, flour and eggs in a large bowl. Beat them for approximately 2 minutes. Add the cocoa powder, baking powder, salt and vanilla and continue to beat until smooth. Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool completely before filling.
To make the filling, combine the instant coffee and water in a small bowl. Set aside. Put the chocolate-hazelnut spread in a heatproof bowl over a small pot of water over medium heat (make sure the water does not touch the bowl). Heat the chocolate-hazelnut spread just until it is thin enough to pour over the cake, approximately 5 minutes.
Once the cakes are cool, place one of the cakes on a serving plate and slice off the top so that it is flat. Drizzle half of the coffee mixture over the cake, top with half of the chocolate-hazelnut spread and refrigerate the cake for approximately 10 minutes, so that the chocolate-hazelnut spread will firm up.
Meanwhile, in a large bowl, combine the whipping cream or mascarpone cheese and whip until very thick, approximately 2 to 3 minutes. Remove the cake from the fridge and cover it with half the whipped cream mixture. Place the second cake on top and slice off the top so that it is also flat. Drizzle this layer with the remaining coffee filling and cover it with the remainder of the chocolate-hazelnut spread. Refrigerate the cake for 10 minutes.
Remove the cake from the fridge and top it with the rest of the whipped cream mixture. Refrigerate for 5 to 6 hours (or overnight) before serving. Garnish the cake with the cocoa powder or chocolate flakes (if using) before serving.
Note: You can always substitute the instant coffee and warm water for premade coffee or chocolate milk.
TIRAMISÙ ALLA CIOCCOLATO
Chocolate Tiramisu
Makes 1 (8-inch [20-cm]) 3-layer cake
Cake
1 cup (100 g) all-purpose flour
⅓ cup (50 g) cornstarch
1 tsp baking powder
3 tbsp (21 g) unsweetened cocoa powder
4 large eggs
¾ cup (144 g) granulated sugar
Filling
1¼ cups (300 ml) heavy cream or whipping cream
1¼ cups (301 g) mascarpone cheese
2 tbsp (24 g) granulated sugar
1 large pasteurized egg (see note)
1 cup (240 ml) coffee (or more if desired or needed), divided
Chocolate curls or flakes, for garnishing
My husband is the tiramisu lover in the family—he always requests this for his birthday and Christmas. (I can’t say I blame him.) This is one of those cakes that just gets better and better with a couple of days in the fridge. I love the combination of chocolate and coffee, and the creaminess of the mascarpone filling is delectable. This cake makes the perfect guests-are-coming-for-dinner dessert. While this recipe is written to yield a cake with three layers, feel free to grease and flour three cake pans instead of cutting one cake into three layers.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) springform pan.
To make the cake, whisk together the flour, cornstarch, baking powder and cocoa powder in a medium bowl.
In a large bowl, beat the eggs and sugar on medium-low speed until thoroughly combined, about 5 minutes. Add the flour mixture a little at a time, beating continuously, until well mixed. Pour the batter into the springform pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely, then remove it from the
pan. Slice the cake to make 3 layers.
While the cake is cooling, make the filling. In a large bowl, beat together the heavy cream, mascarpone cheese, sugar and egg (if using), until very thick, about 2 to 3 minutes.
Place one layer of the cake (sliced-side up) on a large plate and spoon ⅓ cup (80 ml) of the coffee on top. Cover the cake with one-third of the mascarpone mixture. Repeat this process with the remaining layers. Frost the top of the cake with the remaining mascarpone mixture. Refrigerate for at least 4 hours (preferably overnight). Top the cake with the chocolate curls or flakes before serving.
Note: An authentic Italian tiramisu always includes an egg in the filling (it makes it more flavorful and creamier); however, I recommend a pasteurized egg for safety reasons (but you can eliminate the egg altogether, if you wish).
TORTA PARADISO
Paradise Cake
Makes 1 (8-inch [20-cm]) layer cake
Cake
⅔ cup (66 g) all-purpose flour
⅔ cup (100 g) cornstarch
1½ tsp (6 g) baking powder
4 large eggs, separated
¾ cup (144 g) granulated sugar, divided
4 tsp (20 ml) boiling water
½ tsp vanilla extract
Zest of 1 lemon
Pinch of salt
½ cup (115 g) butter, melted and cooled
Powdered sugar, for dusting
Milk-Cream Filling
1 cup (240 ml) whipping cream or heavy cream
3 tbsp (45 ml) sweetened condensed milk
1 tbsp (15 ml) honey
When my kids were little, this was their preferred cake: a simple, delicious and delicate vanilla cake with a creamy but firm milk filling. I would decorate it a bit fancier and make it for their birthdays; they loved it and so did their father and I. Squares of this cake are sold in grocery stores as snacks for kids, but the homemade version is even more delicious.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) cake pan.
To make the cake, sift together the flour, cornstarch and baking powder in a medium bowl.
In a medium bowl, beat the egg whites until stiff, 2 to 3 minutes. Slowly add ½ cup (96 g) of the granulated sugar and beat, approximately 30 seconds.
In another medium bowl, beat the egg yolks and boiling water on medium speed for 5 minutes. Add the remaining ¼ cup (48 g) of the granulated sugar, vanilla and lemon zest. Beat until smooth, about 1 minute, then add the flour mixture and salt. Beat on medium speed until smooth, add the butter and beat until combined. Gently fold in the egg whites. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before filling it.
To make the milk-cream filling, beat the whipping cream in a medium bowl until stiff peaks form, about 3 minutes. Fold in the sweetened condensed milk and honey.
Once the cake has cooled completely, slice it through the middle to make 2 layers. Spread all of the cream filling evenly in the middle, place the second cake layer on top and dust with powdered sugar. Refrigerate 15 to 20 minutes before serving.
TIRAMISÙ ALL’ANANAS E COCCO
Pineapple and Coconut Tiramisu
Makes 3 servings
1 recipe Savoiardi Fatti in Casa (Homemade Savoiardi; page 18)
1 cup (241 g) mascarpone cheese
1 cup (240 ml) heavy cream or whipping cream
½ tbsp (6 g) granulated sugar
1 (20-oz [567-g]) can pineapple chunks, drained and juice reserved
¼ cup (19 g) coconut flakes (see note)
In my opinion, there is nothing like a classic tiramisu. But, since I started experimenting with different combinations, I have to admit this Pineapple and Coconut Tiramisu has become one of our favorites. I usually make this in individual glasses, using my homemade savoiardi cookies. The creaminess of the mascarpone and the cool combination of coconut and pineapple makes this tiramisu a must-try. Now I know why my husband always orders coconut and pineapple gelato.
On a medium plate, break up the savoiardi cookies into 3 pieces (or the size you need for 3 medium serving glasses).
In a medium bowl, beat together the mascarpone cheese, heavy cream and sugar until thick.
In the bottom of each of the serving glasses, place a spoonful of the mascarpone mixture. Place 2 or 3 cookie pieces on top, then drizzle each serving with some pineapple juice. Add a couple spoonfuls of the mascarpone mixture and some pineapple chunks and sprinkle each serving with coconut flakes. Repeat this process until you reach the tops of the glasses or use all of the ingredients. Refrigerate the tiramisu for at least 4 hours or overnight.
Note: If you can’t find coconut flakes, use coconut chips and crunch them up a bit to use as you would flaked coconut.
TORTA SOFFICE ALLE NOCI E CAFFÈ
Nut and Coffee Cake
Makes 1 (8-inch [20-cm]) cake
2 cups (242 g) walnuts, divided
1⅓ cups (120 g) cake flour
1½ tsp (6 g) baking powder
Pinch of salt
2 large eggs, separated
½ cup + 2 tbsp (143 g) butter, softened
¾ cup (144 g) granulated sugar
¼ cup + 3 tbsp (105 ml) cold coffee
¼ cup (45 g) mini chocolate chips
There are many different types of Italian cakes: the perfect-for-dunking-in-your-caffè-latte cakes; the less moist sponge cake, which is the best base for a tiramisu; or a soft and moist cake that is wonderful for serving in the afternoon with tea or even as a dessert. This is the latter, moist and full of flavor. If you love nuts and coffee, this could become your next favorite.
Preheat the oven to 350°F (177°C), and lightly grease and flour an 8-inch (20-cm) cake pan.
In a blender, blend 1 cup (121 g) of the walnuts until they are ground. Coarsely chop the remaining 1 cup (121 g) walnuts.
In a small bowl, whisk together the flour, baking powder and salt.
In a medium bowl, beat the egg whites until they are stiff, 2 to 3 minutes.
In a large bowl, beat the butter and sugar on medium speed until they are well combined, approximately 5 minutes. Add the egg yolks and beat to combine. Next, add the flour mixture and the coffee and stir together with a wooden spoon. Then add the ground walnuts, and fold in the egg whites. Spoon the batter into the prepared cake pan, top with the coarsely chopped walnuts and chocolate chips. Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before serving.
TORTA AL LATTE CALDA
Hot Milk Cake
Makes 1 (8-inch [20-cm]) cake
1 cup + 2 tbsp (112 g) all-purpose flour
1½ tsp (6 g) baking powder
¼ tsp salt
½ cup (120 ml) 2% milk or whole milk
¼ cup + 2 tbsp (86 g) butter
1 tsp vanilla extract
3 large eggs, at room temperature
⅔ cup (128 g) granulated sugar
Powdered sugar, for dusting
This is a strange recipe I received from a friend. It calls not for warm milk but for hot milk as an ingredient. I thought for sure it would curdle the eggs, but it doesn’t. It actually makes a very delicate cake. My daughter nominated this cake as one of her new favorites. It tastes like it was made with yogurt.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) cake pan.
In a small bowl, whisk together the flour, baking powder and salt.
In a small pot over medium-high heat, combine the milk and butter, and heat them until they are hot but not boiling. Remove the pot from the heat and add the vanilla.
In a large bowl, beat the eggs and sugar until they are light, about 5 minutes. Add the flour mixture and beat until combined. Carefully add the hot milk mixture a little at a time, stirring with a wooden spoon. Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick insert
ed into the center comes out clean. Let the cake cool completely. Dust it with the powdered sugar before serving.
TORTA ALLA RICOTTA
Ricotta Cake
Makes 1 (8-inch [20-cm]) Bundt cake
1½ cups + 1 tbsp (156 g) all-purpose flour
1½ tsp (6 g) baking powder
¼ tsp salt
2 large eggs
¾ cup (144 g) granulated sugar
1 cup (123 g) ricotta cheese
Zest of 2 oranges
¼ cup (60 ml) vegetable oil
2 tbsp (30 ml) milk
In Canada, my mom would make her lasagna with a little ricotta cheese and that was my introduction to this creamy Italian cheese. Then, when I arrived in Italy, I saw my father-in-law eat his favorite pasta dish—spaghetti tossed with ricotta and a little olive oil. And when I tasted a delicious cake made with ricotta, I realized how moist and flavorful it can be. Try it and see.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) Bundt pan.
In a small bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat the eggs and sugar on medium speed until light and fluffy, approximately 5 minutes. Add the ricotta cheese a little at a time, beating continuously. Then, add the orange zest and oil a little at a time. Beat for 1 minute, add the flour mixture and continue beating. Add the milk. Beat the batter until it is smooth, approximately 1 minute. Spoon the batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before serving.
TORTA DI MELE
Apple Cake
Authentic Italian Desserts Page 2