Gluten-free Lemonade Cakes (Tortine alla limonata senza glutine)

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A lot of my friends have suddenly gone gluten-free. None of them are allergic to gluten… All of them keep telling me gluten is bad for you… I think you can safely assume that I slightly disagree with their views! Without going into the specific science of why gluten is or is not good for you, I like to think I can be grown-up enough to set aside my fervent “i love gluten credo” and accommodate the requests of my beloved. Jokes aside,  serious gluten-free allergies affect so many people these days that the need for creating options that cater for them is necessary and, quite frankly, a challenge I am ready to embark upon. Whether you are celiac or just not a fan of wheat and its derivates, I have high hopes you will enjoy biting into these bubbly, moist cakes, perfumed with tangy lemonade and a hint of vanilla. By the way, they are also dairy free, just saying’….

INGREDIENTS, makes 8-10 mini cakes using a muffin tin

3 eggs

3/4 cup of brown sugar

1/2 cup olive oil

finely grated zest of 1 lemon

1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

3/4 cup fizzy lemonade

2-1/4 cup of  gluten free self-raising flour

1 cup of icing sugar (confectioner sugar) mixed with a few teaspoons of lemon juice to make the lemon icing

HOW TO

1. Preheat your oven to 180 C (350 F)

2. Line a medium sized muffin tin with wrappers (I used an 8 hole jumbo muffin tin)

3. Beat the eggs with sugar until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the lemonade and gradually incorporate the flour, beating gently, until a wet batter is formed

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking

7. Bake for 20 minutes or until cooked through if tested with a skewer

8. Cool at room temperature. When cooled, drizzle the lemon icing on top and allow 10-15 minutes to set before serving out

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Low Gluten Orange, Almond and Blueberry Cake

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It is no mystery that Italians have a special fondness for extra-virgin olive oil. And what a healthy preference that is! Not only extra-virgin olive oil is carb and cholesterol free, it is packed with antioxidants and it’s an excellent anti inflammatory. And if this wasn’t enough, it tastes like the nectar of the Gods. So it is no surprise that this luscious, emerald green elixir turns up in most mediterranean cooking preparations, even cakes. Substituting butter with oil is not only a healthier choice, it will turn your batter into a fluffy, moist, irresistible cake, ready to be enriched with all the goodies you prefer. My choice today fell on juicy oranges, nutty almonds (to lower the gluten content) and the oozy tartness of blueberries. I feel good already!

PS Ok, this cake is not entirely healthy…it does contain sugar, but, hey, we only live once!

INGREDIENTS serves 12

4 eggs

1 cup of brown sugar

1/2 cup of thick yogurt

1/2 cup of extra-virgin olive oil

1 teaspoon of ground cinnamon

1 teaspoon of vanilla extract or paste (or the seeds of 1 vanilla bean)

juice and finely grated zest of 1 orange

100 gr (1 cup) ground almonds

1-1/2 cup self raising flour (replace with gluten-free self raising  flour if liked)

1 cup of frozen bluberries

1-2 handfuls of almond slivers

HOW TO

1. Preheat your oven to 180 C (355 F) and line a square or rectangular cake tin with baking paper

2. Beat eggs with sugar with a whisk or an electric mixer until fluffy. Add oil and yogurt and mix well. Add vanilla, cinnamon, orange zest and juice and combine.

3. Mix in the ground almonds and the flour until a sticky batter is created, then mix the blueberries through.

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4. Pour the mix into the cake tin, top with the slivered almonds and bake for 30-35 minutes or until cooked through and pale golden. To check if the cake is cooked through, insert a wooden skewer in the middle. If it comes out clean , the cake is cooked. If there is uncooked batter sticking to it, leave to cook for another 5 minutes.

5. Serve warm or at room temperature

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Easy Raspberry Tart (Crostata di Lamponi)

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The appeal of weekend baking is undeniable. What could be better than the smell of starchy goods slowly developing a golden tan in your oven as you sip coffee, tea or herbal infusions all sorts? Getting my hands floury and sticky is my ultimate Sunday pleasure, whether it’s bread, a savory quiches or a luscious, ruby red tart. And this last weekend I hit the jackpot, delivering the three! As my no-knead bread dough was safely baking, I made a batch of rich and flakey pastry, suitable for both sweet and savory dishes. I used some for a lip-smakingly delicious leek and pancetta tart and turned the rest into the perfect shell to contain a crimson concoction made with frozen raspberries, sugar and  a few other favourites. It’s Monday now…only 6 days until I can revel in this ritual again…Hang in there, Silvia!

INGREDIENTS, serves 8/10

For the flaky pastry

100 gr (3.5 oz) of butter, cut into cubes and frozen for 30 minutes

180 gr (6.5 oz) of plain (all purpose) flour

1 tablespoon of sugar

1-2 tablespoons of cold water

For the filling

2 cups of frozen raspberries

5 tablespoons of sugar (add more if you like it very sweet)

1 scant tablespoon of butter

1 scant tablespoon of corn flour

1-2 tablespoon of sugar to sprinkle on top just before baking

HOW TO

1. Start by making the filling. Place frozen berries, sugar and butter in a pot and stir over low heat until the berries have released their natural juices and the liquid has reduced by 1/3. This will take about 2-3 minutes. Add the corn flour, stir well and cook for a further 2 minutes until it starts to thicken. Turn off the heat and allow to cool at room temperature, then you can refrigerate it for up to 3 days.

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2. To make the pastry, put the frozen butter cubes, flour and sugar in the food processor and pulse until wet crumbs form. Add the water, starting with 1/2 a tablespoon, keep pulsing and continue adding more drops of water until a soft dough is created. Tip the dough onto a floured surface, press with your hands to smoothen it, then flatten it with your palms, wrap it in plastic film and rest in the fridge for a minimum of 30 minutes, up to 3 days.

3. Heat up your oven to 180 C (350 F). Grease and flour a 20 or 24 inch tart tin. Roll the rested dough into a disk and reserve some to cut into strips and create a lattice pattern to decorate the top with. Line the tin with the pastry disk, pour in the filling and place the strips on top in a criss cross pattern. Sprinkle the tart with some sugar and bake until golden and gorgeous. DSC_4286

4. Cool at room temperature and serve as it is or with whipped cream.

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Spelt Brownies with Red Wine and Olive Oil

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Winter in Sydney is an altogether acceptable proposition. Yes, mornings and nights get cold, but the average daytime temperature sits in the comfortable zone where you can showcase your cool boots, a cute leather jacket and accessories like scarves and beanies, without looking like Kenny from South Park! The other undeniable perk of cooler weather is that you have a perfect excuse to indulge in what is commonly known as comfort food. On my list you will invariably find red wine, dark chocolate and moist cakes. So it is no surprise I devised this recipes that combines my three loves beautifully. And, get this, it is sort of healthy! I use wholemeal spelt flour instead of white flour for extra fiber and nutrition and ditch the butter for olive oil, the real secret to the irresistible moistness of these brownies.

INGREDIENTS, serves 12

1 cup of dark chocolate chips

pinch of salt

1 teaspoon of vanilla extract or paste (or the seeds of 1 vanilla bean)

2/3 cups of olive oil

1/4 cup red wine

4 eggs

1 scant cup of brown sugar

1 tablespoon of cocoa powder

1 3/4 cups of whole meal spelt flour mixed with 1 tablespoon of baking powder (replace with regular wholemeal/wholewheat flour if spelt is not available)

icing sugar for dusting on top

HOW TO

1. Preheat you oven to 180 C (355 F). Line a brownie tin with baking paper.

2. Melt the chocolate in a double boiler or in the microwave oven. Add salt, vanilla, stir to combine and set aside.

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3. Beat eggs with sugar until pale and fluffy, then add to the chocolate mix along with oil, wine and cocoa powder and stir to combine.

4. Gradually add the flour mixed with baking powder until a wet batter is created.

5. Pour the batter into the tin and bake for 30-35 minutes of until cracked on top and still slightly wobbly in the centre.

6. Cool at room temperature and serve cut into squares, dusted with icing (confectioner) sugar and your favourite coffee.

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Chocolate Drizzle Hazelnut Biscotti

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Some exciting work commitment has brought me back to Italy for the last couple of months, and if ever I needed to reaffirm the love I feel for my home land, this time has provided just that. And more. Since moving to England first and then to Australia, I have only ever been back to Italy for a few weeks at a time, immersed in family gatherings and trying to catch up with all my friends at once. This time it’s been different. I’ve travelled, with the heart of an Italian but with the eyes of a tourist, trying to take in the simple and utter beauty of this blessed country, avoiding doing the thing that we Italians tend to do, taking Italy for granted. I have discovered, learnt, tasted and more importantly, I have fallen in love all over with my cultural inheritance. Ah, yes, and then there’s the food. The glorious Italian offering of exquisite produce, cooked simply and eaten with gusto and love for life. Mostly healthy, sometimes indulgent, at other times just downright opulent! These chocolate and hazelnut biscotti sit in the middle…one or two dunked in your morning coffee or afternoon tea won’t do enough damage to your waistline, but will still provide that often needed sugar hit!

INGREDIENTS (makes a lot!)

450gr. (4 cups) Self raising Flour
350gr.1 3/4 cups) Sugar
2 whole eggs
3 egg yolks
1 tablespoon melted butter and 1 teaspoon of vanilla paste or extract (or the seeds of 1 vanilla bean)
1 tablespoon of milk
a pinch of salt
120 gr.(3/4 cup) hazelnuts, roughly chopped

To decorate

1/2 cup of dark chocolate chips melted

How to

1. Beat the eggs with  sugar and vanilla until pale and creamy.

2. Add the sifted flour, butter,salt, milk, then the nuts.

3. Shape the dough with floured hands to form into two logs and  baked them in a medium oven for around 25 minutes.

DSC_2840 4. Cool at room temperature for 3-5 minutes, then slice them at an angle using a sharp bread knife. You will notice than the inside of the biscuits is still a little wet. This is fine. Place the sliced, semi-cooked dough back onto the tray and into the oven and toast each side for about 5 minutes.

5. Cool the biscotti at room temperature. In the meantime melt the dark chocolate over a double boiler or in the microwave. Drizzle the chocolate liberally over the biscotti. Ideally, allow to set before eating!

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Lemon and Olive Oil Ciambella

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Quite simply, my personal idea of comfort food. I suppose you can trace this back to when I was a child and mum would invariably turn to this treat for a Sunday afternoon tea. There was nothing more soothing then hearing those familiar kitchen sounds from my bedroom, where I’d be pretending to do my homework. By the third egg shell being cracked, I’d turn up in the kitchen offering to lend a hand, which in my world meant lick the bowl (and all the utensils). And so these days I make this cake for my two boys. The ritual is the same, I slave, they lick, but once the cake is out of the oven, we can all rejoice!

INGREDIENTS, serves 10/12

2 whole eggs, 2 egg yolks

1 cup of caster sugar

finely grated zest of 1 lemon

seeds from 1 vanilla bean or 1 teaspoon of vanilla paste (or extract)

1/2 cup of olive oil (go extra-virgin if you like a bit of extra flavour, like I do)

1/2 cup of buttermilk

1-2/3 cup of self raising flour

HOW TO

1. Preheat your oven to 180 C, 350 F. Grease and flour a bundt cake tin

2. Beat the eggs with sugar until pale and fluffy

3. Add lemon zest, vanilla and oil and whisk well

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4. Add the flour and mix gently, alternating with the buttermilk to create a smooth batter

5. Bake for 30-35 minutes or until golden and a cooked through. Insert a wooden skewer in the centre of the cake to make sure it’s bakes to perfection. If it comes out clean, happy times! Otherwise give it another 5 minutes in the oven

6. Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter

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Cocoa Swirled Meringues (Meringhe variegate)

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I often find myself planning recipes that only require the use of yolks so that I can have some egg whites to play with. As I type this I will concede that this may sound odd to many, but I cannot renounce who I am, a food nerd, really! How many times have you separated eggs, promising yourselves you will give the unused whites a new, worthy life, only to find them weeks later in the back of your fridge, a scary, ectoplasmic entity begging you to be put out of its misery! Here is my favourite thing to do with the protein-packed goodness: whip it, whip it and then whip it a bit more! With sugar, that is, and a little dusting of cocoa powder to turn them into a delectable treat to accompany your coffee or afternoon tea.

INGREDIENTS, makes 12

100 g (just over 1/3 cup) egg whites, at room temperature

pinch of salt flakes

75 g icing sugar (1/3 cup), sifted (icing sugar is the same as confectioner sugar or powdered sugar)

75 g (1/3 cup + 1 tablespoon) caster sugar

1/4 teaspoon lemon juice or cream of tartar

1/2 teaspoon of vanilla paste or the seeds of half vanilla bean

1 tablespoon cocoa powder

HOW TO

1. Preheat your oven to 100°C (212 F). Line a large baking tray with baking paper.

2. In a large, clean, dry bowl, whisk the egg whites with the salt until frothy and very soft peaks start to form. I always do this do with hand-held electric beaters on low speed as it gets the job done in 90 seconds, with no sore wrist. But feel free to do it by hand if you missed a day at the gym and need to burn off some calories. Gradually increase the speed of your beaters (or your biceps) to medium and start adding the icing sugar then, slowly, the caster sugar. Keep beating for 1–2 minutes (or 5–6 minutes by hand) or until the egg whites are shiny, smooth and stiff.

3. Add the lemon juice or cream of tartar and gently fold it in with a metal spoon, taking care not to beat the air out of the meringue mixture. These few drops of acid will neutralise the eggy flavour that meringue can sometimes have, and will also keep them stable and preserve their crisp whiteness.

4. Add the vanilla and mix gently. Swirl the cocoa in.

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5. Dollop teaspoons (or tablespoons, if you like them larger) of the mixture onto the baking tray, about 2 cm apart to allow for spreading. You can use a piping bag if you prefer, but I love a more whimsical, free-form meringue.

6. Gently place the tray in the oven and bake for 11/2–2 hours. If they start to colour, turn the heat down to 80°C (175 F). You know the meringues are cooked through when the base is touch-dry.

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Cool at room temperature and enjoy as they are with coffee, gelato or, as my dad favours, a big dollop of sweetened whipped cream. The man is known for his sweet tooth …

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Related recipes

Home-Made Marshmallows (http://www.theclevercarrot.com/2013/12/homemade-fluffy-marshmallows-corn-syrup-free/)

Raspberry cake with meringues (http://dinnerinvenice.com/2013/05/02/raspberry-cake-with-whipped-cream-and-pink-meringues-2/)

Sicilian Amaretti (http://sundayatthegiacomettis.blogspot.com/2011/11/sicilian-amaretti-cookies-almond.html)

 

Le Maddalene (Orange and Vanilla Madeleines)

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Strictly speaking Madeleines are not an Italian sweet treat. So what are they doing in my Authentic Italian food blog, you may rightfully ask? It’s one of the best known, most loved French buttery delight, but  the geographical vicinity with France, the French influence in Val D’Aosta and Piedmont, both in language and cuisine and the fact that Italy and France have been calling one another “cousins” for centuries makes me feel entitled to love and share this recipe with you. Also, the batter itself is a Génoise cake batter …Génoise means “from Genoa”, the main city of Liguria, in Italy, another reason why Italians claim this sweet as, partially, theirs…

The recipe is fairly simple. It’s a combination of the usual suspects: self-raising flour, eggs, sugar, butter, orange and vanilla. The secret to a perfectly moist and soft Madeleine though, is in the time you allow for the batter to rest. I have had a few failures with these lovely, shell-shaped nuggets and it was only after reading the Roux bothers cook-book, the bible of French dessert, that I realized that even cakes need their beauty sleep! And I’m not talking about a power-nap. The batter needs to rest for a minimum of 6 hours, up to 24. So, if you have an instant craving for Madeleines, think again. But if you are prepared to make this batter today and bake your sweets in the morning, by the time you’ve had a shower, you’ll be able to dunk a few warm ones into your morning coffee.

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INGREDIENTS, makes 24 small cakes

3 whole eggs at room temperature

100 gr sugar (half a cup)

2 tbsp honey

120 gr of butter (3/4 of a cup)

175 gr (1 1/2 cups) of sieved self-raising flour

Grated rind of one large orange, or two small ones

Vanilla paste or essence (or seeds, if you have them)

HOW TO

1. Melt the butter over low heat and add the grated orange zest. Turn off the heat and set aside.

2.Whisk the eggs with the sugar and the honey until pale and creamy. Sift over the sieved flour and fold gently. Don’t over work the flour or the gluten with make the batter too dense. Fold in the orange butter and a teaspoon of vanilla paste.

3. Cover with cling wrap and rest for up to 24 hours in the fridge.

4. The next day, bring your oven to 180 Celsius (390 Farenheit). Spoon the batter onto a greased and floured madeleine mould. The cakes will rise in the oven, so only fill the mould to 3/4 full.

5. Bake 5-10 minutes or until golden and cooked-thourgh.

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Dunk in your coffee and have a très magnifique day!

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Note

This is a reblog of my original post on Madeleines from 2011. I have since altered the recipe slightly, hence the need to update it and provide better quality images.

Buttermilk, Olive Oil and Chocolate Chips Tea Cake

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Ah, the joys of lazy Sunday mornings! Sleeping in, waking up rested and in a pure state of relax, indulging in a long, blissful shower, perhaps even a facial mask and a hair treatment. All followed by a generous slice of moist cake to joyfully dunk into a creamy cappuccino. Naturally, as the mother of two young boys, I can only dream of sleeping in and frolicking under the shower for more than 2 minutes. I can forget about hair and facial treatments, but one thing I am yet to surrender: the cake to dunk in my Sunday morning coffee. This batter is mixed in under 3 minutes, just perfect for the busy family life, and produces a soft, moist cake that can become the conduit for bolder flavor such as lemon and almonds, mandarin and ginger, or my children favorite, orange and chocolate chips. Happy Sunday!

Buona Domenica!

INGREDIENTS (serves 8)

280 gr (2-1/2 cups) of self-raising flour, sifted

150 gr (3/4 cup) of caster sugar

finely grated rind of one orange

150 gr (3/4 cup) of dark chocolate chips

pinch of salt

200 ml (3/4 cups) of buttermilk

80 ml (1/3 cup) of olive oil

1 egg, beaten with a fork

1 teaspoon of vanilla paste or extract or the seeds from 1/2 vanilla pod

HOW TO

1. Preheat your over to 180 C (395 F).

2. Line a cake tin with baking paper.

3. Put flour, sugar, salt , 2/3 of the chocolate chips and the orange zest in a large mixing bowl.

4. Pour the buttermilk and the oil into a jug. Add the egg and vanilla and mix with a whisk for a few seconds.

5. Pour the wet ingredients into the large mixing bowl, mix with a wooden spoon just so the batter come together, but don’ try to make it smooth. If the batter feel a little dry, add a couple of extra tablespoons of buttermilk. If too wet, add 1-2 tablespoons of flour. As all flours vary slightly, it is always a good idea to adapt quantities according to the ingredients you are working with.

Lumpy, sticky batter=soft moist cake!

6. Pour the cake mix into the prepared tin, scatter the remaining chocolate chips on top and bake for 35-40 minutes or until the top is slightly golden and, if pierced with a wooden skewer, it comes out clean.

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Cool at room temperature, cut into large slices and enjoy with a tall glass of cold milk

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1-egg, Moist Apple and Mascarpone Cake

How many of you ever suffered a sudden Sunday craving for home-made  apple cake, went to the fridge to fetch the ingredients and looked in dismay at the sorrowful sight of 1 lonely egg left on the shelf?

How can you possibly make a lovely, fluffy rich cake with just one egg? My all-time favorite recipe for apple cake calls for three!

That’s when my friend Barbara over at Sunday at The Giacometti’s came to the rescue. Her simple and yet moorish marble cake recipe requires 1 egg only because the lack of protein is heavily compensated by the generous presence of butter and the luscious mascarpone cheese, an Italian must-have in the fridge.

I twicked her family recipe slightly, adapted it to suit my need to use up a couple of lackluster apples, and, Ecco Fatto!

A moist, rich, fluffy, apple cake that required no extra trip to the shops.

That’s a Sunday treat!

Ingredients 

1 egg

180 gr -3/4 cup of sugar

80 gr -1/3 cup of soft butter

2 tablespoons of soft mascarpone (substitute with thickened cream if mascarpone is not available)

1 teaspoon of vanilla extract or paste

1 teaspoon of cinnamon powder

1/2 teaspoon of ground cloves

small pinch of salt

1 tablespoon of Calvados or any liquor you fancy (omit if you don’t like liquor)

230 gr – 2 cups of self-raisin flour, sifted

2 apples, thinly sliced, skin on

almond flakes to sprinkle on top

How to

Preheat the oven to 180 C, 350F.

Line  a loaf tin with baking paper.

Beat the egg with sugar until pale and fluffy. Add butter and mascarpone and whisk until well incorporated. Add vanilla, liquor, salt and spices.

Sift the flour and pour into the bowl. Mix it with a wooden spoon or a spatula until well amalgamated. Try to avoid over beating the flour, you don’t want to stimulate the gluten too much, otherwise the cake will turn out bit too dense.

Add the apple slices and mix them through the batter.

Pour the batter into the tin, sprinkle with the almond flakes and bake for 35/40 minutes, or until nicely bronzed on top and a skewer come out clean if inserted into the middle of the cake. Cool in the tin, at room temperature for at least 1 hour before slicing.

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