Sunday, 7 September 2014

Late Birthday Cake

Me and my friend Roberta made this beauty for Manuela's birthday. We were celebrating almost a week after her birthday, so we wanted to make amend in the right way. 

For the layers

300 g butter
300 g sugar
300 g eggs
300 g flour

For the filling

400 g cream cheese
3 Tbsp icing sugar
1/2 cup blueberry puree

for the frosting

500 ml cream
1 Tbsp icing sugar
1 fresh coconut, grated

Prepare the layers by beating butter and sugar until light and fluffy. Add the eggs, one at a time. Then add the flour. Divide the batter into three 20 cm cake tins. Bake at 180° for 15 minutes or until a knife inserted in the center of the cake will come out clean.
Let cool.

Prepare the filling by mixing all the ingredients together.

Whip the cream with the sugar and set aside in the fridge.

Arrange the cake: put the first layer as a base. Spread 1/3 of the filling onto the first layer, cover with the second layer and repeat. Once the third layer is on top, mix the whipped cream with the remaining third of the filling. Cover the entire surface of the cake levelling well.
Arrange the grated fresh coconut over the frosting.

Refrigerate before eating.

Thursday, 21 August 2014

Cactus Cupcakes

These are just cute and funny.

110 g butter, softened
110 g sugar
110 g flour
1 tsp baking powder
2 eggs
4 Tbsp cocoa
1 tsp chilli powder
70 g dark chocolate chunks

Put all the cupcakes ingedients together and beat them with an electric mixer for 2-3 minutes.
Put the batter into 6 terracotta mini jar. Cook at 180 g for 25 minutes, or until a knife inserted in the center will come out clean.
Let cool and decorate with green sugar dought forming different kind of cactus.

Monday, 21 July 2014



200 g sugar
1 tsp cinnamon
4 cloves
juice of 1/2 lemon
250 g butter
350 g fine semolina
115 g walnuts 

Prepare the syrup: put 1 literwater, lemon juice, cimmanon, cloves and sugar in a saucepan and slowly bring to boil. Let simmer for 10 minutes or until it gets a syrupy consistency. Take off the heat. 

Melt the butter in a big saucepan, and cook it for 3-4 minutes, until its gets goldend (this passage is foundamental). Add semolina and continue cooking for 10 minutes, stirring constantly. It must become dark gold without burn. Add the walnuts, cook for 5 minutes and then take off the heat.

Paying much attention, pour the syrup onto the semolina. The mixture will thicken itself in the saucepan, so stir it vigorously until smooth and firm.

Put it in a greased tin and let cool in the fridge.

Friday, 27 June 2014

Lemon Curd and Blueberry Tart


for the pastry:
250 g flour
125 g butter
1 egg
100 g sugar

for the lemon curd:
90 g butter, cold
2 eggs
1/2 cup lemon juice
125 g sugar
125 g cream cheese

250 g blueberries, for the topping

Preheat the oven to 180°.
Prepare the pastry: cut the butter into cubes, and work it into the flour and sugar until crumbly, without big lumps. Then add the egg and knead until smooth. Refrigerate for 30 minutes or more.
Roll out the dought in a rectangle big enough to cover bottom and sides of your tart tin. Make holes on the base using a fork, cover with a sheet of packment paper and put some rise or been on it. Refrigerate again for at least 30 minutes.
Bake for 10 minutes, then take off the paper and rise/beens and cook for another 5 minutes.
Let cool.

Meanwhile prepare the lemon curd. Put a bowl over a pan of simmering water. Add the butter, sugar, lemon juice and eggs. Cook stirring constantly until the curd thickens (about 15 minutes). Take off the heat, let cool, then add the cream cheese. Refrigerate.
Arrange the tart spreading the curd over the pastry shell. Put the blueberries.
And eat it :)


per la pasta frolla:
250 g farina
125 g burro
1 uovo
100 g zucchero

per la crema al limone:
90 g burro
2 uova
1/2 tazza succo di limone
125 g zucchero
125 g crema spalmabile

250 g mirtilli

Accendere il forno a 180°.
Preparare la pasta frolla unendo il burro freddo, tagliato a cubetti fino ad ottenere un composto sbriciolato, senza grumi. Unire l'uovo e impastare fino a che non è ben liscio ed elastico. Mettere in frigo per 30 minuti.
Stendere l'impasto a seconda delle dimensioni della teglia da crostata. Bucherellare la base con una forchetta, coprire tutto con un foglio di carta forno e adagiarvi sopra del riso/fagioli secchi. Mettere in frigo per almeno altri 30 minuti. Cuocere la pasta frolla per 10 minuti, togliere la carta e il riso/fagioli e cuocere altri 5 minuti. Far freddare completamente.
Nel frattempo preparare la crema. Cuocere a bagnomaria il burro, lo zucchero, il succo di limone e le uova per circa 15 minuti, o finchè non è ben assodato. Una volta bene freddo aggiungere la crema spalmabile.
Assemblare la crostata spalmando la crema sulla pasta frolla e decorare con i mirtilli.

Tuesday, 24 June 2014

Citrus and Basil Cake

This is a particular cake. It's made with whole boiled citrus and food processed to obtain a puree.
The result is a very moist cake and very rich. It has a subtle bitter taste and a mild taste of basil, which add freshness.


1 orange
2 lemons
1 lime
125 g butter
1 cup of sugar
5 eggs
2 cups of almond flour
1/2 cup of flour
1 tsp baking powder
1 cup basil

sliced almonds, for decoration
sliced orange, lemon and lime, for decoration

Preheat the oven to 180°. Line the base of a 22 cm cake tin with packment paper.
Boil the orange, lemons and lime and let simmer for about 10 minutes or until moist.
Let cool, then chop the citrus roughly, removing the seeds. Process orange, lemons, lime, butter, sugar, eggs, almond flour, flour, baking powder and basil in a food processor, until smooth.
Pour the mixture into the cake tin and bake for 1 hour.


1 arancia
2 limoni
1 lime
125 g burro
1 tazza di zucchero
5 uova
2 tazze di farina di mandorle
1/2 tazza di farina
1 cucchiaino di lievito
1 tazza di basilico

Riscaldare il forno a 180°. Foderare una tortiera di 22 cm con carta forno.
Mettere a bollire gli agrumi e cuocere per circa 10 minuti.
Far raffreddare, tagliare gli agrumi a pezzettoni, togliendo i semi. Mettere arancia, limoni, lime, burro, zucchero, farine, uova, lievito e basilico in un robot da cucina e amalgamare tutto fino ad ottenere un composto liscio ed omogeneo.
Versare l'impasto nella tortiera e cuocere per circa 1 ora.

Monday, 16 June 2014


    I made this beauty with my collegue Roberta. We cooked on Sunday morning and ate the timballo in the evening. It was delicious and rich. VERY rich.
You can choose different kind of pasta, but short one is the best.
A big applause to Roberta for the decorations, they gave the timballo an incredible baroque look.


for the brisée:

250 g butter, cold and cut into small cubes
500 g flour
2-3 Tbsp water
bread crumbs

For the filling:

300 g pasta
2 sausages
250 ml tomato sauce
2 eggplants
300 g provola cheese, chopped
4 boiled eggs, chopped
600 ml béchamel
2 Tbsp chopped onion
olive oil

Prepare the brisée: combine the butter with the flour using your hands and fingertips. You have to obtain a crumbly mixture, trying not to leave any big chunks of butter. Add the water (add it if needed) and knead. Let chill in the fridge for 30 minutes if possible. Roll out 2/3 of the dought in a circle large enough to cover base and sides of a 24 cm cake tin.
Roll ou the other 1/3 of the dough into a circle that will be the top.
 Put in the fridge until further use.

Prepare the filling: Cut the eggplant into cubes and cook them with a little olive oil until soft and gold. 
Heat the olive oil, add the onion and cook until golden. Add the sausage, roughly chopped and cook for 5 minutes. Then add the tomato sauce. Cook for 15 minutes, let thicken. 
Mix well the pasta, the sauce and the béchamel, eggplants, cheese and eggs. Season to taste.
Put the pasta mixture over the pastry base and cover with the pastry top. 
Bake at 180° for about 1 hour.

Monday, 9 June 2014

Half-a-cheesecake Crumble Cake

This is a cake I usually do when summer begins, when the berries are at their best.
It is an interesting cake, it is made by three different layers with different consistencies: crumbly, soft and rich.
Perfect for afternoon breaks outdoors.


for the base:
100 g butter
2 eggs
100g sugar
150 g flour
1 tsp baking powder

for the cheese layer:
500 g ricotta
2 eggs, separated
100 g cherries (cut in half, without the pit)
100 g rasperries

for the crumble:
50 g butter
75 g flour
75 g sugar

Prepare the crumble first: cut the butter into small cubes, add it to flour and sugar and work them all together with your fingers, as quicker as you can. Create crumbles and chill in the fridge.

Then prapare the cheese layer: whisk together ricotta and egg yolks. Beat the egg whites until stiff and add them to the mixture. Set aside.

Finally prepare the base: beat together butter and sugar until soft and fluffy. Add the eggs, one at a time. Then add the flour sifted with baking powder.

Assemble the cake: but the base in a 20 cm cake tin, spread evenly, then add the ricotta mixture, arrange the cherries and rasperries over the cheese and cover all with the crumble.

Bake at 180° for 1 hour and 15 minutes.
Let cool.


per la base:
100 g burro
2 uova
100 g zucchero
150 g farina
1cucchiaino lievito

per lo strato di formaggio:
500 g ricotta
2 uova, tuorli e albumi separati
100 g ciliegie (denocciolate, tagliate a metà)
100 g lamponi

per il crumble:
50 g burro
75 g farina
75 g zucchero

Preparare prima il crumble, lavorando velocemente il burro (freddo) con farina e zucchero, con le dita, formando delle briciole. Tenere in frigo
Poi preparare lo strato di formaggio mescolando la ricotta con i tuorli e poi gli albumi montati a neve.
Infine preparare la base montando il burro con lo zucchero, unendo le uova uno alla volta. Aggiungere la farina setacciata con il lievito.
Per assemblare la torta mettere il composto della base sul fondo di una tortiera di 20 cm, distribuendolo bene, ricoprire con lo strato di ricotta, adagiarvi sopra le ciliege e i lamponi e coprire infine con il crumble.
Cuocere a 180° per 1 ora e 15 minuti.

Sunday, 18 May 2014

Rose Water Madeleines

These are gorgeous. No need for many words.
They remain soft, chewy and rich for days.


5 eggs, separated
150 g butter, melted
100 g sugar
200 g flour
2 Tbsp rose water

Using an electric beater whip the whites until firm.
Whisk the yolks and the sugar until pale. 
Add the butter and stir until well mixed.
Add the egg whites, alternating with the flour, and rose water.
Put the mixture in a madeleine tin.
Bake at 180° for 11-12 minutes
Let cool.

5 uova, tuorli e albumi separati
150 g burro
100 g zucchero
200 g farina
2 cucchiai di acqua di rose

Montare a neve ferma gli albumi. Con le fruste elettriche sbattere tuorli e zucchero fino a quando non diventano chiari e aumentano di volume. Unire il burro fuso e mescolare bene. Aggiungere gli albumi, alternando con la farina, e l'acqua di rose.
Mettere il composto nell'apposita teglia da madeleines e cuocere a 180° per 11-12 minuti

Wednesday, 7 May 2014

Coconut Cake

My dad loves coconut cake, so I decided to make him a big and impressive one.
I used for the first time a fresh coconut. I grated the coconut in long and large flakes because I liked the effect they made and because they're crunchy to taste.

For the cake:

200 ml vegetable oil
3/4 cup sugar
6 large eggs
1 1/2 cup flour
1/2 tsp baking powder
3/4 cup cocoa powder
120 g greek yogurt
50 g grated, essiccated coconut 

For the filling:

150 ml cream
150 g dark chocolate

For the frosting:

350 ml cream
2 Tbsp icing sugar
1 fresh coconut, grated 

Prepare the filling: this is a simple ganache, so chop the chocolate into small pieces in a bowl. Heat the cream at almost boiling point and pour it onto the chocolate. Let melt for a minute, then mix well to obtain a shiny mix. Let cool. Once completely cooled, beat the mixture with an electric mixer until light, fluffy and weel-whipped.

Prepare the frosting: whip the cream and icing sugar antil stiff. Set aside in the fridge.

Prepare the cake: Whisk together oil and sugar. Add the eggs, one at a time using an electric mixer, to obtain a fluffy mix.
Sift flour, cocoa and baking powder and add them to the liquid ingredients. Finally add the greek yogurt and the coconut.
Put the mixture in a 20 cm cake tin, lined with packment paper.
Bake at 180° for 40 minutes, or until a knife insert in the middle of the cake will come out clean.
Let cool completely

Cut the cake in half to get 2 layers. Spread the filling on the bottom layer and cover with the second one, pressing gently.
Cover the top and sides with whipped cream. Once evenly covered arrange the fresh coconut flakes all over the surface. 

Ingredienti: 200 ml olio di semi; 3/4 tazza zucchero; 6 uova grandi; 1 1/2 tazza farina; 1/2 cucchiaino lievito; 3/4 tazza cacao amaro; 120 g yogurt greco; 50 g cocco essiccato
Per la farcitura: 150 ml panna; 150 g cioccolato fondente
Per la copertura: 350 ml panna; 2 cucchiai di zucchero a velo; la polpa di 1 cocco fresco, grattugiata.

Preparazione della farcia: è una semplice ganache, quindi ridurre il cioccolato in piccoli pezzi e metterlo in una piccola scodella, scaldare la panna in un pentolino fino a quasi ebollizione, spengere il fuoco e versare la panna calda sul cioccolato. Lasciare sciogliere qualche minuto e poi mescolare bene in modo da ottenere un composto lucido ed uniforme, senza grumi. Lasciare raffreddare completamente e montare con delle fruste elettriche, finchè leggero e raddoppiato in volume.

Preparazione della copertura: mescolare panna e zucchero e montarli bene con le fruste elettriche. Conservare in frigo. Intanto grattugiare con a grattugia a fori larghi la polpa di cocco. 
Preparazione della torta: Mescolare olio e zucchero. Unire le uova, uno alla volta, aiutandosi con le fruste da cucina, che rendono il composto più leggero e montato. Setacciare bene farina, cacao e lievito e unirli al composto liquido di olio e uova. Mescolare bene e unire infine lo yogurt e il cocco essiccato.
Mettere il composto in una tortiera di 20 cm di diametro, ricoperta di carta forno e cuocere a 180° per 40 minuti, o finchè un coltello inserito nel centro ne uscirà pulito. Far raffreddare completamente.
Dividere la torta a metà per il senso della lunghezza. Spalmare sul disco di base la farcitura, coprire con il secondo disco, pressando leggermente. Ricoprire interamente la torta con la panna montata e decorare con la polpa di cocco grattugiata.

Thursday, 24 April 2014

Pan di Ramerino

This is a traditional tuscan sweet bread from Prato. It means "rosemary bread".
It is slightly sweet with a mild rosemary flavour and raisins.
I added a touch of honey to enrich its taste.
I did not follow the traditional recipe to the letter, I added a bit of butter in the dough, which gives a moister texture and the bread lasts longer.

25 g fresh yeast
1/2 cup sugar
1 1/2 cup warm milk
5 cups flour
50 g butter, melted
1 egg
50 g raisins
3 Tbsp honey

4 Tbsp olive oil
a sprig of rosemary

1 egg white

Melt the yeast in the warm milk, with a Tbsp sugar. Set aside for 5 minutes. The mixture will start to foam, this means that thr yeast is active.
In a large bowl put flour, remaining sugar, egg, butter, raisins and honey. Put the liquid mixture into the dried one and mix. Start to kneat the dough on a lightly floured surface for at least 5 minutes, or until it becomes elastic. Place in an oiled bowl, cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
In a non-stick pan heat the olive oil and rosemary to low heat. Set aside and let cool.
Once cooled add the olive oil and rosemary (chopped) to the dough. Kneat until all is well incorporated.
Divide the dough into 8 balls, put them on a baking tray lined with packment paper and let rise again for 30 minutes, cover with a towel, always in a warm place.
Brush the surface of the breads with some egg white.
Bake at 200° for 15 minutes or until golden on the bottom. 

Tuesday, 22 April 2014

Teddy cookies

I get crazy when I see original cookies. Animal ones always catch my eye. These are extra cute.
I gave these as a gift to one of my friends, they're simple, but effective.

250 g flour
125 g butter, cold and cut into chunks
100 g sugar
1 egg
50 g almond, unpeeled

Put flour, sugar and butter in a food processor. Mix until you get a crumbly batter. Add the egg and mix.
Kneat the dough until smooth. Shape into a ball and put in the fridge for 30 minutes.
Roll out the dough and cut with a small Teddy cookie cutter.
Place the bears on a baking tray, put one almond each in the center of the bust, pressing gently. Fold the arms on the almond trying to secure it.
Bake at 160° for 10-12 minutes.

Sunday, 20 April 2014

False Panna Cotta

This is my light version of panna cotta. I used to do this a lot  as a daily dessert. 
If you reach the right point of sweetness to cancel the yogurt acidity, it really taste like cream.
Vanilla bean scraped and heaten up into the milk will give a wonderful flavour, as well as a lovely dotty look. Sometimes I use Alpro soy milk to replace the bean and still have a vanilla-like taste.

170 g greek yogurt
150 ml milk
sugar to taste
3 gelatine leaves (6 g circa)

raspberries and rose water to garnish

Bring the milk to a slow boil, when bubbles appear turn off the heat and add the jelly. Let cool a bit.
Wisk the greek yogurt until smooth, add sugar to taste. Add the milk and wisk well. Put in the fridge until firm.

(Makes 2)

Monday, 14 April 2014

Lemon jam and strawberries tart

I'm starting to enjoy tarts, they always look cool.
I made this one with calm and patience, two things I never had around tarts.
Did it worth the effort?

for the pastry
200 g flour
75 g butter, room temperature
75 g icing sugar
2 egg yolks
2 Tbso warter
zest of 1/2 a lemon

for the filling:
100 g lemon jam
400 g 
2 Tbsp sugar

Prepare the pastry: in a food processor put butter, egg yolks and sugar. Mix and slowly add the water. Add the flour and the lemon zest. Bind the dough together and put in the fridge for at least 30 minutes.
Roll out the pastry and cover a 24 cm tart tin, make a few holes on the bottom using a fork. Put back in the fridge for 15 minutes.
Line with packment paper and cover the surface with beans or rise. Bake at 190° for 15 minutes.
Take off the beans/rise and cook for further 10 minutes.
Spread evenly the jam on the base.
Wash and cut the strawberries lenghtwise, sugar them and put them onto the jam.
Bake for 15 minutes.
Let cool completely.

Tuesday, 1 April 2014

Rose Butter Cookies

I love baking with flowers.
To me, roses and rosewater in desserts immediately recall Persia and Greece, then sun and warm weather.
Today it was like this.
Be prepared to see several other things-with-flowers recipes.
There will be many.
Starting from this.


225 g butter
150 g sugar
300 g flour
1 tsp rose water
3 Tbsp dried rose petals

In the food processor mix 2 Tbsp dried petals with the sugar.
Add the butter, softened and beat until creamy, but not fluffy.
Add the flour, remaining rose petals and rose water.
Shape the batter into small balls, arrange them on a baking tray lined with packment paper, 4 cm far from one another, and press them a little with your fingers.
Refrigerate for 2 hours.
Bake a 180° for about 14 minutes, or until slightly golden on the surface.
Let cool completely.

Tuesday, 25 March 2014

Federico's Key Lime Pie

My friend Federico make this pie every time there's a party. 
So I asked him to teach me this big classic.
It is sour and sweet to perfection.


for the base:
250 g digestives cookies
80 g butter

for the filling:
150 ml lime juice
397 g condensed milk
3 egg yolks
1 Tbsp lime zest

whipped cream for decoration*

How to:

Make the base reducing the cookies into fine crumbs. Melt the butter and add the digestives. Whisk with a fork. Cover the base of a 23 cm pie tin. Bake in the over at 180° for 10 minutes. Let cool in the freezer for 10-15 minutes.

For the filling mix the milk, juice, egg yolks and zest. Pour the mixture on the base and bake for 20 minutes.
Let cool in the fridge for several hours.
Decorate the surface with wipped cream.

Crêpe Cake

One of the more dramatic cake ever. It take quite a long time to do it, but it will worth every second.
I preferred to make the crêpes a little thicker, almost like pancakes, because they hold the custard better and they are more satisfying to taste.


for the crêpes:
 1 1/2 cups flour, sifted
3 tsp baking powder
1/2 cup caster sugar
1 egg
2 cups milk
75 g butter, melted

for the custard:
2 cups milk
4 egg yolks
1/3 cup sugar
1/3 cup cornstarch
80 g dark chocolate

How to:

Prepare the custard heating milk and chocolate in a saucepan. Whisk the eggs with the sugar until pale. Add the cornstarch, sifted. Slowly pour the milk and melted chocolate over the egg mix, whisking continuosly. Pour the mixture back into the saucepan over medium-low heat and cook for 5 minutes or until thick. Let cool completely

For the crêpes place the flour, baking powder and sugar in a bowl. Place the egg, milk and butter in a separate bowl and whisk until combined. Add the milk mixture to the dry ingredients and whisk until smooth.
Heat a 20 cm non-stick frying pan over medium-low heat. 
Pour enough batter to cover the bottom of the pan, cook until bubbles appear on the surface. Turn the crêpe and cook for 1 minute until golden.
Let cool completely.
You will need around 20 crêpes. 

Spiced Pear and Banana Mini Loaf

I tested an unusual combination of pear and banana.
The result is a spicy really moist cake (banana) with crunchy pieces of pear.

Wednesday, 19 March 2014

Apple Pie

Very rustic, very organic-looking pie. 
The pastry will come out crumbly and the filling very aromatic.
Use different types of apples for a more interesting flavour.
You can use cardamom instead of cinnamon for a fresher taste.


3 cups flour
2 tsp baking powder
1 cup sugar
250g butter, softened
2 egg + 2 egg yolks (keep 1 egg white)
1,5 kg apples
2Tbsp cinnamon

Mix all the ingredients, except the apples and the egg white, to create the pastry. 
Set aside in the fridge until firm, or at least 30 minutes.
Take 2/3 of the batter to cover the base of a 24cm cake tin.
Cut the apples into slices and cook them in a frying pan, with cinnamon and sugar to taste. Let cool.
Once cold, put the apples on the pastry base and top with the remaining 1/3 batter.
Brush the surface with the egg white and sprinkle with custer sugar.
Bake at 180° for 1 hour.

Rose Apple Cake

This is a very romantic cake. I love the idea of shaping thin apple slices into a rose pattern, it is very relaxing and simple. The final result is wonderful and very impressive. I added a few rose buds which I dried my own (use only organic, non-treated roses!).
Girls will really love this one :)


200g butter, softened
100g sugar
4 eggs
200g flour
1 tsp baking powder
125g plain yoghurt
5 small apples (gala, if possible)
1 vanilla bean
3 Tbsp rose water

How to:

Preheat the oven to 160°. 
Use two apples for the rose decoration: peal them and then divede them in four. Slice them as thin as you can. You can use a potato peeler if you like. Cut the other three apples chunky. Set aside.
Meanwhile prepare the cake: beat the butter with the sugar until fluffy. Add the eggs, one at a time. Add the yoghurt, vannilla and rose water. Stir to combine. Sift over the flour and baking powder mixing well and then add the chunky apples.
Put in a 24cm cake tin, level the surface and place the tiny slices of the remaining apples to create a rose motif (they should be around 7, but it's up to you).
Bake for 40 minutes, or until a knife inserted in the center turns out clean.

Chocolate espresso cheesecake

A layer cheesecake that has an old favourite combination. 
Perfect served with extra strong coffee.


for the base:
250 chocolate cookies
125g butter

for the cream:
400g cream cheese
500g ricotta
200g sugar
4 eggs
200g melted chocolate
3 Tbsp instant coffee

How to

Prepare the base melting the butter in a saucepan. Add the cookies, minced. Put them on the bottom of a 20 cm cake tin. Put it in the fridge.
Prepare the cream whisking cream cheese, ricotta, sugar and eggs. Then add the melted chocolate and the instant coffee.
Pour over the cookie base and bake for about an hour at 160°. Let cool overnight.

Peanut Butter Cookies

These cookies are to die for. 
They are like shortbread to peanut butter flavour. They literally will melt in your mouth.


125 g butter
150 g peanut butter
100 g sugar
150 g flour
1 egg, lightly beaten
1/2 tsp baking powder
75 g peanuts, roughly chopped

How to

Beat butter and peanut butter until fluffy. Gradually add the sugar, stirring constantly. Add the egg.
Sift flour and baking powder over the mixture, then add the peanuts. Put in the fridge for 30 minutes.
Make little balls out of the butter, put them on a baking tray, lined with packment paper. Softly flatten the cookies. Bake for 15 minutes at 190°.

Thursday, 13 March 2014

Peach and raspberry pistachio crumble

The perfect ending to a summer outdoor dinner.


2-3 peaches, dipending on the size
200 g raspberries
100 g pistachis
1/2 vanilla bean

for the crumble:

220 g flour
220 g butter, chilled and chopped
50 g pistachios flour
120 g sugar

How to

Prepare the crumble mixing all the ingredients with your fingertips. Try to do this very quickly to prevent the butter from melting. Put it in the fridge.

Prepare the fruit cutting the peaches in chunks. Cook them in a pan with 1/2 glass of water until soft (add some extra sugar to taste if needed). Add raspberries and pistachios.
Put the fruit in 4 little bowls suitable for the oven. Cover with the crumble, reaching the edge of each bowl.
Bake at 180° for 30 minutes.
Let cool.

Saturday, 15 February 2014

Espresso Walnut Layer Cake

This is gorgeous for breakfast of brunch.


225 g flour
200 g brown sugar
2 tsp baking powder
225 ml vegetable oil 
4 eggs, separated
50 ml espresso
50 ml milk
75 g walnuts


300 g ricotta
50 ml whipped cream
2 Tbsp sugar

How to

Set flour, sugar, walnuts and baking powder in a bowl. In another bowl mix vegetable oil, egg yolks, coffee and milk. Beat the egg whites until stiff. Mix together the liquid mixture with the solid one, then add the egg whites.
Put the batter in a loaf tin and bake at 180° for 50-55 minutes.
Let cool, then cut the cake longwise in three layers.
Prepare the filling mixing ricotta, sugar and whipped cream.
Spread half of the filling on the base layer, cover with the second layer and spread with the second half of the filling. Top with the last layer.
Put the cake in the fridge to cool for at least 1 hour.

Enjoy :)